Ropogós

Ropogós is a Hungarian adjective meaning crispy or crunchy. It describes textures that are firm and yield an audible crack or crunch when bitten or broken. The word comes from the verb ropogni, meaning to crackle or pop, with the suffix -ós forming an adjective that denotes a characteristic quality.

In culinary usage, ropogós characterizes foods with a dry, crackly exterior and a contrast between a crisp outer layer and a softer interior. Ropogós textures are typically achieved by methods that remove moisture and create a crust, such as frying, double-frying, baking, or toasting, often aided by coatings like batter, breadcrumbs, or pastry crusts.

It is a common descriptor in menus, cookbooks, and food advertising, used for dishes such as crispy fried chicken, crusty bread, fried potatoes, crackers, and other snacks where crunch is a key appeal. While most often applied to foods, the term can also appear in marketing to emphasize texture.

Ropogós stands in contrast to puha (soft) or nedves (wet), and is part of a broader Hungarian vocabulary for describing textures in food. See also: texture; Hungarian language.