The base is made from a circle of fried masa (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. [2] Still, huaraches and other Mexican dishes have increased their presence in the Midwest due to increasing numbers of Latinos in rural America. It is a specialty of south-central Mexico, such as the states of Puebla, Guerrero, and Oaxaca. The sope's thickness is meant to support its toppings, and the frying of its exterior surface adds resistance to the moisture of the ingredients.

Sopecitos are made of beans and salsa only; no other ingredients are added.

The sope has spread throughout all Mexico's territory, and thousands of regional variants are made. While the pinched sides of the sope are its most distinctive characteristic, flat sopes are made to resemble a thick tortilla or a tostada. Huaraches are similar to sopes and tlacoyos but differ in shape.

The chalupa is usually longer than a sope, resembling the canoe-like boat that is its namesake, although small versions (named chalupitas) are available in other regions. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. Huaraches are also often paired with fried cactus leaves, or Nopales. Instead of meat, memelas in Puebla are served with sour cream, crumbled cheese, and diced onions on top of the red and green sauces.

Since it is similar in shape to a huarache (but smaller), and is made of the same corn as the sope and is even thicker (so it has more resistance to humid foods), Mexican street vendors decided to sell it adding toppings on it, as an alternative to the sope.

Sopes vs Gorditas vs Popusas vs Huaraches..... Latino Lounge. It is made by pressing a thin layer of masa dough around the outside of a small mold and deep frying to produce a crisp, shallow corn cup. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos, respectively), and sour cream. The name huarache is derived from the shape of the masa, similar to the popular sandals. The sope has been adopted and adapted to the local tastes of all Mexico's regions.

Memelas have been served at Oaxacan/Mexican restaurants in the United States since the 1990s. [4] When the navigation channel was covered to make the "Calzada de la Viga", Mrs. Gomez moved to another place and after 1957, when the Mercado de Jamaica was founded, she moved there, and then to a little place at Torno street.

An Americanized form is sold in Taco Bell restaurants, filled with ground meat, steak, or chicken, (and even bacon has also been available in past limited offers) and topped with cheese, lettuce, sour cream, and salsa (also comes in Baja style, replacing the sour cream with a Baja sauce), resembles an American taco inside, but is wrapped with deep-fried wheat flatbread. In the northern regions of Mexico, sopes are often prepared without vegetables, substituting black beans, spicy salsa, and longaniza or chorizo, instead.

[1] Huaraches are also often paired with fried cactus leaves, or Nopales. The sope has been adopted and adapted to the local tastes of all Mexico's regions. Their origin was at a stall along La Viga navigation channel, where Mrs. Carmen Gomez Medina prepared tlacoyos. This dish is most popular in its hometown of Mexico City and is also sold in cities with Mexican-American populations such as Los Angeles, Chicago, Minneapolis, New York, San Francisco, San Antonio, Dallas, and Houston, but have yet to become widely available across the entire United States. Oaxacan memelas are a local name for the identical sopes served in other parts of Mexico, just made with different toppings. In Oaxaca, sopes sometimes are prepared using chapulines (roasted grasshoppers) as topping. Huaraches are similar to sopes and tlacoyos but differ in shape. The word Huarache is originally from Purépecha[3] and the Nahuatl word for huarache is kwarachi. However, the huarache normally is two or three times as large as a sope and has a characteristic oblong shape. A chalupa is a tostada platter in Mexican cuisine, not a sope, but its preparation method is quite similar. Sopes topped with beef are also a common variation and are typically slightly larger than sopes de pollo. The sope, therefore, has a soft, slightly pliable texture. Huaraches originated in Mexico City in about the early 1930s. The most common variation is the huarache, which is prepared in almost the same manner. The tlacoyo is a completely different traditional Mexican dish which must not be confused with a sope, but in some regions has started to be used in a similar way, as a base on top of which are placed the same ingredients used for sopes.

