Again thank you for sharing the recipes and memories I’m from Las Cruces and ended up in California but the New Mexico runs forever through my heart and soul and my belly is full of New Mexico Chilies ❤❤❤❤❤❤❤
@marcyinspired1442 came across this video again. You have me craving these. I first ate them in El Paso over 20 years ago. I live in northern New Mexico, thes are not made in our area. Will give them a try. Blessings.
Hi Marcy. Mrs Fragoso( Celia) is My Tia. May She Rest In Paradise. She made the best Gorditas. So did My Tia Chana Fragoso. The Fiestas in La Mesa were so much fun. I'm looking forward to this recipe. Thank you so much.❤
The fiestas in La Mesa were the best! And both Fragoso ladies together (Celia and Chana) were the dream team! My recipe doesn't hold a candle to theirs, but I try.
Love these! In my little hometown, Morenci, AZ we used to make chilacas. They had the same ingredients, but were shaped like little cups. We also ate them at the fiestas and fundraisers.
O M G Marcy!!! I was just telling my wife about Chanita's world renown most delicious gorditas! I've attempted them in the past but they were not that good. I will definitely be trying this recipe soon. Thank you so much for putting out some delicious recipes. It reminds me of back home, delicious food and fond memories.
Wow! These look amazing and so delicious! I come from a family of ten, five boys five girls. And my mom made her carne molida the exact same way for tacos. Thank you for sharing your wonderful recipes. 😊 This reminds me so much of my childhood 🙏🏻🩷
@@marcyinspired1442 I live in California now but I recently flew back to El Paso earlier this month for my baby shower and I made your biscocho recipe for my baby shower… over 500 lil heart cookies They were a hit!! Thank you 🙏🏼
@@VickiewithanIE Congratulations!!! How wonderful to have a baby on the way! Glad the biscochos were a hit at your shower. I can totally picture them shaped like hearts. Wishing you a smooth labor and delivery, and may your baby be healthy and bring so much joy to your life. ❤
@@marcyinspired1442 thank you so so much this is my third baby but my other two are a bit grown 15 and 12 so it’s like we are starting all over again but very excited
Man, this hit me on so many levels. This is one of the few foods that I love that I don't know how to make! Thanks for the recipe and memories, great job
I haven't had gorditas since I lived in Las Cruces NM. Over 20 years ago. These look soo good! Thank you for showing how to make these 😊. I also had stuffed sopapias, sopas, like you do the gorditas, in Cruces. Had them at Robertos restaurant. You brought back some good memories.
Your gorditas look delicious! I remember Chana Fragoso's gorditas & the long lines of people just waiting to get one of her gorditas. It was always worth the wait! That is such a special memory for me too!
Thanks Marcy! I live in OKC now and I can find halfway decent Mexican foods, but gorditas …. They either don’t know what they are or they’re just very different. One food truck sold them but they came with no lettuce/tomatoes, and COTTAGE CHEESE instead of cheddar! I have to say gorditas are one of the many things I miss the most about Las Cruces, and I’ve never been able to make them right. I will definitely try your recipe!
I know exactly what you mean. When I lived in Northern California, no one knew what I was talking about. But I have to say, I never in my wildest dreams could have pictured gorditas with cottage cheese! Lol Hope this recipe works out for you.
@@marcyinspired1442 They're not common here in San Diego, there was one place but it closed down. And they were a different style than where we lived in Mexico.
Are you sure it was cottage cheese, it could have been requeson or queso fresco. If you were to get gorditas in Mexico, any part of Mexico, I'm pretty sure they wouldn't come with lettuce and tomato. So what may be authentic for you is probably not for other people. For example, we lived in Tamaulipas, and they make gorditas at least 3 different ways. Two ways are basically a tortilla, so they're thin, made from fresh masa, and stuffed with a variety of things like asado, chicarron, beans and cheese (queso fresco), huevo verde, huevo con papas, deshebrada. One of those ways is plain "naturales", but the other way is called "de canasta" and it's brushed in chile oil. My husband says they're called de canasta because they used to be carried around to be sold in a basket, so the oil kept them from sticking to each other. The third way is more like what we see in this video, thicker dough, but in Mexico filled with the same fillings as I wrote already. And that's more what we saw here in San Diego, the thicker gorditas, but they used pinto beans, whereas where we lived it was often black beans. I wish I could post pictures, but you can look up "Gorditas La Moya" in Cd Mante and see photos. I find it interesting to see the different ways to make things. Especially since New Mexico is on the border, they seem to have a lot of Mexican recipes, but they're different, there's some US influence which is unique.
