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{{Short description|Mexican refried bean and cheese sandwich}} |
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{{more citations needed|date=July 2015}} |
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{{hatnote|For the Spanish bread, see [[Mollete (bread)]].}} |
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{{Infobox prepared food |
{{Infobox prepared food |
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| name = Mollete |
| name = Mollete |
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| image = |
| image = Molletes (34965662722).jpg |
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| alternate_name = |
| alternate_name = |
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| country = {{ |
| country = {{MEX}} |
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| region = |
| region = |
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| creator = |
| creator = |
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| course = |
| course = |
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| type = [[Bread]] |
| type = [[Bread]] with [[refried beans]] and [[cheese]] |
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| served = |
| served = hot |
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| main_ingredient = |
| main_ingredient = |
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| variations = |
| variations = |
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A '''''mollete''''' ({{IPA-es|moˈʎete}}) is |
A '''''mollete''''' ({{IPA-es|moˈʎete}}) is an [[open-faced sandwich]] with [[refried beans]] and white cheese in [[Mexican cuisine]], served hot. |
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==Etymology== |
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==In Spanish cuisine== |
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The name may be related to the name for [[mollete (bread)|a certain type of Spanish bread]]. |
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[[File:Manteca colorá - Mercado de Cádiz.jpg|thumb|[[Manteca colorá]] ({{lang-en|red lard)}}, is lard cooked with [[pork]] and [[paprika]] and often spread on toasted molletes.]] |
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A {{lang|es|mollete}} is a [[flatbread]] from the [[Andalusia|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 ''{{Interlanguage_link|zurrapa de lomo|es|zurrapa de lomo}}'') in an [[Andalusian breakfast]]. The most famous are the ones from [[Antequera]], [[Málaga province|Málaga]].<ref name="Coxall2018">{{cite book|author=Malcolm Coxall|title=Traditional Baking Recipes of Spain|url=https://books.google.com/books?id=kqxhDwAAQBAJ&pg=PA73|date=22 June 2018|publisher=Cornelio Books|isbn=978-84-945305-5-5|pages=73}}</ref> |
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==In Mexican cuisine== |
==In Mexican cuisine== |
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A {{lang|es|mollete}}, native to Mexico City, is made with {{lang|es|[[bolillo]]s}} sliced lengthwise and partially hollowed, filled with [[refried beans]], and topped with cheese and slices of jalapeño or serrano |
A {{lang|es|mollete}}, native to [[Mexico City]], is made with {{lang|es|[[bolillo]]s}} sliced lengthwise and partially hollowed, filled with [[refried beans]], and topped with cheese and occasionally slices of [[jalapeño]] or [[serrano pepper]]s. It is then [[grilled]] in an [[oven]] until the cheese melts. The refried beans are "{{lang|es|frijol mantequilla}}" (literally, "butter beans") known outside of the region as "[[pinto beans]]". |
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The traditional cheeses used are queso ranchero, {{ill|queso asadero|es|Queso asadero}}, or [[queso menonita]]. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone, and the menonita most closely resembles [[Havarti]]. |
The traditional cheeses used are queso ranchero, {{ill|queso asadero|es|Queso asadero}}, or [[queso menonita]]. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone, and the menonita most closely resembles [[Havarti]]. Other cheeses, such as [[mozzarella cheese]], may be used as well. |
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{{lang|es|Molletes}} in southern Mexico can be served with [[Salsa (sauce)|salsa]] or {{lang|es|[[pico de gallo]]}} or topped with sliced [[ham]], [[chorizo]], [[bacon]] or [[mushroom]]s. |
{{lang|es|Molletes}} in southern Mexico can be served with [[Salsa (sauce)|salsa]] or {{lang|es|[[pico de gallo]]}} or topped with sliced [[ham]], [[chorizo]], [[bacon]] or [[mushroom]]s. |
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There is also a "sweet type" {{lang|es|mollete}} |
There is also a "sweet type" {{lang|es|mollete}} typical of the Jalisco región and in Guadalajara, where the {{lang|es|bolillo}} is buttered, sprinkled with sugar or honey, and [[broiling|broiled]] until crisp. |
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This receipt was invented by the aunt of Mexican host Jordy Rosado. |
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== Molletes as a breakfast == |
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==See also== |
==See also== |
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* {{portal-inline|Food}} |
* {{portal-inline|Food}} |
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*[[List of Mexican dishes]] |
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*[[Cheeses of Mexico]] |
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==References== |
==References== |
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[[Category:Mexican cuisine]] |
[[Category:Mexican cuisine]] |
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[[Category:Spanish cuisine]] |
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[[Category:Yeast breads]] |
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[[Category:Legume dishes]] |
[[Category:Legume dishes]] |
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[[Category:Cheese sandwiches]] |
[[Category:Cheese sandwiches]] |
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Revision as of 05:14, 15 March 2024
.jpg) | |
| Type | Bread with refried beans and cheese |
|---|---|
| Place of origin |  Mexico |
| Serving temperature | hot |
A mollete (Spanish pronunciation: [moˈʎete]) is an open-faced sandwich with refried beans and white cheese in Mexican cuisine, served hot.
Etymology
The name may be related to the name for a certain type of Spanish bread.
In Mexican cuisine
A mollete, native to Mexico City, is made with bolillos sliced lengthwise and partially hollowed, filled with refried beans, and topped with cheese and occasionally slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The refried beans are "frijol mantequilla" (literally, "butter beans") known outside of the region as "pinto beans".
The traditional cheeses used are queso ranchero, queso asadero, or queso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone, and the menonita most closely resembles Havarti. Other cheeses, such as mozzarella cheese, may be used as well.
Molletes in southern Mexico can be served with salsa or pico de gallo or topped with sliced ham, chorizo, bacon or mushrooms.
There is also a "sweet type" mollete typical of the Jalisco región and in Guadalajara, where the bolillo is buttered, sprinkled with sugar or honey, and broiled until crisp.
Molletes can be eaten as a simple, inexpensive breakfast.
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