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Sopes are thick, round corn dough disks with raised edges, traditionally Mexican, and served as a base for various toppings.

Yes, you can freeze uncooked or cooked sopes. Place them in an airtight container or bag, separating layers with parchment paper.

Reheat sopes on a skillet over medium heat for 2-3 minutes per side or in a 350°F oven for about 5 minutes.

Sopes are traditionally made from corn masa and are gluten-free, but always check the label for cross-contamination or additives.

Yes, sopes can be lightly brushed with oil and baked at 400°F until golden and slightly crispy.

Sopes are first cooked on a dry skillet or griddle, but can be lightly fried in oil afterward for added crispiness.

Let sopes cool slightly before adding wet toppings, and serve immediately to keep them crisp.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Pre-cooked sopes are usually heated on a skillet or griddle for several minutes on each side until warm and slightly crispy.

Store cooked sopes in an airtight container in the fridge for up to 3 days. Let them cool before refrigerating.

Popular toppings include refried beans, cheese, lettuce, salsa, crema, cooked meats, and avocado.

A traditional sope is about 1/4 to 1/2 inch thick with raised edges to hold the toppings.

Yes, simply combine instant masa harina with water and a bit of salt to make the dough.

No, sopes have raised edges and are topped, while gorditas are split and filled.

Sopes themselves are not spicy; the spice level comes from the toppings or sauces you add.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.