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Table of Contents:
- Birria 🐑
- Cocadas 🍬
- Pachola 🐮
- Menudo 🍲
- Tequila 🍷
- Tepache 🍹
Importance of Jalisco Mexican Food
Welcome to our article about Jalisco Mexican Food! Hopefully, by seeing these delicacies, you can be encouraged to visit the beautiful state of Guadalajara, Jalisco. Like many other regions in Mexico, Jalisco has its own culinary traditions that, over time, have shaped both traditional and popular gastronomy. Indeed, popular gastronomy differs from traditional cuisine because traditional dishes date back to pre-Hispanic times, were shaped during the Viceroyalty period, and are still part of daily life today.
💡Quick Answer: What defines Jalisco’s gastronomy? Jalisco’s food is defined by its Mestizo heritage, blending Spanish livestock (goat, beef, pork) with indigenous techniques. It is famous for “drowned” or slow-cooked dishes like Birria and Tortas Ahogadas, the use of birote salado (sour bread), and being the birthplace of Tequila.
Therefore, Jalisco is a place where there is a lot of Colonial and pre-Hispanic tradition in every single piece of its gastronomy. Every time you hear Jalisco, it may come to your mind tequila. Nevertheless, all over Jalisco, there is taste, tradition, culture, and passion for the food of Mexico. Saying this, we will share some of Jalisco’s most iconic dishes with you.
Jalisco’s Flavor Guide (Quick Reference)
| Dish | Protein | Heat Level |
| Birria | Goat / Beef | Medium |
| Torta Ahogada | Pork | Extreme |
| Carne en su jugo | Beef | Mild |
| Pozole | Pork / Chicken | Medium |
| Jericalla | Eggs / Milk | Sweet |
Birria
This delicious broth is one of the most popular dishes in Jalisco. It consists of meat submerged in abundant sauce, accompanied by typical side dishes of the state. This dish was born in the town of Cocula, a result of the cultural exchange between the Indigenous and Spanish civilizations in the 16th century.
Nowadays, people prepare birria with goat meat and, in the same vein, with lamb, pork, beef, and chicken. Certainly, birria is a synonym of Jalisco culture and Mexican gastronomy, that is to say, a must-try once in a lifetime. 🌽Check out our post: Traditional Food of Mexico Top 20 Dishes.
🍽️ Try the best Jalisco Mexican Food by joining our tours:
- Guadalajara: Know the Beautiful Historic Center (Private / 3h)
- Sayulita: Explore The Colonial Past and Relax in Amazing Beach (10 Days)
Tortas ahogadas
The ‘drowned torta‘ consists of salty bread stuffed with carnitas, onion, beans, and lemon and bathed in the hottest chili. Many agree that this dish’s mixed flavors make it an authentic masterpiece. The origin of this dish dates from 1930. The original recipe involves pork carnitas bathed in three chilies and tomatoes. If you want to feel part of this beautiful place in Mexico, you have to try this delicacy. Want to taste it? Check out our post about spicy food! 🌶️
Author’s Note: Be careful! When ordering Tortas Ahogadas, ask for ‘media ahogada’ if you aren’t used to extreme spice; the ‘drowned’ version is only for the brave!
Meat in its juice (Carne en su Jugo)
As you can see, Jalisco’s gastronomy proves that people from here are meat lovers. This dish is a beef consommé that has beans, meat, and bacon, with chopped onion, cilantro, salt, and lemon juice. This is a representative recipe for Jalisco’s gastronomy. For some years, its popularity has spread to other regions of Mexico, influencing the cuisine of places like Aguascalientes and Guanajuato.
This dish is very recent, dating only from the late ’60s or early ’70s. It originated in the San Juan de Dios market in the Historic Center of Guadalajara. Moreover, people began to come here because it was one of the few places that remained open late. 🌼May interest you: Markets in Mexico Top 10.
Jericalla
Yes, we know you were missing something sweet on this list, and well, good news, there is something sweet. The story says that ‘jericalla’ comes from the name Jérica (a region of one of the nuns that made this dessert), a town in the province of Castellón, Spain.
In the 19th century, in the old San Juan de Dios neighborhood, it was common to see orphans from Cabañas Hospice eating a tiny little dish made of milk, eggs, vanilla, cinnamon, and sugar. Nuns from that place used to make Jericalla for the children, and once you taste it, you can understand why they loved it.
