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
History of Mexican Americans in Dallas–Fort Worth a Mexican American. It was established on September 15, 1918. Christina Rosales of "The Dallas Morning News" wrote that it "has been credited with starting the Tex-Mex craze in the U.S." Pizza Patrón, headquartered in Dallas, markets itself to Mexican American families. It was established by Antonio Swad, a person not of Mexican origins. History of Mexican Americans in Dallas–Fort Worth There is a rapidly growing Mexican-American population in the Dallas-Fort Worth area. Sol Villasana, the author of "Dallas's Little Mexico", wrote that "Mexicans have been part of Dallas since its beginning." In the 1870s the first significant groups of