▁has ▁a ▁slash ▁on ▁top ▁made ▁with ▁a ▁slash ing ▁tool ▁or ▁bread ▁l ame , ▁this ▁perm its ▁the ▁exhaust ▁of ▁steam ▁and ▁the ▁expansion ▁of ▁bread ▁without ▁stress ing ▁its ▁skin . ▁A ▁variation ▁of ▁the ▁bol illo ▁is ▁the ▁' tel era ', ▁which ▁is ▁very ▁similar , ▁but ▁in ▁this ▁case , ▁is ▁usually ▁so fter ▁and ▁as ▁a ▁current ▁tr end ▁swe eter . ▁Other ▁variations ▁include ▁bol ill os ▁made ▁of ▁alternate ▁ing red ients ▁such ▁as ▁whole ▁whe at , ▁whe at ▁germ , ▁or ▁fla x . ▁ ▁Names ▁The ▁bol illo ▁is ▁a ▁variation ▁of ▁the ▁b agu ette , ▁and ▁thus ▁often ▁has ▁names ▁in ▁the ▁local ▁language ▁reflect ing ▁this . ▁ ▁In ▁Y uc at án , ▁they ▁are ▁known ▁as ▁bar ras . ▁In ▁Gu adal aj ara ▁and ▁Son ora , ▁they ▁are ▁called ▁b iro tes ▁which ▁are ▁often ▁made ▁with ▁s ourd ough . ▁In ▁northern ▁Mexico , ▁they ▁are ▁known ▁both ▁as ▁bol ill os ▁and ▁pan ▁blan co , ▁whereas ▁in ▁n ortheast ▁Mexico ▁it ▁is ▁known ▁as ▁pan ▁francés . ▁In ▁S inal oa , ▁they ▁are ▁called ▁tor cido ▁and ▁b iro te . ▁In ▁Central ▁America , ▁especially ▁in ▁El ▁Salvador , ▁it ▁is ▁also ▁known ▁as ▁pan ▁francés . ▁In ▁Pan ama , ▁a ▁similar ▁but ▁longer ▁type ▁of ▁bread ▁is ▁known ▁as ▁fla uta ▁( fl ute ) ▁while ▁pan ▁francés ▁refers ▁to ▁the ▁th inner , ▁cr ust ier