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.


  • oh ben i am so excited to have you over for the mingle. i love what you are bringing along. lovely fall flavors and if you ever opened that restaurant count me as a regular! hugs!

  • Very tasty recipe , Ben.Your photos are a tempt as alwaysA mi tambien me gusta el otoño y la primavera, son mis estaciones preferidas

  • These sound great & I think butternut squash would work great as well

  • Oooh! Everything is better with Feta! ;)

  • Pumpkin+ Mexican = amazing! You've done it again!!

  • Really nice, and completely seasonally appropriate! These sound incredibly simple to make, the sopes.

  • I am sure that restaurant of your would be immensely popular!! These look lovely! I find pumpkin such a versatile fruit (or is it a vegetable? I get confused when it comes to pumpkin!)

  • Never heard of Sopes before. Glad you did talk about it. Looks so yummy.

  • Looks and sounds really good! I actually prefer squash to pumpkin, they are often sweeter and creamier.

  • These sound delicious. I love the idea of chorizo and pumpkin together.

Leave a Reply