wmartin@brl-vgr.ARPA (Will Martin ) (05/14/84)
Regarding sopaipillas: The best of these I ever had were the first, in a fancy restaurant in downtown Albuquerque. There, they came as a basket of incredibly thin pastry puffs, like tiny pillows. You took one, tore it open, dipped into honey, and gobbled it down. Heavenly! Ever since then, all the sopaipillas I've had at other places have been more like pancakes or pita, usually too-heavily soaked with honey and cinnamon, sometimes with a lump of ice cream on the top. Nobody else does it like the Albuquerque restaurant did, and nobody else is as good. That place must have had a good reputation for theirs; they even sold boxes of sopaipilla mix at the cash register. Anybody know the name of the place I am referring to, and if it is still there? I was there in the late sixties, so it might have long since vanished. Will