Fries — Papas Fritas
Thick-cut, double fried, dusted with our sazón salt while they are still too hot to hold.
EL GORDITO FRITO ORIGINAL · EST. 2026
Double fried, on purpose
One pass to cook the potato through and one hotter pass right before they go in the basket. That second fry is what gives a fry a shell instead of a skin, and it is the reason we do not hold fries under a lamp.
Sazón salt
Salted the second they come out, with the same oregano-and-garlic direction as the chicken so the plate tastes like one thing rather than two.