|Place of origin||Mexico|
|Main ingredients||Masa, cheese, lettuce, salsa|
|Cookbook: Chalupa Media: Chalupa|
A chalupa (Spanish pronunciation: [tʃaˈlupa]) is a specialty of south-central Mexico, including the states of Puebla, Guerrero, and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa.
Traditional chalupas, as found in Cholula in the state of Puebla, are small, thick, boat-shaped fried masa topped only with salsa, cheese and shredded lettuce. Other regions in Mexico add variations, which can include chorizo, pork, shredded chicken, or bean paste in addition to the classic cheese, salsa, and lettuce toppings. In other instances, the fried masa shape is round, resembling a tostada, with traditional chalupa toppings.
The widespread popularity of chalupas across Mexico has also influenced Mexican-style restaurant fare in the neighboring United States. Among notable examples in that country is the Taco Bell version. As served by Taco Bell, the chalupa does not resemble or taste much like its Mexican inspiration, but is instead a thick fried wheat flour gordita shell filled with ground beef, sour cream, cheese, salsa, and shredded lettuce. More closely resembling a taco, the Taco Bell version of the chalupa may be termed a rather distant relative of the Mexican original.
- Charles M. Tatum (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceañeras. ABC-CLIO. pp. 451–454. ISBN 9781440800993. Retrieved 12 April 2016.
- Nancy Zaslavsky (1997). A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens. Macmillan. p. 171. ISBN 9780312166083. Retrieved 12 April 2016.
- Diana Kennedy (2000). The Essential Cuisines of Mexico. New York: Clarkson Potter/Publishers. p. 33. ISBN 978-0-307-58772-5. Retrieved 23 January 2013.