Sopes are a classic Mexican snack, often called an antojito or “little craving,” that show off the variety of Mexican cooking. At first glance, you may think a sope looks like a thick tortilla, but it’s much more. Sopes are made from fried masa (corn dough), shaped with their edges pinched up to form a shallow cup that can hold all sorts of savory toppings. They stand out for their texture-a slightly crisp outer layer with a soft, tender inside-making them a perfect base for lots of flavors.
Found everywhere from Mexican restaurants to home kitchens, sopes are very flexible: you can enjoy one as a snack or stack up several for a filling meal. Their firm base is made to handle lots of toppings without falling apart, so they work well for nearly any situation.
Where do sopes come from in Mexico?
Sopes originally come from central and southern Mexico. They have a long history in Mexican cooking, dating back to when corn dough was a major part of the diet. While sopes are now popular all over Mexico and come in many local styles, they were once known as “pellizcadas” in their home regions. This word means “pinched,” pointing to the raised edges that make the sope’s shape.
Sopes have also crossed borders, appearing in the cuisines of other Central American countries. In these places, people put their own twist on the toppings and how they are cooked, showing how sopes can fit many tastes.
How are sopes different from other Mexican foods?
Sopes are somewhat similar to other dishes made with masa, but they do have things that make them stand out. The most important part is their thick corn tortilla base with raised, pinched edges. This forms a bowl for fillings, different from regular tortillas (which are flat and thin) or tostadas (which are thin, very crispy, and fragile like a big tortilla chip).
The sope’s thickness has a purpose: it needs to be sturdy enough to hold all the wet, heavy toppings without breaking. Frying the outside helps keep the base crisp and resistant to sogginess, while the inside stays soft. This gives a bite of chewy inside and crispy outside that is different from the all-crunchy tostada.
While gorditas are also made of masa, they are stuffed with fillings inside, kind of like a pita pocket. Sopes, on the other hand, are topped with ingredients on top, almost like a mini edible plate. This open-faced style is the main way sopes are different from other masa snacks.
What do you need to make sopes?
Sopes are simple at heart-they only need a few main ingredients for the dough. Once you make the base, the options for toppings are nearly endless. The essential items are common and form the base of this popular street food.
The base: masa and how to make it
Masa, usually made from masa harina (corn flour treated with lime, called nixtamal), is the key to sopes. This process adds flavor and makes the corn dough ready for shaping. Most cooks just buy masa harina, then mix it with water to make the dough.
For the sope base, you only need three things:
- Masa harina (brands like Maseca are common)
- Warm water
- A little salt
Some recipes add shortening, lard, or oil for a softer, tastier dough, but this is optional, and vegetable oil works fine. The dough should be soft and easy to shape, not too wet or dry.
Traditional toppings and fillings
After the base is ready, it’s time for toppings! Common toppings include:
- Refried beans
- Shredded chicken (sope de pollo) or beef (sope de carne)
- Other fillings like picadillo (ground meat), chicken tinga, chorizo with potatoes, or carne asada
Vegetables and dairy are also important-think shredded lettuce, crumbled cheese (queso fresco or cotija), diced onions, and salsa (red or green). Spoonfuls of crema or sour cream add creaminess, and avocado or pickled onions bring freshness and tang. These toppings make a rich mix of tastes and textures.
Substitutions for different diets
Sopes are also easy to adapt for different diets. The dough is gluten-free, so people avoiding gluten can enjoy it. For the dough, if you want it vegetarian or vegan, use vegetable shortening or oil instead of lard.
Toppings can be fully plant-based by using beans, cactus salad, or roasted vegetables instead of meat. There are also plant-based cheeses and sour cream alternatives. Fresh toppings like lettuce, onion, and salsa are already vegan-friendly.
How do you make and cook sopes?
Making sopes from scratch is very doable. There are a few basic steps, and each is simple if you work step by step.
Step-by-step guide for making the base
- Mix masa harina with salt in a bowl.
- Add warm water a little at a time, kneading until you have a smooth, non-sticky dough (should not crack or feel wet).
- Divide the dough into even balls, about 2 inches wide. Keep them covered with a damp cloth.
- Use a tortilla press or something flat to press each ball into a thick disk about 1/4 to 1/2 inch thick, using plastic wrap or parchment paper to avoid sticking.
- Cook the disks on a hot griddle/pan for about 1 minute per side, until they are set and no longer sticky.
- While they’re still warm, use your fingers to pinch the edges all the way around, making the raised border. The center stays a little thicker. Protect your fingers with a paper towel if needed.
Tips for shaping and cooking
- Pinch the edges while the base is warm. If it cools, it’s hard to shape.
- Some people split the disk in half before shaping to make it softer and easier to create the rim.
- For cooking, you can fry, bake, or air fry the sope base.
- To fry: Heat about 1 inch of oil over medium-high. Fry each sope until lightly golden, 2-3 minutes per side. Drain on paper towels.
- To bake or air fry: Brush with oil and bake at 375°F (190°C) for 10-12 minutes, or air fry for a similar time, until golden.
Usual mistakes to avoid
- If the dough is too dry, it cracks; add water.
- If the dough is too wet, it’s sticky; add a little more masa harina.
- Don’t let bases cool before pinching, or they’ll break.
- Cook bases on a hot pan, or they’ll stick.
