Afang soup (gnetum)
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What: Gorditas—golden, chewy stuffed-masa antojitos—are most traditional in the east-central parts of Mexico, but you’ll find them all over the country, filled with foods like chicharrón, refried beans, cheese, shredded meats, carnitas, mushrooms, nopales, potatoes, combinations of these, and much more. That said, they’re prepared in different ways depending on where you are—they might be grilled or fried, and sometimes a filling (like chicharrón) is mixed into the masa before it’s cooked. In any case, they make a small and satisfying street snack.
Where: Our crispy gordita is from Mexico City, just outside the Mercado San Juan de los Arcos de Belén at a corner stand called El Famoso (corner Calles Lopez and Arcos de Belén, el Centro), where the gorditas were fried and, yes, a bit greasy, but very tasty nonetheless. Tlacoyos and quesadillas were also on offer.
When: Daily, 8am-6:30pm
Order: Una gordita con chicharrón (7.50p) is what we enjoyed; also on hand were potatoes, cheese, bean, and more. Pry the gordita’s pocket open a tad to squeeze in some lime, salsa, cilantro, and onion, and you’re good to go. Wash it down here with a tepache, an ancient beverage of fermented pineapple juice.
Alternatively: Gorditas are common market and street fare—look for places that seem popular or busy with locals to find the best ones.
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