Cinco de Mayo Sopapilla

Happy Cinco de Mayo! Gosh I love a whole lot about this holiday and I don’t have a single ounce of Mexican heritage in my bones (German, Russian, Polish and Lithuanian here). I’m sure many people are posting their favorite margaritas or salsa recipes, but I have one of my FAVORITE Mexican dishes ever to share with you today.

Meet, the sopapilla.

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I’ve written about it before, but my favorite restaurant in the whole entire world, Casa Gallardo, which closed a few years ago, made some of the best sopas I’ve ever had. And because my parent’s met there a couple decades ago, they are pretty darn great at recreating it. And because I am just like my parent’s, I’ve since learned to recreate it.

I promise you, this dish won’t disappoint and it’s way easier than you think! I’m not ashamed to admit that I had this for breakfast this morning, so um, make them whenever you want.

Sopapilla

Ingredients 

  • Buttermilk biscuit dough
  • Frying oil (I used veggie oil)
  • Cinnamon for topping
  • Honey for topping

Instructions

  • Heat oil
  • Flatten dough into round circles, about 1/4 inch thick
  • Fry evenly on both sides, making sure it doesn’t stick to the bottom of the pan
  • Remove when biscuit turns light brown
  • Sprinkle with cinnamon and top with honey
  • (Top with vanilla ice cream if you so desire. Or chocolate. Or whatever you want.)

Enjoy!

(After a quick Google search, I discovered this is really an Argentinian thing, but at every Mexican restaurant I’ve ever eaten at, they list sopapillas as a dessert. So hah.)

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