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Tu Vez Latino Culinary Academy: Sopapilla

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

When I was in college in Texas we could always count on the taquerias to be there whenever we needed them. When my friends and I would get out of rehearsals, (I was a theater major), we would head straight for the nearest taqueria for sustenance. It wasn’t only delicious tacos that would await us, oh no. If we were in the mood for something sweet and delicious, there was always the simple and sublime sopapilla. Basically, it’s a fried piece of dough covered with cinnamon sugar and honey. Its elegance is in its simplicity. It’s also friggin’ delicious.


1 Pkg dry yeast

1/4 Cup of lukewarm water

3/4 Cup of milk

6 Tbsp of sugar

3 Tbsp of ground cinnamon

1 Tsp of salt

2 Tbsp of butter

1 Egg, beaten to submission

3 Cups of flour

Vegetable oil


Combine the yeast and the lukewarm water in a bowl and let it sit for a while. This allows for some chemical reaction that we don’t understand, but is crucial. In a pot boil the milk, salt, and 4 tbps of sugar and then let the mixture cool to lukewarm. Once it’s the right temperature, mix in the beaten egg and the yeast water. Then SLOWLY add the flour, making sure it is well mixed before you add more. Cover the dough with a damp cloth and let it rise to double its original size, about 1 1/2 hours. Don’t rush it, it needs to do its thing. Punch it down and let it sit for 15 minutes to think about what it’s done. On a floured surface, roll it out into a big square and cut it into little triangles. Pour about two inches of oil in the pan and fry the triangles until they are nice and golden on both sides. Toss them in the remaining sugar and cinnamon and then pour on the honey. Then eat it.

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