These wrapped corn cakes are sold on the streets of many cities. You can buy them warm in the mornings outside the doors of supermarkets, hundreds of them in large aluminum pans, sold for just dimes. Serve them warm, spread with butter, and cheese on the side. They are normally cooked in huge calderos* over log fires, in batches of twenty-five. About fifty large ears of corn yield twenty to twenty-five bollos.
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