Pillowy deep-fried squares of flour dough that puff hollow in the oil; served at the end of any New Mexican meal with a pour of local honey, or stuffed at the start with carne adovada or pinto beans.

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.

Where to eat Sopaipillas in Santa Fe

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Make it at home

Serves 161 hr 10 minIntermediate

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

  1. Whisk flour, salt and baking powder in a bowl; cut in the lard until the mixture looks like coarse meal.
  2. Stir in warm water gradually until the dough just comes together; knead 2 minutes until smooth.
  3. Rest dough covered 30 minutes at room temperature.
  4. Roll out to 1/8-inch thickness on a floured board; cut into 3-inch squares.
  5. 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.
  6. Drain on paper towels; serve immediately with honey, or stuff while still hot.

Editor tip. Oil must be at 400 F or the sopaipillas will not puff; test one before frying the batch.

Common allergens: Gluten, Honey.