 | This article needs additional citations for verification. (March 2013) |
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| Course | Breakfast, lunch, dinner |
|---|---|
| Place of origin | Mexico |
| Associated cuisine | Mexico |
| Serving temperature | Hot, room temperature |
| Main ingredients | Corn tortillas, guisados (meat stew), salsa |
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. 'chubby') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings.[1] It is similar to the Colombian and Venezuelan arepa. There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch dish and accompanied by several types of sauce.
- ^ Rick Bayless, JeanMarie Brownson & Deann Groen Bayless (2000). Mexico One Plate At A Time. Scribner. pp. 40–50. ISBN 0-684-84186-X.