Maverick2272
Washing Up
Yea, we gave it two days now we are impatient! LOL. I am not worried, it will take me some time to go thru the recipes and try each one out, and get good at making em!
I've been wondering why I've never seen sopapillas down here, so I did a lttle googling and it's because they are NEW Mexican - a great culinary tradition of New Mexico (and I have eaten them there). Here, I have had bunuelos, which are similar. They are a lightly sweetened fry bread that is usually dusted with a mixture of cinnamon and sugar or drizzled with pinoncillo (brown sugar) syrup. They are wonderful. PieSusan has done the research...but we want to do some EATING.
Edited to add: OK, I just read the article PieSusan posted...bunuelos are NOT fry bread. They are more like doughnuts. Oh gosh, how can you go wrong? So they are also alot like beignets, that you get in New Orleans...I think I must make some.
Very interesting question, Grasshopper. Ok, there are similarities among three different things:
Bunuelos, Indian Fry Bread and Sopapillas. Learn about them here and find tried and true authentic recipes:
Bunuelos Recipes, Mexican-Style Doughnuts, Buñuelos vs. Indian Fry Bread vs. Sopapillas, Southwest Cooking, Mexican Cooking, Southwest Food
Navajo Fry Bread History and Recipe, Indian Tacos History and Recipe,
Sopapillas, New Mexico Sopapillas, Southwest Cooking, Native American Cooking, Southwest Food
I talked to one of my co-workers about sopapillas being "hollow" or "spongy". He said that's a matter of personal preference. But, I did have one thing right. For "spongy" sopapillas, don't roll them really thin, and for "hollow" sopapillas, roll them really thin. I think I've been rolling them at least 1/16" thick.