Panuchos feature tortillas partially fried as a sope base, but filled with black beans and topped with turkey or chicken, lettuce, avocado, and pickled onions.

In Puebla, they are often served by topping the fried masa with sauce - red sauce on one side and green sauce on the other side which is called estilo bandera. Salbutes are soft, cooked tortillas with lettuce, tomato, turkey, and avocado on top.

In many instances, garnachas may only have chopped onion and salsa on top. https://en.wikipedia.org/w/index.php?title=Sope&oldid=980307965, Short description is different from Wikidata, Articles with unsourced statements from January 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 25 September 2020, at 19:30. So while huaraches are normally stuffed with mashed beans and are flat and ellipsoid shaped, sopes are also flat but more circular and contain a mirror of watery mashed beans and the same kind of toppings. A sope (Spanish pronunciation: [ˈso.pe]), also known as picadita (in Tierra Caliente, Guerrero)[citation needed] is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. However, the traditional tlacoyo it is supposed to be consumed without any toppings on it, and this form is mostly found as street food.

Similar in appearance to sopes, they are a main specialty from Guatemala. Sopes are smaller in size compared to huaraches. A huarache with chicken and red salsa, in Mexico City, Last edited on 27 September 2020, at 13:02, https://en.wikipedia.org/w/index.php?title=Huarache_(food)&oldid=980609443, Creative Commons Attribution-ShareAlike License, This page was last edited on 27 September 2020, at 13:02. Roughly, their size is that of one’s fist. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. This resulted in the creation of many traditional food specialties, which may appear to resemble the sope, but are considered a different dish. This dish is most popular in its hometown of Mexico City and is also sold in cities with Mexican-Americanpopulations suc…

Because Mrs. Gomez's new invention was shaped differently than a sope or a tlacoyo, people started to call it "huarache".

Also, an extremely large dish similar to a giant sope or a giant tostada is the traditional food of reference in Oaxaca known as tlayuda. Memelas are corn masa cakes topped with beans, salsa, shredded cabbage, mole negro, guacamole, and cheese. Yucatecan food is very different from what is traditionally referred to as "Mexican" food, as the cuisine from this region includes the local Mayan culture combined with an unusual (for the rest of the country) European cuisine influence. It is filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and green salsa. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes; they are roughly the size of a fist.

Huarache is a popular Mexican dish consisting of masa dough with smashed pinto beans placed in the center before it is given an oblong shape, fried masa base, with a variety of toppings including green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco. Huaraches are usually topped with rib, chicken, or beefsteak meat. This resulted in the creation of many traditional food specialties, which may appear to resemble the sope, but are considered a different dish. The word Huarache is originally from Purépecha and the Nahuatl word for huarache is kwarachi.

Garnachas are small corn tortillas fried with shredded meat, crumbled dried cheese, and salsa. Huarache (sometimes spelled guarache; [waˈɾatʃe] (listen)) is a popular Mexican dish consisting of masa dough with smashed pinto beans placed in the center before it is given an oblong shape, fried masa base, with a variety of toppings including green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue, and then finished with queso fresco.

It is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The most common variation of the sope involves simply adding chicken and is widely known as a sope de pollo. Toppings for the huarache include beans, cheese, lettuce, sour cream, ground beef, and salsa.[1].
Habanero chiles accompany most dishes, either in solid or puréed form, along with fresh limes or lime juice. In Acapulco and Guerrero, sopes are unusually small in size, so they are called sopecitos instead, and are fried in the same oil used to fry seafood, which gives them a unique taste. A tlacoyo is an oval fried or toasted cake made of masa, torpedo-shaped and a lot fatter, since it is filled with beans or cheese.

Salbutes and panuchos are the Yucatecan variant of the sope.

However, though both tostadas and sopes are fried, the tostada is thin and fried until it becomes crunchy and fragile, while the sope is much thicker and fried only until the exterior surface is cooked.