Gorditas de Nata Recipe That Makes Your Kitchen Smell Like a Mexican Bakery

Gorditas de Nata: What They Are and Why You’ll Love Them

Ready to try a gorditas de nata recipe? This is one of the most beloved Mexican sweet treats, and it’s easy to see why. Gorditas de nata are fluffy, with a golden, slightly crispy crust. These sweet street snacks are a staple in Mexico City, sold warm at markets, bakeries, and street stalls. You’ll find them in traditional Mexican recipe books. And lately, they’ve gone viral on TikTok – make them at home and see why!

Although some people compare gorditas to sweet biscuits, they’re more like soft flatbreads or thick pancakes. In our family, we just know they’re absolutely delicious!

Two Types of Dough

There are two ways to make dough for gorditas de nata:

• Baking powder dough: This is perfect if you’re short on time. This method is quicker and still gives you great flavor and texture.
• Yeast dough: If you don’t mind more preparation time, this version is the way to go. It takes longer, but the result is softer, fluffier, and worth the wait.

We’ve tried both versions, but the yeast dough is absolutely our favorite. That’s the one we’re making today — so pillowy and tender, it’s hard to beat!

Recipe, Ingredients, and Cooking Guide

First time making a gorditas de nata recipe? You’re in the right place! This is a beginner-friendly, easy recipe — just follow it step by step. We’ve included all the tricks, tips, and common mistakes to avoid. Everything you need to get perfect results — even on your first try.

Tried a gorditas de nata recipe before? These tips will help you, too! Got your own tips or tricks? We’d love to hear them. Share your favorite ideas for perfect gorditas in the comments below. Now, let’s go over the ingredients and equipment you’ll need.

Equipment

• 2 mixing bowls
• Rolling pin
• Mixer
• Spatula
• Frying pan, skillet, or griddle pan – Gorditas are traditionally sweet griddle cakes. If you have a griddle, great! Use it for the authentic experience. If not, a non-stick skillet or pan works too. No oil needed — you dry-fry them.

Ingredients

For the Starter:

• Warm milk
• Sugar
• All-purpose flour – just your basic wheat flour.
• Dry yeast – We’re using dry, but if you use fresh yeast, multiply the amount by 3.

For the Dough:

• All-purpose flour
• Vanilla sugar or vanilla extract
• Heavy cream or nata – Traditionally, you need Mexican nata for gorditas. It’s a thick, rich cream. If you can’t find nata, no worries. Heavy cream works beautifully! Use heavy cream with 30% fat.
• Melted butter – Let it cool before using
• Egg
• Sugar
• Salt

Prep the Yeast Starter

First, grab your warm milk — not hot, just slightly warm. Add it to a medium bowl. Then, mix in the sugar, flour, and dry yeast. Give it a quick stir. If you’re using fresh yeast instead of dry, use three times more. Just make sure it’s fresh. Now set the starter aside for 15 minutes to activate.

Whip the Cream

While the starter rests, whip the heavy cream. Use high speed and mix until it separates into butter and whey. This takes about 3–5 minutes. Yes, we’re intentionally over-whipping it — that’s exactly what we want! So don’t use medium speed — go for high! The cream will splatter a bit, so keep an eye on the sides of the bowl.

Now, grab a spatula and stir in the melted, cooled butter, the egg, and a bit of sugar for a touch of sweetness. Add salt and vanilla sugar.

Combine the Dough

In a separate large bowl, sift the flour. Now it’s time to bring the dry and wet ingredients together. Pour the whipped cream mixture and the yeast starter into the center of the dry ingredients.

Look at the starter — see that foamy, puffed-up top? That’s perfect!

Mix everything into a dough. You can use a mixer, but we’re doing it by hand. If the dough feels sticky, sprinkle in a little flour at a time. Don’t add too much flour — you want it soft and airy, not stiff. That’s how you get soft, buttery gorditas!

Keep kneading for about 5 minutes, until the dough doesn’t stick to your hands anymore.
Look — see how smooth it is now?

Let It Rise

Shape the gordita dough into a ball and place it in a bowl. Cover it with plastic wrap. Set the bowl somewhere warm. Keep it away from cold areas or drafts. Let the dough rest for 1 to 2 hours until it doubles in size. Resting time depends on your room temperature — be patient, it’s worth it!

Time to shape the gorditas

Now that the dough is ready and fluffy, shape the gorditas.

Tear the dough into small pieces and roll each into a ball. Or roll out the dough and cut circles with a biscuit cutter or glass. You can also use a round cookie cutter.

Roll the dough to about 7 mm (about ¼ inch) thick. Don’t go thinner than that. Cut out rounds about 6 to 8 cm (2½ to 3 inches) wide. Combine the dough scraps, roll them out again, and cut more gorditas.

