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Sopaipilla

January 07, 2023

A sopaipilla, sopapilla, sopaipa, or cachanga[1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas.[note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.[9] The original Mozarabic word Xopaipa was used to mean bread soaked in oil. The word is derived in turn from the Germanic word suppa, which meant bread soaked in liquid.[2]

Sopaipilla
New Mexican dessert sopaipillas
Main ingredientsLeavening agent, wheat dough (or wheat flour and masa harina), shortening or butter
  •   Media: Sopaipilla

A sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening such as butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes, 8–10 cm in size for the longest dimension (if intended for a dessert) or 15–20 cm (if intended to be stuffed for a main course). These pieces are then deep-fried in oil, sometimes after being allowed to rise further before frying: the frying causes them to puff up, ideally forming a hollow pocket in the center.[10]

History

Fried cakes have been made by humans since the earliest pottery vessels were developed that could hold oil or fat, around 5000 to 3000 BCE. In ancient times, frying cakes was a primitive substitute for baking, requiring only fire and a simple vessel. Every culture has developed some form of the dish.[11] Sopaipilla is a version found in Latin American cuisine, Tex-Mex cuisine and the cuisine of the Southwestern United States.

Variations

There are yeasted and quick bread variations of sopaipillas. Some batters are enriched by the addition of pumpkin (Spanish: zapallo).[12]

Argentina

 
Torta frita, Argentina and Uruguay

In Argentina, this pastry is known under other names apart from sopaipa, supaipa and sopaipilla including torta frita, kreppel (from regional German Kreppel), and chipá cuerito.[2]

Chile

 
Central Chilean sopaipillas pasadas (soaked), and without chancaca sauce

In Chile, sopaipillas (or sopaipas) are known to have been eaten at least since 1726.[9] Although traditional Chilean sopaipillas made in central Chile include cooked ground pumpkin in their dough, this is typically not the case in the south.[2] Depending if they are served as a pastry or bread Chilean sopaipillas are traditionally served with either pebre (a sauce of chili pepper, onion, garlic and coriander) or boiled in chancaca sauce (a homemade hot syrup cooked with panela, orange peel and cinnamon, and then they are called sopaipillas pasadas). They are also served with mustard, ketchup, hot butter, avocado or cheese.[2][3][9] In Chile sopaipillas are traditionally homemade and eaten during days of heavy rain,[2] as well as enjoying widespread popularity as street food, especially during winter. Chilean sopaipillas are round and flat, sporting holes pricked through the centre of the dough, usually by a fork.

 
Sopaipillas pasadas is the name given to Central Chilean sopaipillas served with chancaca sauce
 
Sopaipillas from Chiloé.

From Chiloé Archipelago to the south, sopaipillas have rhomboid form. They are a relevant ingredient in reitimientos, a traditional feast related to rendering fats after a pig slaughter.

Peru

In Peru, the name for this fried pastry is cachanga, and it may be either sweet or sour.[1][13] Generally prepared during breakfast time, this traditional food of the Peruvian cuisine is prepared differently depending on the region,[13] with one of the recipes involving the usage of cinnamon.[1] The main difference between this form of sopaipilla and the other versions is that they are larger, thinner, and more rigid.[13]

United States

Sopaipillas in New Mexican cuisine are pillow-shaped fried pastry dough, distinct from Latin American variations. Similar to Native American frybread,[14] they are typically served as a bread, and used to mop up sauces, scoop up tidbits, dab up flavors, or are shredded into stews. It has been called "the doughnut of the Southwest", while other authors have said "this non-yeasted, simply flavored bread is definitely not a donut, but it's not really a fritter either".[15][16]

In New Mexico, they are often filled with savory ingredients such as ground beef or chicken, covered with chile and cheese, and served with lettuce and tomato as an entree. They are also eaten as a dessert, drizzled with honey or anise syrup.

