Don’t tell LuLu, but I have been in love with a Venezuelan for a long time. Arepas! Today I met their Mexican cousin, a perfectly made gordita. This yummy dish starts with masa corn meal that has been treated to remove its covering and cooked before being made into flour. From there, Ray’s makes it into a dough, grills it until it’s almost cooked through, and then deep fat fries it to crispy perfection. Its stuffing, guisada, was precisely produced by slowly simmering good cuts of beef with onions, peppers and cilantro, creating a wonderful stew-like stuffing. Venezuelans call them arepas. Mexicans called them gorditas. I just called them delicious!