Gorditas de Azucar | Sweet Gorditas

August 1, 2014

My mom is in town.  Can you tell? Every time she comes to visit I always ask her to make me something that takes me back to my childhood just so that I could reminisce on all those great memories back home.

Lately, I’ve been nagging her about her sharing with me her recipe for sweet gorditas.  These gorditas are a bit different than the sweet gorditas sold in the streets of Mexico.  Some of the ones sold on the streets resemble English muffins.  They are thick and bread-like.  My mom’s gorditas de dulce are thinner but a wee bit thicker than a flour tortilla, they are malleable with a hint of cinnamon and sugar.  Purposely sweetened with minimal sugar, they are perfect when topped with dulce de leche, honey, marmalade or chocolate.

Gorditas de azucar

Chatting with my mom over a cup of coffee and nibbling on these sweet treats, we admired the vibrancy of Fiesta Dinnerware’s new poppy color 5-piece place setting.  I was pleased to find out that the material they are made from is ovenproof, microwave safe and lead free. They reminded us of the welcoming and colorful place settings at the Oaxacan bed and breakfasts we’ve stayed at during our travels.  The rainbow of colors on those thick homemade woven place mats stood out against the white surrounding.

One of my favorite colors to have in the kitchen is this Poppy (orange-red) color.  It’s the color of 2014! But if you are not a fan of warm tones in your kitchen, Fiesta Dinnerware has a beautiful variety of colors.  You’ll definitely be able to find your favorite.

For more information on Fiesta Dinnerware by The Homer Laughlin China Co. visit their website or follow along on their Facebook page.

Gorditas de azucar

Gorditas de Azucar | Sweet Gorditas

Yield: Makes 45


  • 6 1/2 cups all-purpose flour
  • 3/4 cup plus 2 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 2 tablespoons cinnamon powder
  • 1 tablespoon baking powder
  • 1 cup warm whole milk
  • 1 1/4 cup warm water
  • 1/4 teaspoon salt


  1. In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. Add butter and knead with hands until all ingredients are combined. Add milk and water and continue to knead until dough consistency has formed.
  2. Divide dough in 45 pieces and roll into balls. Place on baking sheets and cover with towels. Set aside for 1 hour to rest.
  3. Place a skillet or comal over medium heat.
  4. With a rolling pin, roll out each ball into 3-inch discs. Place 2 to 3 dough discs on hot skillet (or comal) and heat for 3 minutes on each side or until dough begins to blister and brown.
  5. Set aside to cool and repeat with remaining dough.
  6. Serve with your favorite sweet spread and enjoy with a hot cup of coffee.

Disclosure:  I received Fiesta Dinnerware product to facilitate this recipe.  All opinions are 100% my own.

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