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Best Gordita in San Francisco
“A masa pocket stuffed with cheese, meat, or chicharrón—fried crispy or baked soft.”
What the real thing tastes like
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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A gordita is a handheld pocket of masa—pillowy, substantial—stuffed with cheese, meat, or whatever filling calls to you. The name itself means 'chubby,' a playful nod to its satisfying heft. You'll find two ways to cook it: fried until golden and crispy in a curved comal, or baked for a gentler finish. Most iconic is the gordita de chicharrón, where spiced pork rind becomes a rich, savory filling that's beloved across Mexico, typically eaten at lunch with sauces on the side.
Order it here when it has
- widely consumed throughout Mexico
- versatile fillings
- pairs with multiple sauces
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