On Thu, 11 Apr 2013 20:16:14 -0700, sf > wrote:

>On Thu, 11 Apr 2013 10:09:39 -0700, "Julie Bove"
> wrote:
>
>> 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.
>>
>
>I am very familiar with what a pupusa is and it's not anywhere near a
>chalupa/tostada/sope; but I am having trouble defining the differences
>between the others. Googling "gordita" - it looks like another Taco
>Bell creation, so I have no interest in knowing anything more about
>that one.

Not a Taco Bell creation, several variations out there depending upon
region of origination http://tinyurl.com/2448jt
In my area, I am most familiar with the one made with a flour tortilla
that is deep fried. Others are made with masa. Fillings vary.
Janet US