4 Responses to “Bolillos”

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  1. -El Codo- says:

    RECIPE: Things Needed

    Fresh Bolillos
    Grated cheese, cotija, parmesano, manchego, chihuahua (but not ranch cheese)
    Garlic cloves (2)
    Butter, margarine, or olive oil

    Slice bolillos lengthwise.
    Slice, chop then mince the two garlic cloves as fine as you can get them. A garlic press would be better.
    Drizzle olive oil or spread butter on the sliced bolillo half
    Smear the garlic paste over top the oil or butter
    Carefully sprinkle grated cheese on top
    Roast until light golden brown
    Goes best with strongly brewed Veracruz or Chiapas coffee

    ¡DISFRUTE!

  2. Senor, you are living the dream

  3. Don Cuevas says:

    Nice looking bolillo in the illustration. About a month ago, I was privileged to observe two Moreliano brothers make bolillos in a fairly traditional way. The saga is here: The Bolillo Brothers Last Stand. http://mexkitchen.blogspot.mx/2013/01/the-bolillo-brothers-last-stand.html

    Saludos,
    Don Cuevas

    • Jeff says:

      Wonderful writing. I can smell the bolillos just reading it! Reminds me of a bakery not far from Monterrey in a town called Garcia. Building is WAY over a hundred years old, also cavernous and probably the last place you want to work on a hot NL day.