Bolillo | La Puente Bakery La Puente Bakery Facebook Bolillo A bolillo is a type of savory bread traditionally made in Mexico, where it originates. It is a variation of the baguette. It is about six inches long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón. A variation of the bolillo is the telera, which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include bolillos made of alternate ingredients such as whole wheat. Enter your email address for Free Special Offers, News and More... The Big Apple: Bolillo (Mexican bread) Entry from January 27, 2008 Bolillo (Mexican bread) "Bolillo” is a Mexican bread that’s similar to French bread. The name “bolillo” means bobbin or spindle, and a short rolling pin used to make the bread also is called a “bolillo.” Some believe that the bolillo was introduced to Mexico during the brief period of French intervention (1861-1867), and that the bolillo was directly modeled after French bread.

“Bolillo” was being used as a nickname for Americans (like the bolillo’s inside of “white bread") by at least 1924. San Antonio bakeries began specializing in the bolillo by the 1960s, and today the bread is also available in many Texas supermarkets. Telera bread is similar to the bolillo, but is flatter. Both are used as sandwich breads. Notes: These are crusty Mexican sandwich rolls. Substitutes: French bread OR tortilla Recipe Tips Bolillo Bread A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb. The dough is usually formed into a football shaped roll. Occasionally, the dough is scored to create three sections along the length of the football shape, in which case the bolillo is known as a telera. Bolillos are most often used for the Mexican sandwich known as a torta, which became popular after WWII. The torta sandwich usually contains mashed avocado, a spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and onion.

There are many versions of the sandwich including many Americanized varieties that have strayed from the original selection of ingredients. Wise Geek What is a Bolillo? Very similar in taste and appearance to the baguette, the bolillo is a simple white bread that is popular in Mexico and several countries in South America. Distinguished by an oval shape that is usually around six inches in length, the bolillo is often used for popular ethnic sandwiches such as the torta and the mollete. In Mexico, the bolillo is often referred to as a Pan de Agua. Brazil is one of the nations where the bolillo is widely enjoyed, and is often identified as pao frances or pao de sal. This designation is loosely based on the resemblance in taste and texture to french bread, particularly baguettes. In other places, the bolillo may be known as a barra or pan blanco. Traditionally, the Mexican variety of the bolillo is prepared in large rock ovens. It is understood that this method of baking provides a crunchier crust for the bread, which is one of the most appealing features of the bolillo. Often, the bread is prepared fresh daily, and may be consumed at any meal.

In some cases, the bolillo will be served with simple accompaniments, such as eggs and some sort of pan friend meat. However, a bolillo can also serve as a simple snack or dessert by splitting the bread and pouring milk or chocolate milk over the two pieces. Wikipedia: Bolillo A bolillo is a type of salty bread traditionally made in Mexico, El Salvador, Portugal, and Brazil. In Brazil it is known as pão francês or pão de sal. It is considered a variation of the baguette. In some places of Mexico it is also known as “Pan de Agua” (water bread) It is about 6 inches long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón. It is the main ingredient for the tortas and the molletes. A variation of the bolillo is the telera, which is very similar, though it has a rounder shape, it is divided in three sections, and it is often a bit softer. The Recipe Link BOLILLO: French style, crusty bread rolls made in the shape of a bobbin that is served with entrees and used for sandwiches.

Source: Glossary of Spanish and Mexican Cooking Terms By James W. Peyton BOLILLO (MEXICAN STYLE ROLLS) Heat water, honey, butter, and salt together in a saucepan. Let cool to lukewarm. Add yeast to the lukewarm mixture and let stand for 10 minutes. In separate bowl combine flours with the yeast mixture; mix well. Turn out and knead for 10 minutes, adding more flour as necessary. Place in bowl, cover and let rise until doubled. Punch down, divide into sixteen pieces and form into logs. Place rolls on greased baking sheet. Cover and let rise until doubled. Preheat oven to 375 degrees F. TO MAKE THE GLAZE: While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool. Brush rolls with the glaze and lightly score top of rolls with sharp knife. TO BAKE: Bake rolls in preheated 375 degree F oven 35 minutes or until golden.

