The sope is a well-loved Mexican dish you’ll find at street stalls and home kitchens all over Mexico. At its core, a sope is a thick, round base made from masa (corn dough) that has slightly raised edges, forming a shallow bowl shape to hold different toppings. It’s cooked until lightly crisp on the outside but soft inside, and then loaded with flavorful ingredients. This dish is a classic antojito, meaning “little craving,” perfect for snacking or a light meal.
Though sopes are a go-to street snack, they are just as popular at sit-down restaurants and family gatherings. Their simple base and endless topping options make them a favorite that highlights the variety found in Mexican cooking.
What Makes Sopes Different from Other Mexican Foods?
At first, sopes might look a lot like thick tortillas with toppings, but their signature pinched border stands out. These raised edges aren’t just for looks-they keep the toppings from sliding off, so you can pile on generous layers. This distinct feature gives sopes a sturdier shape compared to flat or thin dishes like tostadas.
Unlike thin, crunchy tostadas-which snap apart when you bite-sopes have a unique texture: a crispy surface from frying, but a soft, chewy middle. While some masa-based foods are stuffed (think gorditas) or flat, the sope’s thick, rimmed design is unlike any other, making it a special part of Mexican food.
Short History of Sopes in Mexican Food
Sopes have roots stretching far back into Mexico’s history, tied closely to corn, a staple in Mexican diets for thousands of years. They got their start in central and southern Mexico and were once called pellizcadas, a name that refers to their “pinched” edge. The dough uses corn that has been treated through nixtamalization, an old method that improves the texture, flavor, and nutrition of the masa.
As sopes popped up in more regions, cooks began tweaking them with local ingredients, giving rise to many regional versions. The dish’s flexibility has helped it spread outside Mexico, too, becoming loved in similar forms throughout Central America. Sopes have stuck around for good reason-they’re tasty, filling, and easy to adapt to local tastes and traditions.
Main Ingredients in Traditional Sopes
Sopes may seem simple, but their basic parts offer endless possibilities. Knowing what goes into a basic sope helps you see how each part adds flavor and texture, bringing the full experience together.
The Sope Base: All About Masa
Every sope starts with masa, made from masa harina (nixtamalized corn flour), water, and salt. The special flavor of the masa comes from how the corn is soaked and cooked before being ground, which also makes it easier to digest and boosts its nutrients.
To shape the sope, you make a thicker disk-about 1/4 to 1/2 inch-far thicker than a tortilla. After shaping, it’s quickly cooked on a griddle then pinched along the edge while still warm. This creates the signature rim, turning the base into a mini edible dish, ready for toppings. The thicker dough ensures the base holds everything in without breaking or getting soggy.
Popular Toppings and Variations
Once you’ve made your sope base, the toppings are where you can get creative. You’ll find a huge range that can be customized to suit what you like or have on hand.
Classic Toppings: Beans, Lettuce, Cheese, Salsa
- Refried beans: Usually the first layer, adding a creamy base.
- Lettuce: Shredded for a cool, crisp bite.
- Cheese: Crumbled queso fresco or cotija for a salty, rich topping.
- Salsa: Red or green, for a spicy, tangy finish.
- Crema: Optional, for a rich, smooth flavor.
Protein Toppings: Chicken, Pork, Beef, or Veggie
- Chicken: Often seasoned or cooked tinga-style.
- Beef: Such as carne asada or picadillo.
- Pork: Like carnitas or chorizo.
- Vegetarian: Sautéed mushrooms, roasted veggies, or cactus.
One of the nicest things about sopes is you can make them vegetarian just by switching up the toppings, so there’s something for everyone.
How to Make Sopes
Making sopes at home is straightforward and enjoyable. These steps will guide you from dough to finished base, so you’re ready to add your favorite toppings:
Steps for Making the Sope Base
| Step | Description |
|---|---|
| 1. Mix Dough | Combine masa harina, warm water, and a bit of salt. Knead until smooth, pliable dough forms. Adjust with extra water or flour as needed so it’s soft but not sticky. |
| 2. Shape Discs | Form dough into 2-inch balls, then flatten into thick circles, 1/4 to 1/2 inch thick. Cover with a damp cloth so they don’t dry out. |
| 3. Pre-cook on Griddle | Griddle each disc for about a minute per side until lightly cooked but not browned. |
| 4. Pinch the Edges | While the disc is still warm and soft, use your fingers to pinch the edge upward, forming a rim. |
How to Cook the Sopes: Pan vs. Oil
- Frying: Add oil to a skillet or deep fryer; cook until sopes are golden and crisp outside.
