Published On: Thu, Nov 17th, 2016

“Gordita Festival”, a delightful culinary experience in Bernal, Querétaro

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To take advantage of the Mexican Revolution long weekend, from Saturday 19th to Monday 21st November, “the Gordita Festival” will be held in the Magic Town of Bernal, Querétaro, where ten thousand people are expected to attend this gastronomical event. (“Gorditas” as you probably know, are simply fried stuffed corn cakes).

During the press conference, Querétaro’s Director of Tourism Promotion, Halina Gama Arriaga said that: “this type of events help to enrich the local tourism offer, especially during the holidays”.

“It’s a traditional festival that people love here. One of the main characteristics of Bernal is its gastronomy, which features “the gorditas”, a famous traditional dish.” Gama explained.

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Gordita Festival press conference (Image: elfinanciero.com.mx)

Meanwhile, the municipal president of Ezequiel Montes, Luz Maria Quintanar Feregrino, said: “we expect an attendance of approximately ten thousand people in Bernal, generating an economic impact of five million pesos, as well as 100 percent hotel occupancy”.

“During these three days, the festival features artistic and cultural events, as well as a delicious gastronomic display with the participation of more than 30 local cooks, who will offer the traditional gorditas with chili, cheese and different types of stuffings and stews.”

The municipal officer also highlighted the participation of the Folkloric Ballet by Juan Carlos Sosa, which will give a feature presentation on Saturday, November 19.

On Sunday, November 20th, Mexican Revolution Day will be celebrated with the performance of the “Huapango Group” and on Monday November 21, the children’s chorus of “El Gavilancillo de Bernal” will close the festivities.


gorditaA gordita  in Mexican cuisine is a pastry made with “masa” (corn dough) and stuffed with cheese, meat, or other fillings. It is similar to a pastry and to the Colombian/Venezuelan arepa. Gordita means “chubby” in Spanish. There are two main variations of this dish, one which is typically fried in a deep wok-shaped “comal”, consumed mostly on central and southern Mexico, and another one baked on a regular “comal”. The most common and representative variation of this dish is the “gordita de chicharrón”, filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch meal and accompanied by several types of hot and spicy salsas.

Source: http://www.elfinanciero.com.mx/

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