Fall Sopes

Fall sopes

I have mentioned many times before that Fall is my favorite season of the year. I love everything about it, the weather, the colors, the celebrations (Halloween, Day of the Dead, Thanksgiving) and, of course, the food. I have been looking for ways to prepare the pumpkins that we got two weeks ago in the pumpkin show. There are so many recipes popping up all over the blog-o-sphere that I really want to try, but for my blog I wanted to make something with a Mexican twist. That’s how these brunch fall sopes came to be.

Fall sopes

I am always making sopes at home. I served them for breakfasts, lunch and dinner. I have this dream where I open a restaurant that only serves sopes and quesadillas. Yes, I love those little guys that much. Last year I posted a guide on how to make sopes and tortillas and that’s the way I made these sopes. What changed this time was the topping.

I roasted and cut in small cubes a small pumpkin (here’s an excellent guide on how to roast pumpkin). In a cast-iron skillet I cooked 1/2 lb of Mexican chorizo and sauteed 1 small chopped onion and 2 garlic cloves in it. I then added about 2 cups of the pumpkin meat and seasoned and spiced it up with cumin, oregano, a pinch of ground cinnamon and red pepper flakes. The sopes shells were fried in a little bit of olive oil, then topped with refried beans, the pumpkin/chorizo topping and feta cheese.

It was a very easy, comforting and deliciuos meal that we had for brunch, but of course it could be eaten anytime of the day. At first I wasn’t sure about the flavor combination, but when I had the first bite I couldn’t stop eating. Pumpkin has never disappointed me and I will be making this again soon. I am wondering if this would work with butternut squash… what do you think?

Fall sopes

¬°Buen provecho!

This post is my entry for Meeta‘s Monthly Mingle. This time the theme of the event is brunch. At my parents’ restaurant back in Mexico sopes were a very popular item for breakfast and lunch. Hence making sopes a perfect brunch, even though the term is not used down there.


  • Lovely! Those sopes must have a delicious taste! Great combo and wonderful pictures!



  • Very unique recipe! Lovely fall photographs! down south we hardly see the colors of the north and really miss it! we are having lovely crisp weather tho'.

  • Pumpkin Chorizo & Refried Beans?? YUM!!!

  • Great photos…and great recipe. I particularly like that you added a little cinnamon to compliment the calabaza — and, of course, that you gave it some zip with chorizo.

  • Oooh! Whn you open up your specialty quesadilla and sopes restaurant, I'll be the first in the queue. Love this twist Ben…your passion for pumpkin certainly comes through in these beauties!

  • Love the pumpkin and squash picture…adorable. The sopes look yummie and very tasty, what a great combination of flavors :-)

  • These look so delicious, Ben! I've found a new product of truly fresh tortillas from the El Milagro (Michigan) company and it's made such a difference in my cooking. Of course, doing them up fresh is so much better!

  • When I was in Seattle I found masa farina so now can make sopas wih sweet abandon. Love these autumn-inspired ones with the pumpkinbBen.

  • I would love those sopes for my next brunch :) I love all those ingredients you used in the dish!

  • When I read sopes, I thought it would be a soup but these are even better. They look delicious!!

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