Monday's Menu

In Myrtle Beach, we went to a restaurant called Abuelos. I went last year and it was AMAZINGLY good! So I was hoping very much to go again this year.

The main courses are so good that they really don't pay much attention to the dessert menu, I think, because it only has about 4 selections. That got us to talking about other Mexican desserts. The one that was glaringly absent was Sopapillas.

In Little Rock, I used to love going to Casa Bonita. Casa Bonita was all about the ambiance and it had it in boatloads. The food was good too but just walking in the door was worth the reasonable price of the dinner. There wasn't a dessert menu there though. Instead, as you finished your meal, the waitress would automatically bring you a basket of sopapillas, a little pitcher of honey, and a wet washcloth (or two). If you asked they would even show you how to eat these yummy things. Just tear off a corner, drizzle honey inside --preferably all over the top because you knew it would all pool in the bottom which is why the washcloths-- and dig in.

One of our yearly field trips in Spanish class was always just to have lunch at Casa Bonita. Unfortunately it isn't there anymore. So, the only way to get sopapillas now is to pull out the mixing bowl. Here's what to put in it.

Mmmm. Muy Bueno!

Sopapillas (originally posted here)

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 Tablespoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, mix together flour, baking powder, salt and shortening. Stir in water, mix until dough is smooth. Cover and let stand about 20 minutes.

Roll out dough on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in heavy saucepan or fryer to 375 degrees. Fry until golden brown on both sides. Drain on paper towels and serve hot.