Are you ready to elevate your meal game? Look no further than the humble gordita. This Mexican staple has been a favorite for generations, and when filled with creative and delicious ingredients, it can become a show-stopping centerpiece for any occasion. Whether you’re hosting a casual gathering or a special celebration, these 20 flavorful gordita recipes are sure to impress.
From classic combinations like cheesy beef and avocado crema to innovative pairings like shrimp and mango with lime crema, there’s something for everyone in this collection of mouth-watering gorditas. And the best part? They’re surprisingly easy to make! With a simple dough that can be whipped up in no time, these gorditas are perfect for busy home cooks or special occasion meal planning.
In the following pages, we’ll take you on a culinary journey through the flavors and traditions of Mexico, highlighting the most delicious and creative ways to fill your gorditas. So grab your apron, gather your friends and family, and get ready to experience the ultimate in flavorful fun!
Cheesy Beef Gorditas with Avocado Crema
A twist on traditional gorditas, these cheesy beef-filled treats are elevated by a creamy avocado topping.
Ingredients:
– 1 lb ground beef
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 6 gordita shells (corn tortillas)
– Salt and pepper, to taste
– Avocado Crema (see below)
Avocado Crema:
– 3 ripe avocados, mashed
– 1 lime, juiced
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Stir in cheddar cheese and cilantro; season with salt and pepper to taste.
4. Warm gordita shells according to package instructions.
5. Stuff each shell with the beef mixture, dividing evenly among the 6 shells.
6. Top each gordita with a dollop of Avocado Crema.
7. Serve immediately.
Cooking Time: 20-25 minutes (includes cooking time for beef and heating tortillas)
Spicy Chorizo and Potato Gorditas
Elevate your snack game with these crispy, cheesy gorditas filled with spicy chorizo and creamy mashed potatoes.
Ingredients:
– 1 package of gordita mix (or 4-6 corn tortillas)
– 1/2 cup chorizo sausage, sliced
– 2 large baking potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 garlic clove, minced
– Salt and pepper to taste
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– Optional toppings: sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, combine diced potatoes, olive oil, onion, and garlic. Season with salt and pepper to taste.
3. Bake potatoes for 45-50 minutes, or until tender.
4. Meanwhile, cook chorizo sausage in a skillet over medium-high heat until browned.
5. Warm gordita mix according to package instructions (or warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds).
6. Assemble gorditas by spreading mashed potatoes on the bottom half, topping with chorizo sausage, and finishing with shredded cheese.
Cooking Time: 50 minutes
Pulled Pork Gorditas with Pineapple Salsa
Elevate your taco game with this mouth-watering combination of tender pulled pork and crispy gorditas, paired with a sweet and tangy pineapple salsa.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 gordita shells (corn tortillas)
– Pineapple Salsa ingredients below
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix together chili powder, cumin, smoked paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder and place in a Dutch oven or heavy pot with a lid.
4. Cook for 6-8 hours or until the pork is tender and easily shreds with a fork.
5. Meanwhile, prepare the Pineapple Salsa by combining ingredients in a bowl.
6. Warm gordita shells according to package instructions.
7. Assemble by spooning pulled pork onto a gordita shell, topping with pineapple salsa, and serving immediately.
Cook Time: 6-8 hours for pulled pork; 5 minutes for Pineapple Salsa preparation
Black Bean and Corn Gorditas with Chipotle Sauce
Gorditas, or Mexican cornbread, are a staple in many Latin American households. These tender, crispy treats pair perfectly with the smoky heat of chipotle sauce and the sweetness of black beans and corn.
Ingredients:
– 2 cups masa harina (corn flour)
– 1/2 cup warm water
– 1/4 teaspoon salt
– Vegetable oil for frying
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 1 chipotle pepper in adobo sauce, chopped
– Lime wedges, for serving (optional)
Instructions:
1. In a large bowl, mix together masa harina, warm water, and salt until a dough forms.
2. Knead the dough for 5 minutes until it’s pliable.
3. Divide the dough into 8-10 equal pieces.
4. Roll each piece into a ball and flatten slightly into a disk shape.
5. Fry gorditas in hot oil until crispy and golden, about 30 seconds per side.
6. Drain on paper towels.
7. In a separate pan, heat black beans, corn kernels, and chipotle pepper over medium heat for 2-3 minutes or until the flavors meld together.
8. Serve gorditas warm with chipotle sauce spooned over the top. Garnish with lime wedges if desired.
Cooking Time: About 20-25 minutes total
Chicken Tinga Gorditas with Queso Fresco
Transform your mealtime with this flavorful Mexican-inspired recipe! Succulent chicken, crispy gordita shells, and creamy queso fresco come together for a delightful combination.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 8 gordita shells
– Queso fresco cheese (store-bought or homemade), crumbled
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large skillet, heat the lard or oil over medium-high. Add chicken; cook until browned and cooked through, about 5-6 minutes per side.
