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 with immigrants to menus of Mexican restaurants in Houston. Robb Walsh of the "Houston Press" said "You might say that the immigrant flow is what keeps the "Mex" in Tex-Mex." In Houston, as in other places in Texas, the existing Chicano community influences the cooking methods used by recent immigrants. In Houston, several restaurants that have authentic Mexican cuisine call themselves "Mex-Mex." Several restaurants that have both Tex Mex and Mexican cuisine call themselves "Mix Mex." As of 2012, Molina's Cantina is the oldest still-operating Tex-Mex restaurant in Houston. A restaurant featuring newer style Tex-Mex, Ninfa's became influential in the