Traditional Mexican Molletes

Prep time: 10 min.

Cook time: 10 min.

Molletes are a traditional Mexican breakfast dish that you may or may not be familiar with, depending on where you’re from or your exposure to Mexican cuisine. If you’re from Mexico like I am, there’s a good chance you grew up eating them as part of your morning routine, whether as a quick, comforting breakfast before school or as a weekend treat with family.

However, despite being a staple in many Mexican homes, molletes aren’t necessarily a common sight on the breakfast menus of Mexican restaurants in the U.S., at least in my opinion. Molletes are simple, yet delicious, and offer a perfect balance of savory and satisfying flavors. If you’ve never had the chance to try them, you’re in for a treat! The beauty of molletes lies in their ease and versatility. With just a few ingredients—likely ones you already have at home—you can whip up this delightful

dish in no time. The main components are bolillos, which are soft, crusty rolls similar to a baguette, split in half and topped with creamy refried beans, cheese, and sometimes a splash of salsa or pico de gallo for a little kick. It's a breakfast that’s quick to make but also incredibly comforting. Whether you’re already a fan of molletes or you’re just discovering them, this dish offers a taste of Mexico that’s both accessible and satisfying, and it’s one that will soon become a favorite in your own breakfast rotation.

Ingredients you will need to make traditional Mexican molletes

• Bread: When it comes to making molletes, the type of bread you use can make a big difference. The ideal bread for molletes is a Mexican bolillo, a small, crusty roll that’s soft and airy on the inside with a perfectly crispy exterior. This traditional bread is the backbone of the dish, giving molletes their signature texture and flavor. The bolillo is slightly denser than a French baguette, but still light enough to hold the toppings of refried beans and melted cheese without getting soggy. It’s the perfect canvas for this delicious, simple breakfast.

  However, I understand that finding bolillos might not always be possible, especially if you’re not near a Mexican bakery or grocery store. But don’t worry—there are plenty of alternatives you can use. If you can’t get your hands on bolillos, a French baguette or any other crusty bread will do just fine. Baguettes are often a good substitute because they have a similar texture, with a crispy crust and soft interior. While they may not replicate the exact taste and texture of a bolillo, they will still give you that satisfying contrast between crunchy and soft, making for a delicious mollete.

  Now, I know this next part might be a bit controversial, but hear me out—I’ve got a little hack for you. When we make burgers or hot dogs at home, we inevitably end up with leftover buns. I know, I know—using hamburger or hot dog buns for molletes is probably not something you’d expect, and it’s certainly not traditional. But trust me, it works! When we don’t have bolillos on hand and don’t want to waste perfectly good bread, we slice up those extra buns and use them for molletes. It may not be the "ideal" choice, and I know it might not sit well with everyone, but the result is still surprisingly tasty. The texture might be a little different, but with the creamy refried beans and melty cheese on top, it still makes for a satisfying and comforting meal. I’m all about making the most of what you’ve got in the kitchen, and sometimes, those leftover buns just come to the rescue when you need them most. So, while purists might cringe, I say give it a try—it’s a practical and delicious way to enjoy molletes, even if it’s not the traditional approach!

• Beans: You’re probably wondering, “What type of beans can I use?” Well, the good thing of refried beans is that they are incredibly versatile, and you can use any variety that you prefer. However, the most traditional options are black beans and pinto beans, so I would suggest starting with either one of those. Pinto beans are mild and creamy, while black beans tend to have a richer, earthier flavor. Sometimes, I like to take the time to cook my beans from scratch—there’s something really satisfying about simmering a pot of beans and seasoning them just right. But let’s be real, we all have those days when we need something quick and easy, and that’s where having a packet or can of ready-made beans comes in handy. Whether you're cooking for one or feeding the whole family, it’s always good to have some on standby. You can’t really go wrong with either option, whether you’re using beans from a can, a pouch, or even homemade. For convenience, I usually buy the La Sierra brand of refried beans that comes in a pouch—it’s flavorful and perfect for when I need a no-fuss meal. That said, you can easily use any brand you like, whether it’s in a can or a pouch—just find the one that suits you and your family.

  
  

• Cheese: In my opinion, the type of cheese you choose can really make a difference in the overall flavor of the molletes, so it’s something worth considering. While there isn’t one "right" cheese to use, I’d recommend steering clear of really strong, sharp cheeses—like sharp cheddar—as they can sometimes overpower the other ingredients. What you want is a cheese that melts beautifully, creating that rich, gooey texture that we all love. The most common cheeses used in Mexican cooking are soft, mild varieties that complement the flavors without taking over. A few go-to options are Oaxaca cheese, which is stringy and mild, Asadero cheese, which has a creamy texture and a subtle flavor, or quesadilla cheese, which was practically made for this type of dish. If you're in a pinch, shredded mozzarella (not the ball type) is a great alternative—it melts wonderfully and has a neutral, creamy taste that works well in most recipes. Personally, I never stick to just one type of cheese. Instead, I tend to use whatever I already have on hand in my fridge. That’s one of the best things about these kinds of dishes—they’re flexible, and you can get creative with whatever cheese you’ve got, whether it's a blend of leftovers or a new block you’re excited to try. It’s all about finding the right balance of meltability and flavor that suits your personal taste.

• Chorizo: In my opinion, the best part of a mollete (and really, the cherry on top of the whole meal) is the addition of Mexican chorizo. It’s that flavorful, savory kick that brings everything together and makes every bite irresistible. When it comes to chorizo, there are so many great brands out there, but I always end up reaching for the Cacique brand. It's readily available at my local HEB, so it’s a go-to for me whenever I’m craving this dish. One of the things I really love about Cacique is the variety they offer. Whether I’m in the mood for a rich, hearty pork chorizo, a slightly lighter beef chorizo, or even Soyrizo (their plant-based chorizo option), there’s always something to suit my needs. Soyrizo is an awesome choice for vegetarians or anyone looking to cut back on meat, but still wants that same bold, spiced flavor that chorizo brings to the table. No matter what type of chorizo you choose, it’s the perfect finishing touch that elevates the molletes to a whole new level of deliciousness.

• Pico de Gallo (optional): Adding this optional extra step brings the molletes to a whole different level. The citrus kick to balance out the meaty savory taste of the molletes is something that I like to do. You can also opt for other options like a homemade salsa or my go to which is Tabasco sauce.