Pregnant Shrimp (Camaron Embarazado)
Jalisco’s gastronomy enjoys great biodiversity due to its climate and the Pacific coastline. Puerto Vallarta has become a place where gastronomy is the cornerstone of tourism. For example, “Pregnant shrimp” is a traditional food option, usually served as a snack and in a skewer.
If you wonder why the “pregnant” name, well, thanks to a Mexican pun: you put a stick and grill the shrimp…well, one day you will get it. Check out our Mexican seafood article.
The marinade is key: its preparation includes orange juice, pasilla chili (type of chili), and tomato. After marinating them, you can put them on the grill or charcoal. They are a perfect combination with a beer on a very hot day.🦐 Try this perfect dish here: Amazing Horseback Riding and Swimming in Vallarta’s Beach (Group / 3h)
Pozole Jalisciense
Pozole is one of the most outstanding dishes in Mexican gastronomy. Perhaps it’s one of the most consumed in the country since ancient times. Around the Mexican Republic, there are several variations of this dish, and one of the most outstanding is the Jalisco style.
Something important to highlight about this dish is that in Mexico, it is usually consumed much more during the September season since it is much more assimilated with the national holidays, as it is one of the traditional Mexican recipes.
It is prepared with corn grain, pork meat, and, in some versions, chicken or even cauliflower. The last one is a great option for those not fond of eating animal protein. Yes, in Mexico, there are different options for eating healthy and veggie. If the weather in your country is cloudy and cold, you will surely love this extremely tasty dish. Check out our pozole article! 🥣
Tacos of Birria
Something that people can’t resist is the authenticity of Mexican tacos. Something important about Jalisco is its variety of Taquerias where you can eat tacos of birria, pastor, and fish. In fact, in Jalisco, birria and barbacoa are very different from what is customary in Hidalgo and Mexico City. Therefore, some people say that birria and barbacoa are better in Jalisco. Why don’t you try it and tell us in the comments? 🙊
🌮 Taste delicious and unique tacos on our tours:
- Taco in Mexico: Taste the Mexican Tradition (4 h)
- Savor Delicious Tacos, Pulque and Beer (Group / 4h)
- Lucha Libre Plus Delicious Pulque and Tacos (5h)
- Tacos in Cancun Plus Drinks of Caribbean Paradise (3h)
- Tijuana Tacos: Mexican Food Tasting from San Diego (6h)
- Tulum and Bikes: Admire the Ruins and Savor Delicious Tacos (3h)
Cocadas
As its name says (coconut), this typical dessert is made with grated coconut, milk, cinnamon, and sugar. The history of this dessert dates back to the Spanish Civil War. There were not enough seeds to feed the soldiers. Therefore, coconut began to be eaten in small pieces (grated).
The nuns of that time prepared this delicious dessert with a cinnamon mixture. Yummy! They were made with egg yolk, which gave them their characteristic yellow color. Additionally, there are also different varieties of cocadas. For instance, soft (unbaked), with a little bit of chocolate and fresh coconut, firm with ripe coconut. Also, those that are baked with an egg that has a more rustic texture.
Borrego al pastor de Tapalpa (Tapalpa sheep)
In the magical town (Pueblo Magico in Spanish) of Tapalpa, is the famous and delicious lamb al pastor. The history of this dish comes from the Cristero Wartime (civil war between the Mexican government and Catholic religious militias) in Mexico.
When the cristeros (soldiers who fought for the Catholic Church) were hiding from the persecutions of the army, this was a dish they used to eat to survive a long time without food and persecution. When they took refuge in the mountains, sheep and wood were the main things they found for cooking and eating. Later, until 1950, this dish began to be popularized in all the restaurants of Jalisco, making this delicacy a jewel in the gastronomy of Jalisco.
Pachola
This dish is very popular in central Mexico, including Jalisco, Zacatecas, Guanajuato, and San Luis Potosi. Pacholas are pieces of steak made with different spices. However, the original ‘pacholas’ are ground in a ‘metate’ (a type or variety of quern, a ground stone tool used for processing grain and seeds) along with seasonings, chilies, and bread, fried and shaped like an oval steak.
