A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. 'chubby') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. 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.
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Gordita in the context of Masa
Masa or masa de maíz (English: /ˈmɑːsə/; Spanish pronunciation: [ˈmasa]) is a dough made from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.
It is dried and powdered into a flour form called harina de maíz or masa harina. Masa is reconstituted by mixing with water before using it in cooking. In Spanish, masa harina translates simply to 'dough flour', and can refer to many other types of dough.
Gordita in the context of Masa harina
Masa or masa de maíz (English: /ˈmɑːsə/; Spanish pronunciation: [ˈmasa]) is a dough made from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes.
It is dried and powdered into a flour form called harina de maíz or masa harina. Masa is reconstituted by mixing with water before using it in cooking. In Spanish, masa harina translates simply to 'dough flour', and can refer to many other types of dough.
Gordita in the context of Arepa
An arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough that may be stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz, and the Panamanian tortilla or changa.