Sopaipillas in Tex-Mex cuisine are a puffed pastry, but otherwise similar to New Mexican-style sopaipillas, except that they are always served as a dessert item, coated with cinnamon sugar and served with honey.[17] Many Tex-Mex restaurants in Texas and Oklahoma will serve dessert sopaipillas[18][19] as part of the complimentary "set-up": chips and salsa served before the meal, along with sometimes queso sauce, pickled vegetables and flour tortillas and sopaipillas served at the end of the meal.

Sopaipilla and strudel were together designated as Texas' state pastries from 2003 to 2005.[6]

Uruguay

In Uruguay, a variant of the sopaipilla is known as torta frita. Tortas fritas are made of flour, salt and water and shortened with cow fat, stretched into a thin large shaped dough (20-25 cm) and deep fried in cow fat. They are usually salty, but it is a common custom to cover them with sugar or quince cheese and eat them as a snack.[7] They are commonly prepared on rainy days.

See also

Notes

  1. ^ The places where sopaipilla are served include Argentina,[2] Bolivia,[2] Chile,[2][3] New Mexico (U.S.),[4] Colorado (U.S.),[5] Peru,[1] Texas (U.S.),[6] Uruguay[7] and Northern Mexico.[8]

References

  1. ^ a b c d Box, Ben; Murphy, Alan (2003). Peru Handbook. ISBN 9781903471517. Retrieved 26 January 2015 – via google.com.
  2. ^ a b c d e f g h Correa, Adriana. Comida de larga tradición Diario de Cuyo
  3. ^ a b Burford, Tim (March 2005). Chile: The Bradt Travel Guide. Bradt Travel Guides. p. 87. ISBN 9781841620763.
  4. ^ Chávez, Thomas E. (1 October 2006). New Mexico Past and Future. University of New Mexico Press. ISBN 0-8263-3444-X.
  5. ^ Painter, Kristen (March 28, 2014). "Casa Bonita celebrates 40 years of sopapillas and cliff diving". The Denver Post. Retrieved March 30, 2014.
  6. ^ a b "Texas State Symbols". Texas State Library & Archives Commission website. 10 August 2009.
  7. ^ a b . Montevideo.gub.uy. Archived from the original on 2011-04-26. Retrieved 2010-11-21.
  8. ^ Sabor a Mexico. "Sopaipilla". saboramexico.com.mx. Retrieved 26 January 2015.
  9. ^ a b c San Juan, Verónica. [Why are they called what they're called?]. Revista Mujer (in Spanish). La Tercera. Archived from the original on 29 March 2010. Retrieved 21 February 2010.
  10. ^ Stradley, Linda (2015-04-21). "Sopapillas Recipe". What's Cooking America. Retrieved 2021-03-31.
  11. ^ Castella, Krystina (2012). A World of Cake. Storey Publishing. p. 216.
  12. ^ Sncheider, Deborah (2017). Rustic Mexican. Weldon Owen.
  13. ^ a b c llajua (25 June 2009). "Cachanga". Cookpad. Retrieved 26 January 2015.
  14. ^ Brown, Ellen (2015). Donut Nation: A Cross-Country Guide to America S Best Artisan Donut Shops. p. 191.
  15. ^ Kane, Adrienne (2014). United States of Bread. Running Press.
  16. ^ Hegeman, Linda; Hayford, Barbara (1995). Coffeetime Indulgences. St. Martin's Press. p. 20.
  17. ^ Levin, Joe. "How to Make Sopaipillas". Texasmonthly.com. Retrieved 2019-08-20.
  18. ^ "Sopapillas - Texas Farm Bureau - Table Top". Tabletop.texasfarmbureau.org. Retrieved 2019-08-20.
  19. ^ "Sopaipillas with a side of honey". Homesick Texan. 2007-01-29. Retrieved 2019-08-20.

