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Sopitos Colimenses (Colima Fried Corn Cakes with Pork and Salsa)

Name: Sopitos Colimenses (Colima Fried Corn Cakes with Pork and Salsa)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 400 g Corn masa; 80 ml Soured cream; 3 Tomatoes; 300 g Cooked shredded pork; 300 ml Vegetable oil for frying; 1 tsp Salt; 60 g Cotija cheese; 3 Guajillo chillies

60 min (30 prep + 30 cook) Easy 4 servings Colima

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Small thick fried tortillas with pinched edges, pork, cabbage and salsa from Colima.

About this recipe

Sopitos colimenses are small thick fried tortillas with pinched edges, topped with shredded pork, cabbage, salsa and cream, the signature snack of the state of Colima.

History & Origin

Sopitos are the most representative antojito of the state of Colima, distinguished from the sopes of central Mexico by their smaller size and slightly thinner masa that is fried until very crisp. The word "sopito" is the affectionate diminutive of "sope", and in Colima they are made with local improved-variety maize that gives the masa a characteristic sweetish flavour. The snack was born in Coliman households where women would use leftover tortilla dough to make these small crisp rounds with pinched edges that act as containers for the toppings. Sopitos are crowned with shredded or sauced pork, finely shredded cabbage, red salsa, Coliman cream and cotija cheese. In Colima, sopitos are sold at the municipal markets, particularly at the Mercado Constitución in Colima city and at the tianguis markets of Manzanillo, Tecomán and Villa de Álvarez. The combination of textures - crisp masa, juicy pork, fresh cabbage and cream - makes this snack a complex sensory experience that perfectly represents the popular cooking of Colima.

Estimated cost

£5.90

Total cost

£1.48

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

18g

Protein

36g

Carbohydrates

20g

Fat

Fibre

540mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Knead the corn masa with salt and warm water until smooth. Form 30 g balls. Flatten in a tortilla press to 1 cm thickness (thicker than a standard tortilla).
2
With your fingers, pinch and lift the edge of each small tortilla to form a 5 mm rim. This border will keep the toppings from falling off.
💡 Pinch with thumb and forefinger in quick, uniform movements all around the edge.
3
Fry the sopitos in hot oil (170°C) for 3–4 minutes per side until golden and crisp. Drain on kitchen paper.
4
Make the salsa: toast the guajillo chillies and roast them with the tomatoes and garlic. Blend and fry in a little oil. Season with salt.
5
Mix the shredded pork with half the salsa so it is moist and well seasoned.
6
Assemble the sopitos: add a spoonful of pork, some finely shredded cabbage, extra salsa, soured cream and crumbled cotija cheese.
💡 The fresh cabbage provides essential freshness; do not leave it out.