Mexico // Inland Jalisco and Michoacán //

Gastronomía Jalisciense: tapatío specialities


While in Guadalajara, you shouldn’t miss out on some of Jalisco’s culinary specialities. The most celebrated is birria, stewed beef or mutton in a spicy, but not particularly hot, sauce, and served with tortillas or in tacos from street stalls, bars and in markets. Roast goat is another favourite, often seen in the markets along with a goat’s skull (just in case you don’t know what chivo means). Pozole, a stew of pork and hominy (ground maize) is also popular, and typically found as a restaurant special on Thursdays. Rarely seen much beyond the city limits, there’s also torta ahogada (literally “drowned sandwich”), a bread roll stuffed with a filling of your choice (traditionally pork) then drenched with a thin, spicy salsa that soaks right through the bread. It’s a bit messy, but extremely delicious. And then, of course, there’s tequila.

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