Las Vegans are spoiled by the culinary perks of living in a cultural melting pot. Gorditas Betancourt is a perfect example of this diversity with its memorable bites, top-notch service and regional authenticity.
“Gordita” loosely translates to “little fat one,” and that’s the best description of these hearty masa pockets. Native to Durango, Mexico, this dish is made by masa dough formed and pressed into a disc thick enough to cut open and stuff. Gorditas Betancourt offers over a dozen fillings ranging from decadent rajas con crema ($4) to simple but tasty frijoles con queso ($3).
But the chicharron con salsa verde is the true showstopper, pork rinds drenched with a spicy roasted tomatillo sauce and simmered to perfection. The savory stew can be added into a burrito, sopè or quesadilla, and restaurant owner Brenda Betancourt says it’s the signature dish and best seller.
What’s a Mexican dish without salsa? The house salsita de molcajete is made with freshly roasted chiles, tomatoes and garlic—don’t be surprised by the bold flavors when you spoon the salsa over each bite.
Aside from the masa-based delights, the rich menudo ($14) is specially made and served on Saturdays and Sundays, an ideal cure for a weekend hangover or an appropriate post-church reward. As a bonus, handmade tortillas or buttered bolillo (Mexican baguette) are paired with the soup so you can happily dip and sip.
Owner Betancourt is originally from Durango and began cooking at age 8. Her journey as a business owner began inside her Vegas home over seven years ago when she began selling her delicious food out of her garage. The popularity of the dishes drove her to officially open the restaurant in May 2022 and focus on sharing the food that best reflects her home country and her talent.
GORDITAS BETANCOURT 4130 S. Sandhill Road #A3, 702-383-0563. Wednesday-Monday, 9 a.m.-6 p.m.
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