A chalupa (Spanish pronunciation: [tʃaˈlupa]) is one of several specialty dishes of south-central Mexico, including the states of Hidalgo, Puebla, Guerrero, and Oaxaca.
.jpg) A plate of chalupas | |
| Course | Lunch, dinner |
|---|---|
| Place of origin | Mexico |
| Region or state | Hidalgo, Puebla, Guerrero, and Oaxaca |
| Serving temperature | Hot |
| Main ingredients | Masa, cheese, lettuce, salsa |
This article's lead section may be too short to adequately summarize the key points. (December 2023) |
Description
editChalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa. They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough.[1][2][3]
Traditional chalupas, as found in Cholula, Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or refried beans, in addition to the classic cheese, salsa, and lettuce toppings.[1] In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings.[2]
Regional variations
editPuebla
editIn Puebla, chalupa refers to a dish made with small, flat tortillas which are served soft, rather than concave, crisp masa shells. In other parts of Mexico, this dish is referred to as "chalupa poblana".[4]
Hidalgo
editIn Hidalgo, chalupas are normally made with flat fried corn tortillas, and on top is added green chili sauce, potato purée, white cheese, pulled chicken, lettuce and raddish.
United States
editThe widespread popularity of chalupas across Mexico has also influenced Mexican-style restaurant fare in the neighboring United States. Among notable examples in the US are fast-food versions, which, unlike its Mexican namesake, are fried tortilla shells topped with multiple ingredients. A thicker tortilla shell and multiple toppings have more in common with Navajo frybread and the use of frybread as the basis for a taco than the traditional savory chalupa found in Mexico. Del Taco in Rancho Cucamonga has been credited with bringing the chalupa to the United States in the early 1980s.[5] Chalupas were first introduced to the national menu at Taco Bell in 1999.[6]
See also
edit
References
edit- ^ a b Charles M. Tatum (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceañeras. ABC-CLIO. pp. 451–454. ISBN 9781440800993. Retrieved 12 April 2016.
- ^ a b Nancy Zaslavsky (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens. Macmillan. p. 171. ISBN 9780312166083. Retrieved 12 April 2016.
- ^ Diana Kennedy (2000). The Essential Cuisines of Mexico. New York: Clarkson Potter/Publishers. p. 33. ISBN 978-0-307-58772-5. Retrieved 23 January 2013.
- ^ Acevedo, Jimena (2017-09-03). "El barrio donde nacieron las Chalupas poblanas". México Desconocido (in Spanish). Retrieved 2023-11-06.
- ^ "Chalupas". 30 July 2020.
- ^ "Taco Bell offering limited edition Cheesy Street Chalupas at select Indy locations". Fox 59. 2023-10-17. Retrieved 2023-12-14.