I thought I knew Mexican food.
But I clearly have a lot to learn. Mexican cuisine has so much more than the my Tex-Mex, Baja California style burritos and enchiladas that I’m used to. This even goes beyond tacos al pastor, my friends.
Take molletes, for example.
I saw molletes on every menu in Mexico, for breakfast, lunch, and dinner. Finally the DiploMan entertained us and ordered a plate one morning, and much to our delight, something that resembled cheesy bread came out to the table accompanied with a side of salsa. But- what doesn’t come accompanied with salsas in Mexico? Just one more reason to love the country.
Molletes are probably just as much a cultural mash-up as nachos are, a European Spanish and Indigenous Local mash-up. The garlic bread of the South, if I dare to name it as such. On top of toasted baguette, is slathered a layer of black beans, cheese, and meat or vegetables of your choosing (through throughout the several plates of molletes we ended up ordering by the end of our vacation, chorizo seemed to rule supreme). And it tastes just as good as you would imagine bread and meat and cheese to taste. Why isn’t this stuff on the menus at home?!