Prepare the pico de gallo by combining the diced Tomate Roma, finely diced Cebolla Blanca, minced Jalapeño, chopped Cilantro, Jugo de Limón, and Sal Marina in a small bowl. Mix well and set aside.
2
Slice each Bolillo roll lengthwise through the middle, creating two halves.
3
Heat a comal or large frying pan over medium heat. Lightly brush the cut side of each Bolillo half with Aceite Vegetal.
