They are dipped and fried in sauce and served with meat and potatoes cooked in tomato sauce, lettuce, queso fresco, and a spicy arbol sauce. These gorditas are different from those you would find in other states in Mexico.
Recipe: https://www.epimel.es/recipes/gorditas-de-puerto-vallarta
You, eh, wouldn’t be Tales from Taberna?
(You, eh, might like that YT channel, history, frequently food history.)
History in Taberna? I follow that one, and Tasting History. I find it very interesting to dig through food history. Sometimes there are gems hidden in the past. That’s how I found the best recipe for lemonade, for example. Nothing modern comes close, because they forget that they can add a few oranges to balance the acid
Do share!
my go to involves zesting the lemons and making a simple syrup with that first, (and a few sprigs of mint.) then juicing and diluting (and maybe adding a few more sprigs o’ mint if I want to be fancy.)
To be clear, though, my niece will watch me making it and frown at all the lemons going to waste (She likes to eat them straight up.)
Here it is: https://www.epimel.es/recipes/lemonade-fra-1651. 4 portions makes 1.5 liters of lemonade. It’s pretty simple, but the oranges make all the difference