Makes 16 A Dictionary, Spanish and English and English and Spanish by Joseph Baretti 1794 BOLILLO, f.m. a little nine-pin, or a bobbin to make lace. 17 August 1924, San Antonio (TX) Light, “Mexican Slang Much Like That Used in U.S.,” part 2, pg. 4, col. 2: An American is not a Yankee, but a “gringo,” or “bolillo.” (...) Bolillo may mean anything from a bread roll to a wooden drumstick. Prologue to Mexico: The Story of a Search for a Place by Marian Storm New York, NY: Alfred A. Knopf 1931 Pg. 241: They pile good, crusty rolls of pan bolillo upon fresh banana leaves in their flat baskets and, balancing them easily, trot from window to window to sell us wholesome.. A Preliminary Glossary of New Mexican Spanish Compiled by F. M. Kercheville The University of New Mexico Bulletin Language Series Volume 5, Number 3, Whole Number 247 University of New Mexico Press Albuquerque, New Mexico Pg.

132: ORDINARY BREAD The principal kinds of bread which are served usually with the mid-day meal are: bolillo, telera, flauta, Viennese, chalupas, bola, French, ... New Voices in American Studies West Lafayette, IN: Purdue University Press 1966 Pg. 114: Names like “guero” (fairhaired) and “bolillo” (French bread), now used by Mexican-Americans and northern Mexicans for the Anglo-American, originally were used in Mexico for the French. 23 February 1966, Dallas (TX) Morning News, “Tolbert’s Texas” by Frank X. Tolbert, section A, pg. 10: I stayed recently in a boarding house in Muzquiz, Mexico, where, for all meals, there was served small loaves or large rolls called “bolillo.” These hand-made small loaves were as good as any bread I’ve ever sampled in France, or any place where I’ve wandered.

Now A San Antonio company, called “Bolillo Inc.” has started baking what the proprietors, including two bakers from Mexico City and Acapulco, call the “only authetnic bolillo in the U.S.” They have special machinery and a hearth oven, and this does combine to give the bread the same, deep-crusted taste as that I had the other day in the Mexican boarding house. As I understand it, “bolillo” is a Mexican term for a citizen of the U.S., hence “U.S. bread,” although it’s hard to find it that good in this country. 6 September 1967, San Antonio (TX) Light, “Simon Bakery Makes Bolillos,” pg. 33, cols. 4-5: More and more restaurants across the city are switching to the Bolillo, the delicious Mexican roll that is so popular on the West Coast. Surprisingly, Bolillos are not only a hit in Mexican food restaurants but in “American” food restaurants as well. Simon Bakery, the foremost producer of Bolillos in the San Antonio area, makes the roll, utilizing the identical recipe and ingredients used in Mexico.

a year of experimenting was required in perfecting the Bolillo and adapting it to the needs of San Antonio. That is one of the “little things” that sets Simon Bakery Bolillos apart from mere copies. Bolillos can be heated for five or six minutes before being served or can be served fresh from Simon Bakery. Any way it is served Bolillos are the perfect complement to any dinner. 21 October 1967, San Antonio (TX) Light, pg. 21, col. 4 ad: F. L. SIMON BAKERY Home of “Mexico City Style Bolillos” 8 October 1968, New York (NY) Times, “In Mexico City, Some Restaurants Deserve Gold Medals, Too” by Craig Claiborne, pg. 52: The principal Mexican bread is a celestial creation, a hard roll, called bolillos. It resembles a French roll, is slightly sweet and has a fantastic texture. Spanish-Speaking People in the United States by American Ethnological Society Seattle, WA: University of Washington Press 1969 Pg. 119: bolillo.

One of the many derogatory names for the Anglo… It seems to have been used originally for the French (bolillo is a small loaf of French bread), but later it was transferred to the North American. Mexico: Her Daily & Festive Breads by Barbara Howland Taylor 1969 Pg. 55: Often selected are crisp salted Spanish rolls—the pointed bolillos and the flat teleras. Bolillos, spindles, according to one story, was the nickname of the long-legged americanos or gringos who came into Mexico during the North American Invasion of 1848, as the Mexicans called it. (...) In Veracruz, the bolillo is now called a cojinillo, little cushion. In Guadalajara and Sonora it is called a birote, a name derived from virote, a slender man. There are small birotes of standard size and there are large pieces like the long Spanish or French rolls that are sold in the United States. The Peoples Guide to Mexico by Carl Franz Santa Fe, NM: John Muir Publications 1974 Pg.

