Welcome back to The Half Jalapeño’s Street Food & Antojitos series! We’re keeping the masa train rolling with a snack that’s chunkier, crispier, and bursting with flavor: Gorditas de Chicharrón. If you’ve ever bitten into one of these golden masa pockets and had hot porky goodness spill out onto your fingertips, you already know—gorditas are street food royalty.
A Crunchy Classic with Serious Roots
Gorditas (literally “little fatties”) have been part of Mexico’s antojito scene for centuries. While variations exist all over the country, the gordita de chicharrón prensado is a street food staple in central and northern Mexico. Stuffed with pressed pork rind, sealed shut, and cooked on a comal until crispy and blistered, these beauties are a portable flavor bomb.
Unlike tlacoyos or sopes, gorditas are completely enclosed, meaning the filling cooks and steams inside the masa shell. And when you crack one open to reveal the fiery red chicharrón and top it with salsa, cheese, and crema? Pure magic.
What Makes a Gordita… a Gordita?
- Thick masa round, similar to a small pita
- Filled before cooking (usually with chicharrón, beans, or cheese)
- Cooked on a comal or fried, depending on region
- Split open after cooking to add toppings like lettuce, salsa, crema, and cheese
The gordita’s beauty is in the texture play: crispy exterior, steamy-soft interior, and juicy pork in every bite.
Gorditas de Chicharrón (Stuffed Masa Pockets with Pressed Pork)
Ingredients
- 2 cups masa harina
- 1 ¼ cups warm water
- ¼ tsp salt
- 1 cup chicharrón prensado pressed pork rinds
- ½ cup shredded lettuce
- ¼ cup queso fresco or cotija
- Salsa roja or salsa verde
- Mexican crema
Instructions
- Mix masa harina, salt, and water until you get a soft dough. Knead for 2-3 minutes.
- Divide into 6 balls. Flatten each into a thick disc.
- Add a spoonful of chicharrón in the center. Fold edges around the filling and shape into a sealed disc.
- Heat a dry comal or skillet over medium heat. Cook gorditas for 4-5 minutes per side until golden and lightly charred.
- Let them rest for a minute, then carefully split open like a pita pocket.
- Top with lettuce, cheese, salsa, and crema. Eat hot.
- Pro Tip: Chicharrón prensado already has fat in it, so it will sizzle from inside as it heats—that’s where the magic happens.
Preparing gorditas de chicharrón on a comal, where the masa turns golden and the pork filling sizzles to perfection.
Toppings That Bring It Home
Gorditas are super customizable. You can skip the toppings entirely and eat them plain (many do), or go wild with:
- Pickled jalapeños
- Cebolla morada (pickled red onion)
- Smashed avocado
- Shredded cabbage instead of lettuce
- Hot sauce galore
Where to Find Gorditas de Chicharrón
- CDMX: Look for the big metal comales at tianguis and market corners. Vendors often keep stacks of gorditas warm in towels.
- Querétaro, Zacatecas, and San Luis Potosí: Known for fried versions with outrageous crunch.
- U.S. cities with Mexican neighborhoods: Try Mexican panaderías or food trucks with antojito menus.
Once you find your gordita spot, you’ll never forget it.
Sides & Pairings
- Agua de horchata or tamarindo
- Frijoles charros
- Pickled carrots and jalapeños
- Another gordita (trust us)
These gorditas de chicharrón are the real deal—crispy masa shells loaded with juicy pork and street-style toppings, just like you’d find in the heart of Mexico.
Final Bite
Gorditas de Chicharrón are a testament to how simple ingredients—corn, pork, and fire—can transform into something legendary. Every crunchy bite is loaded with flavor and tradition, a portable feast that makes you pause and appreciate what real street food is all about.
If you missed last week’s post on Tlacoyos, give it a read to learn about the OG oval-shaped masa snack.
Want a corn snack in a cup instead of a pocket? Don’t miss Esquites — creamy, spicy, and totally scoopable.
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Buen provecho!