By Christina Morales, The New York Times At many restaurants throughout the United States, customers can count on a bread basket. But in New Mexico, those baskets often hold sopapillas, pillows of fried dough meant to be dipped into spicy dishes like green chile enchiladas or drizzled with honey and eaten as a dessert. Sopapillas, also spelled sopaipillas, are typically made with just a handful of pantry ingredients.