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A bolillo (Spanish pronunciation:) (in Mexico) or pan francés (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven.
The French influence in Mexican Bread is the strongest e.g. the bolillo evolved from the French baguette and the concha branched out from the French brioche. The terminology is also derived from French. A baño maría, meaning a water bath for a custard like budín or bread pudding comes from the French word bain marie.
Mexican doctors, writers, cooks and anthropologists explain the origins behind eating the a bolillo, or roll, after one is scared. There's science to back it up. Eating bread when scared?
Bolillo: Yeast bread or Sourdough: Mexico: A savoury bread commonly found in Mexico and Central America. It is a variation of the baguette, shorter in length (roughly 15 centimeters), with a crunchy crust and a soft inside known as migajón. Bolo do caco: Flatbread: Portugal A circular flatbread made with sweet potatoes. Borlengo: Pancake: Italy
Sandwich rolls (Spanish: telera), often referred as teleras or Mexican sandwich rolls, [1] are a type of white bread usually made from wheat flour, yeast, water and salt, used in various Mexican sandwiches.
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A mollete, native to Mexico City, is made with bolillos sliced lengthwise and partially hollowed, filled with refried beans, and topped with cheese and occasionally slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts.
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