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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Pork rind in the context of Cotechino
Cotechino (/ˌkoʊtɪˈkiːnoʊ, -teɪˈ-/, Italian: [koteˈkiːno]) is a large Italian pork sausage requiring slow cooking; usually it is simmered at low heat for several hours. Its name comes from cotica ('rind'), but it may take different names depending on its various locations of production. Traditionally, it is served with lentils or mashed potatoes. Lentils are the common choice on New Year's Eve, because their shape is said to resemble coins and thus to be a sign of prosperity in the coming year.
It is prepared by filling the natural casing with rind, pork meat (usually secondary cuts), and fat mixed with salt and spices; in industrial production, nitrites and nitrates are added as preservatives. Some similar sausages exist in the Italian cooking tradition, for example musetto and zampone which are made with different cuts and parts of the pig, musetto being made with meat taken from the pig's muzzle, and zampone, which is encased in the lower part of a pig's trotter, partly boned and with the rind stitched together at the top.