Then there’s the gordita crunch and all it’s spin-off children, which are basically the same as above, just with a hard shell taco sandwiched in there. Or you can get a double cheesy supreme gordita, which gives the best of both worlds. You can also get a supreme gordita, which comes with sour cream. You can get a double cheesy gordita, which – as I’m sure you’ve guessed – comes with twice the cheese, but in a surprising twist, it also comes with more beef. There’s the normal gordita (which comes sans hard shell taco), and all the variations of that. If this theory is accurate, Taco Bell likely launched the gordita to create something authentic-ish since Chipotle and Qdoba are slightly more authentic. Though I don’t fully agree that the launching of Chipotle and Qdoba in the 90’s spurred Taco Bell to make a BLT taco, I can’t say it had nothing to do with the birth of the gordita. When I say odd, I’m talking BLT tacos, seafood salads, and sloppy Joes. Taco Bell, attempting to keep their standing, started launching some odd creations around that time. Though neither of them reached any significant traction until the late ’90s and early 2000s, this started a taco war in the fast-food sector. In 1993 Chipotle started opening their doors and Qdoba opened for the first time in 1995. There is another theory that goes in a slightly different direction. Their old commercials (in the days of the chihuahua, if you can believe it) seems to support this theory. The most logical, to me, is the gimmicky nature of Taco Bell mashed up with real-world Mexican fare. This is an old menu item from Taco Bell, and we can’t quite figure out exactly what the inspiration was. Which kind of bums me out, because the originals from the 90’s look better. Primarily a removal of toppings like tomatoes, beans, and corn. It looks like they later deep-fried this version and called it a chalupa, which is a bit closer to its Mexican origins than their gordita.Īlong with the addition of the hard shell, a few other tweaks have been made. Since then it’s spun off other variants like the bacon gordita, the Baja gordita, the cheesy gordita, the double cheese gordita, and literally dozens of others.īut in the early days of gorditas, they didn’t have the hard shell that was glued on by cheese, they had the flatbread for the outside. That makes it a staple there for over 20 years now. The original gordita hit Taco Bell, as best we can tell, in 1998. I tried chicken, steak, and beef – it was the best with the beef, so I would suggest sticking with the gordita as is. Moving onto the outside you have a flatbread glued to the hard shell with cheese. They say the sauce is a ranch sauce, I beg to differ. On the inside, you have your standard beef, lettuce, cheese, and this mayo-like sauce stuffed into a crunchy taco shell. (Technically “gordita”, but I’m not gonna slice hairs about it.) ![]() But I get a taco out of the deal, so I guess I have that going for me. But today I embark on this taco testing journey for you. ![]() ![]() There’s not much going for it and, to be honest, that’s why I’ve never been inclined to try it. But the gordita crunch from Taco Bell is basically a taco wrapped in a flatbread. Authentic gorditas bear little resemblance to Taco Bell’s version – they’re much thicker and more like a corn cake pita where the stuffing is, well, stuffed in the pocket. ![]() The gordita is a good example of an early-stage gimmick. They’re known for fast, cheap, Mexican-inspired(ish) gimmicks. Taco Bell isn’t exactly known for authentic Mexican food.
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