Sopes, as well as picadas or pellizcadas, are untranslatable regional names given to antojitos that are, generally speaking, small disks of masa with the edge pinched up to form a slight ridge, presumably so that the sauce on top will not run down your chin. Quite often they are spread with refried beans and topped with shredded meat or just a picante sauce and crumbled cheese, chopped onion, sometimes shredded cabbage or lettuce and cream. Pellizcadas, or "pinched ones," are slightly different in that the surface of the dough is pinched up, forming little ridges. The most substantial are those made in and around the Catemacao area: they can be about six inches across and topped with strips of broiled meat; not my favorite. But sopes are, and I warn you, addictive.
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