sopaipilla

American  

[soh-pahy-pee-uh, saw-pahy-pee-yah] / ˌsoʊ paɪˈpi ə, ˌsɔ paɪˈpi yɑ /

noun

Mexican Cooking.

plural

sopaipillas

1. a small pastry made of deep-fried yeast dough and usually dipped in honey.

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Etymology

Origin of sopaipilla

First recorded in 1935–40; from Latin American Spanish, equivalent to Spanish sopaip(a) “fritter or thick pancake soaked in honey” (earlier also xopaipa, from Mozarabic, derivative of šúppa, súppa “piece of bread soaked in oil,” Spanish sopa, from Germanic; sop, soup ) + -illa diminutive suffix

Example Sentences

Arizona Sopaipilla Sopaipillas are similar to frybread—invented by Arizona’s original residents, the Navajo—which is to say that they’re deep-fried circles or squares of leavened dough.

From Slate

For 100 pesos—about a quarter—you can buy a deep-fried sopaipilla, a round quickbread that is Chile’s favorite rainy-day comfort food.

From Scientific American

Real Mexican Cuisine, Right Down to Dessert THE first place I had a sopaipilla — that puffy pillow of fried dough popular in New Mexico — was in a restaurant in a nondescript strip mall outside Santa Fe.

From New York Times

Vega, a two-year-old Mexican restaurant in Hartsdale, however, cooks up an excellent sopaipilla.

From New York Times

For diet-busting awesomeness, get the sopaipilla cheesecake, a cinnamon-topped, vanilla cream cheese-filled pastry.

From Southern Living