What is a gordita de nata?

A gordita de nata is a delicious Mexican pastry that’s soft, fluffy, and just a little sweet. The name means "little fat one with cream," which hints at its tender texture and creamy richness. It’s made with simple ingredients like flour, sugar, eggs, and nata (a special Mexican cream), then cooked on a griddle until golden. These pastries are a popular treat in Mexico, often enjoyed for breakfast or as a snack alongside coffee or hot chocolate. They’re like a warm, comforting hug in food form!

Is nata the same as clotted cream?

Not quite, but they’re pretty similar! Nata is a traditional Mexican cream made by boiling fresh milk and letting a thick, creamy layer form on top as it cools. It’s rich, slightly tangy, and lighter in texture than clotted cream. Clotted cream, a British favorite, is made by heating unpasteurized cream, giving it a thicker, more buttery consistency. While both are creamy and indulgent, nata is less dense and has its own unique flavor that shines in dishes like gorditas de nata. If you can’t find nata, clotted cream is a solid substitute!

What ingredients are in a gordita?

All-purpose flour – The base of the dough. Sugar – For that subtle sweetness. Baking powder – Helps them puff up nice and fluffy. Salt – Just a pinch to balance the flavors. Nata (or clotted cream/heavy cream) – The star ingredient for richness. Eggs – For structure and tenderness. Vanilla extract – A little extra flavor boost. These ingredients come together to create that signature soft, golden pastry.

What is Mexican nata?

Mexican nata is a creamy, rich dairy product that forms naturally on top of boiled milk as it cools. It’s a bit like clotted cream but lighter and more spreadable, with a subtle tangy taste. In Mexico, especially in places like Tlaxcala and Puebla, nata is a kitchen staple used in both sweet treats (like gorditas de nata) and savory dishes (think spreads or sauces). It’s a versatile, traditional ingredient that adds a luxurious touch to everyday recipes. You might spot it in Latin American grocery stores outside Mexico, or you can swap it with clotted cream or heavy cream if needed.

Gorditas De Nata: 5 Secrets to the Perfect Creamy Pastry

Name: Gorditas de Nata: A Sweet Journey Through Mexican Tradition
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour – The foundation of your dough.; 1/2 cup sugar – For that subtle sweetness we love.; 1 teaspoon baking powder – To help them puff up nice and fluffy.; 1/4 teaspoon salt – A pinch to balance the flavors.; 1/2 cup nata – The star of the show (or use clotted cream, heavy cream, or mascarpone).; 1 large egg – For richness and structure.; 1 teaspoon vanilla extract – A hint of warmth and aroma.; Oil for frying – Optional, if you want a crispier finish.

Description

Ready to bring a taste of Mexico into your kitchen? Making gorditas de nata is easier than you might think, and the payoff is huge – warm, fluffy pastries that’ll make your taste buds dance. Here’s a detailed recipe to guide you through, with tips to ensure success. Let’s do this!

Ingredients

Scale

2 cups all-purpose flour – The foundation of your dough.
1/2 cup sugar – For that subtle sweetness we love.
1 teaspoon baking powder – To help them puff up nice and fluffy.
1/4 teaspoon salt – A pinch to balance the flavors.
1/2 cup nata – The star of the show (or use clotted cream, heavy cream, or mascarpone).
1 large egg – For richness and structure.
1 teaspoon vanilla extract – A hint of warmth and aroma.
Oil for frying – Optional, if you want a crispier finish.

Instructions

Mix the Dry Stuff: Grab a large mixing bowl and toss in the flour, sugar, baking powder, and salt. Give it a good stir so everything’s evenly mixed – this sets the stage for a smooth dough.

Whisk the Wet Stuff: In a separate bowl, combine the nata, egg, and vanilla extract. Whisk it until it’s creamy and smooth. The smell alone will get you excited!

Bring It Together: Make a little well in the center of your dry ingredients and pour in the wet mixture. Using your hands (get in there!) or a spatula, mix until a soft dough forms. It’ll be a bit sticky, but that’s perfect – just manageable enough to work with.

Let It Rest: Cover the dough with plastic wrap and let it chill out for 30 minutes at room temperature. This step is key – it relaxes the gluten, making the dough easier to shape and the gorditas tender.

Shape Those Gorditas: Dust a surface with a little flour and turn out the dough. Roll it to about 1/4 inch thick. Grab a round cookie cutter or a glass (about 3 inches wide) and cut out circles. Got scraps? Roll them out again and keep going – no dough left behind!

Cook ‘Em Up: Heat a non-stick skillet or griddle over medium-low heat. Want a crispier bite? Heat some oil in a skillet instead. Cook the gorditas for 3-4 minutes per side on the griddle until they’re golden brown and cooked through. If frying, give them 2-3 minutes per side in hot oil for that crispy, golden goodness.

Serve and Enjoy: Pull them off the heat and let them cool slightly on a wire rack. Serve them warm – maybe with a dusting of powdered sugar or a drizzle of honey – and pair with your favorite drink.

Notes

Room Temp is Your Friend: Use ingredients at room temperature for the smoothest dough.

Don’t Rush the Rest: That 30-minute break makes all the difference for texture.

Keep the Heat Steady: Too hot, and they’ll burn; too low, and they won’t brown. Medium-low is your sweet spot.

No Nata? No Sweat: Clotted cream or heavy cream work great – experiment and find your fave!

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert, Snack
Method: Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 gordita
Calories: 200
Sugar: 5g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Gorditas de Nata, Mexican sweet treat, Mexican dessert, gorditas recipe