Guadalajara is recognized as the sentimental capital of important symbols that represent Mexicanness in the world.
One of the best ways to discover a city is through its food, and in Guadalajara it could not be different.
Guadalajara is the perfect place for an authentic Mexican experience. The state capital of Jalisco is known for its mariachi music, tequila distilleries, spectacular architecture and buoyant nightlife. The city seamlessly blends tradition and modernity. You can also enjoy some rodeo action or Mexican wrestling in the city.
Heir to deep Mexican traditions, dishes such as meats in their juice, birria tatemada, the succulent pozole or the delicious drowned cakes made with salty bean and dipped in tomato sauce are part of the traditional Tapatía gastronomy.
The kitchen of this city is still intact from the first settlers. The famous tacos complement the spiciness with an extensive menu of Tapatía specialties.
Pozole with cacahuacintle corn
Cooked with cacahuacintle corn, a bigger ear with whiter grains.
The broth is accompanied by chicken or pork and served in clay cups. It contains salad, radishes, onions and a lot, lots of lemon.
The spicy sauce comes in another dish along with the toast.
One of its characteristics is that the grains are precooked in a mixture of water and lime so that they lose the shell and thus promote the preparation.
Flying casseroles
They became popular in Tlaquepaque, part of the metropolis of the city, where they prepare these irresistible snacks on the palate.
They carry a fantastic combination of tequila and citrus fruits.
In a clay pot, orange, grapefruit and lemon slices are dipped in a mixture of mineral water, tequila and grapefruit soda. The salt is to taste and plenty of ice. Tourists take it to cool off as they walk the streets of this Guadalajara township.
Drowned cake
They are perhaps the most typical dish of Guadalajara. So much so that the locals can enjoy breakfast, lunch and dinner with this meat-filled bread.
It is a salty bread bake (gold baked) with baguette-like shape and slightly sour taste. It is stuffed with meat in strips, cubes or pieces and dipped in spicy chilli sauce from the Yahualica tree, which makes it special for its aroma and itching. It is usually accompanied by marinated onions dipped in lemon.
The locals have changed their recipe with shrimp, other meat and sauces, without losing their essence.
Jericallas, the nun’s recipe
Dessert 100% Tapatío, as it is called in Guadalajara, is made from milk, whipped eggs, vanilla, cinnamon and sugar.
The mixture is boiled and then allowed to cool lukewarm. Then bake until the surface is golden brown. The result A rich, firm and creamy candy.
Best of all, the jericallas that you get in all grocery sales go from the cheapest to the most expensive.
Its history dates back to the 19th century, when the nun Jérica created a delicious dessert for the children of a shelter in the center of Guadalajara.
The meat in their juice has tradition
Guadalajara’s traditional dishes accompany the soup with the aroma of the beans.
The meat is fried in the same pan as the bacon was previously cooked. Once finished, bathe in a juicy sauce of cilantro, onions, tomatoes, minced peppers and garlic. The beans are poured together with chicken broth. There are radishes, chopped onions and the ever popular toast.
The popular little for the hangover
To recharge your batteries after a hangover, there is nothing better than the small, a fine saucer based on beef belly in red broth.
The guajillo chili sauce, garlic and salt, covers the diced belly and is cooked with onions, mint and oregano.
The fresh water of Chaplin
Drinks against the heat abound in Guadalajara, but like Chaplin’s fresh water, there are few.
They are available for every taste. Traditional Mexican horchata include plums, mangoes, guavas and strawberries. The Jamaican and Tamarind classics are the most refreshing of all.
This custom of more than 40 years is still valid as the processing of the water did not involve fresh artisanal fruits.
The Quesadillas of Tianguis del Sol
They are hardly missing on the tables of the Tapatíos. They are a delicious dish, especially if you eat them at Tianguis del Sol on Copernicus Avenue.
These are corn tortillas, which can also be obtained from wheat. If you fold them in half, they look like a crescent moon.
The original recipe is filled with melted cheese, but over time this has changed slightly.
Birria in the 9 corners
Formerly called goat, the birria can now be beef or pork. In Las 9 Esquinas it has become popular to eat this dish of Haute Cuisine from Guadalajara.
They prepare it in sauce with various spices and chilis cooked in the oven. It is so soft and juicy that it melts in your mouth. And of course, there is no lack of toast to take away.
Pozole with cacahuacintle corn
Cooked with cacahuacintle corn, a bigger ear with whiter grains.
The broth is accompanied by chicken or pork and served in clay cups. It contains salad, radishes, onions and a lot, lots of lemon.
The spicy sauce comes in another dish along with the toast.
