Sope (1947)

Wed Nov 28 07:40:29 UTC 2007

SOPE + MEXICAN--14,800 Google hits
SOPES + MEXICAN--49,300 Google hits
...
"Sope" is not in the OED ("miserable on food--we don't get out much").
Please tell me that a new entry is being prepared for the OED
revision.
...
"Sopes" are more Mexican than Tex-Mex; there's no mention of the
popular appetizer in Robb Walsh's "The Tex-Mex Cookbook" (2004).
However, it's worth including the term because American restaurants
are increasingly serving "sopes."
...
Try some "sopes" in the Texas/Southwestern Food Museum cafeteria...I
worked hard today (as usual), my website got some nice attention, and
I made all of five bucks.
...
...
...
http://www.barrypopik.com/index.php/texas/entry/sope_appetizer/
...

Entry from November 28, 2007
Sope (appetizer)
"Sopes" are appetizers that are served in many Tex-Mex restaurants; it
is believed that "sope" originated in Guadalajara, Mexico. Sopes have
been described as little tortilla "boats" or similar to the Italian
"calzone." The tortilla is made a little thicker than normal and is
filled with beans, cheese, and other ingredients.

"Sopes" have been served in Texas since at least 1960.

Wikipedia: Sope
A sope—pronounced "soh-peh"—is a traditional Mexican dish originating
in the city of Guadalajara, Jalisco. It is an antojito similar to a
garnacha. The base is made from a thickish, small circle of fried masa
of ground maize soaked in lime (also used as the basis for tamales and
tortillas) with pinched sides. This is then topped with refried beans
and topped with crumbled cheese, onions, red or green sauce (salsa,
made with chillies or tomatillos respectively) and acidified cream.
Pork and chicken can also be used in the preparation.

Glossary of Mexican Cooking
Sope: A grilled tortilla, topped with refried beans, salsa, cheese,
chopped onion, and often lettuce and meat.

Google Books
Terry's Guide to Mexico
by Thomas Philip Terry
Hingham, MA: Rapid Service Press
1947
Pg. 128:
GARNACHAS and SOPES are little cakes made of tortilla dough fried in
lard and covered with ground beans, chile…

28 January 1960, San Mateo (CA) Post, pg. 16 ad:
SOPES
A masa pie, meat filled, sauce covered, with lettuce and cheese
topping. Served with frijoles y arroz.
Sope de Chorizo... 1.25
Sope with chorizo and bean filling.
Sope de Gallina y Aguacate ... 1.45
Sope, filled with chicken and avocado.
(Horky's Mexican Restaurants—ed.)

22 May 1960, Brownsville (TX) Herald, pg. 19, col. 3 ad:
TAQUERIA ROSITA
Authentic Mexican Food
MOLE
TAMALES
TAQUITOS
POZOLE
ENCHILADAS
CHICKEN
CHALUPAS
TOSTADAS
SOPES
MENUDO

3 October 1961, San Antonio (TX) Light, pg. 17, cols. 1-2:
One of Carmen's specialties, which she learned to make under the
benevolent eye of her mother, is sopes. Carmen says:

"I make a corn tortilla from tamale dough, which has shortening in it.

"I cook it in the oven and, leaving it flat, put ground meat, tomato
sauce and cheese on it. And, when it's done, I garnish it with
lettuce."
(Huebner Road cafe Carmen T. Bustamente operates in the 1100 block of
Huebner rd.—ed.)

Google Books
The Food and Drink of Mexico
by George C. Booth
Los Angeles, CA: Ward Ritchie Press
1964
Pg. 151:
Sopes are simply made. Either pat out a three inch tortilla or trim
down a ready-made tortilla with a pair of scissors. Fry quickly in
fat, so the sope is light gold in color but not hard, and cover with
chopped, crisp cabbage. Over this spoon a thin layer of crumbled
hamburger and chili powder that has been slowly fried in a covered
pan, surmount with finely chopped onion and cover with shredded
cheese.

20 October 1970, Valley News (Van Nuys, CA), "Gas Company Offers Free
Book of Mexican Recipes," pg. 4A, col. 3:
It outlines and illustrates preparation of basic Mexican foods,
including tortillas, toastadas, tacos, enchiladas, tamales, and
quesadillas. The book discusses preparation and serving of complete
menus, including breads, vegetables, cereals, salsas, salads, sopes,
soups, meats and poultry, desserts, beverages and breakfast dishes.
("Fiesta Foods" by the Southern California Gas Co.—ed.)

8 November 1970, Syracuse (NY) Herald Journal, "Guadalajara's magic"
by Horace Sutton, travel section, pg. 11, col. 5:
The specialties are the sopes which are really stuffed tortillas or
the pozole Tapatio style, a boiled beef dish served in spicy broth.

