Mollete slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The frijoles refritos are "frijol mantequilla" known outside of the region as "pinto beans". The traditional cheeses used were the queso ranchero, 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. "Molletes" are considered a distant cousin of the Italian bruschetta dish.
Tex-Mex cuisine in Houston "the new Mexican restaurants weren't much more authentic than the ones they replaced." Ninfa's began serving fajitas in 1973, and other restaurants followed suit. Many of the foods originated from Tejano people from West Texas and the Rio Grande Valley, and not from central Mexico. Many older style Mexican restaurants declined and/or went out of business. Some old-style restaurants were frequented by older people who have a nostalgia for older cooking. Some old-style restaurants cater to families with young children who may dislike the bolder flavors in newer Houston Tex-Mex. In 1977 Richard West of the "Texas Monthly" stated that