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.