13 Foods From Jalisco Mexico Every Foodie Must Try
13 Foods From Jalisco Mexico Every Foodie Must Try
Jalisco isn’t just the birthplace of mariachi and tequila—it’s also a culinary paradise bursting with bold flavors, rich traditions, and iconic dishes that define Mexican cuisine.
From hearty stews to mouthwatering street food, Jalisco’s gastronomy is a must-explore for any true foodie.
Whether you’re savoring a plate of birria in Guadalajara or cooling off with a tejuino in a sun-drenched plaza, every bite tells a story of culture and tradition.
Ready to take your taste buds on an unforgettable journey? Here are 13 must-try foods from Jalisco that will have you craving more!
Top 13 Foods from Jalisco Mexico
1. Carne en su Jugo (Meat in its juice)
This delicious stew was created in 1967 by Chef Roberto de la Torre and has since become a beloved dish in the city.
Today, this flavorful dish can be found in several restaurants, but Karne Garibaldi is the most famous place to enjoy it.
Karne Garibaldi is not only one of the most renowned restaurants in Guadalajara, but it also holds a Guinness World Record for the fastest restaurant service in the world.
If you visit Jalisco, I highly recommend stopping by Karne Garibaldi. Here, you’ll experience the authentic flavors of Jalisco, especially the region’s famous Carne en su Jugo (Meat in its Juice).
This exquisite traditional dish consists of minced beef, slow-cooked in its own juices, and seasoned with cilantro, green onions, beans and small pieces of crispy bacon.
It is typically served in a clay dish, accompanied by handmade corn tortillas and fresh guacamole—essential elements of Jalisco’s rich culinary heritage.
This dish is a true representation of Jalisco’s gastronomy, so much so that its popularity has spread to neighboring states.
Carne en su Jugo is yet another culinary treasure of Jalisco.
2. Birria de Chivo
Jalisco’s goat birria is one of the state’s most iconic dishes, deeply rooted in tradition and celebrated for its rich, flavorful broth and tender meat.
Birria originates from Jalisco, particularly in towns like Tonalá and Cocula (often called the birthplace of birria).
It dates back to the colonial era, when Spanish settlers introduced goats to Mexico. Goats became overpopulated, and locals developed birria as a way to prepare their tough meat, slow-cooking it to perfection.
Traditional Jalisco birria is made with goat meat (chivo), though some places also use beef, lamb, or even pork.
The meat is marinated in a rich mix of chiles (guajillo, ancho, pasilla), garlic, vinegar, cloves, cinnamon, oregano, thyme, and cumin, then slow-roasted or steamed in a covered pot or underground oven.
The broth (consomé) is key—it’s a deep, reddish, spicy, and flavorful soup made from the drippings of the meat, blended with additional chiles and spices.
The meat is sometimes served dry (birria tatemada) or soaked in broth (birria en consomé).
How It’s Served:
Traditionally served in a bowl with consomé, garnished with chopped onions, cilantro, lime, and corn tortillas on the side.
Some prefer it as tacos, dipping them into the flavorful broth.
It’s commonly eaten at celebrations, Sunday brunch, and hangover cures—birria is famous for bringing people back to life after a long night!
Where to Find the Best Goat Birria in Jalisco:
Guadalajara is known for its top-tier birrierías, such as Birriería las 9 Esquinas and Birriería el Chololo.
Tonalá and Tlaquepaque also have legendary spots, offering birria with a more rustic, traditional touch.
San Pedro Tlaquepaque has a festival called Feria de la Birria y el Tequila, a perfect place to try authentic versions.
Have you tried a good birria spot in Guadalajara yet?
3. Borrego al Pastor de Tapalpa: A classic food of Jalisco
Borrego al Pastor de Tapalpa is a traditional dish from Jalisco, known for its slow-roasted lamb (borrego) marinated in adobo and cooked over an open fire or in a clay oven.
It is a specialty of the region, popular at family gatherings, celebrations, and food festivals.
Key Features of Borrego al Pastor de Tapalpa:
- Marinated Lamb: The meat is seasoned with a mix of dried chilies (like guajillo and ancho), garlic, cumin, oregano, vinegar, and other spices
- Slow Cooking: Traditionally cooked over a wood-fired spit (pastor-style) or in a pit oven, similar to barbacoa
- Smoky & Juicy: The slow roasting gives it a tender, flavorful, and smoky taste
- Served With: Usually eaten with handmade tortillas, salsa, lime, nopales (cactus), and sometimes consommé made from the lamb’s juices
You can find Borrego al Pastor in local restaurants, roadside stands, and mercados in Tapalpa, especially during weekends and holidays when it’s more commonly prepared.
