In a celebration all the details matter and so do the different dishes and recipes that will be presented in the wedding menu, especially if you want to include Chilean roots to the banquet, in this case, sopaipillas are an option that captivates more and more couples. Regardless of the food or liquor you choose for the cocktail, these fried flour and pumpkin pastries will always go well.

The origin of sopaipillas

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Although many believe that this is a local recipe, the truth is that sopaipillas are not exclusive to Chile. In fact, their history dates back to the year 1700, when the Spaniards who arrived in Chilean lands prepared them under the name of "sopaipas", a word of Arabic origin that meant "bread dipped in oil" and then was transformed by the Mapuche people to "sopaipilla". Do you feel like listening to it?

For the cocktail

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Whether the wedding is at noon or in the afternoon/evening, incorporate sopaipillas of cocktail between the pieces for the reception. And although the traditional size is not uncomfortable, you will find minisopaipillas that are even more suitable for eating standing up. Of course, you can't miss the sauces to spread, among them, chili pepper pulp, chimichurri, pebre, mustard, mayonnaise, tartar, pork in stone or olive paste. Your guests will be fascinated.

For lunch or dinner

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Especially if you're going for a celebration with Chilean roots, you can put a basket of sopaipillas on each table. So, in addition to the bread, which is placed on a side dish to the left of the main course, guests can enjoy these sopaipillas, whether they are small or larger, during the first course. To avoid overloading the table, add only a bowl of spicy pebre, which is definitely a favorite to accompany these little pastries.

For the late night

Your family and friends will need to recharge their batteries if the party is going to last until the wee hours of the morning, so if you don't have a large budget to supply this item, an excellent idea is to offer sopaipillas; again, with their respective sauces and dips.

And even if you want to add a special touch to your late night service and have plenty of space, Why not rent the traditional sopaipillas cart that is so popular in Chile? Besides being picturesque, it will be the best option to serve freshly made fried sopaipillas.

Bathed in chancaca

Although the traditional sopaipillas are equally popular in the colder months, without a doubt, the sopaipillas are the sopaipillas pasadas stand out among the favorites to warm up Once kneaded and fried, they are dipped in a delicious chancaca sauce (with cinnamon and orange peel) and served in deep plates. Who hasn't enjoyed them at some point? Whether for the cocktail party, the banquet or the evening, they will be a hit if you are getting married in the autumn/winter season. And even more so if it rains! Make sure you find the right tableware for your wedding.that your guests can eat it comfortably.

Sureñas without pumpkin

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From Concepción to the south, sopaipillas are made without pumpkin. Therefore, southern sopaipillas doughs contain these ingredients: flour, lard or butter, yeast, baking powder and salt, while the shape of southern sopaipillas is usually rhomboid. If you will include them in the banquet, offer jam, manjar and flower sugar also for those guests with sweeter tastes.

Regardless of whether the wedding will be outdoors or indoors, sopaipillas will always be well received by your guests, and you can even have them in a special place at the banquet, for example, if you want to create a rustic corner in your celebration.