Hangover remedy, plus ideas for the cooks here (search for recipes).
Trivia: In Honduras and perhaps elsewhere, gringos are called "bolillo" (white bread).
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El Bolillo: The bread that changed menudo traditions along the border
EL PASO — For many Mexicans, few dishes evoke memories of home more than a steaming bowl of menudo. The hearty red-chile tripe stew, often served with lime, oregano and freshly chopped onion, provides a deep sense of place.
How you eat it, with tortillas, or bolillos, is a grand debate, especially when a hangover cries for relief.
Like most things, menudo is far from monolithic. Nearly every cook has their own small innovation. And, like the kind of beans — black or pinto — or the choice of flour or corn tortillas, regional differences abide.
Here in El Paso and other Texas border towns, one detail sets it apart from the rest of Mexico: bolillo, better known as pan frances. This crusty, buttery bread, brought in the mid-19th century by an invading French army, sets the borderlands apart from the rest of Mexico, particularly when it comes to bolillos.
In Chihuahua state, which borders west Texas and New Mexico, menudo is all-too often served with bread. In Sonora state, further west, tortillas are common.
"In Chihuahua, they're accustomed to eating it with bread, and that's why here in El Paso we’re accustomed to having it with bread too," said Lorena Rubio, a baker at Model Bakery in the lower Valley of El Paso, explaining that proximity to Chihuahua explains the border preference for bolillos. [...]
https://myrgv.com/local-news/2025/12/31/el-bolillo-the-bread-that-changed-menudo-traditions-along-the-border/