sopaipillas

In Chile sopaipillas are made from wheat flour, lard, pumpkin and salt. In Argentina and Uruguay, a sopaipilla, called torta frita, is a tortilla made from wheat or corn flour and fried in animal fat or roasted in the ashes in a traditional horno. It may be sweetened spreading Dulce de Leche over the torta frita. In Chile, they are fried and made from pumpkin or squash based dough called zapallo.
The sopaipilla is very popular in Chile. It can be salty or sweet, in which case it's eaten as a dessert. When eaten sweet it's boiled or dipped in chancaca after being fried. When served this way they are called Sopaipillas Pasadas. Chancaca sauce is a sauce made of molten chancaca (black beet sugar) mixed with orange peel, cloves, and cinnamon.

At Saniagos, we deep fry our dough and bring it up golden brown, dusted with a mix of cinnamon and sugar, served with our local Bisbee's killer bee honey. Yum Yum.