Alright, so I decided to really dive into Jalisco food. Heard so much about it, you know? Figured it was time to stop just hearing and start doing. Or, well, eating.
First Steps and That Birria Hype
My first mission was clear: birria. Everyone and their mother talks about Jalisco birria. So, I went looking. Didn’t go for a fancy place, not at first. Found this small, bustling spot, steam everywhere. That’s usually a good sign, right? Ordered a big bowl. Let me tell you, the smell alone was something. The meat was so tender, just falling apart. And the consommé they give you on the side? I could drink that stuff all day. Seriously good.
Then there was the whole debate: goat or beef birria? Tried both. Both were amazing, but there’s a certain something about the goat, a bit more character, I guess. Had it in tacos, in a bowl, pretty much any way they offered it.
The Messy Wonder: Torta Ahogada
Next on my list was the torta ahogada. The “drowned sandwich.” Sounds a bit dramatic, but it’s accurate. They take this crusty bread roll, stuff it with carnitas, and then just absolutely soak it in a spicy tomato sauce. And I mean SOAK. You can’t eat this thing neatly. It’s a delicious, messy disaster. My first attempt? Sauce everywhere. On my hands, my face, probably my shirt. But who cares when it tastes that good? The key is that birote bread, it holds up to the sauce without turning into complete mush immediately.
Some places let you choose your spice level for the sauce. I, being a bit too confident, went for “extra spicy” once. Once. My mouth was respectfully on fire for a good while after that. Lesson learned.
Carne en su Jugo – A Meaty Surprise
Then I discovered carne en su jugo. “Meat in its own juice.” Simple name, but wow. It’s like a steak and bacon soup, almost. Thinly sliced beef, bacon, beans, all in this savory broth. They usually serve it with a pile of chopped onions, cilantro, and tortillas. It’s hearty, it’s flavorful, and it’s one of those dishes that just feels incredibly comforting. I found a place that specialized in it, and the pot they cooked it in was massive. You just knew it had been simmering for ages, getting all those flavors perfect.
Don’t Forget the Drinks!
And you can’t talk Jalisco without mentioning the drinks. Of course, there’s tequila. Went to a tasting, learned a bit. Way more to it than just shots with lime and salt, though that has its place too, I suppose. But the good stuff, sipped slowly, that’s a different experience.
But the real local gem for me was tejuino. This fermented corn drink. Sounds weird, I know. And the first time I saw it, this thick, brownish liquid, I was a bit hesitant. They serve it with lime juice and a scoop of lime sorbet, sometimes a pinch of salt. It’s tangy, a little sweet, a little savory, and incredibly refreshing, especially on a hot day. Found some street vendors making it fresh. Way better than any pre-packaged stuff you might find.
So, What’s the Verdict?
Overall? Jalisco’s food scene is legit. It’s not just hype.
- The flavors are bold.
- The ingredients are fresh.
- There’s a real pride in the local dishes.
It’s not all fancy restaurant stuff either. Some of the best things I ate came from street corners or tiny, family-run kitchens. You just have to be willing to explore a bit, maybe get a little messy, and definitely be ready to eat. A lot. My advice? Just go for it. Try everything, even if it sounds a bit strange. You’ll probably be surprised.
