The locals from Guadalajara have quite a few delicacies among main dishes, appetizers, desserts, and drinks, and these are just some of the typical ones. The cuisine in Mexico, especially in the famous region of Jalisco, is Creole. Its ingredients are mainly pre-Hispanic, including spices and meats, which have given an identity to Jalisco food based on corn and beans.

Pozole Jalisco style

One of the best-known dishes in the country is pozole, and the Jalisco style has become one of its main references. This recipe is usually prepared with pork loin, head, spine, and leg, and it gets its characteristic red color thanks to the preparation of ground red chili, either guajillo, puya, ancho, or de árbol. Also when served, it is accompanied by spicy chile de árbol sauce, chopped onion, radish, lettuce, lemon, and toast. An alternative also originating in Jalisco is pozole de camarón, which in addition to the cacahuacentle corn, uses shrimp broth, dried shrimp powder, chiles de árbol, and a touch of white vinegar.

Meat in its juice

Another of the jewels of Tapatian gastronomy is meat in its juice, a stew made with finely cut beef steak, marinated with lemon juice and chicken broth, and then roasted in previously fried bacon fat. Tomato sauce is added to the preparation and it is served with beans from the pot, cambray onions, and crispy bacon. The combination of ingredients and flavors has made the meat in its juice the protagonist of many businesses in Guadalajara.

Torta ahogada

This is one of the most popular and emblematic gastronomic delights of the city, which can be found in practically any corner. It is made with birote, a salty bread that can only be found in the Perla Tapatía. It is stuffed with carnitas and beans, turning it into a torta that is later "drowned" in a tomato sauce where the sweet and spicy flavor highlights it. It is served with strips of onion pickled in lemon and oregano.


Jericalla is originally from Guadalajara City, its origin dates back to the 18th century when the nuns of the Cabañas Hospice created a nutritious dessert with an appealing flavor for the orphan children under their care. This dessert is made with milk, cinnamon, sugar, egg, and vanilla. When baking the mixture, they noticed a golden layer with toasted touches that gives a very particular flavor similar to Spanish custard, but with a light consistency. Its easy preparation and delicious flavor have made this delicacy a favorite of the people of Guadalajara.


Of course, this list cannot leave out the most tapatío distillate obtained from the fermentation and distillation of the type of agave known as tequilana weber. This drink, which currently has a denomination of origin, has great versatility and lightness of flavor, which makes it a perfect ally to accompany Mexican food, either alone or as a cocktail.


This is a delicious distillate that originates from the agave plant as well as tequila, but with the difference that it is made with a different variety such as lechuguilla, pata de mula, among others. Traditionally, it was a drink consumed for its healing properties, but its unique flavor has made this drink a great complement to Mexican meals.

Tlaquepaque-style tequila casserole

This drink has become very popular in the Magical Town of Tlaquepaque, for being refreshing, sweet, and providing a balance of acidity to your preparations, so it will be a great ally during the national holidays. Traditionally, it is prepared in a clay pot, to which ice, salt, lemon and grapefruit juice, grapefruit, lime and orange slices, grapefruit soda, and mineral water are added, and although it may not have it, tequila is an ingredient that cannot be missing.