Sopapillas hold a cherished place in Southwestern cuisine, especially within the cultural tapestry of New Mexico. Their history stretches back centuries, often associated with Spanish influences and native Southwestern traditions. These delightful pillows of fried dough, golden brown and wonderfully puffy, are much more than a simple dessert or snack—they’re a symbol of community, celebration, and culinary artistry.
The origins of sopapillas are often traced to Spain and the Moorish tradition of frying dough, which was later brought to the Americas during Spanish colonization. The name itself is derived from the Spanish word “sopaipa,” which references fried dough sweets. Over centuries, however, the recipe underwent a uniquely New Mexican transformation. Unlike some of its Spanish or Latin American counterparts, New Mexican sopapillas are usually less sweet in their dough, offering a versatile base that works equally well for savory or sweet applications.
A staple in New Mexican households, sopapillas are commonly found paired with hearty dishes like green chile stew or filled with savory meats and beans. However, their most iconic form—a crispy fried pastry drizzled with honey—is what many associate when they think of this beloved treat. Sopapillas are considered a must-try item when visiting New Mexico, where they are often complementary in local restaurants. The sight of freshly fried sopapillas puffing up in hot oil before being served with a side of wildflower honey is an enduring image of the state’s culinary identity.
One of the things that makes sopapillas special is their unique texture. When fried, they puff up dramatically, creating hollow pockets inside. This magical transformation is thanks to the combination of baking powder and the precise rolling and cutting of the dough. That airy, crispy exterior paired with a soft and tender interior sets sopapillas apart from similar fried doughs like beignets or churros. The accompanying drizzle of honey adds just the right amount of sweetness, creating a perfect balance of flavor and texture.
Making sopapillas at home can feel like tapping into a piece of history. The ingredients—simple pantry staples such as flour, baking powder, salt, and water—are accessible to any home cook, yet the end result feels like a culinary masterpiece. And while frying dough might seem intimidating, the process is surprisingly simple and quick, making sopapillas a great recipe for novice and experienced cooks alike.
Beyond their flavor, sopapillas evoke a sense of warmth, family, and tradition. Many New Mexican families pass down their sopapilla recipes through generations, resulting in countless regional and personal variations. For some, the dough might be made a touch sweeter. For others, it’s the way they serve them—with powdered sugar, cinnamon, or stuffed with savory ingredients—that makes their family recipe unique. Regardless of the variation, the unifying factor remains the element of joy that sopapillas bring to any table.
So, whether you’re savoring your sopapillas as a sweet dessert, a savory meal component, or simply experimenting with your own twist, know that you’re indulging in a recipe steeped in tradition and community. Each golden, crispy bite is a nod to a rich culinary history that continues to bring people together.
Classic Sopapillas
Ingredients
Main Ingredients
- 2 cups all-purpose flour preferably organic for a lighter texture
- 2 tablespoons baking powder fresh for optimal rise
- 1 teaspoon salt fine sea salt preferred
- 2 tablespoons vegetable shortening or butter for a richer flavor
- ¾ cup warm water approximately 40°C (104°F)
- 1 liter vegetable oil for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Cut in the vegetable shortening using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add in the warm water, mixing with a fork until a soft dough begins to form. If too dry, add more water, one tablespoon at a time.
- Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
- Cover with a clean towel and let rest for 20 minutes to relax the gluten.
- Roll the dough out to a 1/4-inch (0.6 cm) thick rectangle and cut into 3-inch (7.5 cm) squares or triangles.
- Heat the vegetable oil in a deep fryer or large pot to 190°C (375°F).
- Fry the dough pieces until golden brown and puffed, about 1-2 minutes on each side. Work in batches to avoid overcrowding.
- Remove the sopapillas and drain on paper towels to remove excess oil.
