Enjoy the flavors of the most mexican state: Jalisco

This time we will take you to the land of tequila and mariachi: Jalisco. After getting to know its most emblematic dishes, you will want to visit the most Mexican state for a unique culinary tour. 

 Like gyros in Greece, burgers and hotdogs in the United States, or sushi in Japan, torta ahogada is the most iconic fast food dish in Guadalajara, the capital of Jalisco.

Just imagine the delight of combining salty birote bread (exclusive from Guadalajara), pork, refried beans, tomato sauce, hot sauce, onion, and lime. Best of all, you can find them all over the city.

The essence of this dish is in the sauce since it is the predominant ingredient.  The traditional torta ahogada is prepared with pork, but there are also variations, such as torta ahogada with shrimp or vegetarian, with mushrooms or panela. 

Another dish you can't miss during your visit is the famous birria, an emblem of Jalisco's gastronomy. Its popularity has led to multiple recipes with variations in each region of the state. 

This comforting dish is mainly made with goat meat, although it is also prepared with lamb, pork, beef, among other types. Other elements that give birria its identity are the mixture of chiles (especially guajillo, pasilla, morita, and cascabel).

The flavor is enriched with garlic, onion, black pepper, cloves, cinnamon, thyme, cumin, bay leaf, vinegar, and sesame seeds. The mixture of the meat and the juices full of flavor from the chiles and spices are an aromatic and gustatory experience. 

Once ready, the birria is served with chopped onion, oregano, lime, hot sauce, and warm tortillas. It is a dish that embraces the heart.

As the cradle of mariachi and tequila, Jalisco offers an atmosphere of celebration and rejoicing that permeates each of its most popular dishes. Pozole is a synonym of celebration; whenever a Jalisco family has something to celebrate, this dish is prepared. 

A product of culinary miscegenation, pozole is a dish that has transcended time to remind us, in every bite, of the importance of corn in Mexican gastronomy. The essential ingredient of pozole is cacahuazintle corn. 

Pozole is prepared differently depending on the place you visit. In Jalisco, this dish acquires a reddish color because of the chiles added to the broth; guajillo and ancho chiles. Another primordial ingredient is meat, mainly pork.

To the corn, meat, and chiles, vital ingredients are added to define the flavor: garlic, onion, oregano, and salt. This feast of flavors is accompanied by sliced radishes, chopped lettuce, chili, lime, and crunchy tostadas.

Mexican gastronomy, through the dishes of Jalisco, is a celebration for the palate.