Here's the latest article from the Mexican Food site at BellaOnline.com.
Veracruz - Molotes a la Veracruzana
Plump, torpedo-shaped and decidedly carbohydrate rich, the molote’s main characteristic is its pastry, which is more often than not a mixture of pre-Hispanic masa harina or corn flour and post-Conquest wheat flour often with the addition of mashed potatoes or, in Veracruz, mashed cooked plantain.
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