Although they are kin to fry bread and cousin to buÑelos, New Mexico’s sopaipillas are unique. There’s nothing in the world quite like these light crispy bread puffs.

Sift dry ingredients together. Work in lard and lukewarm water to make a soft dough. Chill in refrigerator. Roll out dough on a floured surface to about ¼-inch thickness. Cut into 3-inch squares. Deep fry in hot lard (or vegetable shortening) at 400 degrees F a few at a time. Brown on each side and drain on paper towels. Serve piping hot. To eat, poke open and pour in honey or slather with honey butter.