A bolillo is a type of bread traditionally made in Mexico, El Salvador, Portugal, and Brazil. In Brazil it is known as pão francês or pão de sal. In New Jersey, USA it is also known as portuguese bread. It is considered a variation of the baguette. In some places of Mexico it is knows as "Pan de Agua" (water bread) It has been suggested that this article be split into multiple articles. ... A baguette (French for little stick) is a variety of bread distinguishable by its much greater length than width, and noted for its very crispy crust. ...

It is about 6 inches long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón. It is the main ingredient for the tortas and the molletes. A variation of the bolillo is the telera, which is very similar, though it has a rounder shape, it is divided in three sections, and it is often a bit softer. Typical Mexican Torta A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo or telera. ... A mollete is a typical food of Mexico, made with bolillos cut longitudinally, and some filling. ... A bolillo is a type of bread made in Mexico and El Salvador. ...