A puffed triangle of fried dough, hollow inside, served hot with a drizzle of honey as a dessert or side bread at Tex-Mex restaurants. The universal Tex-Mex dessert and table bread in Dallas.

Sopapillas arrived in Texas through New Mexican and Northern Mexican culinary traditions, where a similar fried dough was a staple table bread. The Tex-Mex versions served in Dallas are sweeter and puffier than New Mexico's; the honey-drizzle finish became standard through the combination-plate Tex-Mex restaurants of the mid-20th century. El Fenix has served sopapillas as the standard dessert since the 1930s.

Where to eat Sopapilla with honey in Dallas

3 editor picks for Sopapilla with honey in Dallas, ranked by editorial score. All Dallas signature dishes · Sopapilla with honey across every city.

  • Mia's Tex-Mex

    Order Brisket tacos, the dish that earned Mia's citywide loyalty. Cheese enchiladas with chili con carne.

    Operating since 1981, Mia's serves the brisket tacos that became a Dallas archetype.

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  • Herrera's Cafe

    Order Cheese enchiladas with chili gravy. The combination plate is the reason regulars drive across the city.

    An Oak Cliff Tex-Mex hole-in-the-wall on W Illinois Avenue, serving loyal customers since 1949.

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  • El Fenix

    Order Cheese enchiladas with chili gravy. The combination plate that opened in 1918.

    Founded 1918 by Mike Martinez, El Fenix is the oldest Tex-Mex chain in the US, credited with formalising the enchilada-chili-gravy combination plate Dallas.

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Dallas Margs, Wine & Foodie Experience★ 5.0 (57)

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Dallas Margs, Wine & Foodie Experience

One-of-a-kind walking tour along historic Main Street in Grapevine, Texas that includes great food, wine and other spirits from local specialty restaurants and shops, ...

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Make it at home

Serves 1245 minBeginner

Ingredients

  • 240g plain flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp sugar
  • 15g lard or shortening
  • 120ml warm water
  • Vegetable oil for frying (at least 1 litre)
  • Honey to serve

Method

  1. Combine flour, baking powder, salt, and sugar. Cut in lard until the mixture resembles coarse crumbs.
  2. Add warm water gradually, mixing until a soft dough forms. Do not overwork.
  3. Rest the dough 15 minutes covered with a damp cloth.
  4. Roll to 3mm thickness on a floured surface. Cut into 8cm triangles.
  5. Heat oil to 185 C (365 F) in a deep pot. Fry sopapillas in batches, turning once, 1-2 minutes per side until puffed and golden.
  6. Drain on paper towels and serve immediately with honey.

Editor tip. The puff happens because steam forms inside the dough as it hits the oil. Keep oil temperature constant; cold oil produces flat, greasy sopapillas.

Common allergens: Gluten.