2. Remove chicken from skillet; set aside. Reduce heat to medium; add garlic, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
3. Warm gordita shells according to package instructions or by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble the gorditas: Slice chicken; place on each gordita shell with some of the garlic-cumin mixture spooned over. Top with crumbled queso fresco and chopped cilantro (if using).
Cooking Time: About 15 minutes from start to finish.
Breakfast Gorditas with Scrambled Eggs and Chorizo
Start your day off right with these crispy, cheesy gorditas filled with scrambled eggs, savory chorizo, and a hint of spice.
Ingredients:
– 4 gordita breads
– 1/2 cup scrambled eggs
– 1/4 cup cooked chorizo, crumbled
– 1 tablespoon butter
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (Monterey Jack or Cheddar work well)
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Butter the gordita breads on both sides.
3. Place the breads on a baking sheet and bake for 5-7 minutes, until lightly toasted.
4. While the gorditas are baking, scramble the eggs in a bowl and season with cumin, salt, and pepper.
5. Once the gorditas are ready, fill each one with scrambled eggs, crumbled chorizo, and shredded cheese.
6. Return the filled gorditas to the oven for an additional 2-3 minutes, until the cheese is melted and bubbly.
Cooking Time: Approximately 15-20 minutes
Shrimp and Mango Gorditas with Lime Crema
A flavorful twist on traditional tacos, these shrimp and mango gorditas are perfect for a summer evening. Crispy tortillas filled with succulent shrimp, sweet mango, and creamy lime crema will satisfy your cravings.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 4 gordita shells (corn tortillas)
– 1/4 cup lime crema (see below for recipe)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Lime Crema:
– 1/2 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 minced garlic clove
– 1/4 teaspoon salt
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
3. Warm gordita shells according to package instructions.
4. Fill each shell with a grilled shrimp, some mango, and a dollop of lime crema.
5. Drizzle with olive oil and garnish with cilantro.
Cooking Time: 15-20 minutes
Vegetarian Gorditas with Roasted Poblano Peppers
These tender gorditas are filled with the rich flavors of roasted poblano peppers, onions, and garlic. Perfect for a quick and satisfying vegetarian meal.
Ingredients:
– 4 corn tortillas
– 2 large poblano peppers
– 1 small onion, chopped
– 3 cloves of garlic, minced
– 1/4 cup vegetable oil
– Salt to taste
– Optional toppings: shredded lettuce, diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with 2 tablespoons of oil. Bake for 30-40 minutes or until charred.
3. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes or until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Cut the roasted poblano peppers into strips and add them to the skillet with the onions and garlic. Season with salt to taste.
6. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the gorditas by filling each tortilla with a spoonful of the poblano pepper mixture and serving with desired toppings.
Cooking Time: 45 minutes
Pork Carnitas Gorditas with Pickled Red Onions
Experience the vibrant flavors of Mexico with this mouthwatering recipe for Pork Carnitas Gorditas with Pickled Red Onions. Crunchy gordita bread filled with tender pork, tangy slaw, and a drizzle of spicy salsa is the perfect treat.
Ingredients:
– 2 lbs pork shoulder
– 1/4 cup lard or vegetable oil
– 1/4 cup orange juice
– 1/4 cup lime juice
– 2 tbsp dried oregano
– 1 tsp ground cumin
– Salt, to taste
– 4 gordita breads
– Pickled Red Onions (recipe below)
– Salsa (store-bought or homemade)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, lard or oil, orange and lime juice, oregano, cumin, and salt. Cover and cook for 2-1/2 hours or until tender.
3. Warm gordita breads by wrapping them in foil and heating them in the oven for 5 minutes.
4. Assemble carnitas by shredding pork with two forks and placing it on a gordita. Top with pickled red onions, slaw (store-bought or homemade), and a drizzle of salsa.
Pickled Red Onions:
– 1 large red onion, thinly sliced
– 1 cup apple cider vinegar
– 1/2 cup water
– 1 tsp salt
Combine all ingredients in a bowl. Let sit at room temperature for at least 30 minutes before using.
Cooking Time: 2-1/2 hours (pork) + 5 minutes (gordita warming)
BBQ Chicken Gorditas with Coleslaw
Gorditas are a Mexican treat that typically consist of crispy corn tortillas filled with beans, cheese, and various meats. In this recipe, we’re giving them a BBQ-inspired makeover by filling them with tender chicken, tangy coleslaw, and a drizzle of sweet BBQ sauce.
