Tomasita's ★ 4.4
Tomasita's has done sub-$20 stuffed sopaipillas and chile combo plates since 1974; the line is part of the deal, the kitchen never rushes you.
Try: Chile combo plate
History
Sopaipillas come into Northern New Mexican cuisine from Spanish colonial frying traditions, with the Pueblo flour-dough variant taking the puffed shape that distinguishes them from Mexican churros. Rancho de Chimayo claims to have put stuffed sopaipillas on a restaurant menu first in 1965; the dessert version is ubiquitous by the 1970s across the city.
Common allergens: Gluten, Honey
Make it at home
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon lard or vegetable shortening
- 1 cup warm water (more if needed)
- Vegetable oil for deep frying
- Local honey for serving
Method
- Whisk flour, salt and baking powder in a bowl; cut in the lard until the mixture looks like coarse meal.
- Stir in warm water gradually until the dough just comes together; knead 2 minutes until smooth.
- Rest dough covered 30 minutes at room temperature.
- Roll out to 1/8-inch thickness on a floured board; cut into 3-inch squares.
- Heat oil to 400 F in a deep pan; fry sopaipillas 30 seconds per side, pressing the tops gently with a spoon to puff them.
- Drain on paper towels; serve immediately with honey, or stuff while still hot.
Tip from the editors. Oil must be at 400 F or the sopaipillas will not puff; test one before frying the batch.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat sopaipillas
Sopaipillas in Santa Fe
La Choza ★ 4.5
Sister of The Shed, La Choza has plated Northern New Mexican on Alarid Street since 1983; voted #1 New Mexican by Santa Fe Reporter readers repeatedly.
Signature: Carne adovada burrito, Blue corn enchiladas, Green chile stew
Maria's New Mexican Kitchen ★ 4.4
Maria's has anchored Cordova Road since 1950 with 150-plus hand-shaken margaritas, 170 tequilas and chile-laced plates served with hand-rolled tortillas.
Signature: Green chile enchiladas, Carne adovada plate, Hand-rolled tortillas
Atrisco Cafe & Bar ★ 4.3
Atrisco builds family-recipe red chile from sun-dried whole pods at Devargas Center, served with local Santa Fe lamb, beef and honey-glazed sopaipillas.
Signature: Sun-dried whole-pod red chile, Carne adovada plate, Sopaipillas with raw honey
More cities are in research. Want sopaipillas covered somewhere specific? Tell us where you want to eat.