Roll, Mexican, bolillo
Common food
Photo: Wikipedia
The Mexican bolillo is a savory, crusty white bread roll with a distinctive football shape and a crisp, golden-brown exterior. Its interior is remarkably soft, airy, and slightly chewy, offering a neutral flavor that acts as a perfect canvas for fillings. Nutritionally, it is a high-carbohydrate, energy-dense food, providing quick fuel with a modest protein content.
Calorie split: 13% protein · 70% carbs · 16% fat
↓ Full nutrition💚 Why it's loved
People love the bolillo for its fundamental role in Mexican cuisine, serving as the essential vessel for tortas and a staple for breakfast. Its satisfying crunch and soft interior make it a comforting, everyday bread that pairs perfectly with everything from spicy salsas to creamy refried beans.
⚠️ Watch-outs & how to enjoy it better
As a refined white bread, the bolillo can cause rapid blood-sugar spikes due to its high glycemic load and low fiber content. To mitigate this, pair it with protein-rich fillings like beans, cheese, or meat, and consider choosing a whole-wheat version or limiting portion size to one roll per meal.
Key benefits
- Provides quick, accessible energy from complex carbohydrates.
- Offers a good source of plant-based protein for muscle maintenance.
- Its neutral flavor makes it highly versatile for both sweet and savory preparations.
- The crust provides a satisfying textural contrast to the soft crumb.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The bolillo's signature split down the top is not just decorative; it's traditionally made with a sharp blade called a 'lame' to allow the dough to expand evenly during baking, creating its iconic shape and crust.
Full nutrition (USDA data · scales with serving)
| Water | 26.1 g |
| Energy | 318 kcal |
| Protein | 10.7 g |
| Total lipid (fat) | 5.8 g |
| Carbohydrate, by difference | 55.8 g |
| Fiber, total dietary | 2.2 g |
| Total Sugars | 3.5 g |
| Calcium, Ca | 41.0 mg |
| Iron, Fe | 3.9 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 111 mg |
| Potassium, K | 131 mg |
| Sodium, Na | 506 mg |
| Zinc, Zn | 0.88 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 38.8 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.68 mg |
| Riboflavin | 0.43 mg |
| Niacin | 5.6 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 127 ug |
| Folic acid | 70.0 ug |
| Folate, food | 57.0 ug |
| Folate, DFE | 176 ug |
| Choline, total | 14.3 mg |
| Vitamin B-12 | 0.13 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 14.0 ug |
| Vitamin E (alpha-tocopherol) | 0.00 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 10.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.69 g |
| SFA 18:0 | 0.63 g |
| Fatty acids, total monounsaturated | 2.7 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 2.6 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.97 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 1.0 mg |
Amino acid profile (per 100g)
Estimated from Candies, TOOTSIE ROLL, chocolate-flavor roll — USDA does not publish this profile for Roll.
| Tryptophan | 0.19 g |
| Threonine | 0.04 g |
| Isoleucine | 0.06 g |
| Leucine | 0.11 g |
| Lysine | 0.09 g |
| Methionine | 0.01 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.05 g |
| Tyrosine | 0.02 g |
| Valine | 0.08 g |
| Arginine | 0.06 g |
| Histidine | 0.03 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.20 g |
| Glutamic acid | 0.28 g |
| Glycine | 0.05 g |
| Proline | 0.03 g |
| Serine | 0.08 g |
| Hydroxyproline | 0.00 g |
FAQ
What is the difference between a bolillo and a telera?
A bolillo is typically longer and has a pointed shape with a split on top, while a telera is rounder, flatter, and often has two parallel indentations. Both are used for tortas, but the bolillo is more common nationwide.
Is a bolillo the same as a French baguette?
No. While both are crusty white breads, a bolillo is shorter, wider, and has a softer, more pillowy interior. A baguette is longer, thinner, and has a chewier, denser crumb.
How long does a bolillo stay fresh?
A bolillo is best eaten the day it's baked. It will become stale within 24-48 hours at room temperature. To extend its life, store it in a paper bag and reheat it in the oven to restore its crust.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.18 kcal/g · 13% calories from protein · 2.2 g fiber · 3.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.