Gorditas
You would have noticed by now that a lot of Mexican dishes have corn, or at least a corn-based item, in its list of ingredients. This is to be expected since corn was a popular and abundant crop for the Aztecs, Mayans, and Incans, the dominant tribes that used to roam and rule the land that is now the Mexican nation. Tortillas are made from corn flour, so it is not surprising that this is the usual base for a lot of dishes in Mexican cuisine. Gordita is one such dish that is made of tortilla as a base. Just like the tlacoyo mentioned in the previous page, Gorditas are made of a thicker masa tortilla. However, while a tlacoyo is deep-fried, a Gordita is cooked on a griddle, like what one would do with a pancake, although the result is drier than a typical pancake.
Once cooked, the tortilla is then stuffed with Mexican comfort foods such as cheese, a choice of meats, potatoes, and other ingredients like the ones you would find in a typical taco. Gorditas come in different colors, but this is more because of the colors of the corn used to make the masa (corn flour) that is used to make the tortilla. While different colors of corn hint at some nuances in flavor, it is still the stuffing that creates the dominant flavors of this dish. Because gorditas and tlacoyos are made with thicker tortillas, these are expectedly more filling than a taco of the same size.