sope

A sope is a traditional Mexican dish consisting of a thick corn masa tortilla that is pinched around the edge to form a shallow bowl. The disk is then lightly fried or toasted on a comal, creating a crisp exterior while leaving a soft center capable of holding toppings. The dough is usually prepared from masa harina mixed with water or broth, sometimes with a pinch of salt, and then flattened by hand or with a small press to make a disk about the size of a hand.

Once cooked, the sope is assembled with toppings. A common preparation starts with spreading a layer of refried beans across the base, followed by a sprinkling of cheese such as queso fresco or cotija. The vessel is then topped with shredded lettuce or cabbage, onions, and cilantro, and finished with salsa or pico de gallo and a drizzle of crema or sour cream. Proteins such as carne asada, chorizo, cooked pork, chicken, or huitlacoche are also popular variants. Vegetarian versions emphasize beans, cheese, avocado, and salsa.

Sopes are widely found in Mexican markets and restaurants, especially as street food or a snack; they are associated with many regions but are most often linked to central and southern Mexico. They can be served individually as a snack or plated with other dishes as part of a meal.