Welcome to Paulina Cocina! The term is very fashionable finger food but here we also continue talking about snacks or sandwiches. Ideal to eat without stopping or to present in a snack, the soups They are going to like them a lot.
It is worth clarifying that, although sopes are consumed in various places around the world, they are an integral part of the culinary identity of Mexico. They are a reflection of the importance of corn in Mexican culture and food, as well as the ability to combine fresh ingredients and bold flavors.
Why all that? Because the base is some nixtamalized corn dough tapas. Yes, the same one that is used for so many preparations in Mexican gastronomy.
Los mexican soupsa delicious and characteristic culinary preparation, stand out for their uniqueness, diversity and roots in the gastronomic culture of Mexico.
What are these snacks called sopes?
Los mexican soups They are a delicious and traditional snack that is part of the country’s rich gastronomy. These small dishes, also known as “sopecitos” or “Yucatecan sopes,” are native to various regions of Mexico and have become a popular option at parties, events, and as street snacks.
More than just bites, they represent a rich culinary heritage that has evolved over the years, adapting to changing needs and tastes while retaining its fundamental essence.
What do sopes have?
At the heart of a sope is its iconic corn dough base, known as “corn soup“. This dough is made from nixtamalized corn, which is the same as the dough for tamales.
The dough is formed into rounded disks with slightly raised edges, creating a sort of rim that helps contain the ingredients that will be placed on it. The construction of a sope is a skillful combination of layers that result in a unique flavor and texture experience.
Often the first component is a layer of refried beans, which adds a rich depth of flavor and creamy texture. This layer of beans serves as the base for a variety of proteins, ranging from carne asada and shredded chicken to chorizo and vegetarian options like mushrooms or whole beans.
Fresh ingredients: an essential part of a sope
Chopped lettuce, finely cut onion and crumbled fresh cheese are common elements in the soup recipe which add crunch and freshness to the mix.
The cream, with its smoothness and milky flavor, adds another dimension to the taste experience of the dish. But it is in sauces where you can find a variety of flavors and spiciness levels.
From the traditional and tasty red sauce to the vibrant and fresh green sauce, the sauces complement the whole and provide that touch of spiciness so characteristic of Mexican cuisine.
Where to find the sopes?
These snacks are an integral part of Mexico’s street culinary culture. Fast food stands and markets are common places to find freshly prepared sopes.
The authenticity of its preparation and the combination of fresh ingredients and authentic flavors attract locals and visitors alike. This presence on the street and in the markets is an essential part of the experience.
Likewise, the soups They have found their place in celebrations and events. Their compact size and the ability to customize them with different fillings and ingredients make them a popular choice for parties and social gatherings.
Their striking appearance and combination of colors and textures also make them an attractive dish to present at events and festivities.
Their names and relationship with culture
The term “mexican soups” encompasses a diversity of regional and local interpretations of this dish. In different parts of Mexico, they may be called differently: “pelltas”, “picadas” or “huaraches”, which reflects the variations in size and shape of the dough.
This adaptability to regional preferences is a testament to how this snack has become an ingrained element in Mexico’s culinary culture. Beyond its culinary aspect, the soups They have a deeper meaning.
There is an intrinsic relationship between Mexico and corn, a crop that was the basis of food and culture for centuries. The ability to combine corn tortillas with simple and local ingredients is a characteristic of Mexican cuisine and is very present in the soupstortilla soup, Mexican-style steak and fajitas, among others.
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Yield: 8 units
Preparation time: 50 minutes
For the corn dough bases
- 2 cups of corn dough (nixtamalized)
- 1/2 teaspoon salt
- Vegetable oil
For assembling the sopes
- 1 cup refried beans
- 1 cup of shredded meat (can be roast beef, chicken, chorizo, etc.)
- 1 cup chopped lettuce
- 1/2 cup finely chopped onion
- 1/2 cup crumbled fresh cheese
- 1/2 cup of cream
- Sauces to taste (red sauce, green sauce, etc.)
How to make sopes from scratch
- In a large bowl, mix the corn dough, salt and a little water until you obtain a soft and manageable dough. Divide into balls the size of a large walnut.
- Cover a flat surface with plastic wrap. Place a ball of dough and flatten it to form a disc 10 cm in diameter and 1 cm thick.
- Heat a non-stick frying pan over high heat and add a little oil. Place the disk of dough and cook 1-2 minutes on each side. Repeat with the remaining balls.
- Remove from the pan and drain on absorbent paper to remove excess oil. Then, spread a layer of refried beans on each base.
- Add a portion of shredded meat, chopped lettuce, finely cut onion and crumbled fresh cheese.
- Add a spoonful of cream and sauces to taste. Serve the corn sopes immediately.