© 2013 Can Caramelo


I think I tried some variant of this dish first prepared by my former Mexican flat mate Pollo (Chicken). He loves to invite people and cook for them and go around and put bites of what he is preparing into your mouth. Sometimes he would forget he invited people and not show up. Or forget to tell us (his other flatmates) he had planned a party. We would be surprised by the people arriving and telling us about it. Pollo himself would eventually show up at three in the morning. And of course we would usually have dinner around midnight. He is very good at giving importance only to the really important things in life. It can be despairing in daily routines, but we could never really get mad at him, because he is also one of the best persons I’ve ever known. He would be months constructing a place for young people wanting to share their (art) work with others without having to fight with endless formalities to then leave it in the hands of friends and leave to Mexico to create a school in the jungle to teach kids about the environment and recycling. He would never let himself get tied by anything material. He also surfs, climbs, plays the saxo, writes, paints, takes photos, constructs things of wood, apart from being an audiovisual designer and working as a waiter… So it was him who made me try the Gorditas first, even before we travelled to Mexico.
If I remember right, they are usually done with meat on top. This is a vegetarian version (even vegan if you leave out the cheese). They are full of flavor, and a perfect mix of soft and crunchy textures and of warm and cold. The bottom parts are warm while the topping gives it a special freshness. Here is how to do them:

Serves six.


Black beans
500g black beans (soaked overnight)
• 2 bay leaves
• 1 onions
• ½ tbsp olive oil
• 3 tsp sea salt

3 tomatoes
• 1 onion
• 1 cup of Coriander leaves, picked
• 1 tbsp olive oil
• 2 avocados
• 50g feta cheese
• ½ tsp sea salt
• juice of 1 lemon

1-3 Chili (optional)

3 cups masa farina
• 3 cups warm water
• 3 ½ tsp salt
• 1 tbsp olive oil for frying

Put the black beans in a big pot, cover with water, add the laurel leaves and bring to boil. Cook until soft and add the salt at the end (cooking takes longer if you add it at the beginning). In a pan, fry the onions in the olive oil. Add this to the beans when the onions are transparent. Use an immersion blender to puree the mix just a little, you want some of the beans still preserved. While cooking the beans, prepare the tomato-coriander topping by chopping the onions, the tomatoes, the chili and the coriander and adding the olive oil, lemon juice and salt. Then mix the ingredients of the dough together, form 6 discs (about 1cm thick, 10cm diameter) and fry them in the olive oil (put only part of the oil in the beginning, and add as it gets consumed). Put on a paper towel. Finally, put everything together: the gorditas, then the black beans (“frejoles refritos”), avocado, tomato-cilantro sauce and the feta cheese. They are sooo good.


  1. Sebastian
    Posted 5 Nov ’13 at 11:29 am | #

    Que indo que te quedo el blog!

  2. Yann
    Posted 11 Jan ’14 at 3:53 pm | #

    ¡¡chidas las gorditas !

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