sopapillas

Sopapilla is a fried dough pastry found in Mexican, Spanish-speaking, and Southwestern cuisines. The dough is typically made from flour or corn flour, with a leavening agent such as baking powder or yeast, plus water or milk and fat. The dough is rolled or shaped into discs or triangles and fried in hot oil until it puffs and turns golden. Some versions are baked for a lighter texture. The finished pastry can be sweet or savory, and regional varieties differ in thickness, puff, and flavor.

Regional varieties include a signature form in New Mexico, where sopapillas are usually large and puffed, with a hollow interior. They are commonly served as a bread with honey or used to encase savory fillings such as chile, cheese, or beans. In Mexican cuisine, sopapillas are often flatter and thinner and may be served plain, dusted with sugar, or stuffed with fillings similar to tortillas. Across different countries, the name and preparation can vary, with similar fried dough pastries sometimes referred to as sopaipillas or related terms, and some regional versions use pumpkin or squash-based dough.

In serving, sopapillas function as a dessert, a bread accompaniment, or a meal component, depending on the regional tradition. They are typically enjoyed fresh, with honey or cinnamon sugar, but can also be filled or topped with savory ingredients. Modern adaptations include baked or air-fried versions to reduce oil, while preserving the characteristic light, puffy texture.