147: Pan, the Spanish word for bread, usually refers to the bolillo, a french style roll (called pan frances in Yucatan). 7 July 1977, San Antonio (TX) Light, “Pan Dulce At Its Best in S.A.,” pg. 3B, col. 3: In Mexico they call bakeries that produce pan dulce and other types of breads, including the popular “bolillo” or french roll, “panificadoras.” Mexican Americans in a Dallas Barrio by Shirley Achor Tucson, AZ: University of Arizona Press 1978 Pg. 39: In place of “Anglo,” most barrio residents use the term bolillo (literally, a small piece of crusty white bread). Jane Butel’s Southwestern Kitchen by Jane Butel Pg. 144: BOLILLO A short rolling pin that is a uniform two inches in diameter and eight or more inches long. (Coincidentally the bread rolls in Mexico bear the same name.) It fits ideally in the palm and rolls flour tortillas to a uniform thinness. I find the rustic type with no handles the easiest to work with.

The bolillo is also perfect for rolling empanada and bizcochito dough. Folklore and Culture on the Texas-Mexican Border by Americo Paredes Austin, TX: University of Texas Press (Center for Mexican American Studies - CMAS Books) 1995 Pg. 70: Bolillo. One of the many derogatory names for the Anglo American. It seems to have been used originally for the French (bolillo is a small loaf of French bread), but later it was transferred to the North American. Batos, Bolillos, Pochos, and Pelados: Class and Culture on the South Texas Border by Chad Richardson Austin, TX: University of Texas Press 1999 Pg. 183: Actually, a bolillo is a white bread roll produced by mexican bakeries. Its use as a synonym for Anglos is a gentle form of humor along both sides of the U.S.-Mexico border. The Making of a Chicano Militant: Lessons from Cristal Madison, WI: University of Wisconsin Press 1999 Pg.

22: For the Anglos we also had various names, such as gringo, gavacho, bolillo, blanco, pan blanco, hureo, americano, and norte americano. (...) The French-style bread, which is white on the inside, is called a bolillo. Napoleon III’s invasion of Mexico and subsequent occupation for a limited time had introduced French bread into the Mexican cuisine. These names refer not only to the whiteness of the Anglos’ skin but also to what was (Pg. 23—ed.) perceived as their sour body smell’ white bread has that color, and a sour smell from the yeast and preservatives. Austin, TX: University of Texas Press 2005 Pg. 36 (Name That Pan Dulce!) bolillo (bo-LEE-yo): A small, white, oval French bread. June 19, 2006 When is a bolillo not a bolillo? Not all bolillos are created equally, I recently leared from neighbor Alberto. There is a special type of bolillo made here in Guadalajara… Wait, wait, wait. You don’t know what a bolillo is?!

Okay, a bolillo is similar to french bread, and is made with wheat flour. Usually, it’s bleached flour, but you can get delicious bolios at the pan integral (whole wheat) bakeries also. Oh yeah, in Mexico, you often have bakeries that make just whole wheat things, including whole wheat raised, frosted donuts. The bolillo is usually about five to seven inches long, has tapered ends making it oval in shape, and is cut across the top before baking to give it a slightly irregular surface and a little more crust. Oh, that’s right. I should have mentioned before that the bolillo is crusty on the outside and very soft on the inside. That’s what makes it like french bread. (...) The point is, I learned recently from Alberto that the type of bolillo used in Guadalajara and surrounding environs is a special type of bolillo called a birote. Birotes are particular to Guadalajara, and are perhaps best described as sort of a sourdough bolillo. I don’t know the exact difference between the two, but the birote tastes slightly sour, like a light sourdough.

People here describe them as salados when you go to buy them and they think that as a non-native tapatio you don’t realize the difference. However, they’re not called bolillos salados, they’re called birotes. Well, except on the little labels that the bakery at the supermarket sticks on the bags, in which case, then they’re just called bolillos. What does bolillo mean? This page provides all possible meanings and translations of the word bolillo Wiktionary(0.00 / 0 votes)Rate this definition: bolillo(Noun) A type of white bread roll from Latin America Origin: From Mexican bolillo, bread roll Freebase(0.00 / 0 votes)Rate this definition: Bolillo A bolillo is a type of savory bread traditionally made in Mexico, where it originates, and Central America. In Central America, especially in El Salvador, it is known as pan frances or French bread. It is a variation of the baguette, and is often baked in an horno de piedra. It is about 15 cm long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón.