Place the dough circles on a lightly floured baking sheet or surface. Cover them with plastic wrap. Let them rest for 30 minutes.

Cook the gorditas

Heat a heavy pan or skillet to medium heat (level 5 out of 9). Don’t add oil. Just let the pan warm up for a minute. Then lower the heat (level 2 out of 9). Use a mix of medium and low heat. First, warm up the pan on medium. But cook the gorditas on low heat.

Place the gorditas in the pan. Leave a little space between each one.

After about 5 minutes, check the bottom side. If it’s golden brown, flip it. Cook for another 4–5 minutes. Flip once more on each side. The total cooking time is 15–20 minutes. Flip until both sides are golden and crispy. Press the side gently. If it still feels soft and doesn’t bounce back, it’s raw inside. Let it cook longer on low heat.

Don’t turn the heat up. If you do, the outside will brown too fast and the inside will stay raw.

Serve and enjoy

When they’re ready, grab a bowl. Line it with a towel and pop the gorditas in. Look — the tops are crispy, and the insides stays soft and fluffy.

That’s it! With this gorditas de nata recipe and all the tips, you’ll get soft, buttery results every time.

Top Tips + How to Know When Gorditas Are Done

Want to make perfect gorditas de nata? Here are the most important tips. 

Traditionally, the main ingredient in the gorditas de nata recipe is Mexican nata. Nata is the thick cream that forms on top of boiled raw milk as it cools. It’s similar to clotted cream or thick whipping cream. It’s not sweetened, but it’s a naturally sweet cream. That’s where the name comes from.

If you can’t find nata in your local store, don’t worry. Use over-whipped heavy cream instead. Yes — over-whipped on purpose! Whip it until it separates into butter and whey. That becomes the base for your dough, and it works beautifully. You can also use cream cheese or mascarpone instead of nata. Choose what’s easiest for you.

No one likes dry gorditas de nata. The key is to keep the dough soft. So don’t add too much flour.

Cook gorditas de nata on a dry, heavy pan — cast iron or nonstick. Keep the heat on low. Why? You don’t want them to brown too fast on the outside and stay raw inside.

Bake one gordita first and adjust the heat if needed. That’s the best way, because pans and stoves work differently in every kitchen.

If you make a big batch of gorditas de nata, use two pans. That cuts your cooking time in half and helps you avoid additional rounds of cooking.

How to tell when gorditas are ready?

Cooking gorditas in a pan and not sure if they’re ready? Here’s a simple test. Press the side of a gordita with two fingers. If the dent bounces back, they’re cooked inside, so you can put them in a big bowl and start the next batch. If it stays flat, leave them on the pan a bit longer. Simple and quick!

Serve, Store, Reheat, and Try More Recipes

Enjoy your gorditas now or later — these quick tips show you how to serve them right, keep them fresh, and try more tasty ideas.

What to Serve With

In Mexico, people serve gorditas de nata with Nutella, jam, or sweetened condensed milk. It’s also great with cream cheese and honey. You can use dulce de leche too — a delicious caramel spread! 

Like English muffins, you split gorditas open and fill or top them with sweet or savory ingredients. So, get your favorite toppings ready!

Gorditas de nata are perfect for breakfast. This fluffy sweet bread goes great with coffee or tea!

How to Store

How do you store this amazing Mexican sweet? When gorditas are still warm, keep them in a big bowl and cover them with a clean kitchen towel.

Store them for up to 3 days at room temperature in an airtight container. You can also keep them in the fridge for up to 7 days, also in an airtight container.

How to Freeze

Loved the gorditas de nata recipe and want to make a big batch? It’s simple because you can freeze them for up to 3 months. Just let them cool completely first. Then, place them in freezer-safe plastic bags.

How to Warm Up

Frozen or just from the fridge, you can easily warm up the gorditas and make them delicious again!

If you store them in the fridge:
Reheat on low heat in a dry pan with a lid for about 5–6 minutes. Or, warm them up in the microwave for 1 minute.

If you store them in the freezer:
Thaw the gorditas first in the fridge or at room temperature. Then, reheat just like you would from the fridge, as mentioned above.

If You Loved Gorditas, Try These Too

If you love gorditas, you’ll enjoy these cakes and desserts too:

• Guyanese roti – extra soft, buttery, and full of flaky layers
• Matcha crepes cake – airy sweet cream layered with matcha crepes
• Carrot cake with cream cheese frosting – 4-layer cake baked on one sheet
• Apple and puff pastry – a simple dessert using store-bought puff pastry
• Apple cake with fresh apples – topped with a buttery, crispy sugar crust

Croissant cookies – an easy snack made with cookie dough and ready croissants