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Santiago (Chile)
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Vegan
Food Flavour DNA
Nutritional Values
250kcal
5gProtein
40gCarbs
10gFat
2gFibre
100 gServing
* Per serving · 100 g. May vary.
Allergens
🌾 Gluten
Fried Sopaipillas
How to order / say it
Say it
Sopaipillas — [soh-pie-PEE-yahs]
Order
I'd like some sopaipillas, please.
Locally
Quisiera unas sopaipillas, por favor.
Say locally
A deep-fried bread made with squash and flour, often eaten with pebre or chancaca.
Why try it?
A street food favorite, sopaipillas are a beloved part of Chilean snacking, especially during rainy days. They represent the country's love for simple yet comforting flavors.
How it tastes
These golden fritters are crisp on the outside while soft and slightly sweet on the inside. They can be enjoyed savory with pebre or sweetened with chancaca syrup.
Origin & History — first documented: 1830
Sopaipillas have roots in Spanish colonial cuisine, modified by local ingredients like acorn squash, making them an enduring Chilean tradition from the early 19th century.
Recipe
Ingredients
- 🥕 300 g pumpkin
- 🌾 200 g flour
- 🧂 1 tsp baking powder
- 🧂 1 tsp salt
- 🫒 500 ml oil for frying
Method
- 1 Boil pumpkin until smooth, then mash.
- 2 Mix mashed pumpkin with flour, baking powder, and salt.
- 3 Roll into flat circles; fry in hot oil until golden.
- 4 Serve hot, optionally with pebre or sugar syrup.
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