The Mexican corn dough fritter often filled with beans, cheese, or meat is a gordita.
A gordita is made from masa, the nixtamalized corn dough used in many Mexican foods. The dough is shaped into a thick round and cooked on a griddle or fried, then commonly split or opened so it can hold a filling.
Fillings vary by region and may include refried beans, cheese, chicharrón, meat, vegetables, or salsa. The word gordita means “little fat one,” referring to the snack’s thicker shape rather than its nutritional content.
Gorditas can look similar to pupusas or arepas, but those foods belong to different culinary traditions. Pupusas are associated especially with El Salvador and are usually stuffed before cooking, while gorditas are a Mexican masa preparation with many regional forms.