Check out these delicious gorditas

By NICOLE NOECHEL

Before moving to Lansing to work at City Pulse, I lived in Maryland, about 20 minutes outside of Washington, for 5 years. Being close to a city where people from all over the world live, I was exposed to kitchens whose authentic forms I would never have imagined.

My area had a particularly large Salvadoran population and I quickly fell in love with El Salvador's national dish, the pupusa. A pupusa is a savory corn cake filled with any combination of meat and/or vegetables, refried beans and mozzarella cheese. Luckily, there was a pupuseria about 250 meters from my house and I visited so often that the manager knew my name and my order by heart.

While there are pupuserias in the Detroit and Grand Rapids areas, it's not the same as having one within walking distance of my home like I used to. However, when I'm hungry and want something more substantial than the frozen pupusas at Trader Joe's, the gorditas at Pablo's provide a similar experience.

A gordita is like an open pupusa with a thicker and coarser corn husk. It is much easier to hold in the hand, so you can eat it like a sandwich. It is also deep-fried, while pupusas are usually cooked on a griddle.

Pablo's gorditas are served to the brim with the meat of your choice – in my case always carnitas. The tender, shredded pork, with a thin layer of oil still clinging to it from the fryer, ensures that no bite of the tortilla is too dry, and the piece of meat on the outside of the corn husk becomes extra crispy, the Maillard reaction once again working its magic.

The hand pieces are topped with sour cream and a sprinkling of soft white cheese that melts into the meat. The side dishes of fluffy, flavorful rice and creamy, earthy refried beans add even more variety in texture and flavor, although like many dishes I seem to like, it can be very salty. For a touch of freshness, I recommend the complimentary salsa verde.

I've never had a bad meal at Pablo's, but the gorditas are a hearty, filling, and downright delicious treat when I miss my time in Maryland. Even if I don't work 500 feet from Pablo's in the future, I know I'll still be as loyal a customer as I was at my local pupuseria. However, if anyone knows of a good Salvadoran restaurant in the state, feel free to email me at [email protected].