Everything about Gordita totally explained
A
gordita in
Mexican cuisine is a
food which is characterized by a small, thick
tortilla made with
masa harina (
corn flour). The gordita is in contrast to a
taco, which uses a thinner tortilla. "Gordita" means "little fat one" in
Spanish. The gordita is typically
baked on a
comal, a small
pan similar to a
skillet.
The gordita's thick tortilla is typically split and filled with
guisos (
soups or
stews) or
casseroles, like
chicken,
cochinita pibil,
nopales,
carne al pastor, etc. These are made mostly for
lunch and are accompanied by many different types of
salsas. The most traditional "gordita" in the central region of Mexico is filled with "
chicharrón prensado" (a type of
stew made with
pork rind and
spices) and is called "
gordita de chicharrón".
In
Durango, Mexico, gorditas are commonly made from
wheat flour (
harina de trigo)
tortillas and look more like small
pita breads. The dough (masa) is identical to that of the flour tortilla. It is cooked on a
griddle (comal) with a hot piece of metal placed on top that resembles a clothes iron. The gordita fills up with steam and a small slit is cut into one side where it can be filled with
guisados.
The
Taco Bell gordita is more like a
pita bread
taco than a typical Mexican gordita, although it has some similarities to the Durango gordita. Interestingly, Taco Bell is responsible for popularizing the gordita in the
United States.
Pupusas are a
Salvadoran dish similar to the gordita.
Alternate usage of the word
Gordita may also be used in Spanish as a term of endearment used to describe an attractive woman or girl who is curvaceous or heavy set. It may be used similarly to the colloquial phrases "little butterball", "pleasantly plump", or "got back" in English.
Further Information
Get more info on 'Gordita'.
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