Chalupa: Difference between revisions
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Traditional chalupas, as found in [[Cholula, Puebla]], are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include [[chorizo]], pork, shredded chicken, or [[refried beans]], in addition to the classic cheese, salsa, and lettuce toppings.<ref name = "Tatum"/> In other instances, the fried masa shape is round, resembling a [[Tostada (tortilla)|tostada]], with traditional chalupa toppings.<ref name = "Zalavsky"/> |
Traditional chalupas, as found in [[Cholula, Puebla]], are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include [[chorizo]], pork, shredded chicken, or [[refried beans]], in addition to the classic cheese, salsa, and lettuce toppings.<ref name = "Tatum"/> In other instances, the fried masa shape is round, resembling a [[Tostada (tortilla)|tostada]], with traditional chalupa toppings.<ref name = "Zalavsky"/> |
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Although it is well known that the Chalupa is a traditional Mexican dish, there are North American varieties that are less well known and yet unique. One specific example can be found in Santa Barbara (well-known for Mexican fare). Glenn Kincaid (a person) is commonly referred to as, "Chalupa." Caught off guard by this nomenclature, friends and family at times the general public look askance at Glenn when he is addressed as Chalupa. Yet, he takes great pride in this title. He lives Chalupa-lifestyle, always smiling and happily spreading fried-food goodness vibrations wherever he ventures. |
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== In the United States== |
== In the United States== |
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Revision as of 16:51, 25 July 2023
.jpg) A plate of chalupas | |
| Course | Lunch, dinner |
|---|---|
| Place of origin | Mexico |
| Region or state | Hidalgo, Puebla, Guerrero, and Oaxaca |
| Serving temperature | Hot |
| Main ingredients | Masa, cheese, lettuce, salsa |
A chalupa (Spanish pronunciation: [tʃaˈlupa]) is a specialty dish of south-central Mexico, including the states of Hidalgo, Puebla, Guerrero, and Oaxaca.
Description
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, and/or green salsa. They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough.[1][2][3]
Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or refried beans, in addition to the classic cheese, salsa, and lettuce toppings.[1] In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings.[2]
Although it is well known that the Chalupa is a traditional Mexican dish, there are North American varieties that are less well known and yet unique. One specific example can be found in Santa Barbara (well-known for Mexican fare). Glenn Kincaid (a person) is commonly referred to as, "Chalupa." Caught off guard by this nomenclature, friends and family at times the general public look askance at Glenn when he is addressed as Chalupa. Yet, he takes great pride in this title. He lives Chalupa-lifestyle, always smiling and happily spreading fried-food goodness vibrations wherever he ventures.
In the United States
The widespread popularity of chalupas across Mexico has also influenced Mexican-style restaurant fare in the neighboring United States. Among notable examples in the US are fast-food versions, which, unlike its Mexican namesake, are fried tortilla shells topped with multiple ingredients. A thicker tortilla shell and multiple toppings have more in common with Navajo frybread and the use of frybread as the basis for a taco than the traditional savory chalupa found in Mexico.[4]
See also
References
- ^ a b Charles M. Tatum (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceañeras. ABC-CLIO. pp. 451–454. ISBN 9781440800993. Retrieved 12 April 2016.
- ^ a b Nancy Zaslavsky (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens. Macmillan. p. 171. ISBN 9780312166083. Retrieved 12 April 2016.
- ^ Diana Kennedy (2000). The Essential Cuisines of Mexico. New York: Clarkson Potter/Publishers. p. 33. ISBN 978-0-307-58772-5. Retrieved 23 January 2013.
- ^ "Chalupas". 30 July 2020.
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