- Don’t crowd the pan when frying or baking-do them in small batches.
What are popular sopes toppings and variations?
Sopes are popular because they can be topped in so many different ways and change a lot depending on the region of Mexico or the eater’s preference.
Regional toppings in Mexico
| Region | Common Toppings |
|---|---|
| Central/Southern Mexico | Refried beans, picadillo, chicken tinga, cheese, lettuce, salsa |
| Northern Mexico | Black beans, sausages (like chorizo), meat-heavy, less vegetables |
| Acapulco/Guerrero | Small “sopecitos” with beans and salsa, fried in seafood oil |
| Oaxaca | Sopes with chapulines (roasted grasshoppers), mole, large “tlayuda” variation |
| Yucatan Peninsula | Salbutes (thinner, with achiote and meat), panuchos (beans stuffed inside) |
Vegetarian and vegan options
- Refried beans (without lard)
- Sautéed mushrooms
- Poblano peppers and corn
- Potato with plant-based chorizo
- Queso fresco/cotija or vegan alternatives
- Dairy-free crema/sour cream
- Sopes de nopales (cactus salad)
- Sautéed mushrooms (hongos)
- Potatoes (papas)
- Hibiscus flowers (flor de Jamaica)
- Roasted vegetable mix (peppers, zucchini, onion)
Add plenty of lettuce, onions, cilantro, salsa, and avocado on top for extra freshness and color.
How do sopes compare to similar Mexican foods?
There are many Mexican dishes made with corn masa, but each one is different. Sopes have their own look and feel among these dishes.
Sopes vs. tostadas
| Sopes | Tostadas | |
|---|---|---|
| Base | Thick, soft inside, crispy outside, with pinched sides | Thin, flat, very crispy all over |
| Holding toppings | Pinched edges keep toppings in place | Flat, toppings can slide off easily |
| Texture | Chewy and crisp | All crunch |
Sopes vs. huaraches, memelas, and garnachas
- Huaraches: Like big, sandal-shaped sopes. More space for toppings. Thicker and longer.
- Memelas: Common in Oaxaca, almost the same as sopes but with local toppings like beans, salsa, cabbage, mole, and cheese.
- Garnachas: Small, fried, often simpler than sopes, topped with salsa, onions, and sometimes meat. Well-known in Guatemala, too.
All these foods start with masa, but size, shape, and toppings make each one special.
How do you serve and eat sopes?
Sopes taste best when served hot and fresh, right after adding toppings. The mix of warm base and cool, crisp toppings makes them tasty. They can be a meal on their own or part of a bigger Mexican spread.
Popular sides and drinks
- Mexican soups (like chayote soup or simple broth)
- Rice (red or white)
- Pinto or black beans (whole or refried)
- Fresh green salad with light dressing
- Extra salsas-offer a variety of heat levels
- Pickled veggies like onions, jalapeños, or carrots
Classic drinks include agua fresca (fruit water) and horchata (sweet rice drink).
Should you eat sopes with your hands or a fork?
It depends on how big and how full they are. If your sope has a lot of toppings, using a fork and knife is easier and less messy. Smaller sopes or those with less topping are perfect to eat by hand, just like street food. The pinched edges help hold everything inside, making them easy to pick up and bite into. Go with whatever works best for you.
What nutrition do sopes offer?
Nutrition depends a lot on how you make sopes and what you put on top. On their own, the masa base has about 120-170 calories, 22-23g carbs, 2-3g protein, and 3-8g fat, with some fiber, calcium, iron, and potassium. Toppings can raise calories, fat, and protein-especially meats, cheese, crema, and frying oil. For a lighter version, choose plant-based toppings and bake or air fry instead of deep frying. Always check full nutrition info if you have dietary needs.
How do you store, reheat, and freeze sopes?
Sopes are easy to prepare ahead and store. Here are some storage and reheating tips:
Storing in the fridge
- Once sopes cool (before adding toppings), wrap tightly in plastic wrap.
- Place wrapped sopes in an airtight container or zip bag.
- They keep well for 2-3 days in the fridge.
Reheating for best taste
- Stovetop/griddle: Heat a pan over medium. Warm each sope 2-3 minutes per side until hot and lightly crispy.
- Oven: At 350°F (175°C), heat for 5-10 minutes until warm and firm.
- Air fryer: At 350°F (175°C), heat for 3-5 minutes until crisp.
- Try not to use the microwave-it makes them chewy, not crisp.
Freezing sopes
- Let cooked sopes cool fully.
- Wrap each sope individually in plastic or foil.
- Put in a freezer-safe bag or container and seal well. Add a date label.
- They last 1-2 months in the freezer. To rehear, use one of the methods above and add a couple of minutes.
Frequently asked questions about sopes Mexican food
Why are sopes so thick with raised edges?
The thick base and pinched sides work as a shallow bowl, letting sopes hold lots of wetter toppings without falling apart. The edges help keep everything inside-making each sope a handy, edible plate.
Are sopes naturally gluten-free?
Yes, if made with masa harina (corn flour) and as long as you don’t add wheat or gluten in the dough or toppings, they’re naturally gluten-free. Always check labels.
Can you make sopes ahead of time?
Yes! You can prep and cook sope shells a few days ahead, storing them in the fridge for up to 3 days or freezing them for 1-2 months. When ready to eat, reheat and add toppings for a quick meal or party dish.