Thank you for sharing, I to remember mrs Fragosa & her tasty gorditas she would be in San Miguel baseball games to selling them, yummy I like gorditas alot have not made them lately, am going to though. Have a Blessed Day.
Thank YOU, Sylvia. I love that you remember Mrs. Fragoso. I just saw her daughter a few days ago...ironically AFTER I had shot this video. Her mother is doing well, but doesn't really cook anymore. I told my friend she absolutely needs to get her mother's recipe. I would love to know what she did that made them so special.
Would these be the same recipe as the delicious gorditas sold on Palm Sunday for the San Miguel parish fundraising? I haven't lived in that area for several years, but miss them sooo much!
Loved the little back story on how your MOM would put the potatoes to make it stretch. My family did the same and we never went hungry. Love the recipe👍🏼
Isn't that something? I think our mom's had a superpower. They were resourceful and made do with whatever they had and, like you said, we never went hungry. Thanks for the comment.
Hello Marcy, I think I remember you from television. I'm from Northern California, it clicked when you mentioned the recipe in the magazine. Then I remembered the name and your voice. I really enjoy your video's. I will have to try this recipe. Thank you.
Good morning Marcy, I'll just come over to your home... you can just cook all your recipe for me and my family... just kidding.... I wanted to make this with my granddaughter...
I have to try this delicious sounding recipe. Totally different from what my grandmother called gorditas. Hers had masa (no wheat flour), baking soda, salt, lard, cottage cheese and Monterey Jack. Little balls flattened slightly and baked. Regional difference? She came from Mexico City. Anyway, as usual - thank you!
Hey Marcy:) For the life of me regardless of any Gordita recipe that I have tried, including yours; and, regardless of the cooking oils that I’ve used to fry them, the center always comes out raw, any advice? Thanks 🙏
I am making these right now. And the middle is still a bit raw. What do you think i am doing wrong? I tried your picadillo the other day and it was amazing!! We live in New Mexico too and are loving your videos
I don't know if they add shortening to make gorditas, but if you were to add lard, it'd be called bocoles. I also never saw anyone add flour, but I just asked my husband and he says his mom used to sometimes add a little to make the dough more pliable. (I know that my knowledge is pretty limited) Huh, frying them. Never saw that either. My head is spinning a little here, please forgive me. Edit: I'm watching other gordita videos and some fry, some make them how pupusas are made by putting the beans in the dough and then cooking them, I guess there are way more ways than I thought. Welcome to the world of cooking! lol
My cooking is very specific to where I grew up. It's not really Mexican, so much as it is New Mexican. Many of our "Mexican" dishes have a Spanish and Native American influence that you don't see anywhere else. For me, this is the only way I know gorditas. They are definitely very different from pupusas, which I also love. When I lived in Sacramento, I had a friend from El Salvador teach me how to make them. But I had never even heard of pupusas growing up. It's interesting how foods change along with the territory.
@@marcyinspired1442 I just finished watching about 6 other youtube videos of how people make gorditas, including Jauja and De Mi Rancho a Tu Cocina, and it's quite a mix of techniques. Some fry, some don't, some put fillings then cook, others the opposite. Very eye opening to the variety. I do wish that each of these videos, would say what region they are from, or where their style came from. I find that very interesting and I am constantly learning. And things are constantly changing anyway, and being influenced by others, especially now that we all have access to youtube and can learn new recipes and ways to do things.
I havent seen a gordita using lard! i will give it a try. I just tried making some and they didnt puff up. I think my water was too warm?? Maybe it "killed" the baking powder. I tried a staineless steel pot and a cast iron pan... it fried up ok but didnt puff. some just fell apart - I think too thin? My grandma in El Paso Tx added shredded cheese into the dough. Lots of good memories around eating and cooking.
if your gluten free, skip the flour (bake them in a pan first) Until brown, then fry (add only baking powder -some) and no flour!! skip it. Or your gluten free version will be stuck together.
Again thank you for sharing the recipes and memories I’m from Las Cruces and ended up in California but the New Mexico runs forever through my heart and soul and my belly is full of New Mexico Chilies ❤❤❤❤❤❤❤
I totally get it. New Mexicans take a little taste of home everywhere we go.