It is the main ingredient for tortas and molletes. A variation of the bolillo is the telera, which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ or flax. Numerology The numerical value of bolillo in Chaldean Numerology is: 8 Pythagorean Numerology Mexico in My Kitchen: Mexican Bolillos: Crusty Rolls |Authentic Mexican Food Recipes Traditional Blog 1/4 cup of shortening melted and cooled. 1 cup of warm water (NOT HOT) NOTES: *If using active yeast, dissolve first with the water, mix well and let it proof for 5 minutes. **Bread flour will render a finer texture. You will need a large baking sheet, a metallic pan to place in the oven with water, a spray water bottle, and plastic wrap. I use a Baguette Pan for my bolillos, but a baking sheet or cookie sheet does the same job. Baking with yeast requires time to let the dough rise. Plan your day ahead of time to get the best results. DIRECTIONS: 1.

FOR THE STARTER: The night before baking, place yeast and water in a small bowl, mix well and add the flour. Mix again. You don’t need to knead here. Cover with a plastic wrap and let sit on your kitchen counter top all night or at least 8 hours. Making this starter will increase the flavor of your bread. The next morning the starter will have a larger volume and will have formed lots of bubbles. 2. BAKING DAY. In a large bowl or your heavy-duty mixer, place the starter, flour, salt, yeast and melted shortening. Start kneading the dough, adding the warm water slowly right at the beginning of the kneading process. IMPORTANT: If you live in a very humid place, you will need to reduce the amount of water by about 2 tablespoons less than indicated. If using a mixer, knead for 7 minutes on speed 2; if kneading by hand, knead the dough for about 15 minutes. The dough will separate from your mixing bowl like it shows in the above picture while kneading. 3. Remove dough from the bowl and place on your working surface to form a ball. It should look soft but still a little rough. 4.

Grease a large bowl with shortening, oil or PAM spray. Place the dough and turn it all over to make sure all sides are covered with a coating of the grease. Cover with a plastic wrap and let it rest in a warm place for 2 to 3 hours or until the dough has doubled in volume. If you live in a warm and humid weather this step will take less time. 5. After the dough has doubled in volume, gently push your fist in to deflate it. Divide the dough into 10 pieces. (About 110 grams each). Place the pieces of dough into your slightly greased working surface and cover with a greased plastic wrap and let them rest for 15 minutes to allow the gluten to develop and help to shape your bollillos/rolls easier. 6. To form the bolillos-rolls, dust your work surface with flour very lightly, flatten one piece of dough with the palm of your hand and fold 1/3 of the dough towards you and press down with your fingers, sealing it very well. Fold the dough again, repeating the sealing process until you form a roll, pinching the dough tightly. Make sure all the ends are sealed. 7.

To shape the rolls, place your hands over the dough and press gently but firmly, cupping your fingers, rolling back and forth. While doing this, press the heel of your hands to leave some dough uncovered to form the traditional bolillo ears. 8. Place each bolillo/roll seam side down on the greased baking sheet and cover with a greased plastic. Allow them to rise until they’ve doubled in volume. About 1 and 1/2 hour. 9. At least 20 minutes before the end of the rising period, turn on your oven at 450 degrees F. Place the metallic pan for the water on the oven floor. 10. Once the rolls have doubled in volume, and just before placing them inside the oven, make a deep cut using a sharp serrated knife or a razor blade, holding your hand at a 45-degree angle. 11. Spray the rolls with warm water, place them in a preheated oven and add 1 1/2 cup of cold water to the metallic tray you placed on the oven floor. The steam will create that beautiful thin and crunchy crust.

Bake for 20 to 25 minutes until they are golden, remove form the oven, and let them cool on a wire rack. The bread keeps well for a couple of days in a plastic bag, or it can be frozen for up to a month. To reheat: thaw bread lightly, spray water, and place in preheated 400 degrees F oven until crispy. About 12-15 minutes until warm and crunchy. Please leave all your questions in the comments section, I will be happy to answer them. Bolillo - The Full Wiki The Full Wiki Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article! This article doesn't yet, but we're working on it! See more info or our list of citable articles . From Wikipedia, the free encyclopedia Mexican bolillos /bɵˈliːjoʊ/ bo- LEE -yoh) is a type of savoury bread traditionally made in Mexico , where it originates. It is a variation of the baguette , and is often baked in an horno de piedra .

