Chalupa

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Chalupa
Chalupa (comida)
Place of originMexico
Main ingredient(s)Masa dough
 
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Chalupa
Chalupa (comida)
Place of originMexico
Main ingredient(s)Masa dough

A chalupa (Spanish pronunciation: [tʃaˈlupa]) is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico, including the states of Puebla, Guerrero and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, or green salsa.[1]

Description[edit]

Chalupas are a very similar dish to sopes and garnachas. Their preparation methods are similar, but they are considered different dishes. Sopes are thick and soft, whereas the chalupa is thin and crunchy.

In central Mexico and in states such as Hidalgo and Estado de Mexico, chalupas are small tortillas fried in oil or lard which are topped with mashed potatoes, sliced lettuce, pulled chicken and radish topped with green salsa, other varieties may have pulled beef. In other parts a chalupa is usually longer than a sope, resembling the canoe-like boat that is its namesake, although there are also small versions (named chalupitas) available in other regions as appetizers or snacks. Chalupitas are usually topped with a tablespoon of beans, sour cream and chipotle pepper to add flavor in a similar fashion to nachos.

An Americanized version of the dish is sold in Taco Bell restaurants, filled with ground meat, such as steak or chicken, and topped with cheese, lettuce, sour cream and salsa. This chalupa resembles an American taco inside but is wrapped with deep-fried wheat flat bread.

Etymology[edit]

As per the Mexican Spanish Dictionary, Chalupa means "small boat".

Origin: 1890–95, Americanism; < MexSp; Sp: boat, launch < F chaloupe; see shallop, sloop

See also[edit]

References[edit]

  1. ^ Diana Kennedy (2000). The Essential Cuisines of Mexico. New York, New York (USA): Clarkson Potter/Publishers. p. 33. ISBN 978-0-307-58772-5. Retrieved 23 January 2013. 

External links[edit]