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
Cuisine of the Southern United States are Scottish or Border meals adapted to the new subtropical climate; pork, once considered informally taboo in Scotland, takes the place of lamb and mutton, and instead of chopped oats, Southerners eat grits, although oatmeal is much more common now than it once was. Parts of the South have other cuisines, though. Creole cuisine is mostly vernacular French, West African and Spanish; Floribbean cuisine is Spanish-based with obvious Caribbean influences; and Tex-Mex has considerable Mexican and Native American influences. A traditional Southern meal is pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip