What is "bolillo"

n. A type of white bread roll from Latin America

A bolillo or pan francés (meaning "French bread") is a type of savory bread traditionally made in Mexico. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian’s troupe of cooks, its use quickly spread throughout the country.

It is about 15 cm (six inches) long, in the shape of an ovoid, 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.