They are dipped and fried in sauce and served with meat and potatoes cooked in tomato sauce, lettuce, queso fresco, and a spicy arbol sauce. These gorditas are different from those you would find in other states in Mexico.
Recipe: https://www.epimel.es/recipes/gorditas-de-puerto-vallarta
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my go to involves zesting the lemons and making a simple syrup with that first, (and a few sprigs of mint.) then juicing and diluting (and maybe adding a few more sprigs o’ mint if I want to be fancy.)
To be clear, though, my niece will watch me making it and frown at all the lemons going to waste (She likes to eat them straight up.)
Here it is: https://www.epimel.es/recipes/lemonade-fra-1651. 4 portions makes 1.5 liters of lemonade. It’s pretty simple, but the oranges make all the difference