@marcyinspired1442 came across this video again. You have me craving these. I first ate them in El Paso over 20 years ago. I live in northern New Mexico, thes are not made in our area. Will give them a try. Blessings.
Saenz Gorditas how I miss them. From Las Cruces missing home right now. 😢
Yum. I haven't had a gordita in years and no one in my area makes them. Will definitely make these. Blessings.
Hope you enjoy!
Tia Chana and my mother-in-law were the highlight of those fiestas in my eyes back then ❤️ thanks for this recipe Marcy.
I love that so many of us have that shared memory. The women in La Mesa knew their way around the kitchen, for sure! I just wish I had their recipe.
Hi Marcy. Mrs Fragoso( Celia) is My Tia. May She Rest In Paradise. She made the best Gorditas. So did My Tia Chana Fragoso. The Fiestas in La Mesa were so much fun. I'm looking forward to this recipe. Thank you so much.❤
The fiestas in La Mesa were the best! And both Fragoso ladies together (Celia and Chana) were the dream team! My recipe doesn't hold a candle to theirs, but I try.
My tocaya. May your Tia Rest in Peace🙏🌹🤗
Now that looks delicious. I love gorditas. Thanks for sharing the recipe.
Thanks for watching!
THANK YOU!!! THANK YOU!!!! THANK YOU!!!! I'm from Cruces, I live in AZ....and I miss these....I waited for you to teach us....thank you
Thank YOU for watching! I live in Arizona now, too, but I go back and forth because all my family is in NM.
Love these! In my little hometown, Morenci, AZ we used to make chilacas. They had the same ingredients, but were shaped like little cups. We also ate them at the fiestas and fundraisers.
Thanks so much! Chilacas sound very similar to sopes. How interesting. I bet they are delicious.
O M G Marcy!!! I was just telling my wife about Chanita's world renown most delicious gorditas! I've attempted them in the past but they were not that good. I will definitely be trying this recipe soon. Thank you so much for putting out some delicious recipes. It reminds me of back home, delicious food and fond memories.
Glad I could bring back good memories for you. Just wish I could make gorditas as good as Chana.
Wow thank you Marcy, that is one of my favorite foods to get when I go to Las Cruces,thank you for the recipe, your the best ❤
Thank you! Las Cruces is a great place to find them. The last time I had them was in Canutillo at the Little Diner.
Wow! These look amazing and so delicious! I come from a family of ten, five boys five girls. And my mom made her carne molida the exact same way for tacos. Thank you for sharing your wonderful recipes. 😊 This reminds me so much of my childhood 🙏🏻🩷
I just made it today for dinner
Thanks for the recipe
Super easy and delicious
So happy you liked it. Thanks for coming back to tell me.
@@marcyinspired1442 I live in California now but I recently flew back to El Paso earlier this month for my baby shower and I made your biscocho recipe for my baby shower… over 500 lil heart cookies
They were a hit!! Thank you 🙏🏼
@@VickiewithanIE Congratulations!!! How wonderful to have a baby on the way! Glad the biscochos were a hit at your shower. I can totally picture them shaped like hearts. Wishing you a smooth labor and delivery, and may your baby be healthy and bring so much joy to your life. ❤
@@marcyinspired1442 thank you so so much this is my third baby but my other two are a bit grown 15 and 12 so it’s like we are starting all over again but very excited
@@VickiewithanIE That's wonderful! Your older kids will be a huge help to you.
Man, this hit me on so many levels. This is one of the few foods that I love that I don't know how to make! Thanks for the recipe and memories, great job
Thank YOU. Hope you're enjoying this holiday season. Was thinking about your mom's tin ornaments recently.
Yum! I want to try this gorditas recipe soon. Thank you Marcy!
Thank you for watching and taking the time to comment.
These looks so much better than another recipe I tried tonight! I'll have to try this one soon.
I haven't had gorditas since I lived in Las Cruces NM. Over 20 years ago. These look soo good! Thank you for showing how to make these 😊. I also had stuffed sopapias, sopas, like you do the gorditas, in Cruces. Had them at Robertos restaurant. You brought back some good memories.
Your gorditas look delicious! I remember Chana Fragoso's gorditas & the long lines of people just waiting to get one of her gorditas. It was always worth the wait! That is such a special memory for me too!
I think everyone who ever lived in La Mesa shares that memory! What I wouldn't do to have another one of her gorditas at the fiesta!
