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Gorditas Doña Consuelo
Mexican
Gorditas here are cooked directly on charcoal embers rather than a comal, which gives each one a charred edge and a hot, tender center that a flat griddle never quite manages. This old-school street food spot on Plaza Zaragoza has been feeding San Miguel locals for generations, and the regulars know to order the chicharron gordita and follow it with the cacao atole, a thick, warm drink sweetened with sugar cane that tastes like someone's grandmother invented hot chocolate.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Huaraches
“Since 1963, Gorditas Doña Consuelo has delighted locals with nixtamalized corn huaraches, gorditas, and atole (a thick, corn-based hot beverage).”
Eater -
Gorditas
“Since 1963, Gorditas Doña Consuelo has delighted locals with nixtamalized corn huaraches, gorditas, and atole (a thick, corn-based hot beverage).”
Eater -
Chicharron gordita
“The best-seller is the chicharron gordita topped with cactus, pot beans, fresh crumble cheese, and red habanero salsa.”
Eater -
Cacao peel atole
“Don’t skip the cacao peel atole, prepared with cacao and sweetened with sugar cane.”
Eater
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