Sopapilla are eaten a lot in Mexico but Sopapilla is not actually Mexican and instead they have originated in North America.
The beignets and sopapillas are similar but they are not the same thing.
The Sopaipillas look very similar to French beignets and taste similar to American donuts.
All three pastries are made from deep fried dough however beignets are made from a more bread-like yeast dough where sopapillas are a little more light and flaky.
Sopaipilla are thought to have come from North America.
Sopaipillas are likely the North American descendent of the olive oil fried dough called sopaipas today in the Andalusian city of Cordoba in southern Spain.
A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas.
The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus.
Sopapillas are made from a deep fried dough that was introduced to Mexico and South America by the Spanish during the Columbian exchange.
Other fried dough such as churros and bunuelos were also in high demand. Bunuelos and sopapillas together are two very common Mexican desserts that make great holiday desserts.
The sopaipilla is a Tex-Mex pasty tradition.
Leavened dough is rolled flat, cut into shapes and deep-fried.
Dessert sopapillas are typically sprinkled with sugar and cinnamon; honey may be drizzled into the hollow centers as soon as they are fried.
Sopaipillas look really similar to French beignets and taste similar to American donuts.
All three pastries are made from deep fried dough but beignets are made from a more bread-like yeast dough where sopapillas are a little more light and flaky.