A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in Argentina, Bolivia, Chile, New Mexico, Peru, Texas, and Uruguay. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Muslim Iberian peninsula. The original Mozarabic word Xopaipa was used to mean bread soaked in oil, and derived in turn from the Germanic word suppa which meant bread soaked in liquid.