A sopaipilla is an airy, crisp northern New Mexican treat much like a classic popover. Served with a ball of honey infused butter, they are addictive. As the name indicates, they are the specialty of Pojoaque’s Sopaipilla Factory, a very pleasant restaurant about a 15-minute drive north of Santa Fe. Despite an unfortunate name which brings to mind the dreaded Cheesecake Factory, this is not a tourist restaurant. The clientele is local (like HG)) but very diverse. Many tables of turbaned Sikhs (there are some nearby ashrams); multi-generation Latino families dining together; farmers, ranchers and artists. The food is classical New Mexican with a surprising number of healthy vegetarian options (including tofu fajitas). HG’s twice-a-week lunch is a chicken/cheese enchilada (HG requests that sides of rice and beans be eliminated). Here’s how the dish is composed: A very sizeable amount of shredded white meat chicken is rolled in a tortilla with white Mexican cheese melted on top. HG specifies “Christmas”. This means half the dish is covered with flavorful green chile sauce and the other half with fiery red. For crunch, HG showers it all with chopped sweet onions (There’s also a mini salad of shredded lettuce and chopped tomatoes). If HG is really hungry, HG orders the giant chicken burrito or the chicken stuffed sopaipilla (both adorned “Christmas” style). The restaurant also offers a suave bowl of tender menudo. A full bar with a nice array of tequilas and margaritas. HG sometimes has a “Michelada”, a beer and Clamato juice drink in a salt rimmed glass with lime edges. The drink gets a substantial shake of Tabasco. It’s a local favorite as is everything about this delightful restaurant.
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