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 "fatty" 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, nopalitos,
carne al pastor, frijol con queso, huevo con chorizo, picadillo, etc. These are
made mostly for lunch and are accompanied by many different types of
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