Serious Eats, one of my regular food blogs, has been in New Mexico. Recently they describe Sopaipillas.
Deep-fried, the dough pieces puff up dramatically, crisping on the surface while remaining soft and tender inside. The perfect sopaipilla? The outermost layer, fried in the oil, should be paper-thin and crisp on the corners. When properly fried, the interior will separate into two layers: the chewy yet soft layer of dough directly underneath the browned shell, followed by the innermost layer—soft, a little stretchy, and just cooked through.
While each New Mexico restaurant has their own rendition, all tables are stocked with a bottle of honey, the traditional condiment for slathering.
Sopaipillas are something that most people out of state complain to me about once they have had them in New Mexico. Rarely can they be found out of state.
One thing to watch out for in New Mexico are restaurants which use artificial honey. It’s some sort of concoction of sugary syrup that looks like honey but usually contains high fructose corn syrup. It’s more common that most people know and most restaurants won’t admit to it.
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