Beef on wick
guides you to the best local dishes & drinks in
125+ cities. See map now
Now on Amazon.com!
Download our Oaxaca Food & Travel Guide to your Kindle, smartphone, or tablet and get the inside scoop on 40 delicious typical foods and drinks in Oaxaca, plus bonus recipes from a popular Oaxacan chef. $3.99
EYW wants your food photos!
EYW wants your food stories!
The dining experience at Jackie Tonight is somewhere between dreams and inebriation. The interior of Jackie’s house is a warren of dark rooms made yet more befuddling by the smoke from open fires... Read more
What: Found around the country, sopes are savory, corn-y, delicious antojitas—a.k.a. snacks—made of thick, fried (but not crunchy) masa shaped into a thick tortilla of sorts, with prominent pinched edges. The masa acts as a little dish, so that various ingredients can be piled into it. Common toppings include refried beans, lettuce, tomato, cheese, cream, salsa, and meats or seafood. Like the tostada, these can be elegant appetizers or street treats.
When: Sun-Thurs, 1pm-6:30; Fri-Sat, 1pm-8:30pm
Order: The excellent sope de pescado adobado (85p) is topped with meaty marinated (likely with vinegar, chiles, spices, and annatto) kingfish, shredded lettuce, black beans, crumbly cotija cheese, and cream. Be sure to make good use of the onion-and-chile and guacamole sides provided on the table. We also loved the tostada de atún (150p) here.
Alternatively: Look for sopes in and around daily markets, such as Mercado de Medellín in Roma Sur (map).
©2017 Eat Your World, LLC - All Rights Reserved