A bolillo (Spanish pronunciation: [boˈliʝo]) (in Mexico) or pan francés (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America.

Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.

[1] It is roughly 15 centimeters (5.9 in) long, in the shape of an ovoid (similar to an American football), with a crunchy crust and a soft inside known as migajón (Spanish pronunciation: [miɣaˈxon]).

In Central America, especially in El Salvador, it is also known as pan francés and in Guatemala it is known as pirujo.

In Panama, a similar but longer type of bread is known as flauta (flute) while pan francés refers to the thinner, crustier French baguette.