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From: crm@rti.UUCP
Newsgroups: net.cooks
Subject: Re:sopapillas
Message-ID: <1165@rti.UUCP>
Date: Thu, 17-May-84 15:49:41 EDT
Article-I.D.: rti.1165
Posted: Thu May 17 15:49:41 1984
Date-Received: Sat, 19-May-84 00:55:12 EDT
Lines: 17

[ what ARE these lines for really?]

The sopapillas Will describes sound like the real thing alright.  If you
are in a town with a substantial Mexican/Chicano/Spanish-American/Latino
etc population, look for the little greasy-spoon restaurants.  Odds are
good you'll get them there.

The trick is really just to ROLL THE DOUGH THINNER -- the thinner the
dough, the puffier the sopapilla.  Our Mexican housekeeper used to roll
them almost as thin as my Grandmother's retes (struedel) dough.

Side comments:

1) we always spelled the word 'sopapilla' not '???ai*' -- but maybe they
   weren't that great at spelling spanish.
2) Is it REALLY 'ue' or just 'u' in struedel?  Saw it with the umlaut the
   other day...