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.

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

Also in: Albuquerque.

Learn to cook it, or eat it with a guide

Sopaipillas makes more sense with someone from Santa Fe explaining it. These are the classes and tours we have checked, with booking links.

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