Gorditas: What Are They in Mexican Food?

Gorditas are a popular part of Mexican food. They are thick, round corn cakes or tortillas made from masa dough, and their main feature is a soft pocket inside that can be filled with many tasty ingredients. Unlike the versions seen in some fast-food restaurants, real gorditas are made using traditional methods and are an important part of Mexican cooking. These snacks can be eaten on their own or as a meal, and you’ll find them everywhere in Mexico and in places where Mexican communities have settled.

The name “gordita” means “little fat one” in Spanish, describing how puffy and thick they look. Mexican cooks know how to turn a few simple ingredients into something delicious and filling. Gorditas can be cooked on a griddle so they’re soft and chewy or fried to be nice and crispy. Either way, they’re a great base for all sorts of classic and modern fillings.

What are Gorditas in Mexican Food?

A gordita starts as a thick tortilla made from masa (corn that’s been soaked in lime water and ground into flour). When it’s cooked, it forms a pocket in the middle that can be opened and packed with different savory fillings. Gorditas are a favorite street food in Mexico, often called “antojitos,” which means little cravings. You’ll see them sold at markets, street corners, and local restaurants.

Gorditas have been around since ancient times-Mesoamerican traditions included cooking with corn for many centuries. While it’s hard to say exactly where in Mexico they were first made, their popularity across the country shows how much people love them. Making and eating gorditas has become a comforting part of everyday life for many Mexicans.

What does the word ‘gordita’ mean?

In Spanish, “gordita” translates to “little fat one.” This cute name refers to the look and shape of the dish-a fat, round, and thick tortilla. The thickness comes not only from the dough but also from the piles of fillings inside. The name is used with affection and matches the food’s warm and satisfying feel.

Calling it a gordita points out that these tortillas are thicker and chubbier than regular ones, and strong enough to hold a generous amount of filling without falling apart.

Where did gorditas originate in Mexico?

Nobody knows the exact place where gorditas were first made, but they have always been part of Mesoamerican cooking, which heavily features corn masa. Given how common corn was in early Mexican diets, it’s likely that thick corn cakes similar to today’s gorditas had been cooked long before the Spanish came.

Over many years, each part of Mexico put its own spin on gorditas. Some areas make them with corn, others with wheat, and fillings can differ a lot from place to place. This variety shows how Mexican food changes and adapts, using local ingredients and cooking techniques.

Types of Gorditas

There are many kinds of gorditas, depending mostly on the type of flour and cooking method. Some are made with corn flour, others with wheat, and cooking can be done on a griddle or by frying. The way they are stuffed also makes a difference: some are sliced open and then filled, while others have fillings mixed right into the dough. Because of this, there is a gordita for everyone’s taste.

Gorditas de maíz vs. gorditas de harina

The two main types of gorditas are those made with corn flour (gorditas de maíz) and those made with wheat flour (gorditas de harina).

Gorditas de maíz have a strong corn taste and a slightly rougher texture. They are either cooked on a griddle so they puff up or deep-fried until crunchy. Wheat flour gorditas are often made where there is more wheat, like near the U.S. border. These are softer, more flexible, and can be bigger-almost like small pita breads.

Regional variations of gorditas across Mexico

How gorditas are made changes a lot from place to place. In central and southern Mexico, such as Zacatecas, gorditas are usually griddled and stay thick and soft, just like a very thick tortilla. In some other places, gorditas are deep-fried so that they are crunchy on the outside and still soft inside. Up north, wheat flour gorditas are more common and can be larger, rounder, and pressed thin. Every state does things its own way, showing just how flexible the gordita is.

How are gorditas different from sopes and chalupas?

Gorditas, sopes, and chalupas are all masa-based snacks, but they have important differences:

• Gorditas: Thick cakes that are cooked and then opened to form a pocket for stuffing, sort of like a pita.
• Sopes: Discs with the edges pinched up to make a shallow rim. Toppings (beans, meat, cheese, salsa) go on top, not inside.
• Chalupas: Thin, deep-fried shells that are very crispy, and topped with fillings. The deep fry makes them snappier than gorditas or sopes.

