crm@rti.UUCP (05/17/84)
[ what ARE these lines for really?] The sopapillas Will describes sound like the real thing alright. If you are in a town with a substantial Mexican/Chicano/Spanish-American/Latino etc population, look for the little greasy-spoon restaurants. Odds are good you'll get them there. The trick is really just to ROLL THE DOUGH THINNER -- the thinner the dough, the puffier the sopapilla. Our Mexican housekeeper used to roll them almost as thin as my Grandmother's retes (struedel) dough. Side comments: 1) we always spelled the word 'sopapilla' not '???ai*' -- but maybe they weren't that great at spelling spanish. 2) Is it REALLY 'ue' or just 'u' in struedel? Saw it with the umlaut the other day...