Comments on: Gorditas de Nata

By: Edelia Russo

Edelia Russo — Mon, 17 Nov 2025 02:17:26 +0000

I would like to have the opinion to bake the gorditas de nata instead of cooking them on a comal. At what temperature would I set the oven and for how long would I need to bake them?

By: Elizabeth

Elizabeth — Sun, 04 May 2025 02:05:02 +0000

In reply to Maricruz Avalos Flores. I tried making these but the dough was very sticky. Should I add more flour? But if I add more flour will it change the taste?

By: Maricruz Avalos Flores

Maricruz Avalos Flores — Mon, 21 Apr 2025 06:20:28 +0000

In reply to Athena. If the dough didn’t rise the second time, that’s likely the reason they turned out dense and didn’t cook through properly. The rise is important because it creates a lighter, puffier texture; otherwise the dough stays compacted and doesn’t cook evenly, even at the right temperature.

By: Athena

Athena — Sun, 20 Apr 2025 18:05:27 +0000

My gorditas were left slightly raw in the middle even when using the suggested temperature, and my dough didn’t raise the second time. Any suggestions?

By: Maricruz Avalos Flores

Maricruz Avalos Flores — Thu, 16 Jan 2025 07:13:56 +0000

In reply to Susan Bernardo. Hi Susan, yes, it was a typo. Good catch, thanks!

By: Susan Bernardo

Susan Bernardo — Wed, 15 Jan 2025 19:16:14 +0000

What is butter 30?
Or is that a typo?

By: Maricruz Avalos Flores

Maricruz Avalos Flores — Tue, 23 Jan 2024 15:58:58 +0000

In reply to Ann. Hi Ann, yogurt has a different flavor and texture, but yes, you can use that as long as you don't care the small changes in those two (they're delicious anyway). In my opinion and because I've used it before, best substitute is Mascarpone cheese.

By: Ann

Ann — Tue, 23 Jan 2024 01:23:09 +0000

I am excited to try the recipe.
Can I used Greek Yogurt as sub for Nata?

By: Maricruz Avalos

Maricruz Avalos — Sat, 24 Jun 2023 06:20:07 +0000

In reply to Paul Zielinski. Hi Paul, thank you for your kind words. We are so glad you enjoyed our gorditas de nata recipe :)

By: Paul Zielinski

Paul Zielinski — Sat, 24 Jun 2023 03:05:20 +0000

Living in San Diego CA, I go to Tijuana a bunch. These tasted better than the ones I just got while waiting in line to cross back over the border. I made this recipe today with a cup of whipped heavy cream that was whipped (in stand mixer) till it was almost butter, kinda like small curds, instead of the clotted cream. The texture was more soft and creamy than the “real” ones I just got and the flavor was sweet just like it should be. 100% authentic tasting like you got it from a high end bakery in TJ. If you like sweet breads, you’ll love this recipe for Gorditas de Nata.