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Feb 19, 2007 10:33 AM

Mexican Pizza

Anyone know where I can find one? I think CPK used to have one back in the day. Some where I used to go had a delicious one. With Beans, shredded beef, jalapeno, onion, cheese, sour cream, guac. with thick crust.

edited to add: I meant thin crust.

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  1. Ohhhhhhhh... my knees are shaking... sounds like a giant gordita but with pizza crust... mmmmm... giant gorditas... or would that be a muey gordo?

    1. If I knew what a gorditas was I could say. hee hee.

      3 Replies
      1. re: LuluTheMagnificent

        Oh Lulu my Senorita... you need to go to a taqueria or Mexican restaurant that serves it... I'd start at a taqueria and describe what you want on the gordita - looks like a more dense version of a substantial corn tortilla that has been shaped slightly into a low-brimmed bowl... relatively small - maybe three or four bites(two for me). I think you could at least be partially sated until what you're looking for... or you might even emerse yourself into the world of taquerias...

        1. re: bulavinaka

          Oye, what you're describing doesn't sound like the gorditas I've eaten here in Mexico, where I live. What you've described is a *sope*. To make a sope, you form masa into that little low-brimmed thicker-than-a-tortilla thing you mentioned (and a good description you wrote!). That's fried till the masa is cooked through but not crisp. The top surface is then smeared with refried beans and filled with whatever additional toppings you want: carne deshebrada (shredded meat), queso (cheese), champiƱones (mushrooms), a scattering of finely shredded lettuce (or cabbage) and tomatoes, etc. Add salsa and coarse salt to taste.

          A corn masa gordita, on the other hand, is a different shape and style. Similar to a sope, yes, but different enough to warrant a different name. Shape a ball of masa (about the size of a baseball) into a half-inch thick disk. Deep fry until the masa is cooked through and the outside is slightly crisped. Remove from the deep fryer and throw the disk on the comal (griddle) and continue to crisp the outside of the disk. When it's ready, split it open and stuff it with any filling: frijolitos refritos, rajas de chile poblano con queso, pollo deshebrado, carne deshebrado, champiƱones con queso, chicharrones, etc. Plate the gordita and serve with a selection of salsas: salsa verde, salsa casera, salsa cruda, etc. Use whichever salsa you like, add finely shredded lettuce or cabbage, and coarse salt.

          In Zacatecas and other more northern regions of Mexico, the gordita is different yet. It's made of flour masa and the disk is smaller and very thin (although thicker than a flour tortilla). It's not deep fried, but prepared entirely on the comal. When the masa is cooked through and the outside is nice and toasty (but not crisp), the gordita is split and filled. The fillings are the same as those for the corn gordita.

          Then there are gorditas de nata. Nata, in this instance, is thick, heavy cream. These gorditas are half-inch thick disks of flour-based batter made with heavy cream, sweetened with sugar and vanilla and cooked like pancakes on the comal. They're served without adornment. Hot off the comal, they're heaven. We usually see them at fairs such as the fiestas patronales (patron saint's celebrations) in a village.


          1. re: cristina

            Sorry - I'm getting my substantial masa discs confused... I stand corrected. But I really really like both! And I truly enjoy clayudas as well... did I spell that correctly?

      2. It's been a while, but Pizza Place California in San Gabriel near the mission make a tasty "carnitas" pizza. Despite the name, they use beef instead of true pork carnitas, and the sauce is green tomatillo based. I'm usually not a fan of anything but traditional pizza, but this twist is good.

        1. I have never had it, but I have heard it is very good. Bambino's in Azusa has a pizza with refired beans etc. The owner worked for petrillos for a long time then started his own place. A hole in the wall for sure, I have had other things there that are good.

          1. Monte Alban has a "mexican pizza" that I really like. It's on a big tortilla, not pizza dough, but the mexican cheeze they use is great. The wife and I always split it for an appetizer, and it's usually my favorite part of the meal.

            1 Reply