Are you craving for something delightful, sweet and deep-fried? Then, Sopaipilla is right what you’re looking for! This dish is a dessert that’s commonly served in Mexican restaurants of Acapulco. It is a deep-fried dessert that will satisfy your sweet tooth and has a crunch to it! Its deep-fried crust and delicious fillings create the meal attractive.
What is Sopaipilla?
A sopaipilla is a deep-fried, crispy pastry. It is often consumed with honey or syrup. This dish is prevalent in Hispanic culture and is favoured by many among the various Hispanic cuisines. Sopaipillas can be served either sweet or salty.
The term sopaipilla is the diminutive of sopaipa, a phrase that has joined the Mozarabic language of Al-Andalus in Spanish. The initial Mozarabic term Xopaipa was used to indicate bread immersed in oil, originating in part from the German term supa, meaning bread immersed in liquid.
On the other hand, Chilean-style sopaipillas are sweet fried pieces of pumpkin-spiced pastry soaked in brown sugar syrup. People from Hispanic culture usually make delightful autumn breakfast or afternoon snacks with coffee using sopaipillas.
Sopaipilla is a great Hispanic fare in South America and New Mexico. The deep-fried pastry can be consumed as a dessert, coated with honey or syrup, or as an entree, filled with beef, cheese and pepper.
History of Sopaipillas
Sopaipillas are believed to have emerged more than 200 years ago in Albuquerque, New Mexico. Some There are also many stories as to the origin of the name, sopaipilla. The Spanish term, sopaipa is said to have been used to refer to sweetened fried dough, or to mean bread submerged in oil.
In many Latin American and South American nations, and in North American Spanish speaking parts, sopaipillas also known as sopapillas, which refers to the same deep-fried pastry snacks.Traditionally, they are easy bread produced from wheat, leavened and shortened, then sliced into circles, squares or triangles and fried in hot oil until they are puffed.
The deep-fried pastry is not a New World innovation — sopaipilla variants have been produced in European and Middle Eastern cooking. The Spanish word for this delicacy is “sopaipa,” a term derived from the Mozarabic language of medieval Islamic Spain, where fried bread was probably first launched.
Difference between Bunuelo and Sopaipillas
Buñuelo is often confused for sopaipillas. Although they are both of Hispanic origin, they vary in some manner. If you want to know, Sopaipilla is similar to fried bread while bunuelos are more like doughnuts or fritters. Of course, each nation has its own variant of bunuelo.
In many areas of Mexico, bunuelos are stiffer and laid out thin and fried until they are crispy instead of the usual round form. Peru, on the other side, is round and ring-shaped. So you see, there are different variations of bunuelo, but they’re entirely distinct from sopaipillas.
Where to find Sopaipillas in Malaysia
Few Mexican restaurants in Malaysia serve Sopaipillas, but luckily, you can try some at Las Carretas (Ampang) where they serve Sopaipillas De Manzana (Crispy Caramelized Tortilla Topped with Braised Grany Smith Served with Vanilla Ice Cream & Chia Seeds).
Also, you are most welcome to taste sopaipillas, (which is Traditional Mexican pastry, golden-fried and lightly dusted with powdered sugar and cinnamon served with honey for dipping chicken) at Frontera Sol of Mexico (Petaling Jaya).
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