Sopes
Imagine a thicker version of the typical tortilla, pinched up on the edges so that it looks like a pie crust, but small enough to fit in your palm. That would be a Sope. The small size makes it easy to handle, and the pie-edge crust makes it easy to fill with flavorful Mexican delicacies.
The Sope is not meant to be eaten on its own, but rather as a base for flavor-rich toppings, of which there are a variety of choices. There is no traditional standard recipe for it, so you are bound to find different kinds of Sope in different places in Mexico. Depending on who is preparing the food, or what the diner wants to eat, toppings would typically be beans, meat like beef or chicken, maybe even a barbacoa, avocado, guacamole, cream, and salsa.
Sope is just one variation of the bread known typically as a tortilla. There are other variations because the corn dough used to make tortillas are also shaped into other forms of the bread such as “memelas”, “picaditas”, or “pellizcadas”.