Guadalajara food stole my heart the moment I bit into my first torta ahogada. This city knows food. Really knows it.
Most people think of tequila when they hear Jalisco. But the real magic happens on your plate. I spent weeks eating my way through Guadalajara’s markets and street stalls. What I found blew me away.
This isn’t just Mexican food with a regional twist. There are dishes you literally cannot find anywhere else and those that became so famous you’ll find them all over Mexico.
But there’s nothing like eating them in Guadalajara.
Guadalajara Food is So Underrated
There are so many great food cities in Mexico but GDL doesn’t often make it to the list. And that’s a huge miss. It’s a beautiful city and traditional food is everywhere alongside modern restaurants and international flavors.
Tapatíos (people from Guadalajara) take their food seriously. And I mean seriously.
They’ve been perfecting these recipes for centuries. Each dish tells a story about the city’s history.
Spanish colonizers brought techniques. Indigenous communities shared ingredients. African influences entered through trade routes.
The result? A food scene that feels completely unique.
The climate helps too. Jalisco’s highlands produce incredible beef. The coast supplies fresh seafood. And those famous blue agave fields? They’re not just for tequila.
Guadalajara’s Most Famous Dishes
Most dishes I tried in the Santa Tere neighborhood, which is true local spot without tourists accommodation.
The great thing is there are fantastic hotels in neighboring Colonia Americana for a variety of budgets from hostels to luxury hotels.
I stayed in a private room in Casa Artemisa, which is only a 10 minute walk from great traditional food in Guadalajara at a fraction of the cost of touristy spots.
And if you’re short on time, this is an amazing price for a private Guadalajara food tour.
Torta Ahogada
This is the dish that defines Guadalajara.
A torta ahogada translates to “drowned sandwich.” And boy, is it drowned.
They start with birote bread. This crusty, salty sourdough exists nowhere else in Mexico. The bread has to be tough because it’s about to take a beating.
Inside goes tender pork carnitas, refried beans and pickled onions. Then comes the drowning. They dunk the entire sandwich in spicy tomato sauce. Not a drizzle. A full baptism.
The sauce soaks through the crusty bread. Each bite explodes with tangy, spicy flavor. You eat it with your hands. Expect to get messy.
But it’s not too bad, the bread soaks most of it up. And if you eat it in places like Birria La Victoria they have sink right in the dining room and lots of napkins.
Every local has their favorite torta ahogada spot. Ask three people and get three different answers.
Santa Tere has a handful of places that are highly rated but I chose Ahogada de Sanchez because it has non-pork options too. And if you’re vegetarian they’ll do one without meat for you.
It’s also a big neighborhood spot for watching football (soccer) so you can combine two local passions at once.
Las Ahogadas de Sánchez
Alfredo R. Plascencia 648, Ladron De Guevara, 44600 Guadalajara, Jal., Mexico
Agua de Jamaica con Chía
Hibiscus water gets upgraded with chia seeds in Guadalajara. The chia adds texture and nutrition. The hibiscus provides tart flavor.
Street vendors serve it ice cold from huge glass containers. It’s refreshing and healthy. Perfect for hot Guadalajara afternoons.
Birria
Before birria became trendy worldwide, it belonged to Guadalajara.
Goat meat slow cooks in a complex chili broth for hours. Sometimes all night. The result is incredibly tender meat that falls apart when you look at it.
You get the meat, the rich broth and warm tortillas. Make your own tacos. Dip them in the broth.
This is comfort food at its finest.
Traditional birria uses goat meat. Not beef.
Because it’s become a trendy dish many places use beef because it’s cheaper and goat is harder to find.
But the old school spots like Birria La Victoria still serve goat and that’s here you’ll find all the locals
Birriería “La Victoria” Don Nicho y Raúl
C. Manuel Acuña 1511, Villaseñor, 44200 Guadalajara, Jal., Mexico
Tamales Oaxaqueños Guadalajara Style
I thought it was strange to see Oaxacan food in Guadalajara. But since they are far from the sea and have great seafood I decided to give it a shot.
Oaxacan tamales wrapped in banana leaves made their way to Guadalajara decades ago.
Local cooks adapted them with Jalisco ingredients. Instead of traditional Oaxacan fillings, they use local cheese and chilies.
The result is tamales that taste familiar but completely different.
Carne en su Jugo
This dish sounds simple. Beef in its juice. Don’t let the name fool you. This is pure genius.
There are many theories of who first invented it. But most people agree it comes from the tradition of maximizing leftovers and creating a second meal. Thin beef slices cook slowly in their own juices. Add beans, bacon, green chilies and cilantro.
The result is a soupy stew that tastes like concentrated beef heaven. They serve it with warm tortillas, diced onions and lime. Make little tacos and prepare to be amazed.
The secret is the slow cooking. The beef releases its juices gradually. Those juices become the sauce.
You can find this all over Guadalajara but Karne Garibaldi is so famous for serving it fast. They even hold a Guinness Book of World Records for it. There are several locations, but I stayed close to the original and it always had a line up of people.
So I recommending going early or you’ll need to wait in ine.
