Mollete Mollete A mollete () refers to an open-faced sandwich in Mexican cuisine or to a type of bread in Spanish cuisine. 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 "") in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga. A "mollete", native to northern Mexico, is made with "bolillos" sliced lengthwise and partially hollowed, filled with "frijoles refritos", and topped with cheese and
Tex-Mex cuisine in Houston (Anglo) American from San Antonio, Texas, opened it in 1907. Robb Walsh said that "Caldwell was no doubt inspired by the Original Mexican Restaurant in his hometown, which opened in 1900." In 1929 Felix Tijerina, who worked as a busboy in Caldwell's restaurant, opened Felix's. While the business failed due to the Great Depression, Tijerina re-established it in 1937. Early Tex Mex restaurants catered to Anglo palates. They were the first places where Anglo and Mexican Americans interacted with one another. Molina's Cantina first opened in 1941, making it, as of 2011, the oldest continually operating Tex-Mex restaurant in the