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Nayarit-Style Oyster Sopes

Name: Nayarit-Style Oyster Sopes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 400 g Corn masa; 300 g Fresh oysters; 300 ml Vegetable oil; 1 tsp Ground piquín chilli; 2 Dried guajillo chilli; 3 Green tomatillo; 4 cloves Garlic; 0.5 White onion; 4 Lime; 1 tsp Salt; 80 g Crumbled fresh cheese; 60 ml Soured cream

55 min (30 prep + 25 cook) Medium 4 servings Nayarit

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Fried corn masa sopes topped with fresh oysters, piquín chilli and red salsa Nayarit-style.

About this recipe

Nayarit oyster sopes are thick corn masa snacks with a raised border, fried and topped with fresh oysters sautéed with piquín chilli, onion, lime and spicy red salsa in the coastal style of Nayarit.

History & Origin

Oyster sopes are one of the most iconic antojitos of the Nayarit coast, especially in the municipalities of San Blas, Tepic and La Peñita de Jaltemba, where Pacific oysters are abundant throughout the year. Nayarit has one of the richest seafood coastlines in all of Mexico, and the tradition of serving oysters on fried corn masa dates back to the colonial period, when fishermen in San Blas combined the riches of the sea with the staple ingredients of the land. The Nayarit sope is distinguished by its thicker masa and raised border, which acts as a vessel for the oyster filling. The oysters are quickly sautéed with onion, garlic, dried piquín chilli and lime juice, giving them a smoky, peppery flavour that contrasts with the softness of the fried masa. A red guajillo and tomato salsa covering the sope adds depth and colour. At the markets and promenades of the Nayarit coast, soperías prepare these antojitos from dawn, with local fishermen delivering their catch directly to the griddles. The gastronomic festival of San Blas celebrates these sopes each year as a culinary heritage of the state, where the sea and maize come together in a perfectly balanced snack.

Estimated cost

£8.50

Total cost

£2.10

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

18g

Protein

36g

Carbohydrates

14g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Divide the masa into 8 portions. Shape into balls and flatten by hand into 8 cm discs. Pinch the edge to form a 1 cm raised border.
💡 The masa should be moist but not sticky; add a few drops of water if it cracks.
2
Cook the sopes on a dry griddle over medium heat, 2 minutes per side, until slightly dried out but not browned.
3
Fry the sopes in hot oil (180 °C) for 1–2 minutes until lightly golden. Drain on kitchen paper.
💡 Do not fry them too long; they should only turn lightly golden to keep the centre soft.
4
Make the salsa: toast the guajillo chillies on a dry griddle for 30 seconds, then soak in hot water for 15 minutes. Blend with the roasted tomatillos, 2 garlic cloves, salt and a little soaking water.
5
Sauté the chopped onion and remaining garlic in 1 tablespoon of oil. Add the oysters, piquín chilli and salt. Cook for 3–4 minutes, stirring, until the oysters are cooked through and lightly golden.
💡 Oysters cook very quickly; remove them from the heat as soon as they lose their raw appearance.
6
Squeeze lime over the oysters and set aside.
7
Assemble the sopes: spread a little red salsa over each fried sope. Top with the sautéed oysters. Garnish with crumbled fresh cheese, soured cream and a few extra drops of salsa.