4. Pozole Jalisco Style
This is one of my favorites! Jalisco’s pozole is one of the most famous variations of this traditional Mexican stew.
It’s a hearty, flavorful dish made with hominy (maíz cacahuazintle), pork (sometimes chicken), and a rich, deeply seasoned broth. The Jalisco-style pozole rojo (red pozole) is particularly iconic.
Red Broth: Unlike the green pozole from Guerrero or the “blanco” pozole from Michoacán, Jalisco’s version is known for its red color, which comes from dried chilies—usually guajillo and ancho—blended into the broth.
Pork-Based: The most traditional version is made with pork, especially pork shoulder, ribs, or trotters, which add depth to the broth.
You may want to read: Why Guadalajara Mexico Should Be on Your Travel Bucket List
Long Cooking Process: The hominy and meat are simmered for hours, allowing the flavors to develop fully.
Traditional Toppings:
- Shredded cabbage or lettuce
- Diced radishes
- Chopped onions
- Fresh lime wedges
- Oregano and chili flakes for extra spice
- Tostadas with crema and refried beans on the side
5. Torta Ahogada
Tortas ahogadas are one of Jalisco’s most famous and beloved street foods, especially in Guadalajara.
The name means “drowned sandwich,” and they are called that because they are literally drowned in a spicy tomato-based sauce.
What Makes Them Special?
- The Bread: They are traditionally made with birote salado, a dense, crusty baguette unique to Guadalajara. This bread is essential because it holds up well when soaked in sauce without falling apart
- The Filling: The classic filling is carnitas (slow-cooked pork), but you can also find versions with panela cheese, shrimp, or even barbacoa
- The Sauce: The torta is drenched in a red sauce made from tomato, vinegar, spices, and chile de árbol, which gives it its signature spicy kick
- The Experience: They are messy to eat! Many locals eat them with their hands, but some prefer using a fork and knife. It’s common to have them with pickled onions, lime, and sometimes avocado
How to Order Like a Local:
- “Bien ahogada” – Completely drowned in sauce (super spicy!)
- “Media ahogada” – Partially covered in sauce (milder)
- “Con todo” – With everything (spicy and flavorful)
- “Sin chile” – Just tomato sauce, no heat
Where to Try the Best Tortas Ahogadas in Guadalajara:
Although there are many many good torta joints throughout the city, these are some of the most famous:
- Tortas Ahogadas El Güero – A local institution with generations of history
- Tortas Ahogadas José el de la Bicicleta – Famous for their authentic flavors
- Tortas Ahogadas Robert’s – One of the city’s classic spots
Pair it with a cold agua fresca or a Michelada for the full experience!
6. TOP Jalisco Foods: Menudo
Jalisco’s menudo is another beloved and traditional version of this classic Mexican dish.
It’s a rich, hearty soup made from beef tripe (stomach lining) and pata de res (beef foot) cooked in a deep red chile-based broth, typically flavored with garlic, oregano, cumin, and hominy (though some versions exclude the hominy).
It’s known for being a popular hangover cure and is a staple of Sunday mornings in Jalisco.
What Makes Jalisco’s Menudo Unique?
- Red Broth – Jalisco’s menudo is usually made rojo (red), with a sauce of dried chiles such as guajillo and ancho blended into the broth
- Beef Foot Addition – Many recipes in Jalisco include pata de res (beef foot), which gives the broth a richer, gelatinous texture
- Regional Variations – Some areas serve menudo blanco (white) with a clearer broth, but the red version is far more common
- Condiments – Served with chopped onion, cilantro, lime, oregano, crushed red pepper, and tortillas or bolillos on the side
- Weekend Tradition – Many restaurants and street vendors in Jalisco, especially in Guadalajara, serve menudo only on weekends, as it’s considered a special dish for family gatherings and post-party recovery
You may want to read: Guachimontones: Explore Jalisco’s Unique Circular Pyramids
Have you tried Jalisco-style menudo yet?
7. Caldo Michi (Fish Soup)
Caldo Michi is a traditional fish soup from Jalisco, particularly popular in Guadalajara and surrounding areas. The name “Michi” comes from the Nahuatl word michin, meaning “fish.”
This hearty dish is known for its rich, flavorful broth and fresh ingredients.
