Discover the 8 Best Gorditas in Mexico City

Culinary Highlights of Mexico City

As you wander through the lush streets of Mexico City, the irresistible aroma of fresh masa sizzling on the comal will draw you in. Follow your nose to the small street stalls where vendors transform simple dough balls into mouthwatering snacks. While other antojitos like folded quesadillas, stuffed tlacoyos, and expertly crafted sopes are indeed tempting, gorditas stand out with their delightful, pocket-like shape, crispy exterior, and generous fillings.

Unlike other antojitos made from plain masa, gordita dough is mixed with chicharrón prensado—crispy pork cracklings that add a refreshing twist. The dough has a sturdy texture, combining crunchy bits with a deeper flavor than its counterparts. When grilled on a hot comal or fried, these “chubby girls” puff up into lovely pockets. They’re then sliced open and stuffed with nopales, onions, cilantro, queso fresco, and a hint of salsa. But that’s just the beginning.

Gorditas are a blank canvas for a variety of creative fillings: stringy quesillo, spicy chorizo, or even a whole fried egg. What we know today as a popular street food is actually part of a culinary heritage spanning centuries. The Codex Borgia, one of the most significant surviving manuscripts of the indigenous people, describes a society where masa-based dishes played a major role in daily life, including round stuffed cakes that we now consider the ancestors of gorditas.

1. Gorditas Outside Mercado Medellín

At the corner of Campeche and Medellín, the Peña Miramón family has made a name for themselves with their masterful masa skills. Watching them turn dough into tlacoyos, sopes, and quesadillas—each carefully cooked on a hot charcoal comal—will surely entice you to stop by. At their stall outside the Medellín market in the Roma neighborhood, you’ll find gorditas in their most classic form: green corn dough mixed with crispy pork cracklings, cooked until the outside is crispy yet the inside remains soft.

The gordita is then sliced open and stuffed with traditional fillings. The final touch is your choice between red or green salsa, depending on your preference. The spice level changes daily, so start with a few drops and increase as desired.

2. Voraz

Located at Aguascalientes 93 in Roma Sur, Voraz was once a garage but transformed into a lively gastropub in 2024. Retaining the industrial essence of its original space with aged walls and repurposed tool cabinets as a bar, chef Emiliano Padilla’s menu is built on regional ingredients and techniques. For example, Yucatán staples like annatto and sour orange are combined with Northern Sonora-style tortillas and tacos.

Padilla’s gordita is a soft flour creation filled with delicious fried oysters, accompanied by a fresh cauliflower salad and a splash of lime. Finished with a layer of black habanero salsa, each bite offers a delightful contrast of crunch and tenderness, with flavors of seafood, tanginess, and a hint of smoke.

3. Gorditas El Wero

At Avenida Chapultepec 464-A in Roma Norte, the Sevilla station is famous for its many gordita stalls. Look for the large yellow sign with bold red letters reading “El Wero” beneath a playful image of the owner, Arturo Hurtado. He opened this spot in 1996 and claims to be the first to set foot at this bustling gateway. According to Hurtado, others simply copied his recipe.

Here, gorditas are smaller than at other places—adorably about three inches in diameter, which means they’re crunchier. The fillings are richer than usual, featuring a combination of fried egg, al pastor meat, and melted cheese. Foodies often order their gordita ahogada style, soaked in El Wero’s aromatic guajillo sauce. Don’t forget to order a caguama (one-liter beer) to enjoy with it!

4. Campobaja

At Colima 124 E in Roma Norte, Mexico City’s passion for seafood goes beyond tostadas and oyster bars. At Campobaja, the menu is brimming with aguachiles and presents seafood in unexpected ways. Established in 2015, this restaurant has become a go-to for a seafood preparation style based on careful ingredient selection and precise techniques. This approach reaches its peak in a gordita.

Made from flavorful heirloom corn dough, the gordita is filled with fluffy quesillo, heated until golden, adding an extra layer of crunch. It’s stuffed with tender squid slowly cooked in a spicy guajillo sauce, tomatoes, and chicharrón prensado—a dish that combines both soft and crispy elements.

5. Gorditas at Mixcoac

Tiziano 3 in Mixcoac features one telltale sign of a delicious gordita: a crowd of locals waiting in line. This stall is always busy, and you’re likely to see a long queue. The system is simple: order and pay the cashier, wait for your name to be called, and find a spot at the family-style tables where you’ll start a conversation with your neighbor.

The star of the menu is the gordita tinga, filled with smooth black bean paste and a spicy chipotle chicken stew. For a heartier option, you can order the gordibuena, stuffed with chicharrón, quesillo, cream cheese, and a fried egg.

6. Comal Oculto

Located at Protasio Tagle 66A in San Miguel Chapultepec, Comal Oculto specializes in corn and simple dishes—a love letter to the antojitos that are both humble and sophisticated. Soft natural light fills the red terracotta room, surrounding long communal tables that create an inviting atmosphere.

Don’t miss the chamorro—pork leg slow-cooked until the meat is tender enough to pull away from the bone. The shredded meat is tucked into a crispy gordita, with the crunchy exterior contrasting with the juicy filling. A spoonful of homemade salsa macha adds a final layer of flavor, bringing a combination of smokiness and heat to each bite.

7. Siembra Taquería

Located at Issac Newton 256 in Polanco, Siembra Taquería stands out with its patio surrounded by lush greenery and eye-catching red plastic chairs. Here, chefs Karina Mejía and Israel Montero have been working with heirloom corn farmers from Tlaxcala since 2019. Starting from a small corn mill, Siembra has grown into a full dining room and taquería where this duo nixtamalizes single-source corn to harness its full spectrum of unique flavors and textures.

Tlacoyos, tetelas, and of course, gorditas are all on the menu. In every dish, the heirloom masa brings a prominent corn flavor and a soft, rich texture. The gorditas are filled with a traditional mixture of chicharrón, nopales, cilantro, and onions, but can be customized with any of the four colorful homemade salsas available on the table. Feel free to refine it to your liking!

8. Gordibuenas

At Comonfort 54 in Lagunilla, Gordibuenas stands out with neon pink tablecloths amidst the bustling Lagunilla market on Sundays. The gorditas here are made in the Michoacán style: thicker, larger, and rounder than those elsewhere, with generous portions and a softer texture. Fillings include rich quesillo, carnitas, crispy pork skin, or tender suadero.

Whichever you choose, the gordita will be served hot from the fryer until the surface is golden and crispy, while the inside remains soft and steaming. Lime, onions, guacamole, and cilantro are always ready on your table. Don’t forget the final touch: a layer of extra-spicy salsa, fiery with the smoky flavor of chile de árbol is a must!