Paul M. Cook wrote:
> "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.

Thanks, Paul. They sounded like gorditas to me. I don't think I've seen
tortitas around here. Most of the local cuisine is based on Tamaulipas
and Nuevo Leon. The big influence on "haute cuisine" is Monterrey.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.