Sope (1947) (UNCLASSIFIED)

[Mullins, Bill AMRDEC]

Classification:  UNCLASSIFIED
Caveats: NONE

I've been asked by waitresses at Mexican restaurants if I want any
"sopes" (pronounced "soaps", not "sopeh" or "sopay" as you have below)
-- they wanted to know if I wanted any sopapillas for dessert.

> -----Original Message-----
> From: American Dialect Society
> [mailto:ADS-L at LISTSERV.UGA.EDU] On Behalf Of Barry Popik
> Sent: Wednesday, November 28, 2007 1:40 AM
> To: ADS-L at LISTSERV.UGA.EDU
> Subject: Sope (1947)
>
> ---------------------- Information from the mail header
> -----------------------
> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Barry Popik <bapopik at GMAIL.COM>
> Subject:      Sope (1947)
> --------------------------------------------------------------
> -----------------
>
> 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
>
Classification:  UNCLASSIFIED
Caveats: NONE

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