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gordita

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The answer GORDITA has 1 possible clue(s) in existing crosswords.

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Definitions of gordita in various dictionaries:

noun - a stuffed and fried pocket of cornmeal dough

GORDITA - A gordita (Spanish pronunciation: [orðita]) in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings. It is s...

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Possible Crossword Clues
Stuffed, savory pastry of Mexico

Last Seen in these Crosswords & Puzzles
Nov 2 2018 The Chronicle of Higher Education

Possible Dictionary Clues
A thick tortilla made in Mexico, frequently stuffed and made of corn (though some American gorditas have been made of flour).
A Mexican flatbread made from cornmeal and stuffed with meat, cheese, vegetables, or a sweet filling.

Gordita description
A gordita (Spanish pronunciation: [orðita]) in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings. It is similar to a pasty and to the Colombian/Venezuelan arepa. Gordita means "chubby" in Spanish. There are two main variations of this dish, one 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 meal and accompanied by several types of sauce. * A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses masa quebrada (broken dough) whe

Gordita description

A gordita (Spanish pronunciation: [orðita]) in Mexican cuisine is a pastry made with masa and stuffed with cheese, meat, or other fillings. It is similar to a pasty and to the Colombian/Venezuelan arepa. Gordita means "chubby" in Spanish. There are two main variations of this dish, one 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 meal and accompanied by several types of sauce.
* A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses masa quebrada (broken dough) whe

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