If you like Mexican food you’re going to looove sopes.

They’re affordable, highly customizable with different toppings, and very easy to prepare!

Whether it’s weeknight dinner or a Cinco de Mayo celebration, this authentic sopes recipe is fun enough for dinner or a party.

Grab your apron and get ready to learn how to make the best Mexican sopes you’ve ever tasted, seriously!

Want more traditional Mexican recipes? Check out my 40 Traditional Mexican Foods You Should Try (+ Recipes).

Ingredients

Masa harina: A type of corn flour made from dried and ground nixtamalized corn, used to make tortillas and other traditional Mexican dishes, such as sopes. It gives the sopes its traditional flavor and texture.
Water: Used to bring the dough together, helps in hydrating the masa harina and bind the dough.
Salt: Added for flavor, it enhances the taste of the dough and brings out the natural flavors of the masa harina.
Vegetable oil: Used for frying the sopes, it gives the sopes a crispy texture and help them cook evenly.
Toppings: They give the sopes a flavor and visual appeal. Options include shredded lettuce, diced tomatoes, shredded cheese, and chopped cilantro.

Add optional sauces, guacamole, and seasonings according to your taste.

Mexican Food Sopes Recipe - Cooking Sopes

Authentic Homemade Sopes

Sope is a traditional Mexican dish that are typically made from a dough made of masa harina (corn flour) and water.

They are similar to small, thick corn tortillas, but with a raised edge, like a small bowl, to hold the toppings.

The dough is fried or toasted, giving them a crispy texture on the outside and a soft, moist center.

Sopes are typically considered to be a street food, but they can also be served as an appetizer or a side dish.

They are often served with a variety of toppings, and are a popular choice for parties and events.

Sopes are very similar to another traditional Mexican dish called “totopos” or “gorditas” which also made from masa dough and have similar toppings and cooking method.

How to Store and Refrigerate Sopes

Sopes can be stored in the fridge.

Here’s how:

Place the sopes in an airtight container or a resealable plastic bag.
Make sure to press out as much air as possible from the container or bag before sealing it to prevent the sopes from becoming soggy.
Store the container or bag in the refrigerator for up to 3 days.

To keep their texture, it is best not to refrigerate sopes for longer than 3 days.

How to Freeze Sopes

Sopes can be frozen for later use.

Here’s how:

Allow the sopes to cool completely after cooking.
Place the sopes in a single layer on a baking sheet and place them in the freezer for about 30 minutes, or until they are firm and semi-frozen.
Once they are semi-frozen, you can place them in a plastic bag or an airtight container and store them in the freezer for up to 2 months.

How to Reheat Sopes

Here are 3 ways to reheat sopes:

Skillet or griddle: Place the sopes in a skillet or on a griddle over medium heat and cook for a few minutes on each side, or until they are heated through. This method will also help to crisp up the sopes if they have become soft.
Microwave: Place the sopes in a single layer on a plate and cover with a damp paper towel. Heat them in the microwave for about 30 seconds to 1 minute, or until they are heated through.
Oven: Preheat the oven to 350°F (175°C). Place the sopes on a baking sheet and bake for about 5-7 minutes, or until they are heated through.

Reheating sopes before serving maintains their texture and taste.

More Traditional Mexican Recipes

Sopes FAQs

What is the history of sopes and where did it originate from?

Sopes have been around for centuries and have been enjoyed by people in Mexico and Central America for centuries. They have been a staple food of the Aztecs and Mayans, who first made them using a dough made from ground and nixtamalized corn.

What is masa harina and how is it used in sopes?

Masa harina is a type of corn flour made from dried and ground nixtamalized corn. It is used to make traditional Mexican dishes such as tortillas and sopes. It gives the sopes its traditional flavor and texture.

What are the differences between sopes, totopos, and gorditas?

Sopes and totopos or gorditas are all traditional Mexican dishes made from masa dough. Sopes have a raised edge, like a small bowl, to hold the toppings, totopos or gorditas are thicker and have a pocket in the center for the toppings, Both are typically fried or toasted, and can have similar toppings.

Are sopes gluten-free?

Sopes are typically made from masa harina, which is a type of corn flour that is gluten-free. However, it’s important to check the ingredients list of any pre-made masa harina or sopes dough that you may use, as some products may contain gluten.

Can you prepare sopes dough in advance?

Sopes dough can be prepared in advance and stored in the refrigerator for up to 24 hours. It is recommended to cover it with plastic wrap or store it in an airtight container to prevent it from drying out.

How do you know when the sopes are cooked through?

Sopes are cooked when they start to puff up and have a golden brown color on both sides. You can also press gently on the center of the sope, if it feels firm and doesn’t indent, it’s cooked through.

Are sopes crunchy or soft?

Sopes are typically crispy on the outside and soft on the inside. The dough is fried or toasted, which gives it a crispy texture on the outside. The texture can vary depending on the recipe and cooking methods used.

How do you pronounce sopes in English?

Sopes is pronounced soh-pehs in English. The emphasis is on the first syllable “soh” and the “e” in “pehs” is pronounced like the “e” in “pet”. Americans also sometimes pronounce it So-pay, rhymes with “okay”.

Mexican Food Sopes (Easy Recipe)

5 from 1 vote

Course: SidesCuisine: Mexican

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Here's how to prepare authentic homemade Mexican sopes.

Ingredients

2 cups 2 masa harina
1 1/2 cups 1 1/2 warm water
1/2 tsp 1/2 salt
Vegetable oil, for frying
Toppings of your choice (shredded lettuce, diced tomatoes, shredded cheese, chopped cilantro, etc.)

Directions

In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a dough forms.
Knead the dough for a few minutes until it becomes smooth and pliable.
Divide the dough into 10-12 equal portions and shape each one into a ball.
Flatten each dough ball with your hands or a rolling pin to form a disc about 1/4 inch thick.
Heat a skillet or griddle over medium heat and add enough vegetable oil to lightly coat the surface.
Carefully place the sopes in the hot oil and cook for 2-3 minutes on each side, or until they are golden brown and crispy.
Remove the sopes from the skillet and drain on a paper towel-lined plate.
Top each sope with your desired toppings and serve immediately.

Notes

Keep your hands moistened with water while shaping the dough, this prevents sticking.
Use a tortilla press or a heavy dish to flatten the dough into a disc shape.
Cook sopes in small batches to shape the edges.
Use a paper towel to shape the edges while they are still hot.
Let the sopes cool completely before adding your toppings.