sopes

Sopes are a traditional Mexican dish consisting of small, thick rounds of corn masa with a raised edge. The masa is formed into discs, fried or toasted, and then topped with a variety of ingredients. Sopes are part of the broader family of antojitos and are prepared and served across many regions of Mexico and beyond.

To prepare, masa harina is mixed with water and a pinch of salt to form a soft dough. The dough is divided and pressed into thick discs with a shallow rim. They are fried in oil or cooked on a hot comal until firm and lightly crisp. A base layer of refried beans is spread on top, followed by toppings such as cooked meat (beef, chicken, pork, or chorizo), cheese, lettuce or cabbage, crema, and salsa.

Regional variants exist, and toppings can be adapted for vegetarian or vegan diets. Sopes are frequently sold at markets and street stalls as a quick, portable meal, and are also served in restaurants. They are closely related to other masa dishes such as gorditas, huaraches, and tlacoyos.

Origin traces to central Mexico with roots in indigenous and mestizo cuisines; sopes have remained popular from pre-Columbian times to the present as a symbol of traditional Mexican cooking.