"Ema Nymton" > wrote in message
...
> On 4/11/2013 12:09 PM, Julie Bove wrote:
>
>> No. Tostadas can come in all sizes. I've had tiny ones. But they use a
>> thin corn tortilla. The Chalupa seems to have a thicker one make like a
>> Sope or Sopita or even a Gordita that hasn't been filled. There is also
>> something called a Papusa. Or maybe it's a Pupusa. I was going to try
>> that
>> last Sat. But we couldn't get into the restaurant. They were packed.
>> Had
>> my taste buds all set to try that and some Posole. But it was not to be.
>> Maybe this Saturday.
>
> Gorditas are totally different, gorditas are thick, you make a sandwich
> out of it, and a tostada is thin and crispy. We have papusa shops here,
> but most only serve papusas.
>
> Becca

Yes but... The pictures I saw of the South American Chalupas were on what
appeared to be a very thick tortilla like thing. Like Sopes. I have made
Gorditas before and I had them at the same restaurant where we tried to dine
but could not. When I made them, I had not made them before so didn't know
what size they should be. I made them very tiny. The ones in the
restaurant were bigger but not by a lot. Still rather small and a tad hard
to eat. Mine were so small I could only put the meat in them. The
restaurant also had vegetables and beans. Sooo good!