Sopaipilla

New Mexican sopaipillas, plain or stuffed Puffed pillows of fried dough that serve as the standard table bread in New Mexican restaurants, with a squeeze bottle of honey or honey butter beside them. Tear off a corner, let the steam out and pour the honey inside; it is the best answer to a chile that bit harder than expected. Stuffed sopaipillas turn the bread into dinner: a large one split and filled, then covered in melted cheddar and red or green chile. Honey became the standard partner around the 1930s; before that, jelly or jam was more common.