Despite being a gringo (in the nice sense of the word), I know enough about Mexican cuisine, or can study up quick enough to act like I know what I'm talking about. However, to date, I've done very little to expose myself to the intricacies of the gordita. Maybe it's my love for plain ol' tacos, but I just don't get around to the gordita all that often.
For a while, I've been passing by Gorditas El Gordo on Lake St. at 35W (in the old Taqueria La Hacienda space) on my way to Taqueria La Hacienda. Shortly after TLH moved, I was told by a staff member there that there was some kind of relationship between the two places (TLH displays GEG's business card on the counter sometimes).
Anyway, I finally had a chance to stop in and I was really pleased with what was going on. There were two older ladies cooking behind the counter, one of whom was standing in front of this enormous ball of masa dough and hand forming the gordita shells(?) to order. The production smacked of quality and authenticity and the result was pretty good, including a crispy, flaky empanada. Unfortunately, the meats (beef in the empanada and al pastor in the gordita) weren't as flavorful as the better places in town, but I got a good vibe from the place and it gained entry onto my list of good lunch spots.
I'm wondering if any of you with more authority on the subject of Mexican cuisine have been in there, and where these would rate on the gordita excellence scale. Let me know.
Gorditas El Gordo
211 E. Lake St
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