And here is one of my favorite things on the planet: fresh sopapillas straight outta the grease. Piping hot perfection - crisp on the outside and fluffy inside. Kind of a Mexican flat beignet.
Sopapillas have deep roots in the kitchens of New Mexico, tracing back over 200 years. Most food historians believe they evolved from a type of fried dough brought to the region by Spanish settlers in the 1700s, with influences from Moorish and Native American cooking techniques. The word “sopaipilla” likely comes from the Spanish word sopaipa, itself borrowed from an old Mozarabic word for bread soaked in oil.
Unlike the dessert-style versions doused in honey that pop up in chain restaurants, the traditional New Mexican sopapilla is more versatile. You’ll see it served alongside savory dishes like green chile stew or stuffed with meat and beans as a full-on meal. It’s a staple here not because of nostalgia, but because it works - cheap to make, quick to fry, and able to stretch a meal. That’s why they’re everywhere in New Mexico. Every café, gas station diner, and grandma’s house has a version.
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