Puffed fried bread served hot with honey, the universal New Mexican dessert. Distinct from the Mexican sopapilla in shape and use, eaten to cool the chile heat from the main course.

Sopaipillas trace to Albuquerque's Spanish colonial era. The New Mexican version is square, hollow inside when fried, and served at the end of the meal with honey to tame the chile. Sadie's of New Mexico, El Pinto and Mary and Tito's serve them with every plate. The Mexican sopapilla by contrast is generally flatter and often dressed with cinnamon sugar.

4 editor picks for Sopaipillas in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Sopaipillas across every city.

Also in: Santa Fe.

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