Now just because the article isn't still up on the Globe's main food page, it doesn't mean that I'm not still cooking and eating tons of gorditas ala Chole Adams.
In fact, they're the most satisfying vegetarian - vegan, even - meal I can remember eating in a long time if not ever. Must be the starch combo of the beans and cornmeal. Or maybe it's all the fat? Either way, they're one of those perfect, transitional early Fall foods. A hearty base of corn and beans, and an end-of-summer topping of raw tomato, onion, and cilantro.
For the recipe, follow the link from the article, with two additional notes. Your choice of refried beans can really make or break the dish. I recommend taking cooked (canned works) beans and blending with a little water, some sauteed onion, garlic and ***pimenton***. Also, it's a lot easier to just dress the top of the gordita rather than slicing and stuffing it.
If you really want to be like me, you can also garnish with lemon (cucumbers) and lime, as pictured above.
Recipe: Gorditas de Chole