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A sope, also known as picadita is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form thesopes you will need either a tortilla press orflat plate or the bottom of a skillet. I have prepared it with a complete twist of mine. See here

Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 2
  • 3 nos potatoes grated, washed n drain

  • 2 tsp corn flour

  • 1/4 tsp salt

  • 1/2 tsp chat masala

  • 3 tbsp american corn kernels

  • 1 tbsp butter

  • 2 tbsp tri color bell pepper chopped

  • 1 nos onion

  • 3 tbsp black eye beans/ kidney beans/ red beans

  • 2 tbsp onion chopped

  • 2 nos garlic

  • 1/2 tsp dried oregano

  • 1 tbsp tomato sauce

  • 1 tsp chaat masala

  • 1/2 tsp salt and black pepper powder

  • 100 gms dates-tamarind chutney : tamarind

  • 6-8 nos dates

  • 2 nos whole red chillies

  • 1 tsp salt

  • 1 tsp jeera powder

  • 1 tsp dry ginger powder

  • 2 tsp sugar/ jaggery


  • Tamarind Chutney: Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder.
  • Sieve it and boil it. Store it in a glass jar.
  • Topping: Heat butter in a pan.
  • Add onion and garlic and roast lightly.
  • Add all bell peppers and cook for 2-3 mins( not fully cooked. Crunchy taste is awesome).
  • Add oregano, sauce and salt and pepper and cook for 5 mins.
  • Add boiled beans and corn and mix it well.
  • Garnish with coriander and spring onions.
  • Sopes Base: Mix grated potatoes n corn flour add salt, red chilly in a bowl.
  • Heat a skillet on a medium Flame.
  • Grease it with little oil and spread potato mix on it.
  • And make sopes on nonstick pan, roast from both side's n remove when golden in color.
  • Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 teaspoon of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.