Sopaipilla: Difference between revisions
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In Chile, the pastry is served either with mustard, hot butter, or eaten ''Pobre'' ({{lang-en|Poor-style}}) which means the Sopaipilla is eaten with onion, tomato, garlic, and herb sauce.<ref name="Burford"/> |
In Chile, the pastry is served either with mustard, hot butter, or eaten ''Pobre'' ({{lang-en|Poor-style}}) which means the Sopaipilla is eaten with onion, tomato, garlic, and herb sauce.<ref name="Burford"/> |
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In Chile sopaipillas are sold in most [[snack bar]]s but are traditionally cooked in winter when it rains. If Sopaipillas are also a common street food sold by vendors. They are often seen outside schools when classes begin and end selling these sweet pastries to children. |
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In Central [[Chile]] sopaipillas are made from wheat flour, lard, pumpkin and salt. In [[Chile]], they are fried and made from pumpkin or squash based dough called zapallo. The sopaipilla is very popular in Chile. Sopaipillas with pumpkin are eaten as a dessert. When eaten sweet it's boiled or dipped in [[chancaca]] after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten [[chancaca]] (black beet sugar) mixed with [[orange (fruit)|orange]] peel, cloves, and [[cinnamon]]. |
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In Chile another type of Sopaillas is made without pumpkin. This sort originated in southern Chile but has since then spread to the rest of Chile and can currently be found as street food in all major cities. This sopaipillas are most often eaten with [[ketchup]], [[mustard (condiment)|mustard]] or [[pebre]]. |
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===New Mexico=== |
===New Mexico=== |
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Revision as of 17:41, 20 February 2010
 | This article needs additional citations for verification. (February 2010) |
 | This article possibly contains original research. (February 2010) |
 | The examples and perspective in this article may not represent a worldwide view of the subject. |
A Sopaipilla, sopapilla, sopaipa, or Cachanga[1] is a kind of fried pastry and a type of quick bread served in New Mexico,[2] Chile,[3], Peru,[1] and Texas.
History
The origin of the word comes from the Iberian Mozarabic "sopaipa" meaning "fried dough." The term sopaipa, in turn, comes from the Germanic "Supper" which means "bread soaked in liquid." The word "soup" also originates from the same expression, whose basic idea is "broth in which bread is wet."[citation needed]
However, sopapillas are also thought to have originated in Albuquerque in the late 18th century. Sopaipillas are served in nearly every New Mexican-style restaurant They are less common in restaurants specializing in other genres of Mexican food such as even in neighboring Arizona and Utah, and are practically unknown in Mexico itself, where the closest equivalent would be the buñuelo. Utah also refers to this fried bread as a Utah Scone.[citation needed]
Sopaipilla and Strudel were together designated as Texas' state pastries from 2003 to 2005.[4]
Variations
Chile
In Chile, the pastry is served either with mustard, hot butter, or eaten Pobre (English: Poor-style) which means the Sopaipilla is eaten with onion, tomato, garlic, and herb sauce.[3]
In Chile sopaipillas are sold in most snack bars but are traditionally cooked in winter when it rains. If Sopaipillas are also a common street food sold by vendors. They are often seen outside schools when classes begin and end selling these sweet pastries to children.
In Central Chile sopaipillas are made from wheat flour, lard, pumpkin and salt. In Chile, they are fried and made from pumpkin or squash based dough called zapallo. The sopaipilla is very popular in Chile. Sopaipillas with pumpkin are eaten as a dessert. When eaten sweet it's boiled or dipped in chancaca after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten chancaca (black beet sugar) mixed with orange peel, cloves, and cinnamon.
In Chile another type of Sopaillas is made without pumpkin. This sort originated in southern Chile but has since then spread to the rest of Chile and can currently be found as street food in all major cities. This sopaipillas are most often eaten with ketchup, mustard or pebre.
New Mexico
New Mexican sopaipillas are made from a pressed dough, like a tortilla, made of flour, a chemical leavener (normally baking powder), salt, and a solid fat. This dough is then deep fried until a desired doneness (like a doughnut), causing the dough to puff and crisp, and creating a large air pocket in its center, unlike tortillas of the same region, which remain flat following preparation. The resulting fried bread is similar to Native American frybread.
The distinctive New Mexican cuisine that developed in that state relies heavily on sopaipillas. The "stuffed sopaipilla" is a common entrée, particularly for lunch, in which the fried and risen sopaipilla is opened and filled with ingredients such as refried beans, cheese, diced chile peppers, and various cooked meats, commonly carne adovada, ground beef or chicken.
Sopaipillas are also served as a side dish with other regional dishes such as enchiladas and burritos, taking the place of tortillas. It is common in New Mexican cuisine to fill a side sopaipilla with a bit of honey or "honey butter". In Texas restaurants tend to differ from traditional New Mexican practice, and they add powdered sugar or cinnamon sugar.[citation needed]
Peru
In Peru, the name for this fried pastry is Cachanga, and it may be either sweet or sour.[5][1] Generally prepared during breakfast time, this traditional food of the Peruvian cuisine is prepared differently depending on the region,[5] with one of the recipies involving the usage of cinnamon.[1] The main difference between this form of Sopaipilla and the other Latin American versions is that they are larger, thinner, and more rigid.[5]
References
- ^ a b c d http://books.google.com/books?id=PyHgIgRBIcMC&pg=PA506&dq=Peru+cachanga&lr=&cd=1#v=onepage&q=Peru%20cachanga&f=false Page 506
- ^ *Thomas E. Chavez (2006). New Mexico past and future. University of New Mexico Press. ISBN 082633444X.
- ^ a b http://books.google.com/books?id=g6k3ftoWSSAC&printsec=frontcover&source=gbs_navlinks_s#v=onepage&q=&f=false Page 87
- ^ State Symbols, Texas State Library
- ^ a b c http://assets3.mis-recetas.org/recetas/show/7954-cachanga
Further reading
- Sheila MacNiven Cameron (ed.) (1978). The Best from New Mexico Kitchens. New Mexico Magazine. ISBN 0-937206-00-8.
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