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.


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.



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


  • 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.)


(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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