Molletes, Mexican breakfast. Food recipe.

What a Mollete is? Is the Mollete Mexican or Spanish?

Cultural heritage is itself bonded to history. Culinary as part of our culture is no different. Today, we have 2 important culinary reference for authentic Molletes: Andalucía region in Spain and Mexico, specially the northern part of the country.

Historic documentation from South Spain in  Antequera, Málaga, shows a written reference to Molletes in a legal letter or commercial certificate authorizing back in 1775 a local manufacturer named Manuel Esbrí to make "French Bread and Molletes", according to the information provided by La Junta de Andalucia (if you can read Spanish and wish to learn more about this fascinating history, please take a peak)

Also, in Andalucía, the Molletes are believed to be descendants of flat bread rolls that both Jewish and Arabs prepared during XII and XV centuries in Al-Ándalus. Other historic sources that la Junta de Andalucía points out as historical reference is the "Libro de María Enríquez" a culinary book dated 1539. The bread has to be sold parbaked, with a soft crumb since it is designed to be toast for preparing breakfast, usually with olive oil.

But wait, how did a traditional bread from Spain landed to be a staple item in Mexico? the short answer is: Colonization. Andalucía was the land that provided over 30% of settlers, and Mexico was the region that received most of the Spanish settlers during the Colonization with 32%. So, there is no doubt, how the Mollete, as a traditional breakfast item arrived to Mexico and became a staple item in Mexican cuisine.

From a Simple recipe to creativity complexity: The Mollete 

Andalucía is working the way to become the Designation of origin for this traditional bread named Mollete. A soft, low cook, spongy bread, used traditionally for breakfast that requires to cut in half and toast, to top it with olive oil and salt.  Simple, delicious. For that, we thank Spain.

But to Mexico, we must thank them to use the Mollete concept and elevated to a never-ending creativity possibility, topping the flatted, toasted bread, with spongy texture, with whatever the land has to offer us. They started with the "sofritos" pinto beans and cheese, but since then you can top your Molletes with endless ideas, from the simplicity to the most elaborated ideas, mixing cold and warm toppings like Pico de Gallo, breakfast option such as egg, cheese and chorizo. Fast, convenient and definitely satisfying.

Mexico brings the Mollete for every occasion, you can have it as a traditional breakfast, brunch, but also as an appetizer, tapas with drinks or a catering options for your events. Just keep in mind, the bread you need to use has to have a soft crumb, perform good when cut in small pieces and be ready to get a great crunch while holding the moist from the cheese and beans, or juices from your toppings. 

Let's get ready to enjoy a rely fun dish, the Molletes.

Breakfast Mollete Ingredients:

• Authentic Cuban Bread and/or Authentic Medianoche bread (size to taste according to event)
• Pinto beans sofrito.
• Scramble eggs.
• Chorizo
• Melting cheese or Mexican cheese.
• Pico de Gallo
• Avocado 
• Mexican cream.

If you think the Chorizo is too spicy or strong, you could always "cut" it by mixing it with your favorite sausage or bratwurst. 

What are you looking for in a Mollete?

We are looking to have fun, keeping in mind that molletes are meant to be a quick preparation recipe. So, once you have your main ingredients, you can play to have different molletes just by mixing all or just a few of the ingredient you choose, that way you'll satisfy all patrons taste.

But also, keep in mind that the bread needs to be crunchy, spongy and it has to hold the toppings. 

Our main goals in this brunch/appetizer are:

• Low cost, low labor, easy preparation.
• Serve something easy to hold while biting, or having a bite size appetizer.
• Fun experience.

Tricks and tips for amazing Molletes?

Molletes are meant to be ate using the hands, as a sandwich. Therefore, the bread you pick to use, needs to hold the weight and moisture that will drop from the toppings you plan to add.

The bread needs to be toast, before assemble the molletes, and once it is ready. .

If mixing warm and cold veggies ingredients, place those cold ingredients once the cheese is melted. 

It has to be a fun experience, so variety will be greatly appreciated, but it does not mean you need to do tons of toppings. Play with toppings and create unique mixtures.

Here are some other tips:

1. Use parbaked authentic Cuban bread or parbaked Medianoche bread. This have, as "teleras" and "bolillos" the same flavor, but it will hold much better while handling with the hand, won't get soggy, nor it would tear apart.
2. Add the sofrito bean directly to the bread. It will help stick the upper layer and have a solid mollete, reducing the risk of falling apart for your guests.
3. Take the risk and offer something different. It wont take much more efforts that doing tacos, and your guest would love to taste a different but still authentic Mexican recipe.

Ready to give a try to Molletes? How would you top  yours?