What is a gordita?

A gordita is a type of thick, small, handmade corn masa pastry, popular in Mexican cuisine. Here's some information:

• Shape and Preparation: Unlike a tortilla, which is thin and flat, a gordita is thicker and often shaped into a small, round patty. The masa is typically patted into a disc, then cooked on a griddle or comal until puffed and slightly browned. Some recipes call for baking them in an oven or frying them in oil, leading to variations in texture and taste.

• Filling: The defining characteristic of a gordita is the filling. After cooking, the gordita is often split open to create a pocket, and then filled with various savory ingredients. Common fillings include:

  • Meat: Shredded beef, pork, chicken, or chorizo are popular choices.
  • Beans: Refried beans are a staple.
  • Cheese: Queso fresco or other melting cheeses.
  • Other ingredients: Lettuce, tomatoes, onions, salsa, guacamole, sour cream, and other toppings are common additions.

• Regional Variations: While the basic gordita concept is widespread, specific preparations vary across Mexico. Some regions may use different types of corn masa, cooking methods, or fillings.

• Distinction from other flatbreads: Gorditas are thicker and often puffier than tortillas. They are also distinct from sopes, which have a raised edge.

In short, a gordita is a delicious and versatile Mexican food offering a satisfying and flavorful handheld meal.