One of its characteristics is that the grains are precooked in a mixture of water and lime so that they lose the shell and thus promote the preparation.
Flying casseroles
They became popular in Tlaquepaque, part of the metropolis of the city, where they prepare these irresistible snacks on the palate.
They carry a fantastic combination of tequila and citrus fruits.
In a clay pot, orange, grapefruit and lemon slices are dipped in a mixture of mineral water, tequila and grapefruit soda. The salt is to taste and plenty of ice. Tourists take it to cool off as they walk the streets of this Guadalajara township.
Pozole with cacahuacintle corn
Cooked with cacahuacintle corn, a bigger ear with whiter grains.
The broth is accompanied by chicken or pork and served in clay cups. It contains salad, radishes, onions and a lot, lots of lemon.
The spicy sauce comes in another dish along with the toast.
One of its characteristics is that the grains are precooked in a mixture of water and lime so that they lose the shell and thus promote the preparation.
Flying casseroles
They became popular in Tlaquepaque, part of the metropolis of the city, where they prepare these irresistible snacks on the palate.
They carry a fantastic combination of tequila and citrus fruits.
In a clay pot, orange, grapefruit and lemon slices are dipped in a mixture of mineral water, tequila and grapefruit soda. The salt is to taste and plenty of ice. Tourists take it to cool off as they walk the streets of this Guadalajara township.
Drowned cake
They are perhaps the most typical dish of Guadalajara. So much so that the locals can enjoy breakfast, lunch and dinner with this meat-filled bread.
It is a salty bread bake (gold baked) with baguette-like shape and slightly sour taste. It is stuffed with meat in strips, cubes or pieces and dipped in spicy chilli sauce from the Yahualica tree, which makes it special for its aroma and itching. It is usually accompanied by marinated onions dipped in lemon.
The locals have changed their recipe with shrimp, other meat and sauces, without losing their essence.
Jericallas, the nun’s recipe
Dessert 100% Tapatío, as it is called in Guadalajara, is made from milk, whipped eggs, vanilla, cinnamon and sugar.
The mixture is boiled and then allowed to cool lukewarm. Then bake until the surface is golden brown. The result A rich, firm and creamy candy.
Best of all, the jericallas that you get in all grocery sales go from the cheapest to the most expensive.
Its history dates back to the 19th century, when the nun Jérica created a delicious dessert for the children of a shelter in the center of Guadalajara.
The meat in their juice has tradition
Guadalajara’s traditional dishes accompany the soup with the aroma of the beans.
The meat is fried in the same pan as the bacon was previously cooked. Once finished, bathe in a juicy sauce of cilantro, onions, tomatoes, minced peppers and garlic. The beans are poured together with chicken broth. There are radishes, chopped onions and the ever popular toast.
The popular little for the hangover
To recharge your batteries after a hangover, there is nothing better than the small, a fine saucer based on beef belly in red broth.
The guajillo chili sauce, garlic and salt, covers the diced belly and is cooked with onions, mint and oregano.
The fresh water of Chaplin
Drinks against the heat abound in Guadalajara, but like Chaplin’s fresh water, there are few.
They are available for every taste. Traditional Mexican horchata include plums, mangoes, guavas and strawberries. The Jamaican and Tamarind classics are the most refreshing of all.
This custom of more than 40 years is still valid as the processing of the water did not involve fresh artisanal fruits.
The Quesadillas of Tianguis del Sol
They are hardly missing on the tables of the Tapatíos. They are a delicious dish, especially if you eat them at Tianguis del Sol on Copernicus Avenue.
These are corn tortillas, which can also be obtained from wheat. If you fold them in half, they look like a crescent moon.
The original recipe is filled with melted cheese, but over time this has changed slightly.
The Huitlacoche, an edible mushroom that sprouts ears of wheat, mushrooms and meat, is one of the new ingredients that give this 100% Mexican dish its flavor.
The refreshing scratches
If you are in Guadalajara, you have to find a way to fight the heat and the refreshing scratches are one of them.
It is one of the freshest and simplest foods in the corners. You just have to scratch the ice and cola combines it with juice, tamarind, strawberry, among many other flavors.
The Diablito is one of the special scrapings, an extraordinary combination of tamarind ice cream, chile and chamoy base seasoning dried fruit flavor of sweet, spicy and sour.
They are ideal for thirsty after a walk through the Morelos Park.
The traditional Birria
Birria is one of the dishes that Jalisco is proud of, although it can pick up with beef, pork or lamb that is original with goat.
First, mix the chillies with oregano, pulque (Maguey fermentation drink) and salt. Then pour it with the goat pieces in a pot and go for a day in the fridge.
