Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar.

Sopaipillas are a beloved treat in Southwestern cuisine, particularly in New Mexico and other parts of the American Southwest. These light and fluffy pastries are deep-fried until golden brown and can be enjoyed on their own or drizzled with honey or sprinkled with confectioners’ sugar. Sopaipillas have a rich history and are deeply rooted in the culinary traditions of the region.

Sopaipillas trace their origins to the Native American Pueblo communities of New Mexico, where they were prepared using local ingredients and cooking techniques. The Pueblo people traditionally made bread using ground cornmeal, but with the introduction of wheat flour by Spanish settlers, sopaipillas began to take shape as a popular alternative.

The name “sopaipilla” is derived from the Spanish word “sopa,” which means “soup.” This is because sopaipillas were often served as a vessel for soaking up soups or sauces. Over time, sopaipillas evolved into a delightful standalone treat enjoyed with sweet accompaniments like honey or powdered sugar.

Today, sopaipillas are commonly found in Southwestern and Mexican-American cuisine, and they are enjoyed as a dessert, snack, or even as a breakfast item. They have become a staple at festive occasions and are often served at festivals, fairs, and family gatherings.

PREP: 15 MIN. + STANDING

COOK: 25 MIN.

MAKES: 6-8 SERVINGS

INGREDIENTS

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon shortening
• ⅓ cup warm water
• Oil for deep-fat frying
• Honey (optional)
• Confectioners’ sugar (optional)

INSTRUCTIONS

1. In a large bowl, combine the all-purpose flour, baking powder, and salt. Cut in the shortening until the mixture resembles fine crumbs.
2. Gradually add the warm water, tossing with a fork until a loose ball forms. The dough will be crumbly but should come together.
3. On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover the dough and let it rest for 10 minutes.
4. Roll out the dough into a 12×10-inch rectangle. You can use a knife to cut it into 12 squares or a round biscuit cutter to make 12 circles.
5. In a deep-fat fryer or a deep pot, heat about 2 inches of oil to 375°F.
6. Fry the sopaipillas for 1-2 minutes on each side or until they turn golden brown. Be careful not to overcrowd the fryer or pot, as this can affect the cooking time and result in unevenly fried sopaipillas.
7. Once cooked, remove the sopaipillas from the oil and drain them on paper towels. Keep them warm while you fry the remaining batches.
8. Serve the sopaipillas with honey for drizzling or dust them with confectioners’ sugar if desired. The sweet toppings add a delightful touch to the sopaipillas’ light and crispy texture.

Sopaipillas are best enjoyed fresh and warm. They can be served as a dessert, a snack, or as part of a larger meal. Their versatility and irresistible taste make them a true Southwestern culinary treasure, loved by locals and visitors alike.