Sopes & Tostadas

Who orders this

Sopes and tostadas are for eaters who want the toppings of a taco on a sturdier corn base.

The board prices sopes and tostadas as a la carte items and lists a sope dinner with rice and beans for a full plate.

They are also the order for people who want crunch without a hard-shell taco: the sope's fried rim and the tostada's flat shell both deliver the texture a soft tortilla cannot.

What the menu says

The board describes sopes as deep fried corn shells topped with pinto beans, lettuce, tomato, queso fresco, and sour cream, and tostadas as the crisp flat version with the same family of toppings. A 'now serving sopes' counter sign lists beans, meat of your choice, lettuce, queso fresco, and sour cream.

The sope dinner adds a side of rice and beans to three sopes. Both items are built to order with the meat you pick.

The board's tostada meat list is shorter than the sope list, which keeps the flat shell crisp under a lighter topping load. Ordering one sope and one tostada with different meats is a common first visit, because it compares the two bases in a single order.

At the counter

Pick sope or tostada, choose your meat, and say whether you want it as a snack or as the sope dinner.

The base is the only real difference: a sope has raised edges and holds more, while a tostada stays flat and crisp.

Outcomes and next steps

A fresh sope or tostada with the toppings layered in the order the board describes.

Choose your meat and the base, and the counter builds it to order.

Both bases are fried to order, so the crunch is the point; plan to eat them before the toppings cool.