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Ricotta Gorditas with Honey

Name: Ricotta Gorditas with Honey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 250 g Masa harina (nixtamalised maize flour); 1 pinch Salt; 220 ml Warm water; 200 g Fresh ricotta-style cheese (requesón); 4 cdas Honey

35 min (15 prep + 20 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Maize gorditas filled with fresh ricotta-style cheese and drizzled with honey, a classic from central Mexico.

About this recipe

Ricotta gorditas with honey are a snack from central Mexico that combines thick, soft maize gorditas with a creamy fresh cheese filling, crowned with a generous drizzle of honey or piloncillo syrup. It is the perfect blend of savoury and sweet, of rustic handmade dough and delicate soft cheese. Popular for breakfast, tea time or as a dessert across the central Mexican states.

History & Origin

Gorditas are one of Mexico's most ancient snacks, made since pre-Hispanic times with nixtamalised maize dough. Their name describes exactly their shape: thicker and plumper than a tortilla, smaller and more solid than a sope. In central Mexico, especially in Hidalgo, Querétaro, San Luis Potosí and the State of Mexico, ricotta gorditas are a traditional breakfast served with clay pot coffee. Mexican requesón is a soft fresh cheese similar to Italian ricotta, made from whey, with a long tradition in the central plateau's cuisine. The combination with honey or piloncillo syrup elevates the gordita to almost dessert status, though Mexicans eat it at any hour of the day.

Estimated cost

£5.00

Total cost

£1.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

10g

Protein

55g

Carbohydrates

Fat

Fibre

150mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix 250 g masa harina with a pinch of salt and enough warm water (approx. 200-220 ml) to form a soft, pliable dough that doesn't stick. Knead for 3 minutes.
💡 Well-hydrated dough should not crack when shaping the gorditas.
2
Divide the dough into 8 equal portions. Roll into balls and flatten each into a disc 8-9 cm in diameter and 1 cm thick.
3
Heat a comal or cast iron pan over medium heat without oil. Cook the gorditas 5-6 minutes per side until golden spots form and they are cooked through. The inside should look dry when cut open.
💡 No oil needed on the comal; gorditas cook dry like thick tortillas.
4
While still hot, cut open halfway with a knife (without cutting all the way through) to create a pocket. Fill generously with fresh ricotta-style cheese seasoned with a little salt.
5
Serve immediately with a generous drizzle of honey on top. Serving alongside clay pot coffee is the most traditional accompaniment.