A sopaipilla, sopapilla, sopaipa, or cachanga[1] is a kind of fried pastry and a type of quick bread served in Argentina,[2] Bolivia,[2] Chile,[2][3] northern Mexico, New Mexico,[4] Peru,[1] Texas,[5] and Uruguay.[6] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Muslim Iberian peninsula.[7] The original Mozarabic word Xopaipa was used to mean bread soaked in oil, and derived in turn from the Germanic word suppa which meant bread soaked in liquid.[2]
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In Argentina, pastry is known under other names apart from sopaipa, supaipa and sopaipilla these are; Torta frita, Kreppel and chipá cuerito.[2]
In Chile, sopaipillas are known to have been eaten at least since 1726.[7] Although Traditional Chilean sopaipillas (made in the central part of Chile) include pumpkin in their dough, in the south of Chile they didn't use to include it.[2] Depending if they are served as a pastry or bread Chilean sopaipillas are served with either mustard, ketchup, manjar, chancaca sauce (sopaipillas pasadas), hot butter, or pebre, a sauce of onion, tomato, garlic, and herbs.[2][3][7] In Chile sopaipillas are traditionally made and eaten during days of rain.[2]
In Peru, the name for this fried pastry is cachanga, and it may be either sweet or sour.[1][8] Generally prepared during breakfast time, this traditional food of the Peruvian cuisine is prepared differently depending on the region,[8] with one of the recipes involving the usage of cinnamon.[1] The main difference between this form of sopaipilla and the other versions is that they are larger, thinner, and more rigid.[8]
Common throughout the American Southwest, it is generally served as a dessert with honey poured between its two layers. New Mexican cuisine typically serves them in place of bread, or filled with ingredients common to tacos and enchiladas.
Sopaipilla and strudel were together designated as Texas' state pastries from 2003 to 2005.[5]
In Uruguay, a variant of the Sopaipilla is known as Torta frita.[6]
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