28 July 1971, Frederick (MD) News, pg. C1, col. 3:
Sopes are pieces of tortilla with ground beef and carrots mixed.

30 October 1973, Raleigh Register, (Beckley, WV), pg. 4, col. 7:
The menu included: (...) sopes de pollo (small soft fried Mexican corn
pancakes with chicken, beans, cheese and lettuce on top)....

12 February 1974, Brownsville (TX) Herald, The Tower Arch (Villa Maria
High School), "Spanish III Cook-Off," pg. 3, col. 2:
Carlos Villarreal and Charles Klein made "nachos" and "tostadas" and
Tony Escobedo brought "sopes."

19/20 March 1975, Chicago (IL) News/Journal, pg. 19, col. 3 ad:
MEXICAN APPETIZERS
Sopes (A Mexican folklore)
Bontana Compesta (Assorted appetizers)
Guacamole Avocado dip
(El Camino restaurant—ed.)

7 December 1977, Brandon (Manitoba, Canada) Sun, pg.  21, col. 4:
SOPES
1 lb. fresh corn masa (dough)
2 cups cooking oil
Fried beans
Cooked and shredded beef
Shredded lettuce
Diced tomatoes
Shredded cheese
Fresh salsa or guacamole

Make a three-inch patty with masa (about 1/4 inch thick). Cook on
griddle until lightly brown specked. While hot, pinch edge to make a
rim. Pinch a little mound i nthe centre. Fry in hot oil; drain. Fill
centre with beans. Top with meat, cheese, lettuce and salsa. Makes
excellent appetizer.

24 September 1997, Chicago (IL) Daily Herald, "You can fill versatile
sope with just about anything," section 3, pg. 3, cols. 1-2:
The tradition of cooking sopes—the Southwestern version of the Italian
calzone—is deeply rooted in the heritage of "south of the border"
cuisine. These tortilla-dough appetizers can take dozens and dozens of
different forms, depending on the myriad of fillings, garnishes and
leftovers from previous meals on any given cooking day. They can also
be served as a main course.

Sopes can be found in the Latin or deli section of most major grocery
stores. They can also be prepared from scratch, using your favorite
recipe for tortilla dough.

When making sope "shells," the dough is rolled and flattened so that
it is slightly thicker than the traditional tortilla. This added
thickness allows for the creation of a "retaining wall" around the
outer rim of the tortilla that will help the cook stuff the sope with
any variety of fillings. These fillings almost always include one or
more varieties of cheese to add flavor and texture.

They take only five to eight minutes, so they're a quick snack.

15 July 2001, New York (NY) Times, "Difference in Style for Two
Hamptonites" by Richard Jay Scholem, pg. LI11:
At La Fondita they make all their own sauces, serve warm salted chips
and churn out authentic Mexican dishes unavailable at local chain
outlets or Americanized suburban spots. Get sopes ($4.50), small
handpressed corn tortilla boats,...

Google Groups: rec.food.recipes
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking, rec.food.recipes
From: spen... at home.com (Glenn Spencer)
Date: 16 Nov 2001 19:14:19 GMT
Local: Fri, Nov 16 2001 2:14 pm
Subject: Sopes - Mexican Appetizer

Sopes

These little corn cakes are made with masa harina, a Mexican corn masa
mix that is available at most specialty food stores. Serve them at
your next party; guests can assemble their own creations while you
enjoy the party!

Serves 35 appetizer servings

4 cups masa harina flour (Mexican corn masa mix)
1/2 cup vegetable shortening or lard
2 1/2 cups warm water
1 cup Diced Green Chiles
2 Tbsp vegetable oil, divided

Toppings
Warmed Refried Beans, Shredded Mild Cheddar or Shredded Monterey Jack
Cheese, Thick & Chunky Salsa, Sour Cream, Pickled Jalapeqo Slices

Place flour in large bowl; cut in vegetable shortening with pastry
blender or two knives until mixture resembles coarse crumbs. Gradually
add water, kneading until smooth. Add chiles; mix well. Form dough
into 35 small balls. Pat each ball into 3-inch patty; place on waxed
paper.  Heat 1 teaspoon vegetable oil in large skillet over
medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on
each side or until golden brown, adding additional oil as needed to
prevent sticking.  Top with beans, cheese, salsa, dollop of sour cream
and jalapeqos.

Live Search Books
A Culinary Dictionary: The Chef's Companion
by Elizabeth Riley
Third Edition
Hoboken, NJ: John Wiley & Sons
2003
Pg. 295:
sope [SO-pay] In Mexican cooking, a small round of tortilla dough
cooked and filled with a svory stuffing; sopes can be eaten as a first
course or appetizer. Also called garnacha or picada.

------------------------------------------------------------
The American Dialect Society - http://www.americandialect.org