It is about 15 cm (six inches) long, in the shape of an oval , with a crunchy crust and a soft inside, known as migajón. It is the main ingredient for tortas and molletes . A variation of the bolillo is the telera, which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ or flax. Names The bolillo is a variation of the baguette, and thus often has names in the local language reflecting this. In Yucatán they are known as barras. In Guadalajara and Sonora they are called birotes which are often made with sourdough . In northern Mexico they're known both as bolillos and pan blanco, whereas in Northeast Mexico it is known as pan francés. In Sinaloa they are called torcido and birote. In Brazil , a similar bread is made and known as pão francês or pão de sal.

Slang Bolillo is a slang term used in some parts of Latin America and the United States to refer to members of the Caucasian race , due to the white interior of the bread. The usage is similar to the word Gringo or Gabacho , but it may also be considered as a pejorative slur. [1] References Texas, The Lone Star State: Bolillo (Mexican bread) Recipe Tips Bolillo Bread A Mexican bread, made with a basic dough that is very similar to a French baguette dough. The bread has a crispy, flavorful crust and a soft, chewy crumb. The dough is usually formed into a football shaped roll. Occasionally, the dough is scored to create three sections along the length of the football shape, in which case the bolillo is known as a telera. Bolillos are most often used for the Mexican sandwich known as a torta, which became popular after WWII. The torta sandwich usually contains mashed avocado, a spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and onion. There are many versions of the sandwich including many Americanized varieties that have strayed from the original selection of ingredients. Wise Geek What is a Bolillo?

Very similar in taste and appearance to the baguette, the bolillo is a simple white bread that is popular in Mexico and several countries in South America. Distinguished by an oval shape that is usually around six inches in length, the bolillo is often used for popular ethnic sandwiches such as the torta and the mollete. In Mexico, the bolillo is often referred to as a Pan de Agua. Brazil is one of the nations where the bolillo is widely enjoyed, and is often identified as pao frances or pao de sal. This designation is loosely based on the resemblance in taste and texture to french bread, particularly baguettes. In other places, the bolillo may be known as a barra or pan blanco. Traditionally, the Mexican variety of the bolillo is prepared in large rock ovens. It is understood that this method of baking provides a crunchier crust for the bread, which is one of the most appealing features of the bolillo. Often, the bread is prepared fresh daily, and may be consumed at any meal. In some cases, the bolillo will be served with simple accompaniments, such as eggs and some sort of pan friend meat.

However, a bolillo can also serve as a simple snack or dessert by splitting the bread and pouring milk or chocolate milk over the two pieces. Wikipedia: Bolillo A bolillo is a type of salty bread traditionally made in Mexico, El Salvador, Portugal, and Brazil. In Brazil it is known as pão francês or pão de sal. It is considered a variation of the baguette. In some places of Mexico it is also known as “Pan de Agua” (water bread) It is about 6 inches long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón. It is the main ingredient for the tortas and the molletes. A variation of the bolillo is the telera, which is very similar, though it has a rounder shape, it is divided in three sections, and it is often a bit softer. The Recipe Link BOLILLO: French style, crusty bread rolls made in the shape of a bobbin that is served with entrees and used for sandwiches. Source: Glossary of Spanish and Mexican Cooking Terms By James W.

Peyton BOLILLO (MEXICAN STYLE ROLLS) Heat water, honey, butter, and salt together in a saucepan. Let cool to lukewarm. Add yeast to the lukewarm mixture and let stand for 10 minutes. In separate bowl combine flours with the yeast mixture; mix well. Turn out and knead for 10 minutes, adding more flour as necessary. Place in bowl, cover and let rise until doubled. Punch down, divide into sixteen pieces and form into logs. Place rolls on greased baking sheet. Cover and let rise until doubled. Preheat oven to 375 degrees F. TO MAKE THE GLAZE: While the dough is rising for the second time, mix water and cornstarch together until smooth in a saucepan; bring to boil until thick, let cool. Brush rolls with the glaze and lightly score top of rolls with sharp knife. TO BAKE: Bake rolls in preheated 375 degree F oven 35 minutes or until golden. Makes 16 A Dictionary, Spanish and English and English and Spanish by Joseph Baretti 1794 BOLILLO, f.m.