Key Features of Caldo Michi:
- Base: The broth is made from a combination of fish stock, tomatoes, onions, garlic, and dried chiles (such as guajillo or ancho) for a slightly smoky, mildly spicy flavor
- Fish: Traditionally, freshwater fish like tilapia, catfish, or carp are used. The fish is often cooked whole or in large chunks
- Vegetables: Chayote, carrots, zucchini, cabbage, and potatoes are commonly added, making it a well-balanced dish
- Seasoning: Bay leaves, epazote, oregano, and cilantro give the soup its distinctive taste
- Garnishes: Served with lime, chopped cilantro, onion, and sometimes avocado for extra freshness
Where to Try It in Jalisco:
Mercado San Juan de Dios (Guadalajara) – Many eateries serve authentic caldo michi.
Restaurants along Lake Chapala – Given its proximity to fresh fish sources, it’s a great place to try a local version.
Street vendors and traditional markets – Some smaller eateries specialize in rustic, home-style caldo michi.
It’s a great dish for a comforting, nourishing meal, especially if you enjoy seafood with a Mexican twist!
8. Camaron en Vara (Shrimp on a stick)
Jalisco’s “Camarones en Vara” (Shrimp on a Stick) is a popular street food, especially along the coast in places like Puerto Vallarta.
This dish features large shrimp skewered on wooden sticks, grilled over an open flame or charcoal, and often slathered with a flavorful sauce.
What Makes It Special?
- Simple but Bold Flavors – The shrimp are usually marinated in lime juice, garlic, salt, and sometimes chili powder for an extra kick. Some vendors add a light coat of butter or oil before grilling
- Charred Perfection – Cooking them on an open flame gives them a smoky, slightly charred taste that pairs well with fresh salsas (and a cold beer!)
- Easy to Eat – The stick makes it a convenient beach snack, perfect for eating while walking along the Malecon or relaxing by the ocean
- Regional Variations – Some vendors add a spicy or tangy adobo-style sauce, while others serve them with fresh lime wedges and a side with hot sauce
9. Pachola
Pachola is a traditional dish from Jalisco, Mexico, made from ground beef seasoned with spices, shaped into thin, oval patties, and pan-fried or grilled.
It’s known for its tender texture and rich flavor, thanks to a blend of dried chilies, garlic, cumin, and other seasonings.
Origins & Preparation
Pacholas date back to colonial times and were originally made using a metate (a traditional stone grinding tool) to finely grind the meat and spices together, creating a smooth, almost paste-like consistency.
Today, a food processor or meat grinder is more commonly used.
Ingredients:
A classic pachola recipe typically includes:
- Ground beef (sometimes mixed with pork)
- Ancho or guajillo chilies (rehydrated and blended)
- Garlic
- Cumin
- Salt and pepper
- Bread or breadcrumbs (for texture)
- Eggs (as a binder)
After mixing the ingredients, the meat is shaped into very thin, oval patties. They’re then cooked on a comal (griddle) or skillet until lightly crispy on the outside but tender inside.
Pacholas are usually paired with rice, refried beans, or a simple salad. Some people enjoy them in tacos or tortas with fresh salsa.
It’s one of the lesser-known but delicious regional foods from Jalisco that showcases the state’s culinary heritage.
10. Raicilla
Raicilla is Jalisco’s lesser-known but deeply traditional agave spirit, often considered the “rebel cousin” of tequila and mezcal.
It has been produced in the region for over 400 years, originating as a moonshine alternative to avoid Spanish colonial taxes on alcohol.
What Makes Raicilla Unique?
- Agave Varieties: Unlike tequila, which is made only from Blue Weber agave, or mezcal, which uses a variety of magueys, raicilla is crafted from regional agaves like Agave maximiliana, Agave inaequidens, and Agave angustifolia
- Production Areas: Primarily made in two regions of Jalisco—the Sierra (mountainous region) and the Costa (coastal region). Each area produces distinct flavors due to differences in climate, soil, and agave species
- Cooking & Distillation: The agave is roasted in above-ground ovens (unlike mezcal’s underground pits), and distilled in clay, copper, or even wooden stills, depending on tradition
- Flavor Profile: Often fruitier and more floral than mezcal, with earthy and herbal notes, and a smoky touch in some versions
After being overlooked for decades, raicilla is experiencing a resurgence thanks to artisanal distillers and its Denomination of Origin (DO) status, granted in 2019.
This recognition protects its production methods and ensures authenticity.
Where to Try Raicilla in Jalisco?
If you’re in Guadalajara, you can find raicilla at specialized bars like Pare de Sufrir, Mezonte, or De la O Cantina. In Puerto Vallarta, spots like El Colibrí or Barra de Raicilla serve great selections.
11. Cocadas
Jalisco’s cocadas are a delicious and traditional coconut candy that has been a staple of Mexican sweets for generations.
These treats are made primarily from shredded coconut, sugar, and condensed milk, sometimes flavored with cinnamon, vanilla, or even fruit extracts.
