Culture Kitchen has never met a Gordita it doesn’t like. And this is specifically true for the incredible Gorditas Norma, our instructor from Durango taught on Sunday.
With help from her daughter Sarai, Norma shared her grandmothers Gordita recipes and her memories of life on the farm in Mexico.
Norma taught two gordita fillings, one zucchini and tomato filling along with a ground chicken in fresh pepper salsa. After creating the fillings and making little gordita disks (corn meal dough also used to make tortillas) we went to the griddle to cook our creations. The best part was watching these little disks poof up on the griddle just waiting to be cut open and filled with cheese and fillings.
That along with a pineapple agua fresca sweetened with agave nectar and a light cabbage salad with keylime dressing, we had a lovely lunch and look forward to many more stories of the Durango farm and moments with Norma and her daughter. Look out for upcoming Mexican classes on the Peninsula and San Francisco.