On recent brisk Sunday mornings, I've scooted up to for a warm Mexican mollete and a dark black coffee (if you want to treat yourself, I recommend the Cafe del Carmen: espresso with dulce de leche and milk).
A Mexican mollete is half a slice of an oval bolillo, layered with beans, sometimes with meat, and always with melted cheese.
At La Monarca, the mollete is made from scratch and from all-natural ingredients that do not include preservatives, trans fats, lard or ready-made mixes. While "all natural" restaurant food is usually expensive, the mollete is an affordable $3.50.
It's a lot of bread—great for a carbovore such as myself, especially when it's melt-in-your-mouth flaky, fluffy and fresh.
Almost always, I opt for the one with chorizo—a great compliment to the chipotle-infused pinto beans. The mollete is spicy, but it won't burn your mouth. I can't guarantee, though, that it will actually end up in your mouth.
A warning: lots of napkins, and usually a fork, are required. The size of a six-inch sub, it's messy. The meat will spill out onto your hands and into the plastic basket it's served in.
The generous helping of the sloppy, red sausage is cooked with onions, and is equally delicious in the form of a $2.50 slider. Like most of the bakery's offerings, the slider and mollete are accompanied by a ramekin of mild green salsa.
I recommend dining inside the bakery, where the walls are painted a creamy, light orange and where a mix of beautiful light fixtures are strung from the tall ceilings.
La Monarca is at 1300 Wilshire Blvd. It's open daily 6 a.m. to 8 p.m.