BOLILLO

Most Mexicans like to accompany our meals with bolillos, whether it's for a soup, to make a torta, or simply because we crave it after seeing it coming out of the bakery oven near our house. We even have it after a frightening event (since we have a lovely saying that goes "give them a bolillo for the scare," which, interestingly, helps quite a bit).

Whatever the occasion for having a bolillo in your hand, you should know that it is an important part of Mexican culture, known throughout the country, used for many things, and with a wonderful history.

With the arrival of wheat in the Americas due to the Spanish conquest came recipes for bread and new ways to create this dish, as corn was the primary grain used in the Americas. It is said that an Afro-descendant slave named Juan Garrido found three grains of wheat in a sack of rice, which he decided to plant. Only one germinated, thus giving rise to the bread-making tradition in Mexico (we will discuss traditional Mexican breads later).

Over time, recipes evolved into what we now know as the bolillo, introduced by the French baker Camille Pirotte, who was a member of Emperor Maximilian of Habsburg's court during the French intervention.

The bolillo didn’t arrive in its current form right away. The first bread made was the pambazo, a bread traditionally consumed by lower classes due to its low production cost and affordable price. One of the characteristics we can still observe today regarding the tradition of those times is that both types of bread were often coated with a thick layer of flour even after baking. This was done back then to indicate that the bread was meant for the lower classes. Although this was the practice in those times, nowadays it’s mostly done to maintain the French recipe tradition, as French bakery often adds flour to their preparations before baking (which can be seen in various types of loaves and sourdough breads).

Speaking of French bakery, we can see the influence of this country in traditional breads like the bolillo. If we pay attention to the consistency and preparation of the bolillo, we can see characteristics inherited from classic French bakery: a crispy exterior containing a fluffy interior with controlled and beautiful air bubbles.

Although there are various variations like the birote and the telera, the bolillo has always been present in Mexican cuisine, playing a fundamental role in dishes such as torta ahogada or guajolota, a variety of tortas, and even desserts like capirotada. So now you know, the next time you want a torta or simply get scared... have a bolillo.