Despite the name 'sopas' (soups), these are actually thick corn masa cakes — like a giant sope — topped with refried beans, shredded meat in salsa, cabbage, crema, and crumbled cheese. A signature antojito of Colima, where 'sopa' is the local name for this style of thick masa cake (vs. 'sopes' in other regions). Eaten by hand with salsa, sold at markets and street stalls.
Las sopas colimeñas are the signature antojito of Colima state. The confusing name — 'sopas' (soups) for a dish that is not a soup — reflects a regional Mexican naming convention where 'sopa' can refer to a thick masa cake. Colima's version is larger and thicker than the 'sopes' of other regions (hence the distinction in name). The dish belongs to the broader family of masa-based antojitos (sopes, huaraches, tlacoyos, gorditas) found across Mexico. Colima's warm climate and abundant corn production made this a regional 常食, sold at every market and street stall.
A sopa colimeña is a thick, palm-sized masa cake, crisp on the bottom from the comal, with pinched edges that hold toppings. On top: a layer of refried beans, shredded chicken in red salsa, shredded cabbage, drizzles of crema, and crumbled queso fresco. The masa is soft and warm; the toppings are layered and savory. Eaten by hand, often with a spoonful of salsa.
Sopas colimeñas depend on the masa technique. Fresh corn masa is shaped into a thick disc, cooked on a comal until set, then the edges are pinched up (using the thumb and forefinger) to create a raised rim that holds toppings. This pinching must be done while the masa is still hot and pliable. The base develops Maillard browning on the comal, giving a slightly crisp bottom that contrasts the soft top. Toppings are layered in order: beans (providing moisture and adhesion), meat in salsa (savory), cabbage (crunch), crema (cooling fat), and cheese (salt). The raised rim prevents toppings from sliding off.
Variations
Toppings vary widely: tinga, carnitas, chorizo, or just beans and cheese for a vegetarian version.
On the Palate
Where Sopas Colimeñas sits in the Mexican flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 35 min active + 10 min waiting
- 110 min
Mix fresh corn masa with a little lard and salt; form into balls the size of a small fist.
- 25 min
Press each ball into a thick disc about 5 inches across.
- 35 min
Cook on a hot comal 2 minutes per side until just set.
Watch outCook the disc just until set, no more — it needs to stay pliable for pinching; overcook it now and the rim cracks instead of folding up.
- 45 min
While still hot, pinch the edges up to form a raised rim (about 1/2 inch high).
Watch outPinch the rim up while the masa is still hot and pliable — let it cool first and the edge won't hold the shape, and toppings slide off.
- 53 min
Return to the comal briefly to crisp the bottom.
- 62 min
Top with refried beans, shredded chicken in salsa, shredded cabbage, crema, and crumbled queso fresco; serve with extra salsa.
