A chalupa (Spanish pronunciation: [tʃaˈlupa]) is one of several specialty dishes of south-central Mexico, including the states of Hidalgo, 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.

[1][2][3] Traditional chalupas, as found in Cholula, 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 refried beans, in addition to the classic cheese, salsa, and lettuce toppings.

[4] In Hidalgo, chalupas are normally made with flat fried corn tortillas, and on top is added green chili sauce, potato purée, white cheese, pulled chicken, lettuce and raddish.