Thick handmade flour tortillas were patted into rounds, browned on a griddle, and then tossed into the deep fryer. I took notes. They were scooped up, slit down the side, and stuffed with picadillo beef or beans and cheese. We topped ours off with arbol salsa, a recipe I'll hope to try soon in our own kitchen.
We sat down on the sidewalk and enjoyed a perfect Sunday morning local breakfast, and washed the gorditas down with pineapple aqua fresca. Is your mouth watering?
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