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
Tex-Mex between Mexican cuisine and Americanized Mexican food in her 1972 book "The Cuisines of Mexico". Robb Walsh of the "Houston Press" said the book "was a breakthrough cookbook, one that could have been written only by a non-Mexican. It unified Mexican cooking by transcending the nation's class divisions and treating the food of the poor with the same respect as the food of the upper classes." The term "Tex-Mex" also saw increasing usage in the "Los Angeles Times" from the 1970s onward while the Tex-Mex label became a part of U.S. vernacular during the late 1960s, '70s, and '80s. Tex-Mex