sopaipa

English

Etymology

From Spanish sopaipa.

Noun

sopaipa (countable and uncountable, plural sopaipas)

  1. Synonym of sopaipilla.
    • 1972 February 17, “Hanging Moss School goes Mexican”, in The Northside Sun, volume 5, number 13, Jackson, Miss., →ISSN, →OCLC, page 3, column 3:
      Mexican food served at the fiesta included tacos, enchilados,[sic – meaning enchiladas] frijoles, and sopaipa.
    • 1974 January 29, “Club Enjoys Annual Event”, in Statesville Record & Landmark, volume 100, number 25, Statesville, N.C., →ISSN, →OCLC, page 7-A, column 4:
      The group enjoyed such Mexican dishes as tacos, tamales, enchiladas, hat nachos, etc., and sampled some of the traditional desserts, such as sopaipa and strawberry sticks.
    • 1974 April 4, Holley Westbrook, “Manhattan High School News”, in The Northside Sun, volume 7, number 20, Jackson, Miss., →ISSN, →OCLC, section 2, page 9, column 1:
      Mrs. Rosemary Richardson and Mrs. Diana Monsour’s languages classes had a luncheon on March 28 at El Burito[sic – meaning Burrito] Mexican Restaurant. The students enjoyed tacos, tamales, Spanish rice, enchiladas, guacamole salad, and the sopaipa dessert.
    • 1975 January 26, Julee Stamper, Greg Bryant, “Spanish Classes Eat Out”, in Clarksville Leaf-Chronicle, volume 171, number 21, Clarksville, Tenn., →OCLC, pages 3—E, columns 3–4:
      The Class of the week is Mrs. Jones’ Spanish class. This class went to a Mexican restaurant. […] For dessert a sopaipa was served. A sopaipa is a thin fritter (or pastry) served with a type of honey.
    • 1988 January 25, Sue Mroz, “Senoras, senoritas sponsor Mexican fiesta”, in The Sheboygan Press, Sheboygan, Wis., →ISSN, →OCLC, page 7, column 3:
      Parents also supplied a delectable variety of Mexican cuisine for the meal which accompanied the activity. These included sopaipas (fritters steeped in honey), taco salad, Spanish rice, guacamole dip, bean salad, refried beans, taco dip, and doritos.
    • 2011 April 24, Natalie Ducat, “Fry bread: The sharing of community”, in Record Searchlight, Redding, Calif., →ISSN, →OCLC, page 7A, column 2:
      Many cultures have some form of fry bread and generally pair it with toppings or fillings. Bannock, galette, bing, roti, sopaipa and tortilla are among the international versions while hotcake, ashcake, journey cake, hoe cake, corn bread, acorn bread, mush bread, johnnycake and janiken are among the names by which fry bread has been known in North America.
    • 2018 August 31, Joshua, Dayana, “Memories & Milestones”, in Kamloops This Week, volume 31, number 70, Kamloops, B.C., →ISSN, →OCLC, page A28:
      A huge thank you to: […] Rob for the incredible and tasty meal (specially[sic] the sopaipas)

Spanish

Alternative forms

  • xopaipa, xopaypa (16th century)

Etymology

Borrowed from Andalusian Arabic *شُپَيْپَة (šopáypa, šupáypa), diminutive of Andalusian Arabic شَپَّاپَة (šappā́pa), from Mozarabic *supa (“chunk of bread soaked in oil”) from Late Latin suppa, from Proto-Germanic *suppǭ f (“soup, broth”) or *supô m (“soup, broth”).

Pronunciation

  • IPA(key): /soˈpaipa/ [soˈpai̯.pa]
  • Rhymes: -aipa
  • Syllabification: so‧pai‧pa

Noun

sopaipa f (plural sopaipas)

  1. sopaipilla

Derived terms

Further reading

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