Each village has flavors that distinguish it and which are the result of this mixture done over 500 years ago. Guadalajara is no exception. In fact throughout Jalisco you can enjoy a varied gastronomic selection : from the typical Pozole, enchiladas or tamales to the Capirotada and Pollo a la Valentina.

The  Birria is obligued. It is goat or beef meat in tomato sauce or if you prefer, in chile. Traditionally the Birria is cooked in an oven under the earth, that is, they  prepare a hole in a field where they put the oven after the meat in broth (in a pot) and is covered with maguey leaves for cooking. You can taste it in any market, in the street or in some restaurants of local food. The broth, generally spicy and seasoned, is accompanied by freshly made tortillas and much lemon.

A  totally Tapatio dish  relatively new and  something like the seal of the city is the Torta ahogada. It consists of a bolillo with fried pork meat  and beans bathed in sauce and accompanied by onion. It can also be found at several sites, but the locals come to the area around the basilica to seek for their favourite "marchante". Nowadays, there are restaurant chains of tortas where not only are filled with pork, it are also filled with  tongue, beef and even shrimp. The most daring claim that these new combinations are exquisite. But the spoon will be our best ally in order to eat it as a completely Jalisciense.

Of course the drink to accompany any of the culinary delights of Guadalajara should be Tequila, made from agave. Another option is the Pulque of fermented maguey or if you prefer something lighter, the tepache of fermented cane or pineapple or the very local Tejuino, cool drink produced from maize, lemon and salt, delicious as dessert! The sellers of Tejuino are generally found in the downtown plazas of Guadalajara, Zapopan or Tonala. Definitely you will not be hungry.