In the second step, they mix magical leaves with the goat and cook them. Finally, top the meat with a tomato sauce. The result: a delicious Jalisco-style Birria.
The tacos
The food par excellence that represents Mexican cuisine is the taco. It is famous all over the world and in Guadalajara and never fails.
The variety of fillings of this crescent tortilla, whether roasted or soft, will never make you tired of eating it. You can order them roast beef, pork, jalisciense garbage, beans, mole, vegetables and pork. If you prefer more, you can combine them.
The lunch Amparito
They are a special dish of birote bread that can be enjoyed with different fillings and combinations. Ham, leg, panela, loin, chili, avocado and cheese. All tastes will be satisfied.
Lonches sell rich in Guadalajara, but most are in Amparito tradition in the historic city center. Every day more than 50 years and long lines are the best tasting for this dish.
The snow of the carafe
The snow or ice is sold in all corners of the city to fight the heat, but the decanter snow has a different kind of preparation that will fascinate those who want to taste it.
The production is artisanal and associated with great effort, since the ingredients are processed in a carafe all around. The ice cream contains salt, so it does not melt. Depending on the content, it can take 90 to 120 minutes to complete.
The special feature is that they are always made from seasonal fruits. Freshness is therefore their main attraction. The snow tends to crystallize.
The Taquitos of Minerva
There are all tacos in Guadalajara. They are the food par excellence throughout Mexico. Although you will find them with all combinations, none like the Minerva restaurant.
You can order it from drowned and stifled cake, both are well browned and carry potatoes and beans. The gringas are with cheese and meat of your choice. Steamed with potatoes, beans, leg and rind.
When you go on an outing with your family or celebrate with your friends, Minerva will always be waiting to offer you the best tacos of its varied menu.
Some bulldogs for the night
Bulldogs or hot dogs are also very popular in Guadalajara, especially if they come from the restaurant Oscarín. They are rich and fast to prepare.
It is a soft bread to which a sausage is added in the middle. You can add french fries, guacamole, chili, sauces, bananas, cheese, aubergines and corn.
Tejuinos
It is one of the best selling drinks in Guadalajara. If you’re sure to visit, someone will offer you by bike.
It is a corn and sugarcane juice produced by ethnic groups in Mexico.
It is prepared at will with lemon, salt and chili. It has a bittersweet taste and little or no alcohol. In addition, it is mixed with breastmilk or diluted in water and consumed by infants and children, so this can be considered as a supplement in your diet.
The Pozole of La Chata
The pozole is one of the most popular dishes of La Chata, a restaurant very popular with tourists due to its location: next to the cathedral in the city center.
Although the pozole is varied, the chicken is most in demand for its taste. This cooked is a delight that mixes the aromas of onions, garlic, radish, chili and lemon. Of course accompanied by toast.
La Chata also offers a selection of traditional dishes for the palate.
Enchiladas tapatias
Enchiladas are a variety of tortillas found throughout Mexico, but in Guadalajara they have their own special recipe.
Chilis core them and grind them with onions, garlic and salt. Then fry them and the sauce is ready.
The tortilla goes through the sauce and roast. It is filled with cheese and rolled. Serve more sliced cheese, salad and onions. You can vary the filling with meat and pork.
Rich capitoradas
The Capirotadas are made all over Mexico, but each region gives them a special touch that makes them unique.
This dessert is served in Guadalajara between two layers of tortillas. Sliced bread sliced and bathed in honey is placed. Take raisins, cheese, almonds. Cinnamon and cloves give it a special taste.
The complex elaboration of this dish, which overcomes several phases to make its ingredients reach their point, has made it less common to get it into restaurants, but the families and places with greater tradition still keep this recipe.
If the Capirotada should have less fat, brown the sliced bread on low heat and remove half. Melt the butter in a bowl over low heat so that it does not burn, mix with the vegetable oil and fry the breads.
Before the bread was fried, such an amount of fat was considered harmful, except that it caused a very strong digestion. You can put the fried bread on an absorbent paper to drain.
For honey, you should put the water in a large bowl and heat over medium heat. Add the piloncillo, the onion and the tomatoes in large pieces. Add cinnamon, cloves, pepper and anise. Boil the mixture, dissolve the piloncillo and cook the tomatoes and onions. Do not use the liquid. Remove from heat and strain (you can crush the tomato in the sieve to extract as much pulp as possible).
Tapatía cuisine is one of the most traditional. Although it should not be a problem, the variety of dishes will make it difficult for you to decide which one to try first. My advice, start with anyone. Nobody will disappoint you.
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