The Sopaipilla, thought to orginate in New Mexico 200 years ago is the base for Indian, Southwestern or Fry Bread tacoes. The fry bread is a mixture of powdered milk, self rising flour, salt and warm water. The dough is left to froth and then with floured hands the sopaipilla is dropped into hot oil. Seasoned meat, refried beans, fresh toppings are all added.
