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wessongroup
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Mexican French Bread????
The wife had made up some soup which she usually serves up with fresh "French Bread"
She ran up to Walmart in Rosarito and got some things along with a loaf of French Bread, however when we started eating, we were both struck by the
"flavor and density" of the French bread..
Did a little looking so see how it was made and found this information about bread in
Mexico..
"Bolillo” is a Mexican bread that’s similar to French bread. The name “bolillo” means bobbin or spindle, and a short rolling pin used to make the
bread also is called a “bolillo.” Some believe that the bolillo was introduced to Mexico during the brief period of French intervention (1861-1867),
and that the bolillo was directly modeled after French bread.
For all the story and the recipe used here in Mexico...
Learn something every day or your dead...
http://www.barrypopik.com/index.php/new_york_city/entry/boli... 
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DENNIS
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Bolillos are almost as much a part of life here as the Tortilla. At some stores, such as Com Mex, the bakery will ring a loud bell heard throughout
the store when they come out of the oven. They also post the "ready" times.
Not much better than a hot, brand new Bolillo with a bunch of butter.
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capt. mike
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wild - i always thought the French invented those Bolillos i bought at the bakery in Sta. Rosalia.
from the french influence on the town.
are those breads sold all over mexico?
they sell them at Albertsons here but they are not even close.
the ones hot from Sta. Rosalia are worth the 45 min drive from mulege any day.
i'd kill for some today.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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DENNIS
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| Quote: | Originally posted by capt. mike
are those breads sold all over mexico?
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Pretty much, yeah. In some places, they're called Birote/Birotes[pl].
Birote --- Bolillo.....same thing.
http://www.flickr.com/photos/planeta/243208719/
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Bajahowodd
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We never pass through Sta. Rosalia without making a stop at that bakery.
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Mexicorn
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Long like king Maximilano and Queen Carlota!
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bajaguy
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COSTCO in Ensenada has "French" bread. Have not tried it, but it is on my list
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Riom
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| Quote: | Originally posted by wessongroup
and that the bolillo was directly modeled after French bread.
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The nearest equivalent to a bolillo in France is "petit pain" (little bread), basically a long dinner roll.
Mexico also has "pain au chocolat" (the rectangular chocolate filled pastry) and "pain au raisin" (coil of bread with raisins) - sorry I don't know
the Spanish for them, but they're definately based on the French breads, in fact very close. (the coating of the pain au chocolat is sometimes a
little too sugary in Mexico). It was a nice surprise to find them here.
"French bread" here (at least in San Felipe) - the long sticks - is another matter, not very authentic at all. It's much closer to the US idea of
"French bread" - very different from a baguette (which is thinner, crustier and lighter) and a bit heavier and sweeter than the nearest French
equivalent which is "Pain de Paris".
Rob
(former resident of France and bread and cake eater... who is now hungry... :-) )
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wessongroup
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| Quote: | Originally posted by Riom
| Quote: | Originally posted by wessongroup
and that the bolillo was directly modeled after French bread.
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The nearest equivalent to a bolillo in France is "petit pain" (little bread), basically a long dinner roll.
Mexico also has "pain au chocolat" (the rectangular chocolate filled pastry) and "pain au raisin" (coil of bread with raisins) - sorry I don't know
the Spanish for them, but they're definitely based on the French breads, in fact very close. (the coating of the pain au chocolat is sometimes a
little too sugary in Mexico). It was a nice surprise to find them here.
"French bread" here (at least in San Felipe) - the long sticks - is another matter, not very authentic at all. It's much closer to the US idea of
"French bread" - very different from a baguette (which is thinner, crustier and lighter) and a bit heavier and sweeter than the nearest French
equivalent which is "Pain de Paris".
Rob
(former resident of France and bread and cake eater... who is now hungry... :-) ) |
Your telling me, I just read all you folks posts, and I'm thinking all should put up the bakery's locations, as I'm dying for some "hot fresh bread"
coming right out of the oven.. used to make up bread on Saturdays, but could not keep up with the demand... mine, the wife's and others around early
saturday mornings.. the smell will drive you up the wall
I've got to find a "bakery" near by, one that makes bread...
The interesting thing that I found out about the Mexican bread was their use of "high gluten" flour and rye to make their breads.. I like just about
all breads, or should say I have not found one that I didn't like.. was just interested in how Mexico incorporated a "european" food staple into their
culture... as it's a real trip, what the europeans did with potatoes, chili, tomatoes, and a few other items that originated here in the America's...
the America's would have appeared to have changed the worlds eating habits a bit.. and thank god for BBQ too
Thanks for the post, all.... now just WHERE are these bakeries... as I want to get up early with some butter and give them a try... anyone else of a
mind??
all edits were due to my inability to spell and write ..
[Edited on 12-27-2009 by wessongroup]
[Edited on 12-27-2009 by wessongroup]
[Edited on 12-27-2009 by wessongroup]
[Edited on 12-27-2009 by wessongroup]
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tigerdog
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I've got a recipe for "pan telera" at Rocky Point Tides (with a picture). A bit different from bolillos, but just as good fresh out of the
oven. If you ever want to make your own, that is.  Here's some info about bolillos
and pan telera, from that recipe page:
| Quote: |
There are two kinds of staple breads that are most prevalent throughout Latin America: The bolillo and the telera. The bolillo is basically a
torpedo-shaped French roll with a thick and crunchy crust. A sourdough version of the bolillo is often called a birote, and this is the roll most
commonly used in Jalisco state's famous "drowned sandwich", torta ahogada (delicious! Look it up!). Bolillo is also a slang term for
caucasian males, similar to "gringo", but that's another story.
