Since pre-Hispanic times, the chicharrón gorditas have been a delicacy rooted in the Mexican gastronomywhose history dates back to indigenous civilizations such as the Aztecs and the Mayans.
In those times, corn was the fundamental basis of their diet, and they made Corn tortillas thick, precursors of the current gorditas, which were filled with a variety of ingredients.
The term “chubby girl” in Mexico refers to a corn tortilla thicker than usual, used to describe different types of tortillas in various regions of the Republic.
With the arrival of the Spanish people and the consequent mixture of culturesthe techniques and flavors of this dish evolved, incorporating new ingredients and regional variations.
Today, gorditas represent not only the tradition and history, but also the diversity of Mexican gastronomy. They have become a culinary reference, which is why it is common to find their recipe and preparation varying depending on the region of the country in which they are located.
Among the most notable varieties are those sold in the Villa de Guadalupe of Mexico City, in some popular festivals or in neighborhoods of Mexico City.
They are small, made of corn, lightly sweetened and cooked on a comal, which are consumed as a dessert. On the other hand, towards the north of the country, in places like Aguascalientes, Durango and Ciudad Victoria, Tamaulipasthere are the chubby better known.
Are tortillas of normal size, particularly thick, which are carefully opened to be filled with different stews such as pork rind in green or red sauce, picadillo, potato with chorizo, cottage cheese and others.
In Ciudad Victoria, an establishment called “Doña Tota” stands out, which has more than 70 years of history and continues to operate under the administration of Doña Tota’s family.
The popularity of this business has led to its expansion, becoming a chain with a presence in more than sixty Mexican cities and a branch in Los Angeles, California. One of the peculiarities of the gorditas of this place is that, in addition to the traditional cornthey offer a version with flour tortilla.
Although it is possible that the origin of this saucer goes back to the state of Veracruzdue to the wide diversity of gorditas that exist throughout the country, their exact origin is not clear.
Regardless of their place of origin, gorditas de chicharrón are a true treasure of the Mexican Kitchena dish that has stood the test of time and continues to delight palates throughout the country and beyond its borders.
The recipe original of the chubby varies depending on the region Mexicobut generally includes ingredients such as tortilla dough, cooked potatoes, flour, baking powder, and salt.
Its preparation involves mixing the dough with the others ingredientsform balls the size of a walnut and flatten them to form tortillas not very thin.The gorditas are fried in hot oil until they are golden and spongy, they are removed and placed on absorbent paper to eliminate excess fat.To serve them, the gorditas are presented in a basket lined with an embroidered napkin and They accompany with sauce to taste.
It is important to mention that this is a basic recipe and that the chubby They can be filled with a variety of ingredients, such as chicharrón, beans, cheese, mushrooms, accompanied, of course, with sauce or guacamole.