Ingredients:
– 4 gordita shells
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 cups shredded cabbage
– 1/2 cup mayonnaise
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together BBQ sauce, honey, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill or bake chicken until cooked through, about 20-25 minutes.
5. Meanwhile, prepare coleslaw by mixing shredded cabbage, mayonnaise, apple cider vinegar, salt, and pepper in a bowl.
6. Warm gordita shells according to package instructions.
7. Assemble by filling each shell with grilled chicken, then topping with coleslaw.
8. Serve immediately.
Cooking Time: 30-40 minutes
Sweet Potato and Black Bean Gorditas
Experience the flavor of Mexico with these crispy gorditas filled with sweet potato and black beans.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup grated Cheddar cheese (optional)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 6 gordita mix or homemade gordita dough (see note)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed sweet potatoes, black beans, Cheddar cheese (if using), olive oil, onion, cumin, salt, and pepper.
3. Mix well until combined.
4. Divide the gordita dough into 6 equal pieces. Roll each piece into a ball and then flatten slightly into disks.
5. Place about 1/2 tablespoon of the sweet potato mixture onto one half of each disk.
6. Fold the other half over to form a half-moon shape, pressing edges together to seal.
7. Place gorditas on a baking sheet lined with parchment paper, leaving space between each.
8. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Baja Fish Gorditas with Cabbage Slaw
Experience the bold flavors of Baja California with this recipe that combines crispy fish, tangy cabbage slaw, and crunchy gorditas.
Ingredients:
For the fish:
– 1 pound cod or tilapia fillets
– 1/2 cup beer batter mix
– Vegetable oil for frying
For the slaw:
– 2 cups shredded cabbage
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon chopped cilantro
– Salt and pepper to taste
For the gorditas:
– 6-8 gordita rolls (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. Preheat oil in a deep fryer to 350°F.
2. Prepare the fish by coating each fillet with beer batter mix, shaking off excess.
3. Fry the fish for 4-5 minutes or until golden and crispy. Drain on paper towels.
4. For the slaw, combine shredded cabbage, mayonnaise, lime juice, cilantro, salt, and pepper in a bowl. Mix well.
5. Fry gordita rolls in batches until crispy and golden.
6. Assemble by placing fried fish on top of a gordita roll, then spooning the cabbage slaw over the top.
Cook Time: 15-20 minutes
Al Pastor Gorditas with Grilled Pineapple
Experience the flavors of Mexico with these tender gorditas filled with juicy al pastor meat and sweet grilled pineapple.
Ingredients:
– 8-10 gordita shells
– 1 pound boneless pork shoulder, marinated in a mixture of orange juice, lime juice, garlic, oregano, and chili powder (al pastor marinade)
– 2 ripe pineapples, sliced into 1-inch wedges
– Vegetable oil for grilling
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill pineapple slices for 3-4 minutes per side, until caramelized and slightly charred.
3. Grill al pastor meat for 5-6 minutes per side, until cooked through and slightly charred.
4. Warm gordita shells by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the gorditas by filling each with a few slices of grilled al pastor meat, topped with grilled pineapple, salt, and pepper to taste.
Cooking Time: 15-20 minutes
Buffalo Chicken Gorditas with Blue Cheese Drizzle
A twist on traditional Buffalo wings, these gorditas are packed with spicy chicken and tangy blue cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter, melted
– 6-8 gordita shells (corn tortillas)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup crumbled blue cheese
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine chicken, Frank’s RedHot sauce, and melted butter. Mix until coated.
3. Arrange gordita shells on a baking sheet.
4. Spoon about 1/4 cup of the chicken mixture onto each gordita shell.
5. Sprinkle with shredded cheese.
6. Bake for 12-15 minutes or until cheese is melted and bubbly.
7. Drizzle blue cheese crumbles over top and sprinkle with cilantro.
8. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Mushroom and Spinach Gorditas with Goat Cheese
Elevate your snack game with these flavorful gorditas, packed with earthy mushrooms, nutritious spinach, and creamy goat cheese.
Ingredients:
– 12 gordita wraps (corn tortillas)
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1/4 cup crumbled goat cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add spinach leaves to the pan and cook until wilted, about 1 minute.
4. Warm gordita wraps according to package instructions or in the oven for a few minutes.
5. Assemble the gorditas by spooning the mushroom-spinach mixture onto each wrap, followed by a dollop of goat cheese.
6. Season with salt, pepper, and cumin (if using).
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Carne Asada Gorditas with Guacamole
Experience the bold flavors of Mexico with this mouthwatering Carne Asada recipe, served with crispy gorditas and a refreshing guacamole.
