Sopes offer a quintessential journey into Mexico's culinary landscapes, showcasing the tactile interplay between masa and richly spiced toppings.
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Mix masa harina with warm water and salt, kneading to form a smooth dough.
Divide the dough into small balls, flatten them into discs with slightly raised edges.
Cook on a hot griddle until slightly crisped.
Spread refried beans on each sope.
Top with lettuce, diced tomatoes, queso fresco, and avocado.
Drizzle with salsa roja and serve.
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