Sopes
Thick corn masa boats topped with beans, meat, lettuce, cheese, and crema.
Sopes are the antojito that proves masa can do almost anything. We press fresh corn masa into a thick round, then pinch up the edges by hand to form a little wall — a built-in border that holds everything in. Each sope is griddled, lightly fried, then layered with warm refried beans, your choice of seasoned meat, shredded lettuce, crumbled cotija, a stripe of crema, and a spoon of salsa verde. They're meant to be picked up and eaten in two or three bites, and they're one of the best ways to taste real Mexican home cooking.
What's in it
- Hand-pressed corn masa with pinched borders
- Refried beans cooked in-house
- Choice of carne asada, pollo, or chorizo
- Cotija cheese, Mexican crema, shredded lettuce
- Salsa verde and pickled jalapeños on the side
Pairs well with
- Elote (Mexican street corn) on the side
- A Mexican lager or a paloma
- Agua fresca de pepino or tamarindo
A little history
Sopes come from central and southern Mexico, where they're a staple antojito — the word for those small, anytime bites you'd buy from a market stand or a neighborhood cook. Every region shapes them a little differently. Ours follow the family's preferred style: thicker masa, deeper pinch, and toppings layered generously so every bite has a bit of everything.