Further reading

External links

January 07, 2023
sopaipilla, sopaipilla, sopapilla, sopaipa, cachanga, kind, fried, pastry, type, quick, bread, served, several, regions, with, spanish, heritage, americas, note, word, sopaipilla, diminutive, sopaipa, word, that, entered, spanish, from, mozarabic, language, an. A sopaipilla sopapilla sopaipa or cachanga 1 is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas note 1 The word sopaipilla is the diminutive of sopaipa a word that entered Spanish from the Mozarabic language of Al Andalus 9 The original Mozarabic word Xopaipa was used to mean bread soaked in oil The word is derived in turn from the Germanic word suppa which meant bread soaked in liquid 2 SopaipillaNew Mexican dessert sopaipillasMain ingredientsLeavening agent wheat dough or wheat flour and masa harina shortening or butter Media SopaipillaA sopaipilla is traditionally made from leavened wheat dough or a mixture of wheat flour and masa harina to which some shortening such as butter is added After being allowed to rise the dough is rolled into a sheet that is then cut into circular square or triangular shapes 8 10 cm in size for the longest dimension if intended for a dessert or 15 20 cm if intended to be stuffed for a main course These pieces are then deep fried in oil sometimes after being allowed to rise further before frying the frying causes them to puff up ideally forming a hollow pocket in the center 10 Contents 1 History 2 Variations 2 1 Argentina 2 2 Chile 2 3 Peru 2 4 United States 2 5 Uruguay 3 See also 4 Notes 5 References 6 Further reading 7 External linksHistory EditFried cakes have been made by humans since the earliest pottery vessels were developed that could hold oil or fat around 5000 to 3000 BCE In ancient times frying cakes was a primitive substitute for baking requiring only fire and a simple vessel Every culture has developed some form of the dish 11 Sopaipilla is a version found in Latin American cuisine Tex Mex cuisine and the cuisine of the Southwestern United States Variations EditThere are yeasted and quick bread variations of sopaipillas Some batters are enriched by the addition of pumpkin Spanish zapallo 12 Argentina Edit Torta frita Argentina and Uruguay In Argentina this pastry is known under other names apart from sopaipa supaipa and sopaipilla including torta frita kreppel from regional German Kreppel and chipa cuerito 2 Chile Edit Central Chilean sopaipillas pasadas soaked and without chancaca sauce In Chile sopaipillas or sopaipas are known to have been eaten at least since 1726 9 Although traditional Chilean sopaipillas made in central Chile include cooked ground pumpkin in their dough this is typically not the case in the south 2 Depending if they are served as a pastry or bread Chilean sopaipillas are traditionally served with either pebre a sauce of chili pepper onion garlic and coriander or boiled in chancaca sauce a homemade hot syrup cooked with panela orange peel and cinnamon and then they are called sopaipillas pasadas They are also served with mustard ketchup hot butter avocado or cheese 2 3 9 In Chile sopaipillas are traditionally homemade and eaten during days of heavy rain 2 as well as enjoying widespread popularity as street food especially during winter Chilean sopaipillas are round and flat sporting holes pricked through the centre of the dough usually by a fork Sopaipillas pasadas is the name given to Central Chilean sopaipillas served with chancaca sauce Sopaipillas from Chiloe From Chiloe Archipelago to the south sopaipillas have rhomboid form They are a relevant ingredient in reitimientos a traditional feast related to rendering fats after a pig slaughter Peru Edit In Peru the name for this fried pastry is cachanga and it may be either sweet or sour 1 13 Generally prepared during breakfast time this traditional food of the Peruvian cuisine is prepared differently depending on the region 13 with one of the recipes involving the usage of cinnamon 1 The main difference between this form of sopaipilla and the other versions is that they are larger thinner and more rigid 13 United States Edit Sopaipillas in New Mexican cuisine are pillow