Gordita

A gordita is a delectable treat in Mexican cuisine, crafted from masa and filled with a variety of delicious ingredients like cheese, meat, and other flavorful fillings. The word "gordita" translates to "chubby" in Spanish, aptly describing these plump and satisfying pastries.

There are two primary types of gorditas: one deep-fried in a wok-shaped comal, prevalent in central and southern Mexico, and another baked on a regular comal. The most beloved version is the "gordita de chicharrón" stuffed with crispy pork rind, and it can be found throughout Mexico. Gorditas are typically enjoyed with an assortment of sauces and are a staple for lunch.

The dough for gorditas is usually made from nixtamalized corn flour, though in northern Mexico, wheat flour is also commonly used. For the deep-fried version, the masa is formed into portions, filled with meat, fried to a golden brown, and then stuffed with additions like lime juice, salsa, cheese, or vegetables through a small slit. The baked version involves mixing chicharrón directly into the dough, shaping it into a circle, and cooking it on a comal.

Gorditas vary in size and style depending on the region. In central Mexico, they are typically small and plump, whereas, in northern Mexico, they tend to be larger and flatter. They share similarities with other Latin American dishes such as the Salvadoran pupusa and the Venezuelan and Colombian arepa.

Even Taco Bell has its own take on the gordita, using wheat flour and diverging significantly from the traditional Mexican recipe. In eastern and central Mexico, you'll also find "gorditas de nata" which are sweet cakes made with cream, cinnamon, sugar, and white wheat flour, quite different from the savory versions. Additionally, there are flat cookie variations made with the same flour mixture.