Sope (food)

Sope is a traditional Mexican dish that originates from the central and southern parts of Mexico. The dish is also commonly known as picadita (in Veracruz, Mexico). It is an antojito which at first glance looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa (ground maize dough) with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Some variations also include tomatoes, avocados, and other ingredients.

History

The sope has its origins in the pre-Hispanic era of Mexico, with the indigenous people preparing these thick corn cakes as a staple food item. The toppings have evolved over time, incorporating ingredients introduced by the Spanish, such as cheese and various meats.

Preparation

The base of the sope is made by forming the masa into a small, thick disk with raised edges. The disk is then fried or toasted, which gives the sope its distinctive texture. The toppings are added afterwards, with the most common being refried beans, cheese, lettuce, and salsa. The sope is typically eaten by hand, as the thick base is sturdy enough to hold the toppings.

Variations

There are many regional variations of the sope throughout Mexico. In Oaxaca, the dish is often topped with black beans, in Veracruz, it's common to use a base of plantain dough instead of masa, and in Sinaloa, the sope is often much larger, similar to a small pizza.

See also

• List of Mexican dishes
• Taco
• Tostada
• Huarache
• Gordita
• Quesadilla

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