Guadalajara’s traditional flavors you cannot missBy Andrea Hablutzel Pelayo
Culinary delights Jalisco style
One of the most important things to do when traveling is to try the local food; it’s something that will make all your senses live the experience of a new city or country. A good tip, for practically any place where food is sold, is to go where the most people are; those tend to be the best ones.
An excellent place to visit in Guadalajara is the traditional Mercado Libertad, located a short distance from the Hospicio Cabañas and the Plaza de los Mariachis. This market is distributed in tree floors, where you can find all sorts of fresh fruits and vegetables, meat, flowers, crafts, boots and hats and even electronics. It is a place alive with jalisciense flavor (from Jalisco), ideal to try the classic dishes, drinks and dessert we’ll mention next.
Tortas Ahogadas (loosely translated as soaked pork sandwich) are a classic must have when visiting Guadalajara, very traditional. It’s composed of a ‘french bread’ kind of bread, they put the porks meat inside, sometimes also with beans; it’s then bathed in spicy salsa, left soaked; lastly onion slices are placed in top. Depending on how spicy the salsa is, the torta will be soaked or half soaked.
Pozole is a very Mexican dish that has its variations depending on the region, in this case it’s Jalisco style, it can have either chicken or pork, its color green, red or white; red is a spicy one, white is not. It is a stew with corn grains served with a side of chopped lettuce, avocado, onion, radishes, salt, lemon, oregano and chili powder that you add to your liking. It is also accompanied with tostadas or tortilla chips.
Original Imagen: “Pozole Rojo” by Annie McManus Thorne, used under CC BY-NC 2.0 license, via Flickr.
Birria is a spicy goat, lamb or beef broth with a salsa made from spices and baked chilies. The beef is slowly cooked with spices and it is traditionally cooked in a whole in the dirt, covered with maguey leafs. It is served with a side dish of chopped onion, cilantro and lemons to add to your liking. You can eat it either in tacos, shredded with salsa or with the delicious broth resulting from its brewing.
Carne en su jugo is a savory dish made with chopped beef, roasted in its own juice, along with pot beans and previously made crisp bacon. It is like a stew, you can also add chopped onion, cilantro, lemon juice and salt to your liking. It is certainly one of the most representative dishes of Jalisco’s gastronomy.
With drinks, one of the typical and most refreshing ones is Tejuino, to drink while you visit the tianguis (street markets) or plazas. It’s a corn based drink, fermented or non-fermented with brown sugar. It’s also prepared with lemon, salt and tamarind. In hot days they add lemon snow. It can be found all over town.
Cazuela is a traditional and very refreshing drink originated in Tlaquepaque’s market. It’s made with slices of grapefruit, lemon, orange, grapefruit soda. For age appropriate people, tequila can be added. It is a very fresh and colorful Mexican drink.
Still taken from: “Receta Cazuelas Voladoras bebida Jalisciense”by Conoce Guadalajara, source: YouTube.
One of the most traditional desserts, perfect to have after these dishes we just mentioned, is the Jericalla. It is a milk based sort of custard, made with eggs, vanilla, cinnamon and sugar.
Hope you enjoy your meals!
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