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Bolillos rolls.JPG
Alternative namesPan francés (El Salvador)
Place of origin Mexico
Region or stateAmericas

A bolillo (Spanish pronunciation: [boˈliʝo]) or pan francés (meaning "French bread") is a type of savory bread traditionally made in Mexico, but also made in Central America. 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.[1]

It is roughly 15 centimeters (5.9 in) long, in the shape of an ovoid, with a crunchy crust and a soft inside known as migajón (Spanish pronunciation: [miɣaˈxon]). It is the main ingredient for tortas and molletes. It has a slash on top made with a slashing tool or bread lame, this permits the exhaust of steam and the expansion of bread without stressing its skin. A variation of the bolillo is the 'telera', which is very similar, but in this case, is usually softer and as a current trend sweeter. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ, or flax.





A more common meaning is used when a person says the expression "puro bolillo" (lit. "only French bread"), which is equivalent with the English slang word zilch.[5]


  1. ^ "I am packing my own Torta…". Pati Jinich. June 11, 2009. Archived from the original on 2016-04-19.
  2. ^ Gonzalez, Alicia Maria (1981). "'Guess How Doughnuts Are Made': Verbal and Non-Verbal Aspects of the Panadero and His Stereotype.". In Bauman, Abrahams (ed.). "And Other Neighborly Names": Social Process and Cultural Image in Texas Folklore. University of Texas Press. pp. 114–115.
  5. ^ "PURO+BOLILLO - Diccionario Abierto de Español".