From Our Editors
Renato Zagal, originally from Morelos, Mexico, opened Gorditas El Gordo in 2004. In the kitchen of the unassuming restaurant, chefs knead corn flour into masa dough for fresh tortillas, huaraches, sopes, and other vehicles for savory meats and grilled vegetables. Diners choose from fillings such as beef shoulder, pork ribs in red sauce, or longaniza— a Mexican sausage. Mexican sodas, horchata, or refreshing hibiscus water washes it all back.