Dish

Bolillo

Bolillo is made from flour, yeast, salt, sugar, and water. The dough is shaped into small rolls and baked until golden brown. The bread has a crispy crust and a soft, fluffy interior. Bolillo is commonly used for making tortas, which are Mexican sandwiches filled with meat, cheese, and vegetables. It can also be served with butter or jam for breakfast or as a side dish for soups and stews.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Bread

Origins and history

Bolillo originated in Mexico and is a staple in Mexican cuisine. It is believed to have been introduced by French bakers who immigrated to Mexico in the 19th century. The bread is similar to French baguettes but has a thicker crust and a softer interior.

Dietary considerations

Bolillo is not suitable for people with gluten intolerance or celiac disease.

Variations

There are many variations of bolillo, including bolillo conchas, which are topped with a sweet, crumbly topping, and bolillo relleno, which are stuffed with meat or cheese. Some variations also include herbs and spices in the dough.

Presentation and garnishing

Bolillo is traditionally served whole, but can also be sliced and toasted for added texture. It is often garnished with fresh herbs or sliced vegetables.

Tips & Tricks

To keep bolillo fresh, store it in a paper bag at room temperature for up to two days. To reheat, wrap it in foil and place it in a preheated oven for 10-15 minutes.