Gorditas de Nata
Gorditas de Nata are thick, fluffy, pan-fried corn cakes from Mexico, traditionally made with fresh corn masa and a special ingredient: 'nata,' which is the creamy layer of cream that forms on top of boiled milk. They are often enjoyed as a hearty snack or breakfast, sometimes filled with beans, cheese, or savory stews. Their name, meaning 'fat little ones,' perfectly describes their satisfyingly plump and tender texture.
🍽️ Nutrition at a glance
These gorditas are a good source of carbohydrates for energy, with a moderate amount of fat coming from the nata and any added lard or oil used in cooking. They provide some protein from the corn and dairy, along with calcium from the nata, and a single serving typically ranges from 200 to 300 calories depending on size and fillings.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 4.5 g |
| Carbs | 28 g |
| Fat | 9.5 g |
| Fiber | 2 g |
| Sugar | 1.5 g |
| Sodium | 320 mg |
| Calcium | 120 mg |
| Iron | 1.8 mg |
| Potassium | 180 mg |
| Magnesium | 25 mg |
| Phosphorus | 95 mg |
| Vitamin B1 (Thiamine) | 0.2 mg |
| Vitamin B2 (Riboflavin) | 0.15 mg |
| Folate | 45 µg |
Per 1 gordita (about 80 g) · estimated, varies by recipe
💡 What's interesting
The use of 'nata' is a clever, traditional way to enrich corn masa, adding a subtle dairy richness and tenderness that distinguishes them from other gorditas. This recipe showcases a resourceful culinary practice of utilizing every part of the milk, reflecting a deep connection to rural and home-style Mexican cooking.
