"Christine Dabney" > wrote in message
...
> Heya all, and especially the folks knowledgeable about Mexican food...
>
> I was just in the Mexican megamart this afternoon, stocking up. In
> the tortilla section, they had these thick little disks of masa, with
> raised edges, known as sopes.
>
> Now I have heard of them before, but just really the name... The look
> of them made me think of a recipe from Anna Thomas's The Vegetarian
> Epicure, Book II. She describes something that sounds very much the
> same, at least in appearance...but she calls them tortitas...
>
> She bakes hers, and puts a thin layer of green chile sauce on them,
> and then tops them with a farmers cheese and feta. Now, this book
> came out quite some time ago, so I am wondering if that is her
> substitution for Cotija....
>
> For those of you in the know, are sopes the same things as tortitas?
> This preparation sounds good to me, but I am wondering how they are
> usally prepared.
>
> I haven't delved into my Mexican cookbooks yet, to find out...just got
> home...
>
> Anyway, I got a stack of them..about 8 of them, I think. Maybe I will
> turn them loose with Arri, and see what is made with them.
>

I eat them often. They are great served with carne asada, salsa, refried
beans and cotija cheese. They are in the same family as gorditas but
tortitas are a sweet pancake.

Paul