Chorizo Molletes with Pico de Gallo

History & Origin

Molletes are one of the most beloved and democratic breakfasts in Mexico City and the Bajío. The name comes from an Arab bread called "molete" that the Spanish brought to New Spain, eventually becoming the Mexican bolillo. The combination of bread with beans has colonial roots when religious administrators of convents served bread and beans to the poor as nutritious, economical food. In its most basic form, mollete is simply an open bolillo with refried beans and cheese grilled until bubbly. However, the version enriched with Mexican chorizo is particularly popular in breakfast fondas and restaurants. Mexican chorizo, made with pork, chillies and spices, adds a completely different dimension of flavour and colour. The pico de gallo that accompanies molletes is not optional - it is essential. This fresh salsa of tomato, onion, serrano chilli, coriander and lime provides acidity, freshness and crunch that contrasts perfectly with the toasted bread, creamy beans and melted cheese. Today molletes have countless variations: with Oaxacan cheese, mushrooms, poblano strips, avocado. Chorizo molletes represent the most substantial version - perfect breakfast for an intense day.