Sopaipilla is a type of fried food made from a dough of wheat flour fried in oil . The ingredients of the recipe have many regional variations.

In his Apuntes para la historia de la cocina chilena (1943), historian Eugenio Pereira Salas states that sopaipilla "derives from the Arab-Spanish "sopaipa".

In the Spanish region of Andalusia, sopaipas are typical in many celebrations and popular festivities, especially in the towns of the province of Cordoba, such as Montilla, La Rambla, Aguilar de la Frontera or Fuente Palmera, eaten alone or with chocolate.

In his Book, historian Eugenio Pereira Salas points out that in Chile "There is mention of it in a document from 1726, in which 'a bread in the form of sopaipilla' is mentioned. The American innovation was to add the chancaca bath that gives it its original value".

In Chile, the dough of the traditional sopaipillas of Santiago (Chile) contains precooked pumpkin (Zapallo), its main ingredient. However, in southern Chile the traditional sopaipilla recipe is without pumpkin. Because of their neutral flavor, they can be eaten sweet or savory. The sweet ones are spread with chancaca sauce (flavored with cinnamon and orange peel), they are called "sopaipillas pasadas". Another traditional way to consume it is in "las once", sprinkled with sugar flower. They are traditionally prepared and consumed in winter. The salted ones are usually accompanied with mustard, ketchup, pebre and less frequently with manjar, avocado or cheese. There are sopaipillas without pumpkin that are acquired in supermarkets, bakeries (bakeries) and street stalls. It is also possible to make sopaipillas with potatoes, carrots, sweet potatoes or other vegetables.

In the archipelago of Chiloé, "sopaipilla" is a sweet dough of rhomboidal shape that has egg and yeast and is fried in oil or lard, traditionally during the reitimientos. It is eaten with meat and milcaos in the lloco or used as a snack, accompanied with honey or jam. It resembles calzones rotos, but its dough does not contain lemon zest and is fluffier. The name "sopaipilla" is also given to the flat, rhomboidal and salty versions that are an accompaniment to barbecues and to a variant of these, whose dough contains boiled potatoes. Meanwhile, "churrasco" is the name given to the salty, round and flat preparation, which is called "sopaipilla" in the rest of Chile.

By tradition, sopaipillas have been consumed in Chilean homes during the rainy days of the southern winter and therefore its street sale corresponds to that season. One possible reason was that it was not necessary to leave the house to prepare it in times when bread ovens were usually located outside the houses.

Sopaipillas are sold on the streets of Chilean cities at a low price. The original pumpkin of the homemade sopaipillas has been replaced by a yellow dye and they are sold for the street trade by companies that make them in the shape of a geometric circle in large quantities. The carts that sell them fry them in full view of the public and each person can add whatever toppings they wish. One of the ways to differentiate themselves from the vendors has been to incorporate new toppings: Initially mustard was incorporated, but soon different types of chili, pebre, sauerkraut, avocado, tomatoes, manjar and a variety of sauces appeared.

At the end of the 2000s, it also began to be used in conjunction with the mixture of ingredients of the complete meal to replace bread, giving rise to the "sopaipleto" that emerged in Talca.

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