gordita

Borrowed from Spanish gordita.

• (General American) IPA^(key): /ɡɔɹˈditə/

gordita (plural gorditas)

1. A thick tortilla as made in Mexico, frequently stuffed and made of corn flour.
   • 2004, Mark Busby, The Southwest‎^[1], →ISBN, page 253:

     Another element in this argument is how a "real" gordita is fixed. Is a gordita the tortilla itself, or is that just a shell, requiring toppings to make it a gordita? ... On the other hand, Taco Bell's gordita is a piece of wheat flatbread folded like a taco and stuffed, which bears little resemblence to the "real" thing, which would warrant its classification as appropriation, not a variation.

   • 2012, Marilyn Tausend, La Cocina Mexicana: Many Cultures, One Cuisine, →ISBN, page 68:

     The term gordita means “little fat tortilla” and all gorditas are made from masa, but what you are served when you order a gordita will vary depending on where you are in Mexico.

   • 2023 July 7, Rick A. Martínez, “For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa”, in The New York Times‎^[2], →ISSN, archived from the original on 7 July 2023:

     They’re then ground into a homogeneous dough that holds whatever shape you choose to give it: thin circles for tortillas, thicker ones for gorditas and sopes, plump ovals for huaraches and triangles for black-bean stuffed tetelas.

• IPA^(key): /ɡoɾˈdita/ [ɡoɾˈð̞i.t̪a]
• Rhymes: -ita
• Syllabification: gor‧di‧ta

gordita f (plural gorditas)

1. (Mexico) a thick tortilla, frequently stuffed and made of corn flour

   Synonyms: (El Salvador) pupusa, (Venezuela) arepa

gordita

1. feminine singular of gordito