Telera
The flat, three-pillowed white wheat roll baked specifically to carry a torta. Soft crumb, thin pale skin, two lengthwise grooves that split it cleanly down the equator.
La Despensa: Panes, Quesos y Salsas
Piratas
A pirata is the Monterrey reading of beef and cheese in a Northern flour tortilla: charred arrachera chopped and folded with melted asadero or Chihuahua, pressed on a parrilla until the seam binds.
Pan de Muerto
The round, orange-scented sweet bread of Día de Muertos: a tender egg-and-butter crumb crossed with strips shaped like bones, sugar-dusted, set on the altar and torn with coffee.
Enchilada
The enchilada is a corn tortilla dragged through chile sauce and rolled around a filling, eaten soft and plated. The sauce, roja or verde or mole, is the dish itself.
Bolillo
Mexican white bread roll; crusty exterior, soft interior, torpedo-shaped. Most common torta bread.
Birote
Jalisco's sourdough-style crusty roll; harder than bolillo, essential for torta ahogada. French influence.