Corn tortillas are the norm around me. Probably because the demographics in the town next to mine are 50%+ hispanic, mostly immigrants from Mexico.
/not complaining, flour tortillas are flat, doughy and bad
//plus there are nearly half a dozen great taquerias nearby
San Antonio, Texas here, and they make tortillas in-store, so it would be weird (not to mention a business-killer) for the local grocery not to sell them of all types and varieties.
Not a bad selection… for Chicago. 
We use a lot of the gorditas that you see on the top-2 shelves, on the left side of picture 1. I’ll cook a chicken breast, cut it up when done, and put some refried beans, chicken, bell pepper, jalapeno, and cheese on the gorditas, place the loaded gorditas on a cooking sheet and put in the oven for about 5-12 minutes @350-degrees, and eat while hot (add sour cream if you prefer.)
It’s pretty damned good.
Tortillas also make for good PB&J bread, at least according to my daughter. We also make “cheeseburger quesidillas”, which is pretty much what you can imagine. Surprisingly good.
(Would anyone like to venture a guess as to why my Google Image Search for ***gorditas ***returns a smattering of very attractive plus sized women in lingerie along with the expected food image results? Is *gorditas *slang for something fun?)
Gordo means “fat.” Masculine, since Spanish has gender; gorda is the feminine version. The suffixes “-ito” & “-ita” are diminutives.
Therefore, gordita can mean a delicious fat little sandwich–or a cute chubby girl!
You mean for a Chicago suburb. 
Stop by the Pilsen neighborhood if you want a big selection. Chicago has a huge population of Mexican/Mexican-descent people and, IIRC, the largest Mexican Consulate in the US.
Raleigh, N.C. here. Corn tortillas are plentiful. Of course there are enough Mexicans in town that they tore down a Taco Bell and put up a Mexican Consulate.
Edit: :smack: Totally missed seeing Bridget’s explanation. I blame the lack of coffee.
“Gordita” means “chubby”, I believe. 
“Gordo” is fat - maybe the masculine version of fat, so I assume “gorda” is the feminine version of fat.
I’ve only been to a corner of Chicago (area of 130th & Torrence) and yeah, that was pretty apparent. Did have time to hit a good Mexican restaurant, the name of which I’ve forgotten.
Yeah. The “-ita” ending is a diminutive (word that makes things “smaller” and more “cutesy,” like “-ette” in English.) So “gordita” would mean something like “little fat one” (feminine). “Gordito” would be the masculine equivalent.
:smack:
That’s what I get for posting at 1:whatever in the AM.
“Gordita” is the name my then-10yo gave the recipe. They are made on, of course, tostada shells.
Sophie likes making food items - last night we made “Gaffer’s Delight”, which was pan-fried potato wedges (olive oil, some herbs) placed on baked chicken breast*. It was actually pretty good.
*Gaffer is one of the dwarves in the Hobbit. This meal was supposed to be representative of what Gaffer would eat when on an adventure.
Central Illinois. Corn Tortillas in every supermarket I’ve ever shopped at, often in the Ethnic/Mexican food aisle. Sometimes in the bread section with the flour tortillas. Hell even Aldi has corn tortillas.
:smack: And, me, too, apparently. :smack:
This is officially the first thing I’ve learned in 2013. Thank you.
I live in Las Vegas. The supermarkets here have tortilla sections with dozens of different types (corn, wheat & wheat-plus-spinach/tomato/artichoke) and sizes (6"-24") and prolly about 8 or 10 different brands.
In most supermarkets, Mexican food has at least half an aisle all to itself.
Of course, there are carnicerias and mercados about as commonly as there are chain supermarkets, so if you think there’s something you can’t find at Albertson’s you can always try Los Compadres or somewhere else.
Just FYI…
I just bought a 120 pack of corn tortillas, expecting to make warmed soft tacos. I usually buy the 6" 10/20 pack, but since I devour that in a few days, why not get them in bulk for cheap. (I use two shells per taco)
Unfortunately…
The ones I got are supposed to be used for deep frying into hard taco or chips, not for soft tacos, unless you like that stale cardboard texture. :mad:
I always cook em a little…toss them in fry pan on hi for 15 sec a side or till limp, while pressing down with spatula. They seem to have enough residual oil to not need more. 
Put a few drops of water on first. They will perk right up.
I steam them in the rice cooker along with the rice and veggies. Just for five minutes or so. Softens them right up.
Lately, that describes the more spartan Mexican aisles in Atlanta. My local Kroger (in friggin Buckhead) has 2 full aisles of Mexican items, which makes shopping so much easier than it was 5-10 years ago.
You probably have. Even in my smaller town (in South Central PA), our local Giant Food has them. In Wal-Mart (Harrisburg and York, not sure about the new one in Etters), you can find corn tortillas, as well as in the area Aldis and at Wegmans. I don’t shop at Weis Markets often enough to know if they have them or not (although I assume they do).