Masa treats in time for Cinco de Mayo celebrations

  • Chalupas and sopas, made of chorizo with potato, tofu, and chicken with avocado. (Abel Uribe/Chicago Tribune; Shannon Kinsella/food styling/TNS)

When traveling in Mexico or dining out closer to home, I seek out antojitos — those little whims of street snacks and appetizers. My favorites include flavor-packed, handheld chalupas and sopes made from corn masa dough that has been transformed into crispy, crusty golden containers. They are perfect for Cinco de Mayo, but equally delicious any day of the year.