Molletes with Chorizo

History & Origin

Molletes are one of the most beloved breakfasts and snacks in Mexico, with roots going back to the fusion between Spanish bakery and Mexican ingredients. The bolillo, a crusty bread roll descended from the French baguette that arrived in Mexico during Maximilian's Empire in the 1860s, quickly became the perfect base for prehispanic refried beans. The chorizo version elevates this humble dish to a higher level, adding the richness and spice of Mexican chorizo, which is very different from Spanish chorizo: it is made with ancho and guajillo chillies, vinegar and spices that give it its characteristic deep red colour. In bakeries and cafes throughout Mexico, molletes with chorizo are a classic late-breakfast and merienda item, that moment between lunch and supper when Mexicans look for something substantial but not too heavy. The key lies in the balance: the crunch of toasted bread, the creaminess of beans, the intense flavour of chorizo and the richness of melted cheese, all crowned with the freshness of pico de gallo. It is a dish every Mexican can prepare from memory and that never fails to satisfy.