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Bolivia

Sopa de Maní

A Bolivian peanut soup with beef, potatoes, carrots, and pasta, a creamy and hearty classic.

Chile

Sopa de Mariscos

A Chilean coastal soup of mixed fresh seafood—fish, shrimp, mussels, clams and squid—simmered in a white wine, tomato and herb broth, often served after a night out.

Mexico

Sopa de milpa (Corn Field Soup)

'Cornfield soup': a corn soup with squash, beans, and herbs.

Nariño, Colombia

Sopa de Pan

A Nariño and Boyacá soup of stale bread, milk, cheese, eggs, and cilantro, baked until golden. A rustic, comforting highland dish, especially at Easter.

Chiapas, Mexico

Sopa de Pan Chiapaneca

A Chiapas bread soup of broth-soaked bread with tomato, vegetables, and cheese.

Panama

Sopa de Pata

A Salvadoran hearty soup of cow's feet, tripe, yuca, cabbage, corn, plantains, and green beans, a daily and regional classic

Colombia

Sopa de Patacón

Caribbean-coast soup of broken patacones — twice-fried green plantain — simmered with garlic, scallions and cilantro in a light beef broth, finished with crumbled costeño cheese.

Puerto Rico

Sopa de platano

Sopa de plátano

A Puerto Rican plantain soup, creamy and mild, made with ripe or green plantains and seasoned broth.

Nicaragua

Sopa de Queso

A Nicaraguan cheese soup with corn, vegetables, and herbs, a Lenten and daily classic

Argentina

Sopa de Quinoa

An Andean soup of quinoa, vegetables, and sometimes meat, from the Argentine northwest. A nutritious, pre-Hispanic dish of the high Puna, served hot in winter.

El Salvador

Sopa de Res

A Salvadoran beef soup with vegetables, corn, yuca, and plantains, a daily and home classic

Nariño, Colombia

Sopa de Rico

A Nariño soup of ripe plantain, cheese, and eggs, thick and sweet. A highland specialty, served hot with avocado and rice, rustic and comforting.

Puerto Rico

Sopa de salchichon

Sopa de salchichón

A Puerto Rican soup made with salami, potatoes, and vegetables in a savory broth.

Alentejo, Portugal

Sopa de tomate alentejana

Sopa de tomate alentejana is a Portuguese soup from Évora District, built around a seasoned broth and the region’s staple ingredients.

Mexico

Sopa de Tortilla

A tortilla soup of crispy tortilla strips in a tomato-chile broth, garnished with avocado, cheese, and crema.

Rio de Janeiro, Brazil

Sopa Leão Veloso

A Rio de Janeiro seafood soup packed with fish, shellfish, tomato and aromatic broth.

Northern Honduras, Honduras

Sopa Marinera

Sopa marinera hondureña

Coconut-milk seafood soup with crab in the shell, shrimp, fish and plantain, eaten with the hands as much as with a spoon.

Paraguay

Sopa Paraguaya

Savory cornbread made from cornmeal, cheese, eggs, milk, and onions, baked in a slab and served with asado.

Puebla, Mexico

Sopa Poblano

A Puebla cream soup of poblano chile and corn.

Ica, Peru

Sopa Seca

A dry Peruvian noodle dish from Chincha and Ica, with spaghetti tossed in a spiced tomato-and-ají sauce and traditionally served with ceviche.

Paraguay

Sopa So'o

Savory corn cake studded with chunks of beef — literally 'soup with meat' in Guaraní — baked like sopa paraguaya but heavier and meat-based, cut in squares for lunch counters and family tables.

Michoacán, Mexico

Sopa Tarasca

A Michoacán bean-and-tomato soup, puréed smooth and topped with tortilla strips, cream, and dried chile.

Trujillo, Peru

Sopa Teóloga

A ceremonial Trujillo soup of bread, poultry, cheese and herbs served at northern celebrations.

Peru

Sopa Wantan

Cantonese-Peruvian wonton soup

Argentina

Sopaipillas

A Patagonian and Cuyo fried pumpkin dough disc, crispy outside and soft inside, served with honey or syrup. A rainy-day snack, especially in the southern Andes.

Chile

Sopaipillas

Fried pumpkin dough discs, served with pebre or chancaca syrup, a beloved Chilean street food and winter treat.

Chile

Sopaipillas Pasadas

Sopaipillas soaked in chancaca syrup with orange and cinnamon, a traditional Chilean winter dessert, warm and spiced.

Southwestern United States, United States

Sopapillas

Puffy, fried pastry pillows served with honey — a New Mexico dessert staple.

Mexico

Sopes

Thick, palm-sized corn masa cakes with pinched edges to hold beans, meat, lettuce, cream, cheese, and salsa.

Maluku, Timor-Leste

Sopi

A traditional Timorese spirit distilled from palm wine (tua sabu) or coconut sap; stronger than tua sabu; a local liquor with cultural significance; drunk at ceremonies, gatherings, and social occasions; a TasteAtlas-listed product; the distilled spirit of Timor-Leste.

Curaçao

Sopi di Banana

Sopi di banana; a comforting and thick Curaçaoan plantain soup; highlights ripe plantains; celebrates the fruit's inherent sweetness contrasted with savory broth and local herbs; an unexpected savory delight; a distinctive Curaçaoan specialty; a traditional dish.

Aruba

Sopi di Oester

Sopi Oester

Sopi di oester; a local Aruban oyster soup; each restaurant and household claims rights to the best recipe on the island; a traditional Aruban dish; a feature of seafood restaurants; a local specialty; a staple of the midday meal; a popular island favorite.

Aruba

Sopi di Yambo

Yambo

Sopi di yambo; an Antillean gumbo-style soup made with puréed okra for a thick, smooth consistency; made with fresh fish or pig's tail; served with funchi; a traditional Aruban soup; a staple of the midday meal; a local dish; a feature of Creole kitchen traditions.

Calabria, Italy

Soppressata di Calabria

Calabrian dry-cured pork salami, often pressed flat, flavored with chili and black pepper. A southern Italian antipasto staple.

Sopron, Hungary

Soproni Bor

Red wines from Sopron, Kékfrankos country.

Jamaica

Sorrel

Dried hibiscus calyces steeped with ginger, pimento and cloves, sweetened and often spiked with rum — drunk at Christmas.