What is a gordita?

A gordita is a popular dish in Mexican cuisine. The name "gordita" literally means "little fat one" in Spanish, although the dish itself isn't necessarily high in fat depending on preparation.

• Definition: A gordita is essentially a small, thick masa cake that is either fried or cooked on a griddle (comal). Masa is made from nixtamalized corn, a process involving soaking and cooking corn in an alkaline solution, which enhances its nutritional value and flavor.

• Preparation: The masa is formed into a disc shape, usually thicker than a tortilla. It can be cooked until puffed and slightly crispy. Some gorditas are split open after cooking and filled, while others have a pocket formed within the masa before cooking to create a space for fillings.

• Fillings: Gorditas are incredibly versatile and can be filled with a wide variety of ingredients. Common fillings include:

  • Chicharrón (fried pork skin)
  • Picadillo (ground meat stew)
  • Frijoles (beans)
  • Queso (cheese)
  • Guacamole
  • Salsa

• Regional Variations: Gorditas vary regionally across Mexico. Some regions are known for specific fillings or cooking methods. For example, in some areas, gorditas are deep-fried, while in others, they are cooked on a griddle. The type of masa used can also vary.

• Serving: Gorditas are often served hot, straight from the griddle or fryer. They are a popular street food and are also commonly found in restaurants. They can be eaten as a snack, a light meal, or even as part of a larger Mexican feast.