Family is very important to Tia, and I love my family! My Grandpa always said that family was his greatest treasure, and I agree with him. I come from a strong line of women, and my Grandmother was the gentle, kind matriarch that would feed anyone who was hungry. In Spanish, Tia means Auntie. In Spain, Tia is used when addressing a friend. We are all the Tias. On any given event, you might see my Mom and Sister, or my daughter and son, or my grandkids, Stella and Jack, or my best friend, Chica.
I opened Tia Sopapilla because it’s near impossible to find good red chile in Denver! I’m talking about the red chile we serve in New Mexico that comes from pureed red chili pods. Red Chile is a staple in my family. We make our enchiladas with it; we put it in our beans or posole; we smother our eggs and fried potatoes for breakfast; sometimes we just have a big bowl served with flour tortillas or sopapillas. Other than my Mama’s house (or my little casita), there are no other places we can go to get that delicious New Mexican style red chile.
In New Mexico, we also have a delicacy called “stuffed sopapillas.”
Sopapillas are a Native American fry bread that puff up and can be filled with savory ingredients, such as beans, cheese, chile and meat. These delicious pastries can be handheld or smothered with chile.
Sopapillas have been traced back to Albuquerque over 200 years ago.
Many people are familiar with the desert version of sopapillas, which are served drizzled with honey. These are delicious, too.
My family is from Albuquerque. Our Spanish ancestors settled in the
Rio Grande Valley in the late 1500s and mingled with our Navajo and Apache ancestors. My grandparents bought a small two bedroom house on Coal Avenue, and there they raised ten children. Right next door to grandma’s house was a humble little restaurant that served stuffed sopapillas.
How we loved it when we got to eat there!
Since then, my craving for stuffed sopapillas has never subsided.
Although I am an English teacher, my first love has always been the food industry. I had my first waitress job when I was sixteen, and it is in this environment that I am happiest. I decided it was time to bring proper
New Mexican food to Denver. That is why I launched my food truck,
Tia Sopapilla. Although fusion fare can be interesting, it’s not our thing.
We bring pure New Mexican flavor to our dishes.
I am committed to using the purest ingredients possible. In today’s age, many foods are highly processed, genetically modified, or generally unhealthy. As I entered into this business, I realized that I wanted to provide healthy food made from the healthiest ingredients. This includes everything down to the organic sunflower oil we use to fry our sopapillas and choice of pans to cook the food.
In addition, our goal is zero waste. There is way too much food waste in this country, and I would like to be part of educating the public about options. In addition, I would like to spread awareness regarding the products we use, and to choose healthier, earth friendly options. We use compostable and recyclable products, and plan to donate our excess food to local agencies, such as the Denver Rescue Mission, whenever possible. We will never refuse food to a hungry person and we will also repurpose any food scraps.
My son in law has chickens that love scrap vegetables!
Tia Sopapilla is not only delicious, authentic New Mexican fare, our company is also committed to the highest ethics in food sourcing and service.
Develop your supply chain process
Talk about your team (family), your new mexican legacy
Explain your ecologic process (products, ingredients that you use ) and your food recovery process
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