Mexican Mornings Start With Molletes! The 3-Steps Recipe You Want To Include In Your Brunch Menu

There are 3 key ingredients to a good Mollete: the bread, fried beans and pico de gallo salsa.

Sourdough Molletes, Yes Please!


Molletes are a classic breakfast dish everywhere in Mexico. They are simple, quick to make, and you can have many add- ins, like chorizo, steak or avocado slices or keep it simple with beans and melted cheese.

In Mexico, we use sourdough bread that we call birote salado, which is baked in a longer shape, like a baguette. When it comes to fried beans, you have two options: open a can of fried beans or make your own. This means a little more labor, but it is totally worth it!



Serves 2


4 Sourdough slices

1 ½ cups of fried beans

1 cup of chihuahua cheese


Pico de Gallo Salsa

1 chopped tomato (for this recipe I used about 1 ½ cup of mixed of cherry tomatoes)

¼ of chopped red onion

1 tablespoon of chopped cilantro




 Preheat the oven to 400 degrees. On a baking sheet, place the bread with a spread of 3-4 tablespoons of fried beans on each one, sprinkle the chihuahua cheese generously: place in the oven. Bake for about 15 min or until the cheese is melted and the bread gets a little crispy. Take them out and top them with pico de gallo.


In a medium bowl, combine the chopped tomatoes, onion and cilantro and mix them. Add salt and lime to taste.

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