Whatcha get is grilled pork tenderloin on toasted
bolillo with smoked Gouda cheese, fresh spinach, spicy apple & tomato pico and honey Dijon aioli.
Not exact matches
Remove each hot dog to a
bolillo bun and let diners smother their dogs
with whichever toppings fit their fancy.
This smoky mixture gets piled on a soft
bolillo roll that has been slathered
with creamy black beans.
Place a few
bolillo rounds (size will vary) on each plate and top each serving
with 1/4 C of cooked chorizo.