Los Bolillos

15 centimeters of white bread, plain and simple.

Much like a French baguette, bolillo buns are crunchy on the outside and spongy on the inside, which is known as “migajón”; the difference being the thicker crust of bolilos.

Teleras (shown left) are another kind of bolillo, wich is divided in three segments and has a thin crust, barely crunchy, basically a white bread bun. Birotes are a special kind of bolillo from Jalisco that have a salty taste to them, fit for making tortas ahogadas.

Get them while they’re hot in the morning, right as el panadero wakes you up with his yelling. The perfect partner for all kinds of food in the form of tortas, molletes, and as accompaniment to seafoods.