DISH RESEARCH · Dessert

gorditas de nata

Romero’s gorditas de nata beat nata and sugar with eggs, then roll and cut a wheat-flour dough for cooking on a comal.

About gorditas de nata

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Gustavo Romero’s gorditas de nata, published by Larousse Cocina, combine nata, sugar, eggs, wheat flour, pork lard, baking powder and cinnamon. His recipe is classified as a sweet or dessert and identifies Mexico as its place of origin.

The nata is beaten with the sugar until the sugar dissolves. Five eggs are added one at a time and thoroughly incorporated. Sifted wheat flour, melted pork lard, baking powder and cinnamon powder are then added to the dough.

If the dough is too dry, a little milk is added. The recipe gives milk as an amount sufficient for that adjustment, rather than a fixed measured dose.

A rolling pin stretches the dough over a floured surface to a thickness of one centimetre. Circles are cut from it. The gorditas cook on a comal over medium heat until golden.

Larousse suggests serving the gorditas with a hot drink; hot chocolate is one of its named accompaniments. The selected finish pairs the golden gorditas with that optional drink.

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Dish type: Dessert
Preparation: Read the preparation
The nata is beaten with the sugar until the sugar dissolves. Five eggs are added one at a time and thoroughly incorporated. Sifted wheat flour, melted pork lard, baking powder and cinnamon powder are then added to the dough. If the dough is too dry, a little milk is added. The recipe gives milk as an amount sufficient for that adjustment, rather than a fixed measured dose. A rolling pin stretches the dough over a floured surface to a thickness of one centimetre. Circles are cut from it. The gorditas cook on a comal over medium heat until golden. Larousse suggests serving the gorditas with a hot drink; hot chocolate is one of its named accompaniments. The selected finish pairs the golden gorditas with that optional drink.

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Ingredients in gorditas de nata

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Countries

Mexico

Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Mexico

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Gustavo Romero Gorditas de Nata