- Gordita
A gordita in
Mexican cuisine is afood which is characterized by a small, thicktortilla made with masa harina (corn flour ). The gordita is in contrast to ataco , which uses a thinner tortilla. "Gordita" means "little fat one" in Spanish. The gordita is typicallybaked on a comal, a smallpan similar to a skillet.The gordita's thick tortilla is typically split and filled with "
guisos " (soup s orstew s) orcasserole s, like chicken,cochinita pibil ,nopal es,carne al pastor , etc. These are made mostly forlunch 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 ofstew made withpork rind andspice s) and is called "gordita de chicharrón ".In
Durango , Mexico, gorditas are commonly made fromwheat flour ("harina de trigo ")tortilla s and look more like smallpita bread s. The dough (masa) is identical to that of the flour tortilla. It is cooked on agriddle (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 withguisados .The
Taco Bell gordita is more like apita breadtaco than a typical Mexican gordita, although it has some similarities to the Durango gordita.Pupusa s 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. Fact|date=December 2007
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