Sopaipillas or sopapillas?If you ask Google, you’ll mainly find sopapillas recipes (note the missing “i” after the a). But having lived in New Mexico for three years, I can personally (albeit anecdotally) attest to the fact that in the Land of Enchantment, it’s usually written sopaipillas. But hey — they taste the same no matter how you spell it.
Dinner or dessert?Sopaipillas are made using a slightly sweet dough, which is fried to crispy perfection and then served with honey on the side. This might tempt you to think of them as a dessert. Yes, they certainly can fit the bill, but they’re actually more frequently served as a side to savory foods. In New Mexican eateries, a basket of freshly fried sopaipillas arrives alongside a hot bowl of green chile or plate of spicy-rich carne adovada. It’s said that the sweetness is the perfect counterpart to spice. You’ll even see stuffed sopaipillas (filled with burrito-like fixings) on many a menu.
Sopaipillas recipeMakes about 24 sopaipillas
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons vegetable shortening (can substitute lard or butter)
- 1 teaspoon honey (can substitute sugar)
- 1½ cups warm water
- Oil, for frying
- Honey, for serving