Each family in Jalisco has its own way of making this dish. Instead of adding chili for the children to eat, they often add cinnamon. In the states mentioned above, the process varies. Even so, it is a dish that everyone loves and always enjoys as a family.
Menudo
Some historians affirm that this dish dates back to before the Spaniards arrived in Aztec lands. However, the legend in Jalisco, Michoacan, and Guanajuato comes from a story during the Viceroyalty. A man of Spanish origin who sold meat did not sell meat to the Indigenous people, arguing that the meat was only for “white” people. Only the Indigenous bought ‘legs’ (patas in Spanish) and ‘belly’.
Nevertheless, one day, an Indigenous servant went to the butcher to buy only belly and legs. Then, the butcher asked him: what for? The servant replied that it was to prepare ‘menudo.’ From then on, it became very popular among the inhabitants of the viceregal era. Menudo is prepared with garlic, onion, chili, and avocado leaves.
Honorific mentions: Tequila
An emblematic drink of the whole state and country, a Mexican symbol from Jalisco to the world. In 1942, Mr. Julio González had an idea and launched the first tequila with the name Tres Magueyes. Currently, the name of its creator is the now-famous “Don Julio Tequila“.
Have you tasted it already? You should try some tequila in a ‘cantarito’ (a tequila-based highball, paloma-like cocktail with more ingredients: orange, lemon, and lime juice). They are very popular in Jalisco!
A shot of tequila with fresh lemon is perfect to warm the chest and relieve flu symptoms. Anytime you travel to Jalisco and eat any of the dishes we showed you, don’t forget to take a tequila shot. You will feel like living in Antonio Banderas and Salma Hayek’s Desperado movie.
🥃 Get ready to say cheers with us on our tours:
- Tequila: Visit Fantastic Towns and Local Distillery (Group / 8h)
- Explore Guachimontones Ruins and Charming Tequila Town (Private / 6h)
- Adventure in Wonderful Magic Town Tequila (Private / 6h)
- Visit Authentic Distilleries Plus Magic Town (Private / 6.5h)
Tepache
Tepache is a drink made from corn, and its name comes from the Nahuatl word ‘tepiatli’, which means a drink made with corn. This drink is prepared by fermenting fruits. The most common is pineapple, and piloncillo (unrefined sugar, especially when molded into cones or sticks) is added. The alcohol level of tepache is very low since it only contains 1%.
Conclusion
When we think about the flavors of Jalisco, it becomes clear that food here is not just about nourishment but about identity, memory, and pride. Each meal represents centuries of dialogue between Indigenous people, Spanish settlers, and later global influences. All fused into a language of flavor that still speaks today. To eat in Jalisco is to take part in a living heritage, one that continues to evolve with every new generation of cooks and families who pass down their recipes. Just imagine listening to Mariachis music while drinking a tequila… sounds like a dream, isn’t it?
What makes this state unique is how its food traditions extend far beyond the table. The rhythm of markets, the laughter in small fondas, and the celebrations that mark the Mexican calendar all have food at their center. Weddings, religious festivities, and even casual Sunday gatherings have a special connection with all of these dishes. Food in Jalisco is an expression of community as much as it is of place. It reminds us that gastronomy here is inseparable from social life.
Another aspect worth highlighting is the sense of hospitality that surrounds dining in Jalisco
Visitors are not only turists or travelers but friends. Sharing a plate becomes a way of breaking barriers and creating connections. Local cooks take pride in explaining the origin of their recipes, telling stories about grandparents, hometowns, or traditions linked to every bite. In this way, food works as a bridge between cultures, transforming a trip into a deeper and more personal experience.
It is also important to recognize the role that natural landscapes play in shaping Jalisco’s gastronomy. From fertile valleys that provide grains and vegetables to the Pacific waters that offer seafood, the environment continually nourishes creativity in the kitchen. The close relationship between land, water, and people results in a cuisine that feels authentic and rooted, yet open to experimentation.
Ultimately, Jalisco reminds us that exploring food is one of the most powerful ways to travel. Through its flavors, you discover not only taste, but also history, hospitality, and the everyday joy of Mexican life. Do you still think tequila and birria are the only delicious thing you must try in Jalisco? Did you enjoy our Jalisco Mexican Food article?🌶️May interest you: The Mayan Food and the Ancient Secrets of its Gastronomy.