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Pronunciation: [gohr-DEE-tah]

Spanish for "little fat one," a gordita is a thick (about ¼ inch) tortilla made of masa, lard and water or stock and sometimes mashed potatoes. These flat cakes are first partially baked on both sides on a dry comal (griddle) just until the masa is set. When cool enough to handle, the edges of the gordita are pinched slightly so that about a ¼-inch ridge is formed all around the perimeter. The cake is then fried in about ½ inch of oil. The fried gordita is then filled with ground pork or chorizo and topped variously with cheese, shredded lettuce, onion, etc.