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 U.S. side. A 1968 "Los Angeles Times" feature wrote "[i]f the dish is a combination of Old World cooking, hush-my-mouth Southern cuisine and Tex-Mex, it's from the Texas Hill Country." In France, Paris's first Tex-Mex restaurant opened in March 1983. After the 1986 release of the film "Betty Blue", Tex-Mex cuisine's popularity in Paris increased. The "Oxford English Dictionary" supplies the first-known uses in print of "Tex-Mex" in reference to food, from a 1963 article in "The New York Times Magazine", and a 1966 item in the "Great Bend" (Kansas) "Tribune". Diana Kennedy, an influential food authority, explained the distinctions