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GUADALAJARA

GASTRONOMY

Resulted from the fusion of pre-Hispanic and colonial roots, the delicious cuisine in Guadalajara presents particular techniques and tastes that provide it with a personality of its own.

Amongst the typical dishes of the region we have the birria, a stew of kid or lamb on a spicy sauce, seasoned with chilli, ginger, cumin, pepper, oregano and clove. It is steamed and served with slices of onions, lemons and tortillas.

The menu of typical dishes also includes the pozole, a clear soup prepared with chicken or pork and diverse condiments; and the pipián, a succulent sauce of peanuts, pumpkin and sesame.

Trying the tortas ahogadas, emblematic dish on Guadalajara's cuisine, made of a bread called bolillo and stuffed with pork and huge amounts of spicy sauce prepared with tomatoes and chilli, is a gastronomic challenge you cannot dodge.

Yes, the tortas ahogadas are the perfect aperitif to entertain the appetite and to excite the palate with the heat of the sauce. Take notice, there are those who say that anybody who has come to Guadalajara and left without trying it, is as if they had never visited the City.

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After overcoming the test of the tortas, feel encouraged to try a nice tequila, the famous Mexican drink elaborated with agave, a cactus plant proper of the zone whose place of origin is the Town of Tequila, located less than an hour away from Guadalajara, the capital of Jalisco.

Another drink of autochthonous roots is the pulque, known and consumed by the pre-Hispanic civilisations that developed on Mexican territory. It is produced with fermented maguey and has a strong odour.

If you are looking for something more refreshing and soft, do not ignore the tejuino, a traditional beverage made of maize, or the tepache, a drink made of fermented pineapple juice or sugarcane.

For less adventurer palates Guadalajara offers a wide shade of restaurants specialised on international dishes, besides the usual fast food restaurants and bistros serving vegetarian dishes.

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