You may want to read: Tequila Jalisco: Discover the Home of Mexico’s Liquid Gold
They are typically baked until they develop a slightly golden crust while remaining soft and chewy inside.
Types of Cocadas in Jalisco:
- Traditional Cocadas – Made with grated coconut, sugar, and condensed milk, often shaped into small round or oval mounds
- Baked Cocadas – These have a slightly toasted, crispy top layer from being baked
- Cocadas de Cajeta – A local Jalisco variation where they’re drizzled with cajeta (goat’s milk caramel) for extra sweetness
- Cocadas de Leche – Incorporating more milk for a softer texture
- Cocadas con Piña – A tropical twist that includes pineapple for added flavor
You’ll often see cocadas sold in markets, dulcerías (candy shops), and by street vendors, especially in places like:
- Tlaquepaque and Tonalá – Often sold alongside other regional sweets
- Guadalajara – Available in local bakeries, candy shops, and supermarkets
- Coastal towns like Puerto Vallarta – Since coconut is abundant, fresh cocadas are a common street snack
Jalisco’s cocadas are not just a sweet treat—they’re part of the region’s culinary tradition and often enjoyed during festivals, family gatherings, or simply as a mid-day snack. Have you tried them yet?
12. Jericalla (Jalisco’s Crème Brûlée)
Jericalla is a traditional dessert from Jalisco, Mexico, often compared to flan or crème brûlée but with a unique texture and flavor.
It was created in Guadalajara and is a staple of Jalisco’s culinary heritage.
Origins of Jericalla
The dessert is believed to have been invented by nuns in a convent in Guadalajara who were caring for orphans.
They wanted to create a nutritious yet delicious treat for the children using simple ingredients.
The name “Jericalla” is said to come from Jericó (Jericho), a biblical reference, but the exact origin of the name remains uncertain.
Ingredients:
- Milk
- Eggs
- Sugar
- Vanilla
- Cinnamon
Unlike flan, jericalla is baked until the top caramelizes naturally, giving it a slightly burnt appearance while remaining creamy inside.
How It’s Made:
- Milk is heated with cinnamon and vanilla
- Eggs and sugar are whisked together
- The warm milk is gradually mixed in
- The mixture is poured into small ramekins
- It’s baked in a water bath until the top browns
The result is a soft, slightly firm custard with a caramelized top, offering a balance of creamy and slightly toasty flavors.
You can try authentic jericalla in:
- Guadalajara’s markets (Mercado San Juan de Dios, Mercado Libertad)
- Traditional bakeries and cafés
- Restaurants serving Jalisco-style cuisine
13. Tejuino
Tejuino is a traditional fermented corn beverage from Jalisco, especially popular in Guadalajara and surrounding areas.
It’s a refreshing, slightly tangy drink with a mild alcohol content due to the natural fermentation process.
Tejuino dates back to pre-Hispanic times and was originally consumed by indigenous groups like the Nahuas.
The name likely comes from the Nahuatl word tecuin, meaning “to beat” or “to shake,” referring to its energizing effects.
Ingredients & Preparation:
- Masa (corn dough) – The base ingredient, traditionally used to make tortillas
- Piloncillo (unrefined cane sugar) – Adds sweetness and aids fermentation
- Water – Used to cook and mix the ingredients
- Lime juice (and lime sorbet) – Sometimes added for an extra citrusy kick
- Salt – Enhances the flavor
- Fermentation – The mixture is left to ferment for a short period (usually a day or two), giving it a mildly tangy taste
Tejuino is typically served cold over crushed ice, with a squeeze of lime and sometimes a pinch of salt.
In Guadalajara, it’s common to add a scoop of nieve de limón (lime sorbet) on top for a more refreshing taste.
Taste & Experience
The drink has a unique balance of sweetness, tanginess, and a very subtle fizz due to fermentation. It’s not strongly alcoholic but has a slight effervescence. It’s often sold by street vendors in large jugs or carts.
Tejuino is a popular drink in Jalisco, especially during hot weather. While it’s mainly found in western Mexico, particularly in Guadalajara, it has also gained popularity in other parts of the country and even among Mexican communities in the U.S.
Foods from Jalisco, Mexico: Conclusion
In conclusion, Jalisco’s culinary scene is a vibrant celebration of tradition, bold flavors, and cultural pride.
From the rich, comforting depths of birria to the refreshing sweetness of tejuino, every dish tells a story of heritage and passion.
Whether you’re savoring a torta ahogada in Guadalajara or indulging in jericalla for dessert, each bite offers a delicious taste of Jalisco’s soul.
So next time you visit this incredible region, be sure to embark on a foodie adventure—you won’t be disappointed! ¡Buen provecho!
