I went to visit my co-teacher's, Angela's, home on Saturday for lunch and to make
sopaipillas from scratch. She lives in a small, quiet suburban town named Placilla about twenty minutes outside of Valpo if you're driving towards Santiago. A
sopaipilla is a tasty, round, and flat piece of fried dough made with flour, oil, and varying ingredients depending on where you are. In Chile, they are made with pumpkin and, being just the base of the snack, they can be eaten plain or accompanied by numerous flavors, sweet and savory. Traditionally, they are made and eaten when it rains. Saturday was perfect and clear, but we made them anyway for the sake of my Chilean traditional food-making education and believe me, there is nothing like a fried
sopaipilla straight from the pan.
Laguna La Luz near Angela's house
Sopaipillas
1. Boil pumpkin until soft and peel is easily removed
2. Mash pumpkin and add to bowl of flour, salt, oil, and water used in boiling pumpkin
3. Knead everything together until unsticky and can be rolled out flat
4. Cut out circles of dough and deep fry them until golden
5. Eat plain, with sugar or pebre, a salsa with cilantro, chili peppers, tomatos, and onions!
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