Mollete There is also a "sweet type" "mollete". It is made by putting butter over the "bolillo" and then sprinkling sugar or honey over it and broiling until crisp. Molletes can also be eaten as a simple and inexpensive breakfast. Common toppings are "frijoles refritos", "queso ranchero", fresh hot sauce (or a bottled salsa such as "Valentina") and occasionally "crema". Sliced avocados can also be added. 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
Tejano with several of the above on one large platter. Serving tortilla chips and a hot sauce or salsa as an appetizer is also a Tex-Mex development. "Cabrito", "barbacoa", "carne seca", and other products of cattle culture have been common in the ranching cultures of South Texas and northern Mexico. In the 20th century, Tex-Mex took on Americanized elements such as yellow cheese, as goods from the United States became cheap and readily available. Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin. Cumin is often referred to by its Spanish name, "comino." A common Tex-Mex