Vegan Oyster Mushroom Chicharrón Gorditas

History & Origin

Gorditas are one of the jewels of Mexican street food, particularly popular in the centre and north of the country. Their name says it all: they are corn masa tortillas thicker than usual — fatter — cooked on a comal or fried, and opened in half to fill with the most varied ingredients. In Mexican markets and fondas, gorditas are filled with pressed chicharrón, beans, green chilli with cheese, shredded meat, or simply with the day's stew. Oyster mushroom chicharrón is one of the most exciting discoveries of contemporary Mexican vegan cooking. Oyster mushrooms have a naturally firm and meaty texture that, when fried at high temperature, develops a surprising crunchiness that faithfully echoes pork crackling. When marinated in guajillo chilli and spices before frying, the result is a filling with deep, spicy and satisfying flavour. This recipe combines the tradition of Mexican gorditas with the creativity of avant-garde vegan cooking. The corn masa, prepared with nixtamalised corn dough, is cooked on a comal until achieving a slightly toasted surface that contrasts with the soft interior. Once opened and filled with mushroom chicharrón, red salsa and avocado, these gorditas are a complete gastronomic experience that demonstrates how pre-Hispanic culinary heritage can be reinvented for twenty-first century diners.