a little nine-pin, or a bobbin to make lace. 17 August 1924, San Antonio (TX) Light, “Mexican Slang Much Like That Used in U.S.,” part 2, pg. 4, col. 2: An American is not a Yankee, but a “gringo,” or “bolillo.” (...) Bolillo may mean anything from a bread roll to a wooden drumstick. Prologue to Mexico: The Story of a Search for a Place by Marian Storm New York, NY: Alfred A. Knopf 1931 Pg. 241: They pile good, crusty rolls of pan bolillo upon fresh banana leaves in their flat baskets and, balancing them easily, trot from window to window to sell us wholesome.. A Preliminary Glossary of New Mexican Spanish Compiled by F. M. Kercheville The University of New Mexico Bulletin Language Series Volume 5, Number 3, Whole Number 247 University of New Mexico Press Albuquerque, New Mexico Pg.

132: ORDINARY BREAD The principal kinds of bread which are served usually with the mid-day meal are: bolillo, telera, flauta, Viennese, chalupas, bola, French, ... New Voices in American Studies West Lafayette, IN: Purdue University Press 1966 Pg. 114: Names like “guero” (fairhaired) and “bolillo” (French bread), now used by Mexican-Americans and northern Mexicans for the Anglo-American, originally were used in Mexico for the French. 23 February 1966, Dallas (TX) Morning News, “Tolbert’s Texas” by Frank X. Tolbert, section A, pg. 10: I stayed recently in a boarding house in Muzquiz, Mexico, where, for all meals, there was served small loaves or large rolls called “bolillo.” These hand-made small loaves were as good as any bread I’ve ever sampled in France, or any place where I’ve wandered.

Now A San Antonio company, called “Bolillo Inc.” has started baking what the proprietors, including two bakers from Mexico City and Acapulco, call the “only authetnic bolillo in the U.S.” They have special machinery and a hearth oven, and this does combine to give the bread the same, deep-crusted taste as that I had the other day in the Mexican boarding house. As I understand it, “bolillo” is a Mexican term for a citizen of the U.S., hence “U.S. bread,” although it’s hard to find it that good in this country. 6 September 1967, San Antonio (TX) Light, “Simon Bakery Makes Bolillos,” pg. 33, cols. 4-5: More and more restaurants across the city are switching to the Bolillo, the delicious Mexican roll that is so popular on the West Coast. Surprisingly, Bolillos are not only a hit in Mexican food restaurants but in “American” food restaurants as well. Simon Bakery, the foremost producer of Bolillos in the San Antonio area, makes the roll, utilizing the identical recipe and ingredients used in Mexico.

a year of experimenting was required in perfecting the Bolillo and adapting it to the needs of San Antonio. That is one of the “little things” that sets Simon Bakery Bolillos apart from mere copies. Bolillos can be heated for five or six minutes before being served or can be served fresh from Simon Bakery. Any way it is served Bolillos are the perfect complement to any dinner. 21 October 1967, San Antonio (TX) Light, pg. 21, col. 4 ad: F. L. SIMON BAKERY Home of “Mexico City Style Bolillos” 8 October 1968, New York (NY) Times, “In Mexico City, Some Restaurants Deserve Gold Medals, Too” by Craig Claiborne, pg. 52: The principal Mexican bread is a celestial creation, a hard roll, called bolillos. It resembles a French roll, is slightly sweet and has a fantastic texture. Spanish-Speaking People in the United States by American Ethnological Society Seattle, WA: University of Washington Press 1969 Pg. 119: bolillo.

One of the many derogatory names for the Anglo… It seems to have been used originally for the French (bolillo is a small loaf of French bread), but later it was transferred to the North American. Mexico: Her Daily & Festive Breads by Barbara Howland Taylor 1969 Pg. 55: Often selected are crisp salted Spanish rolls—the pointed bolillos and the flat teleras. Bolillos, spindles, according to one story, was the nickname of the long-legged americanos or gringos who came into Mexico during the North American Invasion of 1848, as the Mexicans called it. (...) In Veracruz, the bolillo is now called a cojinillo, little cushion. In Guadalajara and Sonora it is called a birote, a name derived from virote, a slender man. There are small birotes of standard size and there are large pieces like the long Spanish or French rolls that are sold in the United States. The Peoples Guide to Mexico by Carl Franz Santa Fe, NM: John Muir Publications 1974 Pg.