@@marcyinspired1442 So true!
Hi! New subscriber here, I've only had real gorditas once -- a street vendor at the big Mercado in San Antonio. Sublime.
Thanks so much for subscribing. Hope you find lots of recipes you like here.
Looks amazing, I'm going to try this
Thanks Marcy! I live in OKC now and I can find halfway decent Mexican foods, but gorditas …. They either don’t know what they are or they’re just very different. One food truck sold them but they came with no lettuce/tomatoes, and COTTAGE CHEESE instead of cheddar! I have to say gorditas are one of the many things I miss the most about Las Cruces, and I’ve never been able to make them right. I will definitely try your recipe!
I know exactly what you mean. When I lived in Northern California, no one knew what I was talking about. But I have to say, I never in my wildest dreams could have pictured gorditas with cottage cheese! Lol Hope this recipe works out for you.
@@marcyinspired1442 They're not common here in San Diego, there was one place but it closed down. And they were a different style than where we lived in Mexico.
Are you sure it was cottage cheese, it could have been requeson or queso fresco. If you were to get gorditas in Mexico, any part of Mexico, I'm pretty sure they wouldn't come with lettuce and tomato. So what may be authentic for you is probably not for other people. For example, we lived in Tamaulipas, and they make gorditas at least 3 different ways. Two ways are basically a tortilla, so they're thin, made from fresh masa, and stuffed with a variety of things like asado, chicarron, beans and cheese (queso fresco), huevo verde, huevo con papas, deshebrada. One of those ways is plain "naturales", but the other way is called "de canasta" and it's brushed in chile oil. My husband says they're called de canasta because they used to be carried around to be sold in a basket, so the oil kept them from sticking to each other. The third way is more like what we see in this video, thicker dough, but in Mexico filled with the same fillings as I wrote already. And that's more what we saw here in San Diego, the thicker gorditas, but they used pinto beans, whereas where we lived it was often black beans.
I wish I could post pictures, but you can look up "Gorditas La Moya" in Cd Mante and see photos. I find it interesting to see the different ways to make things. Especially since New Mexico is on the border, they seem to have a lot of Mexican recipes, but they're different, there's some US influence which is unique.
I need to try this recipe.
I hope you do. Just keep in mind, It may take a little practice adjusting the amount of water and the temperature of the oil.
Thank you Marcy
My favorite
I love gorditas, too! Thanks for watching.
Thank you for sharing, I to remember mrs Fragosa & her tasty gorditas she would be in San Miguel baseball games to selling them, yummy I like gorditas alot have not made them lately, am going to though. Have a Blessed Day.
Wow, they must’ve been amazing. My favorite ones in Las Cruces were sold at the fairs by La Ristra
Thank YOU, Sylvia. I love that you remember Mrs. Fragoso. I just saw her daughter a few days ago...ironically AFTER I had shot this video. Her mother is doing well, but doesn't really cook anymore. I told my friend she absolutely needs to get her mother's recipe. I would love to know what she did that made them so special.
I remember La Ristra. They had great food. My brother used to play there when they had live music.
Would these be the same recipe as the delicious gorditas sold on Palm Sunday for the San Miguel parish fundraising? I haven't lived in that area for several years, but miss them sooo much!
Love it!
Thank you for the demo. 🎉
Thank you for sure your recipe I love
This is a great video. 😊😊
Loved the little back story on how your MOM would put the potatoes to make it stretch. My family did the same and we never went hungry. Love the recipe👍🏼
Isn't that something? I think our mom's had a superpower. They were resourceful and made do with whatever they had and, like you said, we never went hungry. Thanks for the comment.
Yummy 😋
Thanks for watching!
Thanks we needed this recipe
Hello Marcy, I think I remember you from television. I'm from Northern California, it clicked when you mentioned the recipe in the magazine. Then I remembered the name and your voice. I really enjoy your video's. I will have to try this recipe. Thank you.
Yummy my mom always help me make them
Thank you Marci for this awesome Gordita recipe with red Chile, can’t wait to try it P.S I live in Las Cruces❤
Hi, it's Rocky again. Thanks for the recipe. Las Cruces has saenz gorditas and they are delicious and cheap. Will try yours. Sacramento CA!!!
Thank you I was having a a hard time making these and your tutorial is perfect! I was just getting flat patties lol the kids still liked them 🤷🏻♀️🤣
It a Gordita Day inspired by you Marcy
Hope they turned out good. 🤤
Good morning Marcy, I'll just come over to your home... you can just cook all your recipe for me and my family... just kidding.... I wanted to make this with my granddaughter...
