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Sopapilla

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description Sopapilla Overview

Sopapillas are a type of fried pastry prominent in New Mexican and Latin American cuisines. In New Mexican cuisine, they consist of leavened wheat dough that is deep-fried until puffed, creating a hollow center. They are commonly served as a side dish to savory meals or as a dessert, frequently drizzled with honey. Variations in South America may use squash or pumpkin dough instead of wheat flour.

help Sopapilla FAQ

What are sopapillas made of?

Sopapillas are made from a leavened wheat dough that is deep-fried until it puffs up, creating a hollow center and a crispy exterior. The dough typically includes flour, baking powder, salt, and shortening or lard, and the puffed pastries can be served with honey, cinnamon, sugar, or as a savory accompaniment to New Mexican dishes.

Are sopapillas a dessert or a savory dish?

In New Mexican cuisine, sopapillas serve a dual purpose—they are often served as a side dish alongside savory meals like enchiladas and chile con carne, and they can also be eaten as a dessert drizzled with honey. The hollow center makes them ideal for stuffing with savory fillings or sweet toppings.

Where do sopapillas originate from?

Sopapillas are prominent in New Mexican cuisine and are also found in various Latin American cuisines, with the dish having roots that trace back to Spanish colonial influence in the Americas. The New Mexican version, in particular, developed as a distinct regional specialty and is a staple in restaurants throughout New Mexico.

How do you eat a sopapilla?

The traditional way to eat a sopapilla is to bite off a corner while it's still warm and puffed, then drizzle honey inside the hollow center. In New Mexican restaurants, they are often served with honey on the table, and diners may also fill them with beans, meat, or cheese for a more substantial savory bite.

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