147: Pan, the Spanish word for bread, usually refers to the bolillo, a french style roll (called pan frances in Yucatan). 7 July 1977, San Antonio (TX) Light, “Pan Dulce At Its Best in S.A.,” pg. 3B, col. 3: In Mexico they call bakeries that produce pan dulce and other types of breads, including the popular “bolillo” or french roll, “panificadoras.” Mexican Americans in a Dallas Barrio by Shirley Achor Tucson, AZ: University of Arizona Press 1978 Pg. 39: In place of “Anglo,” most barrio residents use the term bolillo (literally, a small piece of crusty white bread). Jane Butel’s Southwestern Kitchen by Jane Butel Pg. 144: BOLILLO A short rolling pin that is a uniform two inches in diameter and eight or more inches long. (Coincidentally the bread rolls in Mexico bear the same name.) It fits ideally in the palm and rolls flour tortillas to a uniform thinness. I find the rustic type with no handles the easiest to work with.

The bolillo is also perfect for rolling empanada and bizcochito dough. Folklore and Culture on the Texas-Mexican Border by Americo Paredes Austin, TX: University of Texas Press (Center for Mexican American Studies - CMAS Books) 1995 Pg. 70: Bolillo. One of the many derogatory names for the Anglo American. It seems to have been used originally for the French (bolillo is a small loaf of French bread), but later it was transferred to the North American. Batos, Bolillos, Pochos, and Pelados: Class and Culture on the South Texas Border by Chad Richardson Austin, TX: University of Texas Press 1999 Pg. 183: Actually, a bolillo is a white bread roll produced by mexican bakeries. Its use as a synonym for Anglos is a gentle form of humor along both sides of the U.S.-Mexico border. The Making of a Chicano Militant: Lessons from Cristal Madison, WI: University of Wisconsin Press 1999 Pg.

22: For the Anglos we also had various names, such as gringo, gavacho, bolillo, blanco, pan blanco, hureo, americano, and norte americano. (...) The French-style bread, which is white on the inside, is called a bolillo. Napoleon III’s invasion of Mexico and subsequent occupation for a limited time had introduced French bread into the Mexican cuisine. These names refer not only to the whiteness of the Anglos’ skin but also to what was (Pg. 23—ed.) perceived as their sour body smell’ white bread has that color, and a sour smell from the yeast and preservatives. Austin, TX: University of Texas Press 2005 Pg. 36 (Name That Pan Dulce!) bolillo (bo-LEE-yo): A small, white, oval French bread. June 19, 2006 When is a bolillo not a bolillo? Not all bolillos are created equally, I recently leared from neighbor Alberto. There is a special type of bolillo made here in Guadalajara… Wait, wait, wait. You don’t know what a bolillo is?!

Okay, a bolillo is similar to french bread, and is made with wheat flour. Usually, it’s bleached flour, but you can get delicious bolios at the pan integral (whole wheat) bakeries also. Oh yeah, in Mexico, you often have bakeries that make just whole wheat things, including whole wheat raised, frosted donuts. The bolillo is usually about five to seven inches long, has tapered ends making it oval in shape, and is cut across the top before baking to give it a slightly irregular surface and a little more crust. Oh, that’s right. I should have mentioned before that the bolillo is crusty on the outside and very soft on the inside. That’s what makes it like french bread. (...) The point is, I learned recently from Alberto that the type of bolillo used in Guadalajara and surrounding environs is a special type of bolillo called a birote. Birotes are particular to Guadalajara, and are perhaps best described as sort of a sourdough bolillo. I don’t know the exact difference between the two, but the birote tastes slightly sour, like a light sourdough.

People here describe them as salados when you go to buy them and they think that as a non-native tapatio you don’t realize the difference. However, they’re not called bolillos salados, they’re called birotes. Well, except on the little labels that the bakery at the supermarket sticks on the bags, in which case, then they’re just called bolillos.

Question: Traditionally made in Mexico, ‘bolillo’ is a type of what?
Answer: Bread