Poncho’s Mexican Buffet Sopapillias

Poncho’s Mexican Buffet Sopapillas are a final touch to many Mexican style meals.  As I child I always loved going out for Mexican food because it meant finishing the meal with the sweet sopapillas drizzled with honey.

Ponchos mexican buffet sopapillas

Ponchos mexican buffet sopapillas

Poncho’s Mexican Buffet Sopapillias

Hands down one of the best menu items at Ponchos Mexican buffet. 
5 from 1 vote
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Course: Dessert
Cuisine: Mexican
Keyword: Sopapillas
Servings: 6
Calories: 475kcal


  • 4 cups All-purpose flour
  • 1 1/4 teaspoons salt
  • 3 teaspoons baking powder
  • 3 tablespoons Sugar
  • 2 tablespoons shortening
  • 1 1/4 cups milk
  • vegetable oil for frying


  • Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces. 
  • Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly, turn at once so they will puff evenly, then turn back to brown both sides. You may want to sprinkle with cinnamon and sugar before eating. Drain on paper towels. Serve with honey. Makes 4 dozen or more. One warning these are quite addictive.
    Photo by eyeliam.


Calories: 475kcal | Carbohydrates: 72g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 5mg | Sodium: 510mg | Potassium: 358mg | Fiber: 2g | Sugar: 8g | Vitamin A: 80IU | Calcium: 157mg | Iron: 4mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Abril

    Yess, if you could help with the cheese enchiladas and cheese sauce … that’s what I miss from Pancho’s most! Thank you for the great sopapilla recipe <3

    • Janet Mason

      I’ve made enchiladas that are pretty close. I use yellow corn tortillas. Fill with sharp cheddar shredded cheese and roll. The sauce is simple. Campbell’s fiesta nacho cheese soup. Mix with about 1/2 a soup can of milk. Cover enchiladas and bake.

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