Ha! I wish I could cook for all the regular commenters. I feel like I know so many of you. Enjoy cooking with your granddaughter!
@@marcyinspired1442 my granddaughter is part Mexican... So, she loves Mexican food.... And ur recipes are the best....
Hello from La Mesa, California! ❤
I have to try this delicious sounding recipe. Totally different from what my grandmother called gorditas. Hers had masa (no wheat flour), baking soda, salt, lard, cottage cheese and Monterey Jack. Little balls flattened slightly and baked. Regional difference? She came from Mexico City. Anyway, as usual - thank you!
Uh ha! Your "old TV days." I knew it! I knew you had broadcast expericence. You are just too good and natural in front of the camera. LOL!
Hey Marcy:)
For the life of me regardless of any Gordita recipe that I have tried, including yours; and, regardless of the cooking oils that I’ve used to fry them, the center always comes out raw, any advice?
Thanks 🙏
I am making these right now. And the middle is still a bit raw. What do you think i am doing wrong? I tried your picadillo the other day and it was amazing!! We live in New Mexico too and are loving your videos
I dont have a sister or brother he died sept i wish you we're my sister you so lucky to have sisters
looks great my mom used to make for me ! Going to try to make them , How many dose this recipe make ? Thank you (😎 GOD BLESS )
Thank you. It really depends on the size, but probably about two dozen. May God bless you, too.
Love wauybput seasoning
I don't know if they add shortening to make gorditas, but if you were to add lard, it'd be called bocoles. I also never saw anyone add flour, but I just asked my husband and he says his mom used to sometimes add a little to make the dough more pliable. (I know that my knowledge is pretty limited) Huh, frying them. Never saw that either. My head is spinning a little here, please forgive me. Edit: I'm watching other gordita videos and some fry, some make them how pupusas are made by putting the beans in the dough and then cooking them, I guess there are way more ways than I thought. Welcome to the world of cooking! lol
My cooking is very specific to where I grew up. It's not really Mexican, so much as it is New Mexican. Many of our "Mexican" dishes have a Spanish and Native American influence that you don't see anywhere else. For me, this is the only way I know gorditas. They are definitely very different from pupusas, which I also love. When I lived in Sacramento, I had a friend from El Salvador teach me how to make them. But I had never even heard of pupusas growing up. It's interesting how foods change along with the territory.
@@marcyinspired1442 I just finished watching about 6 other youtube videos of how people make gorditas, including Jauja and De Mi Rancho a Tu Cocina, and it's quite a mix of techniques. Some fry, some don't, some put fillings then cook, others the opposite. Very eye opening to the variety. I do wish that each of these videos, would say what region they are from, or where their style came from. I find that very interesting and I am constantly learning. And things are constantly changing anyway, and being influenced by others, especially now that we all have access to youtube and can learn new recipes and ways to do things.
Is this Masa the same as the Masa for tamales?
How many does this make
How do make salaa
I just would like if they add the recipe for it
I havent seen a gordita using lard! i will give it a try. I just tried making some and they didnt puff up. I think my water was too warm?? Maybe it "killed" the baking powder. I tried a staineless steel pot and a cast iron pan... it fried up ok but didnt puff. some just fell apart - I think too thin? My grandma in El Paso Tx added shredded cheese into the dough. Lots of good memories around eating and cooking.
if your gluten free, skip the flour (bake them in a pan first) Until brown, then fry (add only baking powder -some) and no flour!! skip it. Or your gluten free version will be stuck together.
Instead of lettuce, I use spinach. Gorditas are fantastic. Thank you.
Did you go to Gadsden high school
My mom.showd me how make them only make them.when im.good mood
Hello Sister in Christ! So I found another 'Easter Egg' ... different door ... pumpkin video 2020. He who has eyes to see, let him see. 💝
I'm sure you would have quite the Easter egg hunt in my house! It keeps me focused on the things that truly matter.
Great video!! But ground beef? lol !
Nrvervput flour no shortening baking powder
I just use warm watercsalt
Please recipe ingredients
I use my hand make girditas
I have never heard of two flour gorditas
My mom showed me
Dont make too thin cuz you have open thrm like pocket in side
In oil😮oh heellll no
Clearly not Mexican don't use just and iron pan