Who knows what a sopapilla is?

We stopped in Albuquerque for lunch, at the Original Garcia’s Kitchen, not to be mistaken for the other original Garcia’s Kitchens located throughout Albuquerque, and, as it happens to turn out, Flagstaff, NM. This place was described by the AAA tourbook as “Green chile and carne adovado addictions have been born at Garcia’s Kitchen.” Again, how do you pass up trying a place like that?


We barreled into the parking lot just after the lunch rush hour and parked ourselves into a booth in the back. The server was friendly and efficient and not afraid to offer her true opinion when asked. My sister got the tamales and I got blue corn enchiladas with the green chile sauce on top. And to get perspective, I got one each of the chicken, beef, and carne adovado. When she asked us what we wanted, tortilla or sopapilla, my sister hesitated for a second and chose the tortilla. I chose the sopapilla.

When our waitress left, I turned to my sister and asked what a sopapilla was. My sister then started to laugh and admitted she didn’t know either. I guess we were in for a surprise!

The food was ok. I don’t think an addiction was born in either my sister or me. The carne adovado was definitely the best of the three. But more importantly, what is a sopapilla? It is a slightly sweet fried bread. Tasty. I migh have an unhealthy addiction to these!