Mexico - Guadalajara

Guadalajara Must Try Iconic Food and Drinks

Torta Ahogada

Dec 2025

Torta Ahogada

Guadalajara's signature sandwich drowned in spicy tomato-chile sauce.

If you are only going to try just one thing unique to Guadalajara, this is it. The essence of this dish is the bread. It has to retain its structure and not turn mushy even when completely soaked. I was told the bread (birote salado) is unique to Guadalajara and it couldn't truly be replicated elsewhere. The tangy tomato sauce pairs well with the hearty meat filling. I can see why this is the ultimate comfort food in the region.

Birria

Slow-cooked meat (often goat or beef) with rice, spicy broth. Often served in tacos or as stew.

The consommé that accompany the birria is really more important than the meat. The broth is rich and packed full of spices, perfect for sipping as well as dipping your tacos.

Jericalla

Creamy custard style dessert made with milk, eggs, cinnamon and vanilla.

This is a surprise to me. At first glance this just really looks like your typical flan with a creme brulee top. The texture actually resembles more of a silken egg custard. It is neither as creamy or as sweet as a traditional flan. Very delightful dessert.

Menudo

A slow simmered tripe and hominy soup in a mild chile broth.

This is a comforting dish that is very much about texture - a collagen rich soup filled with chewy bites of tripe and hominy. The soup itself is actually rather mellow in taste. The extra lime, onion, cilantro and chile served on the side would really brighten up the flavors.

Tejuino (con nieve)

Lightly fermented drink made from corn masa, sweetened with piloncillo (unrefined cane sugar), served cold and topped with lime juice or lime sorbet (con nieve).

This is one interesting drink. It's tangy, sweet and a bit savory all at once. It is certainly not an immediate crowd pleaser like aqua fresca. The fermented flavor could takes a bit of getting used before one can fall in love with the complexity.

Tacos de Barbacoa

Tender beef tacos (often cheek/head meat). Classic breakfast item.

It is like the quiet cousin of birria. It is slow cooked meat taco served with a side of consommé with the focus more on the meat itself rather than herbs and spices.

Ceviche Tapatío

Guadalajara-style ceviche made with ground fish, tomato, onion, cilantro, and lime. Usually served on a crispy tostada.

Those ceviche are something else. They come neatly packed on a piece of tostada. The base is full of tomato, onion and cilantro. Flavors are bright with just a hint of sweetness.

Nieve de Garrafa

Traditional Mexican hand-churned ice cream made in a wooden barrel (garrafa) packed with ice and salt.

These traditional ice cream comes in a variety of flavors not easily found elsewhere. Everything is made from fresh fruits with no artificial flavoring. Many selection are also dairy free.

Buñuelo (Jalisco Style)

Huge, paper-thin, ultra-crispy fried wafer topped with piloncillo syrup and cinnamon.

Buñuelo is popular all around Mexico but each region has a slightly different variation. The Jalisco style looks like a huge fan and coated with a cane sugar syrup.

Tequila

Jalisco is the birthplace of Tequila. One's trip is not complete without at least seeing the beautiful fields of blue agave grown on the red volcanic soil.