There is also a version that uses yogurt in the mix. The dish probably came to the New World with the Spanish, according to historians. The use of wheat flour, a leavening agent and iron cookware for frying all point to European origins, said Daphne Derven, curator of food at the American Center for Wine, Food and the Arts in Napa. While the sopaipillas make it worth a drive, it would be a mistake just to go to La Milpa for dessert. Hearty and healthful, the meaty stock is spiked with a dash of lime juice.
Steamed rice is served on the side, and regulars rant like to crumble up a tortilla and add it, too.
Folded into a soft tortilla, this comes with firm red beans the kitchen calls pot beans. Go for this. We tried the shredded chicken and found the whole thing confusing, a jumble of too much stuff jammed inside what looked a bit like a Thomas' English muffin. This may explain the lines of people waiting for seating, even midweek. Owners Ramon and Martha Perez, joined by her brother Robert Cisneros, are second-generation restaurateurs and have a smooth operation with good service.