Ricotta Gorditas (Gorditas de Requesón)

History & Origin

Gorditas are one of the oldest and most beloved ways of consuming corn masa in Mexico, with roots in pre-Hispanic cooking. Unlike the thin tortilla, a gordita is thicker, allowing it to be filled with different fillings, creating a compact, satisfying edible container. Mexican requesón - similar to Italian ricotta but with a slightly more humid texture and mildly tart flavour - is obtained from the whey left over from making fresh cheese. It is an ingredient that makes the most of dairy production, in line with the Mexican philosophy of wasting nothing. In central Mexico, especially in Hidalgo, the State of Mexico and Mexico City, requesón is a popular filling for gorditas, quesadillas and tamales. Epazote is the herb that par excellence accompanies requesón in Mexican cooking. This native herb, with its intense and slightly medicinal flavour, perfectly complements the creamy mildness of the cheese. Many cooks say requesón without epazote "just doesn't taste the same". Ricotta gorditas are made in homes, markets and small eateries across central Mexico, especially in the mornings as a hearty breakfast.