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.

In the deep-fried version, once the masa has been prepared, it is separated in small portions, then each one is filled with meat, and shaped like an oblong disc.

In some regions of Mexico, the slit is also used to stuff additional ingredients, mostly dressings such as fresh cheese, nopal salad, tomatoes, guacamole, potatoes, beans or rajas (sautéed strips of chile).

By tradition, gorditas are filled with chicharron, but there are local variations which substitute it by chicken stew, shredded beef, carne al pastor, eggs with chorizo sausage, carnitas or picadillo.

In central Mexico, gorditas commonly range from being relatively small, but bulky (about the size of a child's fist), to about the diameter of a "regular" tortilla.

In Durango and other states of Northern Mexico, gorditas are commonly made from wheat flour and look like small pita breads.