The telera is a flatter, softer roll, slightly rounded in shape, with a thinner crust. Larger than a bolillo, its signature is two shallow
indentations in the top to divide it into three sections. It has a higher water content than the bolillo, and forms a stickier dough. The telera is
the bread of choice for tortas, the traditional Mexican sandwiches, and there are few things better in life than getting to the panaderia first thing
in the morning as the bakers are just pulling those rolls out of the oven and dumping them into a bin, ready for you to take them home. I always have
to buy one or two extra, because I rarely make it home without testing them to make sure they taste all right.
Sandwiches made with bolillos are frequently referred to as "lonches" rather than "tortas"-- except in the case of Jalisco state's famous "drowned
sandwich", mentioned above. It is always called a "torta ahogado", never a "lonche ahogado". Interestingly, the bolillo is masculine ("el bolillo")
while the telera is feminine ("la telera"). I wonder why that is?
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The recipe and some suggestions for sandwiches you might like can be found at:
http://rptides.blogspot.com/2009/07/pan-telera-make-your-own...
Buen provecho!!!
\"You know Hobbes, sometimes even my lucky rocket-ship underpants don\'t help.\" - Calvin, from Calvin and Hobbes
Visit me at Rocky Point Tides
http://rptides.blogspot.com/ |
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David K
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I remember going to San Felipe in the 70's as a teenager and buying shrimp and then going to the bakery for bolillos... I called them 'Baja Buns'...
then driving to Nuevo Mazatlan to camp.
On the way to the sulfur mine (where the road to Nuevo Mazatlan was), there was a tortilla bakery (maybe 10 miles south of San Felipe)... and we would
get a dozen or more, hot tortillas!
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dianaji
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| Quote: | Originally posted by wessongroup
I've got to find a "bakery" near by, one that makes bread...
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there is a bakery on the ocean side in rosarito...not sure of the name, however, the bread is healthier than most...try it. also they have some nice
dessert breads. mostly made with whole wheat.
i'll look for it next time i am nearby.
diana
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dianaji
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here is the bakery i spoke of in a former post:
i found this great bakery that sells all pastry made with whole wheat and other healthy food products. I bought 4 pastries and it came to a little
over $2.00. in the states each one would cost over $2! they had parking spaces in front just for that store and there was a man out front that asked
me if i was going in...the curb was very high, so he just about lifted me up, and when i came out, he held my hand while i stepped down, stood behind
me to make sure there was no traffic coming...he was sort of a parking attendant, even tho it was on the main street. the bakery is right across
street from the large yellow store called ELECTRIK (I think).
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mikeintj
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| Quote: | Originally posted by dianaji
here is the bakery i spoke of in a former post:
i found this great bakery that sells all pastry made with whole wheat and other healthy food products. I bought 4 pastries and it came to a little
over $2.00. in the states each one would cost over $2! they had parking spaces in front just for that store and there was a man out front that asked
me if i was going in...the curb was very high, so he just about lifted me up, and when i came out, he held my hand while i stepped down, stood behind
me to make sure there was no traffic coming...he was sort of a parking attendant, even tho it was on the main street. the bakery is right across
street from the large yellow store called ELECTRIK (I think). |
I have been there a few times but I was disappointed, whole wheat donuts is kind of a contradiction! Having said that kudos to them for doing
something a little different, it is not often you see speciality shops in Baja.
Overall, I really am not a fan of Baja bakeries, they tend to be inconsistent and you never know how fresh/stale the Bolillo or donut is going to be.
In my travels around Tijuana/Rosarito I never found a bakery operated by someone on a mission to produce the best bread possible. That is a little
surprising when you consider how many bakeries there are in that area. Although leaving dough out for a day to ferment may introduce a cost that is
simply too much for the market to bear.
I do know that "El mejor pan de Tecate" has a good reputation, though I have yet to try it.
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Dave
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| Quote: | Originally posted by mikeintj
I have been there a few times but I was disappointed, whole wheat donuts is kind of a contradiction! Having said that kudos to them for doing
something a little different, it is not often you see speciality shops in Baja.
Overall, I really am not a fan of Baja bakeries, they tend to be inconsistent and you never know how fresh/stale the Bolillo or donut is going to be.
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I think the bakery is Sonrisa.
One thing to consider is that unlike the US, most Mexican panaderias bake in the late afternoon. If you go early morning you'll be getting
yesterday's product.
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Skipjack Joe
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It seems to me that bolillos have changed over the years in baja. The current bolillos taste much more like the french bread we buy in Safeway these
days. These bolillos seem 'puffier', more air-filled than their predecesors. Perhaps they're using more yeast than they used to. The flavor has
changed as well. The older ones had a blander watered-down flavor that reminded me of the bread served in church on Sundays. The old bolillos were so
special we would bring bags of them back with us at the end of vacation.
The bolillos in Santa Rosalia are excellent. There was another bakery a few blocks north which made identical bolillos but simply didn't have the
reputation. Their lines were shorter and prices were lower.
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wessongroup
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tigerdog
Sourdough.... oh, my... your killing me..
Thanks.. I'm going back to baking bread.. used to love to make it.. why not..
Thanks for the information.. I will report back
Black Bean Chorizo Torta looks dangerous..
[Edited on 1-13-2010 by wessongroup]
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dianaji
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i just saw a sourdough starter dough advertised this morning that was the best ever. if interested, let me know.
diana
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dianaji
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| Quote: | Originally posted by dianaji
i just saw a sourdough starter dough advertised this morning that was the best ever. if interested, let me know.
diana |
thought i'd send this in case, as i just found it after a search.
http://www.triplechomestead.com/prod11.htm
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Mexitron
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For a region I've not been really impressed the Mexican food interestingly enough the local Mexican supermarket in Fort Worth makes their own bolillos
and if you get them fresh they're pretty darn good....but still not quite like going to the panaderia in Baja...
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