"In this wide region, corn is a dietary staple used in the preparation of dishes such as the Huastecas and Potosinas enchiladas (corn tortillas dipped in chili sauce, filled with cheese, sprinkled with chopped onion, fried in oil, and topped with sour cream), the gorditas (specially thick corn tortillas stuffed with nearly anything edible, fried in oil, and garnished), the bocolitos (small gorditas" . . . .