How I heard of this place: About a decade ago, a good friend introduced me to Gorditos, not only for the food, but for the novelty of infant-sized burritos! Only once among my numerous ventures to Gorditos yielded an order for the "Baby Burrito", split four ways, and still with leftovers for lunch the following day.
Type of cuisine: "Gorditos began way back in Dec of 1994. We decided to open Gorditos because we had a different style of Mexican food to offer Seattle. We serve Mexican food with a healthy flair. Although its healthful food, its still true Mexican food. It's truly a guilt"less" pleasure.
The serving sizes are big, but that's so you can take some home for later. We now have a chiquito menu with smaller portions, but its so good you'll want leftovers...so you'll find yourself ordering off the regular menu.Gorditos Kitchen
What makes our food healthful you ask?...We are completely transfat free, our beans are made without lard or oil, our rice without chicken stock, all of our meats are grilled, and our salsas are all made from fresh tomatoes and chiles.
We have many vegetarian and vegan options, even our chips are completely animal-free.
Our specialty would be our "Wet Burrito" or "Wet Burrito Grande" and you can have this with chicken, steak, pork, tofu, fish, prawns, spinach, or meatless. Another options for these burritos would be fajita style veggies, sautéed bell peppers, onions, and tomatoes in one of our homemade salsas and rolled into the burrito...Mmmmm, it makes me hungry thinking about it.
Gorditos' Burrito Grande, aka the famous Baby Burrito. This heafty baby-sized burrito is literally the size of a new born. One of our customers was inspired to take a side-by-side comparison photo of his new born baby next to the burrito. Thus was born our baby burrito wall where customers have left us photos of their babies and burritos."
Ambiance: Bright blue and yellow exterior, from painted walls to awning, the fluorescent lighting inside shines through the windows on this dark evening. Inside, an immediate line-up forms alongside the plastic sneeze-guard, beyond which is the extensive, open kitchen.
Brick walls, sparsely decorated with colorful, abstract art, leads the way to the red tiled floors in the dining area.
White walls, rounded windows, sky-blue ceiling and ready patrons awaiting their orders with mini piñatas bearing order names.
What I ordered: Four of us at Gorditos, sharing an evening meal, I selected the Fajita Burrito ($7.35): Gorditos Wet Fajita Burrito
a large flour tortilla filled with chicken, black beans, Mexican rice, sour cream, green bell peppers, onions and tomatoes in a homemade red salsa. Wet ($1.40 additional).
My husband chose the Potato Burrito ($6.80): a large flour tortilla filled with a delicious blend of pan fried potatoes, black beans, rice, cheese and chipotle infused sour cream, served wet ($1.40 more).
One of our dining companions selected the Breakfast Potato Burrito ($6.80): a flour tortilla filled with potatoes, green peppers, onions, black beans, rice, cheese and chipotle infused sour cream, while the fourth in our party enjoyed a Taco Combo Plate ($11.25): two soft-shell beef tacos served with black beans and rice.
Our complimentary sides of salsas and pickled vegetables, chips and medium salsa kept us happy until our meals were delivered.
What I loved: The wet potato burrito. While everything I've sampled on the menu is worth a return trip, the new potato burrito stole tonight's show. Soft on the inside, crisped outer pan-fried potatoes, a flavorful abundance of filling, and chipotle-infused sour cream makes every bite a mouth-watering one.
Why I loved it: Simple food, served quickly, yet with care and diligence. Yum.
Cost: Low ($6.55 - $9.45 per burrito) read more