This is Jon’s favorite Mexican bread. He calls them rolls, but in Mexico we call them “bisquets”. Unlike the biscuits up here in the States, the Mexican version is sweet and goes perfectly with your morning chocolate or cafe negro. However, I usually cut them lengthwise and use them for sandwiches. Jon’s favorite “bisquet sandwich” is an oven-toasted refried beans with ham and cheese sandwich.
Every time I go to the Mexican market I look for them, though I have to admit that the ones I find here are a little bit different than the ones we used to buy in Mexico. The taste is pretty similar, but the color is different (too yellow, maybe?) but we still love them, especially for breakfast or brunch. Yesterday we had them with eggs scrambled with zucchini, corn kernels, tomato, onion and Oaxaca cheese, a very simple and delicious breakfast.
If you come across this sweet Mexican “bisquet”, give it a try. It is a taste of the rich and varied Mexican baking tradition.
¡Buen provecho!
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recipes2share
I’d love to try this. When you describe Mexican cooking I often think of the novel, Like Chocolate For Water (did I get the title right?)…It was a book I really enjoyed and inspired my interest in Mexico and her food!
recipes2share
err, or was it Like Water For Chocolate???!!!!
Ivy
Ben they look great but where is the recipe, I can’t find it?
Nuria
They look like sweet burguers Ben! Here, we have something a bit similar, great for breakfast, called ensaimadas.
Adam
Any type of breakfast egg sandwich receives mad support from me. As soon as I read about the refried beans one, my mouth fell open. Now THAT’S an idea! I want to party with you guys
Peter G
Yumm! They look delicious Ben! Perfect for that first hit of caffeine i the morning. I also love the egg combo you served it for breakfast.
Judy
Oh Ben, they look delicious. Will have to hunt them down. I bet we have them here!!!
mikky
that’s a very interesting sandwich… wonder if i’ll be able to find “bisquets” here… maybe something similar will do…
Bellini Valli
When we were at the Wine festival we were sitting next to an entourage from mexico City travelling through our area to write about it for a magazine. I would have loved to talk to them more. We were munching on East Indian food but a bisquet would have been nice:D
Dell
Ben they look delicious, love the way you served them with the eggs. the re fried beans combo sounds good too
joan nova
The bisquet/egg sandwich (and your favorite with beans, ham, and cheese) sound really tasty. I’ll have to keep my eye out for them when I’m in an hispanic market…though I’m thinking they look too good not to be high in calories and fat which may make me put them back on the counter. Sorry to be a downer.
Kevin
That looks like a tasty breakfast!
Jude
That’s a damn fine crust. So nicely browned.
MyKitchenInHalfCups
Beautiful Ben. Not ever had one and now I’m ready for one or two!
Lydia (The Perfect Pantry)
I’ve had these in Mexico — a bit sweet for breakfast, but fun for sandwiches for lunch.
Sophie
What a delicious on-the-go breakfast
. I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested.
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Thanks!
Jonny
Hey Ben,
i wanted to ask this question (or several questions) on the Torta Breakfast post, but ads were getting in the way of the comments thing. Anyway, where is the recipe for bollilos/teleras? I checked your recipe page and had no luck. am I just being dumb? be honest…! and what’s the texture like of these rolls? Are they crisp on the outside or soft? They look like Galician-style rolls from Spain and/or round Portuguese rolls which are firm but not as crispy as a baguette, but in the Mexican bodegas near us in Brooklyn, the rolls are nearly always soft like a kaiser roll.
And finally, the bisquets look like they’ve got the color and texture of a brioche, but look more like an (American) biscuit, again what’s the texture like inside and out?