Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.
2 cups masa harina, preferably Bob's Red Mill
1 1/4 cups water
1/4 cup vegetable oil, plus more for frying
Shredded chicken, salsa, sour cream and cotija cheese, for serving