Sopes

Sopes are small, thick discs of corn masa with a raised rim, cooked on a griddle and topped with beans, meat, salsa and cheese. They are a staple of Mexican street food and market stalls.

What it really is

Sopes are made from masa de maíz (nixtamalized corn dough), pressed by hand into a round about 8 to 10 cm across and pinched up at the edge so that a shallow border holds the toppings. The base is cooked on a hot comal or griddle until set and lightly browned, then the surface is often fried in a little oil so that it firms and crisps. The shell is thick and soft in the middle, unlike the thin, pliable tortilla.

The toppings are added while the sope is still warm: refried pinto beans, shredded or stewed meat such as chicken, pork or beef, shredded lettuce, crumbled queso fresco, crema and a salsa. The dish is closely related to the gordita, the huarache and the tlacoyo, which share the thick masa base but differ in shape or filling; a huarache is oval and long, and a tlacoyo is oval with a bean or fava filling.

How it's served

• Eaten by hand, as a snack or a light meal, usually two or three per order.
• Served hot from the griddle, with the beans spread across the base first.
• Commonly finished at the table with extra salsa, chopped onion and coriander.
• Often sold from street stalls and markets in central Mexico, and in Mexican restaurants abroad.

How to write it on the menu

• Name the base and the toppings: for example, sopes with pinto beans, shredded chicken, queso fresco and salsa.
• State that the masa is corn-based, which matters for guests with a wheat or gluten allergy; masa itself carries no listed allergen but cheese and crema do.
• Say whether the sope is griddled only or fried, and whether the meat is chicken, pork or beef.
• Flag dairy from the queso fresco and crema, and offer a version without cheese if requested.