Ingredients:
– 1 pound flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 6 gordita shells
– Guacamole (recipe below)
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together lime juice, garlic, and oregano. Add the flank steak, turning to coat evenly. Let marinate for at least 30 minutes.
3. Grill the steak for 5-7 minutes per side, or until cooked to desired level of doneness. Let rest for 5 minutes before slicing thinly against the grain.
4. Warm gordita shells by wrapping in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble by placing sliced steak onto warmed gorditas and serving with guacamole.
Guacamole Recipe:
– 3 ripe avocados, halved and pitted
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper, to taste
Combine all ingredients in a bowl and mash with a fork until smooth. Serve alongside Carne Asada.
Cooking Time: 20-30 minutes (including marinating time)
Lobster Gorditas with Garlic Butter Sauce
Elevate your snack game with this decadent recipe featuring succulent lobster, crispy gorditas, and a rich garlic butter sauce.
Ingredients:
– 1 lb lobster meat, diced
– 6 gordita breads
– 2 cloves of garlic, minced
– 4 tablespoons unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix lobster meat with garlic, salt, and pepper.
3. Warm gordita breads according to package instructions.
4. Spoon about 1/4 cup of the lobster mixture onto each gordita, leaving a small border around edges.
5. In a small saucepan, melt butter over low heat. Add lemon juice and whisk until smooth.
6. Brush garlic butter sauce on top of lobster-filled gorditas.
7. Serve immediately, garnished with fresh parsley or cilantro.
Cooking Time: 15-20 minutes
Vegan Jackfruit Gorditas with Cilantro Lime Slaw
Transform traditional gordita tacos into a vegan masterpiece by filling them with tender jackfruit and serving it with a zesty cilantro lime slaw.
Ingredients:
For the gorditas:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1 tablespoon vegetable oil
For the jackfruit filling:
– 1 (14 oz) can jackfruit in brine, drained and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
For the cilantro lime slaw:
– 1 cup fresh cilantro leaves and stems
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Gradually add warm water, stirring until dough forms.
3. Divide dough into 6-8 equal pieces and shape each piece into a ball.
4. Roll out each ball into a thin circle.
5. Cook gorditas in a skillet with oil for 30 seconds on each side.
6. In a separate pan, cook jackfruit filling over medium heat until caramelized.
7. Assemble gorditas by spooning jackfruit filling onto the center of each gordita and folding it in half.
Cook Time: Approximately 45 minutes
Green Chile Chicken Gorditas with Monterey Jack
A flavorful twist on traditional gorditas, this recipe combines the spicy kick of green chile peppers with the creamy richness of Monterey Jack cheese.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1/4 cup green chile peppers, diced
– 1 tablespoon olive oil
– 8 gordita wraps (corn tortillas)
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional toppings: diced onions, sour cream, salsa
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Add cilantro, garlic, and green chile peppers to the skillet. Cook for an additional 2-3 minutes.
4. Warm gordita wraps by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble gorditas by spreading chicken mixture on each wrap, followed by shredded Monterey Jack cheese.
6. Bake at 375°F for 10-12 minutes or until cheese is melted and bubbly.
7. Serve hot with desired toppings.
Cooking Time: 15-18 minutes
Pumpkin and Black Bean Gorditas with Cotija Cheese
A vibrant twist on traditional gorditas, these flavorful treats combine the warmth of roasted pumpkin with the earthiness of black beans, all wrapped up in a crispy corn tortilla and topped with crumbly Cotija cheese.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup roasted pumpkin puree
– 1/4 cup grated Cotija cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together black beans, pumpkin puree, olive oil, chopped onion, cumin, salt, and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the bean-pumpkin mixture onto each tortilla, leaving a small border around the edges.
5. Fold tortillas into gordita shapes, pressing gently to seal.
6. Fry gorditas in hot vegetable oil until crispy and golden, about 2-3 minutes per side.
7. Drain on paper towels and top with Cotija cheese.
Cooking Time: About 30 minutes
Summary
Discover a world of flavor with these 20 delicious gordita recipes! From classic combinations like Cheesy Beef and Avocado Crema, to bold twists like Spicy Chorizo and Potato, there’s something for every occasion. Whether you’re in the mood for breakfast, lunch, or dinner, these flavorful recipes will satisfy your cravings. Try Pulled Pork with Pineapple Salsa, Chicken Tinga with Queso Fresco, or even Lobster with Garlic Butter Sauce. With options ranging from vegetarian to vegan, and everything in between, there’s a gordita recipe to suit every taste and dietary need.
