Sopes de Tuétano

Marrow Sopes

In this recipe, bone marrow tops small corn sopes along with aromatic vegetables and herbs.

“This is a dish which was born when I was mentoring a restaurant in Hermosillo in collaboration with Chef Adria Marina. Sonora is a state that boasts landscapes of extreme contrast: You have desert on one side and immediately afterwards, you have the coast of the Sea of Cortez. This is why Surf & Turf combinations are common. But I was also inspired by the memory of the recipe by Chef Pedro Ortega from Estoril restaurant in Mexico City where my parents used to take me for dinner as a kid because I enjoyed the famous fried parsley served in little tacos.” – Javier Plascencia. 

This recipe is excerpted from Javier Plascencia’s cookbook The Soul of Baja.


  • 8 pieces beef marrow, cleaned and cut into .7 inch slices
  • 3/4 cup white onion
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 1/3 cup carrots
  • 1/4 cup celery
  • 1 cup red wine
  • 2 tablespoons garlic
  • 5.8 gallon water
  • 8 small sopes made with corn dough

To Garnish

  • 1 tablespoons sea salt
  • 2 tablespoons Chinese parsley, fried
  • 1 ounce árbol chile pepper sauce

Serves 4


  1. Sear the marrow in a pan with oil. Add the onion, carrots, celery, herbs, and salt and cook until golden brown.
  2. Next add the garlic, water, and red wine. Cover and simmer for 6 to 8 minutes. Remove the pan from the heat as soon as the liquid begins to boil.
  3. Place the marrow mixture on top of the sopes and top with fried Chinese parsley and árbol chili pepper sauce.