Common Ingredients and Fillings for Gorditas

One of the best things about gorditas is how you can fill them with almost anything. The dough is mild in flavor, which means the filling can be as traditional or creative as you want. This makes gorditas a practical and filling food, loved by families everywhere.

Traditional masa and dough ingredients

• Masa harina (corn flour): Finely ground, made from treated corn for the right taste and texture.
• Water: Usually warm for easy mixing.
• Salt: For flavor.
• Baking powder (optional): Helps make the gordita puff up.

You might also use fresh masa (from a local tortilla shop) if available, but masa harina is easy to find at most grocery stores. The dough should feel moist but not sticky-if it’s too dry, it will crack; if it’s too wet, it won’t hold its shape.

Popular gordita fillings

• Refried beans and cheese
• Chicharrón (pork rind stew)
• Shredded beef or chicken
• Carnitas (slow-cooked pork)
• Chile verde (pork in green sauce)
• Eggs with chorizo
• Picadillo (ground meat and potato mix)
• Papas con chile (potatoes with peppers)
• Nopales (cactus)
• Tinga (shredded chicken in chipotle)
• Rajas con crema (sliced poblanos in cream)

The options are almost endless, which is why gorditas are a smart way to use leftovers or whatever you have in the kitchen.

Vegetarian and vegan filling options

• Sautéed nopales (cactus) with onion and tomato
• Papas a la Mexicana (potatoes cooked with tomato and peppers)
• Mushroom stews
• Refried beans (use vegetable oil instead of lard for vegan)
• Soy-based chorizo with potatoes or nopales
• Roasted vegetables with salsa

Since the masa itself is plant-based and gluten-free, gorditas are great for those on vegetarian and vegan diets.

How to Make Authentic Mexican Gorditas

Making gorditas at home is fun and can be done with simple ingredients. Whether using corn or wheat flour, the process is mostly the same. It’s all about mixing, shaping, cooking, and then stuffing.

Step-by-step preparation for gorditas de maíz

1. Mix 2 cups of masa harina with 1 teaspoon salt in a bowl.
2. Gradually add 1 3/4 to 2 cups of warm water. Mix until dough is soft and workable (not sticky).
3. Knead for about 7-10 minutes, then cover and let rest 15 minutes.
4. Preheat a griddle (comal) over medium-high heat.
5. Roll dough into balls (about 1/4 cup each) and flatten between plastic sheets or by hand, keeping them twice as thick as tortillas.
6. Place on the hot griddle, cook for about 15 seconds per side, flip, then cook for 1 minute per side until they puff slightly and have brown spots. Press edges gently if they don’t puff.
7. Cover with a towel to keep warm. Once cool enough, slice one edge open to make a pocket and fill as desired.

Step-by-step preparation for gorditas de harina

1. Combine all-purpose wheat flour, a pinch of salt, some fat (shortening or oil), and warm water. Mix to a soft, elastic dough.
2. Knead until smooth, cover, and let rest for 15-30 minutes.
3. Divide into small balls and flatten each into a thick disc.
4. Heat a griddle over medium heat.
5. Cook each disc, turning often, until it puffs up and cooks through.
6. While warm, cut a slit along the edge to create the pocket for fillings.

Tips for shaping and stuffing gorditas

• Always make gorditas thicker than tortillas.
• If using a tortilla press, use plastic wrap or a plastic bag to keep from sticking.
• If dough cracks a lot, add a bit more water.
• Stuff gorditas while warm-they’re easier to open and fill.
• Don’t overfill at first; you can always add more once on your plate.
• If you like, sprinkle cheese on the griddle, then place the gordita on top for a cheesy crust.

