Sopaipilla

In New Mexico, sopaipillas are squares or triangles of a simple leavened dough that puff up into hollow pillows when deep-fried. They are served hot with honey, which diners pour inside, and they come alongside many New Mexican meals. They can also be stuffed with savory fillings.

In Chile and Argentina, sopaipillas are flat round fried breads, often made with mashed pumpkin in the dough. Chilean ones may be eaten with mustard or pebre, or soaked in a spiced brown sugar syrup as sopaipillas pasadas in rainy weather. The name comes from Spanish and the style varies widely across the Americas.