So before I made this recipe I had no idea what a gordita was (besides meaning lil fatty…). However, the ingredients looked so good together and they are the perfect little street food appetizer (or if you eat a bunch they can definitely serve as a meal as they are quite filling). For those of you who don’t know what a gordita is, it is essentially a cornmeal pancake stuffed with wonderful Mexican goodness. Generally, it is filled with meat, cheese and some sort of salsa, but in this case it is filled with salsa, beans and an extra large chunk of avocado. Gorditas can also be served as a dessert, filled with cream, sugar and cinnamon. You can make the tortillas as big or small as you would like, in this case we made them on the smaller size, perfect for munching. Now that I live in New York, I have started to notice Mexican street vendors selling gorditas, not vegan though sadly.


Gorditas Recipe (adapted from Cilantro and Citronella):

Makes about 10-12 palm sized gorditas


For the Pico De Gallo (so tasty):

  • 3-4 medium tomatoes, diced
  • Half of a white onion (red is fine too!)
  • 1/2 cup cilantro, roughly chopped
  • 1/2 a lime, juiced
  • 1/2 teaspoon salt

Cornmeal Pancakes:

  • 2 cups yellow cornmeal (I ended up adding 1 more cup)
  • 1 cup flour (if needed)
  • 2 1/2 cups water
  • 1/4 cup olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Oil for frying


  • 3 cups cooked beans (I used pinto)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups shredded cabbage or lettuce
  • Avocados, the more the merrier


  1. Combine all ingredients for pico de gallo and put in fridge until needed.
  2. Combine pancake ingredients. In my case I ended up using more flour, as my batter was too liquidy and would not hold in a ball. Add more cornmeal and flour if that is the case for you too (slowly) until the dough sort of like cookie dough but little less firm ( so that you can flatten it and make it into pancakes)!
  3. Place dough balls ( 4 inch diameter, 1 inch thick) in between a large piece of plastic wrap (folded over) so that they are easier to flatten and won’t stick to your hands.
  4. Heat pan to medium heat with oil. Fry pancakes for a few minutes on each side until golden brown.
  5. Allow pancakes to cool and drain of oil by placing them on paper towels on top of plate. Once cooled you can make a slit in the pancakes, creating a pocket (like a pita) to fill with goodies!!!! 🙂




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