How to fry vs. how to cook gorditas on a griddle

• Griddled gorditas: Place the shaped dough on a dry or lightly oiled comal. Cook until brown spots appear and the gordita puffs. Good for softer, chewy results.
• Fried gorditas: After griddling, heat a shallow layer of oil in a skillet. Fry each gordita 1-2 minutes per side until golden and crispy. Drain on paper towels. The outside will be crisp, while the inside stays soft.

Tips for Perfect Gorditas

Avoiding common mistakes

• Don’t make the dough too thin; it needs to be thick for stuffing.
• Let dough rest-this makes it easier to work with.
• Wait for the griddle to be hot enough, so gorditas cook through and puff.
• Use warm water for mixing masa for better dough.
• Warm fillings before stuffing so they blend into the dough.

How to keep gorditas soft and fluffy

• Place cooked gorditas under a cloth towel right away. The steam keeps them moist and pliable.
• Make sure your dough is not too dry, or gorditas will turn crumbly.
• For fried gorditas, don’t overcook-keep some tenderness inside.

How to store and reheat gorditas

• Cool cooked gorditas completely. Keep in a sealed container or plastic bag in the fridge for up to five days.
• For longer storage, wrap individually in plastic wrap and freeze in a freezer-safe bag for a few months.
• To reheat: Warm on a skillet for best texture, or microwave briefly (they may be softer). For crispy fried gorditas, use a toaster oven or regular oven.

Serving Ideas and What to Eat with Gorditas

Gorditas are often served as a complete meal, but you can add simple sides and toppings to make them even better. These extras add flavor, balance, and color to your table, making dinner more interesting and fun.

Traditional Mexican side dishes for gorditas

• Mexican rice (especially cilantro lime rice)
• Elotes (grilled street corn with cheese and chili)
• Chips with salsa
• Simple salads with lime and salt

Often, just a couple of gorditas with these sides can make a filling meal.

Recommended sauces and toppings

• Fresh salsa (red or green)
• Shredded lettuce or cabbage
• Diced tomatoes
• Thinly sliced radishes
• Sour cream or Mexican crema
• Sliced avocado or guacamole
• Pickled jalapeños or fresh cilantro

Feel free to mix and match these toppings, depending on what you like.

Popular Mexican Dishes Similar to Gorditas

There are other Mexican snacks that are like gorditas because they use masa, but each one is a bit different in shape and how it’s served.

How do sopes compare to gorditas?

Both sopes and gorditas are made from masa, but sopes have the edges pinched up to hold toppings like a tiny edible plate, while gorditas are sliced open and stuffed inside. Sopes are open-faced; gorditas hide their fillings within.

What makes gorditas different from tortas?

Gorditas are made with corn or wheat flour dough, while tortas are sandwiches served on a bread roll (usually bolillo or telera). Tortas are cut in half and packed with meats, veggies, cheese, and different sauces, making them more like a Mexican sub sandwich. Gorditas are thicker and made from masa, holding their filling in a pocket instead of being a sandwich.

Frequently Asked Questions about Gorditas

Are gorditas gluten-free?

Gorditas made from corn masa (gorditas de maíz) are naturally gluten-free, which is good news for those with celiac disease or gluten problems. But gorditas made from wheat flour (gorditas de harina) are not gluten-free. When buying gorditas, ask if they’re made from corn and check that there’s no wheat present, especially if cross-contamination is an issue in kitchens that also make flour tortillas.

What is the nutritional value of gorditas?

How healthy gorditas are depends on size, cooking method, and filling. A plain griddled corn gordita (without filling) is easy on calories, has about 55 calories, 12g of carbs, and 2g of protein. If you add fillings or fry them, the calories and fat will go up. Fillings like meats, cheese, or fried pork rinds make them richer. See the table below for a simple breakdown:

Do gorditas need to be fried?

No, you don’t have to fry gorditas. Many are cooked on a griddle and stay soft, while others are fried to make them crunchy. The method just changes the texture-griddled gorditas are chewy, while the fried ones are crisp on the outside.

Try both and see which you like best-each method is traditional and gives a different eating experience.