Sopaipilla

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Sopaipilla
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New Mexican dessert sopapillas
CourseSopaipilla
Place of originChile, Mexico
Region or stateSouth America
Main ingredientsLeavening agent, wheat dough (or wheat flour and masa harina), shortening or butter
Food energy
(per serving)
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A sopaipilla, sopapilla, sopaipa, torta frita or cachanga[1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas.[note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.[9] The original Mozarabic word Script error: No such module "Lang". was used to mean bread soaked in oil. The word is derived in turn from the Germanic word Script error: No such module "Lang"., which meant bread soaked in liquid.[2]

A sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening such as butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes, 8–10 cm in size for the longest dimension (if intended for a dessert) or 15–20 cm (if intended to be stuffed for a main course). These pieces are then deep-fried in oil, sometimes after being allowed to rise further before frying: the frying causes them to puff up, ideally forming a hollow pocket in the center.[10]

History

In ancient times, frying cakes was a primitive substitute for baking, requiring only fire and a simple vessel. Dishes of similar type have been developed independently across countless cultures on each habitable continent.[11] Sopaipilla is a version found in Latin American cuisine, Tex-Mex cuisine and the cuisine of the Southwestern United States.

Variations

There are yeasted and quick bread variations of sopaipillas. Some batters are enriched by the addition of pumpkin (Template:Langx).[12]

Argentina

File:TortaFrita.jpg
Torta frita, Argentina and Uruguay

In Argentina, this pastry is known under other names apart from sopaipa, supaipa and sopaipilla including torta frita, kreppel (from regional German Kreppel), and chipá cuerito.[2]

Chile

File:Sopaipillas chilenas.jpg
Central Chilean sopaipillas pasadas (soaked), with and without chancaca sauce

In Chile, sopaipillas (or sopaipas) are known to have been eaten at least since 1726.[9] Although traditional Chilean sopaipillas made in central Chile include cooked ground pumpkin in their dough, this is typically not the case in the south.[2] Depending if they are served as a pastry or bread Chilean sopaipillas are traditionally served with either pebre (a sauce of chili pepper, onion, garlic and coriander) or boiled in chancaca sauce (a homemade hot syrup cooked with panela, orange peel and cinnamon, and then they are called sopaipillas pasadas). They are also served with mustard, ketchup, hot butter, avocado or cheese.[2][3][9] In Chile sopaipillas are traditionally homemade and eaten during days of heavy rain,[2] as well as enjoying widespread popularity as street food, especially during winter. Chilean sopaipillas are round and flat, sporting holes pricked through the centre of the dough, usually by a fork.

File:Sopaipillas pasadas.jpg
Sopaipillas pasadas is the name given to Central Chilean sopaipillas served with chancaca sauce
File:Sopaipillas chilotas en reitimiento.jpg
Sopaipillas from the Chiloé Archipelago

In the Chiloé Archipelago to the south, sopaipillas have a rhomboid form. They are a relevant ingredient in reitimientos, a traditional feast related to rendering fats after a pig slaughter.

Peru

In Peru, the name for this fried pastry is cachanga, and it may be either sweet or sour.[1][13] Generally prepared during breakfast time, this traditional food of the Peruvian cuisine is prepared differently depending on the region,[13] with one of the recipes involving the usage of cinnamon.[1] The main difference between this form of sopaipilla and the other versions is that they are larger, thinner, and more rigid.[13]

United States

Sopapillas in New Mexican cuisine are pillow-shaped fried pastry dough, distinct from Latin American variations. Similar to Native American frybread,[14] they are typically served as a bread, and used to mop up sauces, scoop up tidbits, dab up flavors, or are shredded into stews. It has been called "the doughnut of the Southwest", while other authors have said "this non-yeasted, simply flavored bread is definitely not a donut, but it's not really a fritter either".[15][16]

They are also commonly served as an appetizer, served with honey.

As a relatively recent innovation, originating in northern New Mexico, sopaipillas are often filled with savory ingredients such as ground beef or chicken, covered with chile and cheese, heated, and served with lettuce and tomato as an entree. They are also eaten as a dessert, drizzled with honey or anise syrup.

Sopaipillas in Tex-Mex cuisine are a puffed pastry, but otherwise similar to New Mexican-style sopaipillas, except that they are always served as a dessert item, coated with cinnamon sugar and served with honey.[17] Many Tex-Mex restaurants in Texas and Oklahoma will serve dessert sopaipillas[18][19] as part of the complimentary "set-up": chips and salsa served before the meal, along with sometimes queso sauce, pickled vegetables and flour tortillas and sopaipillas served at the end of the meal.

