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
Chimichanga Chimichanga Chimichanga (; ) is a deep-fried burrito that is popular in Tex-Mex, Canadian, and Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, beans, "machaca" (dried meat), "carne adobada" (marinated meat), "carne seca" (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied by salsa, guacamole, sour cream or cheese. Debate over the origins of the chimichanga is ongoing. The words "chimi" and "changa" come from two Mexican Spanish terms: "chamuscado" (past participle of the