Mollete

History

The mollete has roots in both Spain, where a similar bread roll shares the name, and in Mexico, where it became a beloved breakfast staple. The Mexican version splits a bolillo roll, spreads it with refried beans and melted cheese, toasts it until bubbling, and serves it with pico de gallo. It is the ultimate quick, cheap and comforting morning meal, sold at homes, markets and cafes across the country.

Ingredients

• Bolillo roll, split in half
• Refried pinto or black beans
• Oaxaca or Chihuahua cheese, shredded
• Pico de gallo (tomato, onion, cilantro, jalapeño, lime)
• Butter
• Pickled jalapeños (optional)

How to Make

1. 1Preheat broiler. Split the bolillo and lightly butter the cut sides.
2. 2Toast cut-side up under the broiler for 2–3 minutes until just golden.
3. 3Spread a generous layer of warm refried beans on each half.
4. 4Cover with shredded cheese.
5. 5Return to broiler for 3–4 minutes until cheese is melted and bubbling.
6. 6Top with fresh pico de gallo and pickled jalapeños if desired. Serve open-faced and immediately.

Known for it

• El CardenalCalle Palma 23 Cuauhtémoc, C. de la Palma 23, Centro Histórico de la Cdad. de México, Centro, Cuauhtémoc, 06000 Ciudad de México, CDMX, Mexico