Street FoodMediumFree

Gorditas de la Villa

Name: Gorditas de la Villa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 0.5 White onion; 4 tbsp Salsa verde; 150 g Ricotta; 1 tsp Salt; 200 g Chicharrón prensado; 100 g Fresh cheese; 200 g Black beans; 4 tbsp Soured cream; 500 g Blue corn masa

45 min (20 prep + 25 cook) Medium 6 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Blue corn gorditas from the Basílica de Guadalupe. Stuffed with chicharrón prensado, black beans or ricotta.

About this recipe

Blue corn gorditas stuffed with chicharrón prensado, refried black beans or fresh ricotta, sold by the ladies in front of the Basílica de Guadalupe on 12 December. A unique culinary tradition of Mexico City that blends the sacred with the gastronomic.

History & Origin

Gorditas de la Villa are one of the most representative street foods of Mexico City and are deeply linked to the festivities of 12 December, the day on which the apparition of the Virgin of Guadalupe to Juan Diego on the Hill of Tepeyac in 1531 is celebrated. Every year, millions of pilgrims from across Mexico and the world arrive at the Basílica de Guadalupe, the most visited Catholic shrine in the Americas, and among them, eating gorditas is almost as sacred a ritual as the visit itself. Gorditas de la Villa have a characteristic that makes them unique: they are made with blue corn masa, an ancestral variety of maize that the indigenous peoples of central Mexico have cultivated for thousands of years. Blue corn, also known as black corn, has a more pronounced and earthy flavour than white or yellow maize, and its dark purple colour makes the gorditas visually unmistakable. The women who sell them have been stationed around the Basílica for decades, especially on the main square and surrounding streets of La Villa de Guadalupe. Many have inherited the trade from their mothers and grandmothers, and guard their masa recipes and fillings jealously. Chicharrón prensado is the most popular filling: a paste of pork crackling with salsa and spices that melts in the mouth. Refried black beans with epazote are the quintessential vegetarian option, and fresh ricotta provides a creamy, light texture. The tradition of eating gorditas at La Villa is so deeply rooted that it extends well beyond 12 December: gorditas de la Villa are sold all year round, but it is during the Guadalupan festivities that consumption soars. Pilgrims who have walked for hours or even days to reach the Basílica find in these warm gorditas the fuel and flavour of Mexico they need after their pilgrimage. This recipe pays homage to those anonymous hands that every dawn prepare the masa, light their griddles and feed millions of devotees with one of the most humble and delicious street foods in Mexican gastronomy.

Estimated cost

£5.00

Total cost

£0.85

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

12g

Protein

36g

Carbohydrates

14g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a large bowl, knead the corn masa (ideally blue corn) with a little warm water and salt until you get a smooth, pliable consistency that does not stick to your hands. If the masa is too dry, add water a tablespoon at a time.
💡 Blue corn masa gives the gorditas their characteristic dark purple colour and a deeper flavour.
2
Divide the masa into 12 balls the size of a golf ball. Flatten each ball between your palms to form a disc approximately 1 cm thick and 8 cm in diameter. Gorditas should be thicker than regular tortillas.
💡 Cover them with a damp cloth so they do not dry out while you shape the rest.
3
Heat a griddle or frying pan over medium-high heat. Place the gorditas without any oil and cook for 4-5 minutes on each side, turning carefully, until they have golden spots and sound slightly hollow when tapped. The masa must be completely cooked through.
4
Once cooked, open each gordita along the side with a knife, creating a pocket without cutting all the way through. This is like opening a pitta bread. The masa inside will still be soft and moist.
5
Fill each gordita with your preferred filling: chicharrón prensado warmed in a frying pan, well-seasoned refried black beans, or fresh ricotta. You can mix fillings in the same gordita if you like.
💡 Chicharrón prensado tastes best when you warm it in a pan with a little salsa verde.
6
Add toppings to taste: salsa verde, soured cream, finely chopped white onion and crumbled fresh cheese on top. Serve immediately while the gorditas are still warm.
7
Serve the gorditas on greaseproof paper or a plate, in the style of La Villa. Accompany with extra chilli sauce if you enjoy heat. They are perfect for breakfast or a snack, just like the ones sold in front of the Basílica.
💡 If you have a griddle, you can pass the filled gorditas over it for an extra minute so the filling heats through inside.