Sopaipilla and strudel were together designated as Texas' state pastries from 2003 to 2005.[6]

Uruguay

In Uruguay, a variant of the sopaipilla is known as Script error: No such module "Language with name/for".. They are made of flour, salt and water and shortened with tallow, stretched into a thin large sheet of dough (20-25 cm), and fried in tallow. They are usually salty, but it is a common custom to cover them with sugar or quince cheese and eat them as a snack.[7] They are commonly prepared on rainy days.[20]

See also

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Notes

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  1. ^ The places where sopaipilla are served include Argentina,[2] Bolivia,[2] Chile,[2][3] New Mexico (U.S.),[4] Colorado (U.S.),[5] Peru,[1] Texas (U.S.),[6] Uruguay[7] and Northern Mexico.[8]

References

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  1. ^ a b c d Page Module:Citation/CS1/styles.css has no content.Box, Ben; Murphy, Alan (2003). Peru Handbook. Footprint Handbooks. ISBN 9781903471517. Archived from the original on 9 April 2023. Retrieved 26 January 2015 – via google.com.
  2. ^ a b c d e f g h Correa, Adriana. Comida de larga tradición Script error: No such module "webarchive". Diario de Cuyo
  3. ^ a b Page Module:Citation/CS1/styles.css has no content.Burford, Tim (March 2005). Chile: The Bradt Travel Guide. Bradt Travel Guides. p. 87. ISBN 9781841620763.
  4. ^ Page Module:Citation/CS1/styles.css has no content.Chávez, Thomas E. (1 October 2006). New Mexico Past and Future. University of New Mexico Press. ISBN 0-8263-3444-X.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Painter, Kristen (March 28, 2014). "Casa Bonita celebrates 40 years of sopapillas and cliff diving". The Denver Post. Archived from the original on March 3, 2016. Retrieved March 30, 2014.
  6. ^ a b Page Module:Citation/CS1/styles.css has no content."Texas State Symbols". Texas State Library & Archives Commission website. 10 August 2009. Archived from the original on 24 December 2018. Retrieved 21 April 2008.
  7. ^ a b Page Module:Citation/CS1/styles.css has no content."Torta Frita Cuando Llueve". Montevideo.gub.uy. Archived from the original on 2011-04-26. Retrieved 2010-11-21.
  8. ^ Page Module:Citation/CS1/styles.css has no content.Sabor a Mexico. "Sopaipilla". saboramexico.com.mx. Archived from the original on 24 May 2015. Retrieved 26 January 2015.
  9. ^ a b c Page Module:Citation/CS1/styles.css has no content.San Juan, Verónica. "¿Por qué se llaman como se llaman?" [Why are they called what they're called?]. Revista Mujer (in español). La Tercera. Archived from the original on 29 March 2010. Retrieved 21 February 2010.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Stradley, Linda (2015-04-21). "Sopapillas Recipe". What's Cooking America. Archived from the original on 2021-04-12. Retrieved 2021-03-31.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Castella, Krystina (2012). A World of Cake. Storey Publishing. p. 216. ISBN 9781603424462. Archived from the original on 2023-04-09. Retrieved 2023-03-19.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Sncheider, Deborah (2017). Rustic Mexican. Weldon Owen. ISBN 9781681887166. Archived from the original on 2023-04-09. Retrieved 2023-03-19.
  13. ^ a b c Page Module:Citation/CS1/styles.css has no content.llajua (25 June 2009). "Cachanga". Cookpad. Archived from the original on 2 January 2015. Retrieved 26 January 2015.
  14. ^ Page Module:Citation/CS1/styles.css has no content.Brown, Ellen (2015). Donut Nation: A Cross-Country Guide to America S Best Artisan Donut Shops. Running Press. p. 191. ISBN 9780762455256. Archived from the original on 2023-04-09. Retrieved 2023-03-19.
  15. ^ Page Module:Citation/CS1/styles.css has no content.Kane, Adrienne (2014). United States of Bread. Running Press. ISBN 9780762455454. Archived from the original on 2023-04-09. Retrieved 2023-03-19.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Hegeman, Linda; Hayford, Barbara (1995). Coffeetime Indulgences. St. Martin's Press. p. 20. ISBN 9780312136178. Archived from the original on 2023-04-09. Retrieved 2023-03-19.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Levin, Joe (23 February 2017). "How to Make Sopaipillas". Texasmonthly.com. Archived from the original on 2020-01-07. Retrieved 2019-08-20.
  18. ^ Page Module:Citation/CS1/styles.css has no content."Sopapillas - Texas Farm Bureau - Table Top". Tabletop.texasfarmbureau.org. Archived from the original on 2021-04-18. Retrieved 2019-08-20.
  19. ^ Page Module:Citation/CS1/styles.css has no content."Sopaipillas with a side of honey". Homesick Texan. 2007-01-29. Archived from the original on 2020-04-24. Retrieved 2019-08-20.
  20. ^ Page Module:Citation/CS1/styles.css has no content."Una receta para hacer buenas tortas fritas para este día lluvioso". El Observador (in español). Retrieved 2025-07-21.

Further reading

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