A mollete (Spanish pronunciation: [moˈʎete]) is a type of bread in Spanish cuisine, or an open-faced sandwich with beans and cheese in Mexican cuisine.

Place of origin Mexico  Spain

In Spanish cuisine

Manteca colorá (English: red lard), is lard cooked with pork and paprika and often spread on toasted molletes.

A mollete is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of manteca colorá or zurrapa de lomo) in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga.[1]

In Mexican cuisine

A mollete, native to Mexico City, is made with bolillos sliced lengthwise and partially hollowed, filled with refried beans, and topped with cheese and slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The refried beans are "frijol mantequilla" (literally, "butter beans") known outside of the region as "pinto beans".

The traditional cheeses used are queso ranchero, queso asadero, or queso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone, and the menonita most closely resembles Havarti.

Molletes in southern Mexico can be served with salsa or pico de gallo or topped with sliced ham, chorizo, bacon or mushrooms.

There is also a "sweet type" mollete, made of a buttered bolillo sprinkled with sugar or honey and broiled until crisp.

Molletes as a breakfast

Molletes can also be eaten as a simple, inexpensive and adequate breakfast.

See also

  •  Food portal


  1. Malcolm Coxall (22 June 2018). Traditional Baking Recipes of Spain. Cornelio Books. p. 73. ISBN 978-84-945305-5-5.
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