Gorditas are a thin snacking bread of Hispanic origin that is often prepared by using cornmeal as the base ingredient.
gordita Pronunciation: gore-DEE-tah Notes: A "gordita" (Spanish for "little fat one") is like a corn tortilla, only smaller and fatter. It inflates a bit when grilled, so it can be split to form a pocket and filled.
Gorditas
A thick tortilla, deep fried and stuffed in the air pocket similar to pita bread
Guacamole
A mashed avocado condiment often served as a dip ...
Gorditas - [Spanish] little fat ones; corn flour patties, usually slit, then stuffed; often found unslit, with the filling served on top or between two of them.
Gorditas: Fried corn dough filled with refried beans or chicharrón, and topped with cream, cheese, and lettuce.
Huachinango al Mojo de Ajo: Red snapper (fish) fried with lots of chopped garlic. Generally served with the head and tail attached.
Gordita - Thick masa dough shaped like a small pita. Often filled with a guisado.
Gringa - Pastor taco made with a flour tortilla.
Guacamole - Mashed avocado, often mixed with tomatoes, onions, cilantro, chiles, garlic and/or lime juice.
Garnachas (Sp.): see Gorditas. Often shaped into little "plates" with raised edges, then fried.
Garni(e) (Fr.): garnished.
Garniture (Fr.): garnish.
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This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish," and "monkfish." Gorditas ...
gordita (Mex.) Cornmeal and potato dough flavored with cheese, fried
in lard, and served with ground pork and guacamole. l
Gorgonzola (It.) A blue cheese from whole cows' milk, either raw or l ...
 See also: Sandwich, Grill, Cooking, Beef, Flavor
  
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