gorditas

Gorditas are a traditional Mexican dish consisting of thick cakes made from corn or wheat dough that are fried or griddled, then split or opened to hold savory fillings. The name comes from gordo, meaning fat, with the diminutive gordita implying a small, plump cake.

The dough is typically masa harina mixed with water and salt for corn gorditas, or a flour-based dough for wheat gorditas. The dough is formed into rounds about 10 to 12 centimeters in diameter and 1.5 to 2 centimeters thick. They are cooked on a hot comal or skillet until set and lightly crisp. While still warm, many gorditas are slit open to create a pocket for fillings, though some versions are prepared fully stuffed and sealed. Common fillings include refried beans, cheese, chicharrón, carnitas, picadillo, or shredded beef or chicken. They are often dressed with salsa, crema, onions, cilantro, or avocado.

Regional variations exist within Mexico. Corn gorditas are prevalent in central and southern regions, while flour-based gorditas are more common in the north. Some versions are fried until very crisp, others are softened and steamed or baked. Gorditas are a versatile street-food and home dish, enjoyed for breakfast, lunch, or dinner and frequently served with salsas and toppings.

Similar to other stuffed corn breads like arepas, gorditas reflect the importance of masa in Mexican cuisine and its regional adaptations.