Preparation info
  • Makes


    • Difficulty


Appears in
Muy Bueno: Three Generations of Authentic Mexican Flavor

By Yvette Marquez-Sharpnack

Published 2013

  • About

Instead of flour tortillas, mi mamá sometimes made sopaipillas. She would make round flour tortillas and cut each tortilla in fourths, then fry them. She would make them really crispy, similar to a flatbread deep fried to a golden brown. My favorite way to eat them is with savory toppings—refried beans, cheese, and some homemade salsa. Mi mamá, however, would sprinkle them with sugar or drizzle miel virgen (hone