Arizona's state dessert is the sopapilla.
The sopapilla is a light and puffy, deep fried pastry that is made from a simple dough and is a product of Spanish influence on Arizona's state's cultural traditions.
The sopapilla is also often served drizzled with honey or sprinkled with cinnamon sugar.
Other names for sopapilla are sopaipilla, sopaipa and cachanga which is a type of fried pastry and type of quick bread that is served in several regions with Spanish heritage in the Americas.
The word sopaipilla is the diminutive of sopaipa, which is a word that entered Spanish from the Mozarabic language of Al-Andalus.
The ingredients in Mexican sopapilla are flour, baking powder, salt, a fat such as lard or shortening and warm water or milk to form the dough.
The dough for Mexican sopapilla is then deep fried and then served dusted with sguar, cinnamon sugar or even drizzled with some honey.
Sopapillas are also similar to beignets in that both sopapillas and beignets are deep fried pastries, but they also differ in their leavening agents, texture and traditional toppings.
Beignets are also often made with a yeast based dough, which gives the beignets a soft, doughy texture, and sopapillas use baking powder, resulting in a lighter and flakier interior.
And beignets are also often served with a generous dusting of powdered sugar, while sopapillas are commonly drizzled with syrup or honey.