shaped fried pastry dough distinct from Latin American variations Similar to Native American frybread 14 they are typically served as a bread and used to mop up sauces scoop up tidbits dab up flavors or are shredded into stews It has been called the doughnut of the Southwest while other authors have said this non yeasted simply flavored bread is definitely not a donut but it s not really a fritter either 15 16 In New Mexico they are often filled with savory ingredients such as ground beef or chicken covered with chile and cheese and served with lettuce and tomato as an entree They are also eaten as a dessert drizzled with honey or anise syrup Sopaipillas in Tex Mex cuisine are a puffed pastry but otherwise similar to New Mexican style sopaipillas except that they are always served as a dessert item coated with cinnamon sugar and served with honey 17 Many Tex Mex restaurants in Texas and Oklahoma will serve dessert sopaipillas 18 19 as part of the complimentary set up chips and salsa served before the meal along with sometimes queso sauce pickled vegetables and flour tortillas and sopaipillas served at the end of the meal Sopaipilla and strudel were together designated as Texas state pastries from 2003 to 2005 6 Uruguay Edit In Uruguay a variant of the sopaipilla is known as torta frita Tortas fritas are made of flour salt and water and shortened with cow fat stretched into a thin large shaped dough 20 25 cm and deep fried in cow fat They are usually salty but it is a common custom to cover them with sugar or quince cheese and eat them as a snack 7 They are commonly prepared on rainy days See also Edit Latin America portal Food portalBunuelo List of quick breads List of doughnut varieties List of fried dough varieties Dessert chimichangasNotes Edit The places where sopaipilla are served include Argentina 2 Bolivia 2 Chile 2 3 New Mexico U S 4 Colorado U S 5 Peru 1 Texas U S 6 Uruguay 7 and Northern Mexico 8 References Edit a b c d Box Ben Murphy Alan 2003 Peru Handbook ISBN 9781903471517 Retrieved 26 January 2015 via google com a b c d e f g h Correa Adriana Comida de larga tradicion Diario de Cuyo a b Burford Tim March 2005 Chile The Bradt Travel Guide Bradt Travel Guides p 87 ISBN 9781841620763 Chavez Thomas E 1 October 2006 New Mexico Past and Future University of New Mexico Press ISBN 0 8263 3444 X Painter Kristen March 28 2014 Casa Bonita celebrates 40 years of sopapillas and cliff diving The Denver Post Retrieved March 30 2014 a b Texas State Symbols Texas State Library amp Archives Commission website 10 August 2009 a b Torta Frita Cuando Llueve Montevideo gub uy Archived from the original on 2011 04 26 Retrieved 2010 11 21 Sabor a Mexico Sopaipilla saboramexico com mx Retrieved 26 January 2015 a b c San Juan Veronica Por que se llaman como se llaman Why are they called what they re called Revista Mujer in Spanish La Tercera Archived from the original on 29 March 2010 Retrieved 21 February 2010 Stradley Linda 2015 04 21 Sopapillas Recipe What s Cooking America Retrieved 2021 03 31 Castella Krystina 2012 A World of Cake Storey Publishing p 216 Sncheider Deborah 2017 Rustic Mexican Weldon Owen a b c llajua 25 June 2009 Cachanga Cookpad Retrieved 26 January 2015 Brown Ellen 2015 Donut Nation A Cross Country Guide to America S Best Artisan Donut Shops p 191 Kane Adrienne 2014 United States of Bread Running Press Hegeman Linda Hayford Barbara 1995 Coffeetime Indulgences St Martin s Press p 20 Levin Joe How to Make Sopaipillas Texasmonthly com Retrieved 2019 08 20 Sopapillas Texas Farm Bureau Table Top Tabletop texasfarmbureau org Retrieved 2019 08 20 Sopaipillas with a side of honey Homesick Texan 2007 01 29 Retrieved 2019 08 20 Further reading EditSheila MacNiven Cameron ed 1978 The Best from New Mexico Kitchens New Mexico Magazine ISBN 0 937206 00 8 External links Edit sopaipilla Webster s New World College Dictionary Chilean Style Sopapillas or Pumpkin Fritters from The Spruce Eats How to Make New Mexico Style Sopaipillas Retrieved from https en wikipedia org w index php title Sopaipilla amp oldid 1128443966, wikipedia, wiki, book, books, library,

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