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A sope ((:ˈsope)) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as ''pellizcadas''. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. 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. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Sopes are roughly the size of a fist. ==Traditional sopes== The sope has spread throughout all Mexico's territory, and there are now thousands of regional variants. While the pinched sides of the sope are its most distinctive characteristic, there are also flat sopes resembling a thick tortilla or a tostada. 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. The sope therefore has a soft, slightly pliable texture. 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. The most common variation of the sope involves simply adding chicken and is widely known as a "sope de pollo". Sopes topped with beef are also a common variation and are typically slightly larger than sopes de pollo. In the northern regions of Mexico, sopes are often prepared without vegetables, substituting black beans, spicy salsa and longaniza or chorizo instead. In Acapulco, 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 the sopecitos a unique taste. The sopecitos are made of beans and salsa only; no other ingredients are added. In Oaxaca, sopes sometimes are prepared using chapulines (roasted grasshoppers) as topping. There's also an extremely large dish similar to a giant sope or a giant tostada which is the traditional food of reference in Oaxaca known as Tlayuda. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「sope」の詳細全文を読む スポンサード リンク
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