Literally translated as “little fatties,” gorditas are a hearty lunch-time fast food.
First, a dough is made with masa harina (corn flour), and small pieces of the dough are patted between the hands until they are small, round, thick tortillas. These tortillas are then cooked dry on a comal (griddle) until they puff up a bit and the outsides are a little crispy. Finally, they’re taken off the comal, slits are cut in the sides, and they’re stuffed with a wide variety of guisos (stews). They’re often served with accompaniments such as salsas, limes, onions, radishes, and shredded cabbage.
My favorite place to get gorditas is Las Gorditas Norteñas, located inside Plaza Caracol across from Soriana’s check-out lines. They offer the following fillings in their gorditas:
Carne deshebrada (Shredded meat)
Pollo en mole (Chicken in mole sauce)
Carne en salsa verde (Meat and green salsa)
Chicharron en salsa verde (Pork rinds and green salsa)
Cochinita pibil (Pork with sweet mole sauce)
Huevo con chicharron (Eggs and pork rinds)
Huevo en salsa verde (Eggs and green salsa)
Picadillo de res (Ground beef and potatoes)
Nopales (Nopal cactus)
Rajas con queso (Sliced peppers and cheese)
Friojles con queso (Beans and cheese)
Quesadilla (Cheese only)
Champiñones con queso (Mushrooms and cheese)
