A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word Xopaipa was used to mean bread soaked in oil. The word is derived in turn from the Germanic word suppa, which meant bread soaked in liquid.
New Mexican dessert sopaipillas
Torta frita, Argentina and Uruguay
Central Chilean sopaipillas pasadas (soaked), and without chancaca sauce
Sopaipillas pasadas is the name given to Central Chilean sopaipillas served with chancaca sauce
Cuisine of the Southwestern United States
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
A pot of chili con carne with beans and tomatoes
A Sonoran hot dog topped with pinto beans and tomatoes
Tri-tip on the grill, with a saucepan of beans and loaves of bread.
Fry sauce with french fries at a restaurant in Utah