Karne Garibaldi Sucursal Santa Tere
Calle Garibaldi 1306, Santa Teresita, 44200 Guadalajara, Jal., Mexico
Gorditas de Nata
These sweet pastries use Mexican crema in the dough. The crema makes them incredibly tender. Almost cake-like.
They’re not too sweet. Perfect with coffee or hot chocolate. Bakeries sell them warm in the mornings. They disappear by noon.
Jericalla
Every city claims to have invented something. Guadalajara actually did invent jericalla.
A Spanish nun created this dessert in the 1700s at Hospicio Cabañas. The recipe hasn’t changed much since.
It looks like crème brûlée. But tastes completely different.
Milk, eggs, vanilla and cinnamon bake together. The top gets burned until it’s dark and slightly bitter. That burned top contrasts beautifully with the sweet, creamy custard underneath.
You’ll find jericalla in every restaurant in Guadalajara. Some places have been making it the same way for generations.
I tried it at La Jericalleria in Santa Tere. I figure if a business can survive making just one thing then it’s going to be the best.
And it was spectacular.
La Jericalleria
Herrera y Cairo 1397, Santa Teresita, 44600 Guadalajara, Jal., Mexico
Tequila and Raicilla
You cannot write about Guadalajara food without mentioning tequila.
But most people don’t know about raicilla. This agave spirit comes from coastal Jalisco. Raicilla tastes smokier than tequila. More complex.
Local bars serve both with sangrita chasers. The spicy tomato mix cleanses your palate between sips.
Bionico
This fruit salad started in Guadalajara in the early 1990s.
It sounds simple. Chopped fruit with cream and granola.
But the combination is magic. Fresh seasonal fruit gets topped with Mexican crema, granola, shredded coconut and raisins.
The contrast of textures makes every bite interesting. Sweet fruit. Creamy sauce. Crunchy granola.
Street vendors sell bionico from carts all over the city. Each vendor has their own fruit combinations.
Palanquetas de Cacahuate
These peanut brittle bars appear at every street corner. Hot piloncillo sugar gets mixed with roasted peanuts. The mixture cools into crunchy bars.
They’re sweet, salty and completely addictive. Vendors make them fresh throughout the day. The smell of caramelizing sugar fills the air.
Pozole Tapatío
Every region in Mexico makes pozole. Guadalajara’s version stands apart. They use white hominy and pork. The broth stays clear and light.
But the toppings make it special. Fresh oregano, chili pequin, diced onions and crunchy lettuce. You build each spoonful yourself. Add as much or as little of each topping as you want.
The result is a soup that tastes different with every bite. Here’s my pozole recipe, it’s not traditional Guadalajara style but it is delicious.
Churros Rellenos
Regular churros are great. Filled churros are better. Guadalajara churros get stuffed with dulce de leche, chocolate or vanilla cream.
The crispy outside contrasts with the creamy filling. Street vendors make them to order. You watch them pipe the filling in fresh.
Tejuino
This fermented corn drink might sound weird. Trust me on this one.
Corn ferments with piloncillo sugar and lime. The result is slightly tangy and refreshing. Street vendors serve tejuino from huge clay pots. They add lime juice, chili powder and salt.
It tastes like liquid corn tortillas. In the best way possible.
This drink has been around for centuries. Pre-Hispanic communities created it as a ceremonial beverage.
Longaniza de Valles
This spicy pork sausage comes from Los Altos region outside Guadalajara. The sausage has a coarse texture and deep red color from chili peppers.
They grill it until the outside gets crispy. Serve it on warm tortillas with onions and salsa. Each bite packs serious heat. The kind that makes you reach for more tejuino.
Carnitas Estilo Jalisco
Carnitas exist all over Mexico. Jalisco style carnitas are different as they cook the pork in lard flavored with orange peels and milk.
The milk creates incredibly tender meat. The orange adds subtle sweetness. The result is carnitas that practically melt in your mouth.
They serve it with warm tortillas, diced onions and spicy salsa verde.
Want to make it at home? Check out my Instant Pot Carnitas recipe.
Sopes Tapatíos
These thick corn tortillas get topped with beans, meat and vegetables. But Guadalajara sopes have thicker edges. Like little corn bowls.
The thick edges hold more toppings. More toppings mean more flavor. They top them with refried beans, shredded beef, lettuce, cheese and Mexican crema.
Each sope is like a complete meal in your hand or at least a very hearty snack.
Molletes Tapatíos
Molletes appear all over Mexico and are a great cheap street food. Guadalajara’s version stands out. They use local bolillo bread instead of generic sandwich bread.
Top it with refried beans, melted cheese and fresh pico de gallo. The bolillo bread has more flavor than regular bread. It makes all the difference.
Raspados Tapatíos
Shaved ice gets the Guadalajara treatment with unique syrups. Tamarind, mango chili and hibiscus flavors dominate.
They pile the flavored ice high and drizzle condensed milk on top. Some people call it a dessert some say it’s a Mexican drink.
Maybe it’s both? It’s like adult snow cones. But infinitely better.
Capirotada Tapatía
This bread pudding appears during Lent in Guadalajara. Local bakers use birote bread instead of regular bread.
They layer it with cheese, raisins, peanuts and piloncillo syrup. The birote bread holds its shape better than soft bread. Each bite has more texture.