Sopa de pan (Chiapas bread soup)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
San Cristóbal de las Casas, Chiapas, Mexico — colonial-era festive dish
II
Description
Chiapan ceremonial bread soup — day-old bolillos or pan de yema fried in lard, layered with fried plantain, raisins, dried chiles, tomato-spice sauce, and chicken broth. Colonial-Indigenous fusion dish served at festivals.
III
The Thread
—Spanish sopa de ajo (bread-based soup)
—Italian ribollita (bread-thickened soup)
—Egyptian feteer (layered bread dish)
IV
Flavour Context
Sweet-savoury, dried fruit, spice, mild chile, rich broth-soaked bread, caramelised plantain
Pillars V — VII
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