- Griddle/Bake: Use a dry pan, oven, or air fryer for a lighter version. Brush lightly with oil, then bake or air fry until firm and slightly browned.
The finished sope should be able to hold its shape and provide a slight crunch with a tender center.
Popular Toppings & Regional Takes on Sopes
Sopes are eaten everywhere in Mexico, and every region puts its own spin on them. The base stays the same, but the toppings can show off local flavors and traditions.
Common Variations: Chicken, Chorizo, Rajas
- Sopes de Pollo: Topped with shredded or spiced chicken, sometimes in sauce.
- Chorizo: Crumbled sausage, sometimes with potatoes.
- Rajas: Roasted poblano strips, often cooked with onion and cheese for a smoky, mild flavor.
Vegetables, especially local ones like corn and zucchini, are common in some areas.
Sopes with Nopales or Other Local Flavors
- Nopales: Cactus pads, sautéed or grilled, used as a unique regional topping.
- Others: In Oaxaca, you might see black mole, guacamole, or even grasshoppers as toppings. In coastal areas, small sopes-sopecitos-might be fried in seafood oil for extra flavor.
Sopes and Similar Dishes: A Quick Guide
| Dish | Shape | Main Differences |
|---|---|---|
| Huarache | Large, oblong | Bigger than a sope, similar toppings, resembles a sandal shape. |
| Tlacoyo | Oval, thicker | Stuffed with beans or cheese and usually not topped afterwards. |
| Memela | Similar to sope | Typically topped with more Oaxacan flavors, sometimes cabbage, local cheese, mole. |
| Chalupa | Boat-shaped, thin | Pressed around a mold and deep-fried to make a crisp shell; usually longer. |
How to Serve and Eat Sopes
Sopes are best served soon after cooking, fresh and warm. If you’re serving them at a gathering, they can be set out on a platter next to bowls of toppings for guests to build their own. This way, everyone can pick and choose what they like.
- Enjoy with traditional soups, like sopa or chayote soup, to add some lightness to the meal.
- Add other antojitos for a festive spread.
Drinks That Pair Well with Sopes
- Aguas frescas: fruity, cool drinks like horchata, hibiscus tea (jamaica), or watermelon water.
- Mexican sodas or beer: Good for balancing richer toppings and adding a clean finish between bites.
How to Eat Sopes: Etiquette and Tips
- Usually eaten with your hands for a casual, hands-on meal, much like pizza.
- If your sope is overloaded or large, use a fork and knife-it’s just as tasty!
- The key is to enjoy while hot for best flavor and texture.
Tips for Making and Storing Sopes at Home
Making sopes at home is not as tricky as it looks. Here are some straightforward tips:
- Use a good quality masa harina (like Maseca brand) for flavor and easy dough handling.
- Adjust dough texture: if it cracks, add water; if sticky, add more flour.
- Shape discs thick enough (1/4 to 1/2 inch) so they don’t fall apart under toppings.
- Pre-cook until just set, then pinch the edges while still warm (use a paper towel to avoid burns).
- Final cooking can be fried, baked, or air-fried-choose your preferred method for best comfort.
Storing and Reheating Sopes
- For eating the same day, keep cooked sopes wrapped in a towel to maintain moisture.
- To store longer, wrap fully cooled sopes in plastic and place in a sealed container. Refrigerate for up to 2-3 days.
- For freezer storage, tightly wrap and freeze for up to one or two months.
- To reheat, place on a dry skillet or in an oven/air fryer until hot and slightly crisp again.
Frequently Asked Questions about Sopes
Should Sopes Be Crunchy or Soft?
Sopes should have a crispy edge and bottom, with a soft, chewy center. If they’re crumbly throughout, they’re overcooked; if they’re too soft and floppy, they need a little more time frying or baking for the perfect balance.
What’s the Difference Between Sopes and Tostadas?
Tostadas are very thin, fried until they’re completely crunchy and brittle, like a flat chip. Sopes are much thicker and have a soft, chewy inside, plus raised edges to keep toppings in. Tostadas lack the sope’s rim and often break apart when you eat them; sopes are sturdier and easier to handle.
Are Sopes Gluten-Free?
Traditional sopes are gluten-free because they use corn masa harina. Most classic toppings (beans, salsa, cheese, meats, veggies) are also gluten-free. If you have gluten sensitivity, just make sure to double-check toppings or prep methods, especially when eating out, to avoid cross-contamination.
