<p><span style="color: rgb(0, 0, 0)">Tacos are a great example of Mexican ingenuity: whether it’s a tortilla filled with beans, cheese, beef, or pork, cooked on a griddle, grill, or comal, there's always a lot of flavor in this small but delicious format. In Guadalajara, the time of day determines the type of taco chosen. A morning favorite is the taco al vapor or taco sudado. The latter literally means "sweaty taco," a reference to how it’s cooked. The tacos are steamed inside an aluminum pot called a vaporera – placed atop a grate inside so as not to touch the water – which is covered to cook for about 20 minutes.</span>For 35 years, Federico Quintero has run one of the city's most beloved taco stands: Tacos al Vapor Don Fede. In addition to the classic fillings like potato, beans, chicharrón (fried pork skin), and shredded beef, he also offers options like mole and requesón (a type of fresh cheese) – a unique twist that has made his stand famous.</p><p>To truly eat like a local, you have to “bathe” (soak) your tacos in salsa – green or red; each stand has its specialty. You’ll sometimes even end up eating them with a spoon, a skill you’ll get to practice plenty while exploring Guadalajara’s rich gastronomic culture!</p>

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<p><span style="color: rgb(0, 0, 0)">At this establishment, you can try “El Vale Madre,” a lonche filled with stewed chicharrón and a secret salsa created by Carlos, inspired by a recipe once made at La Capilla, a famous cantina in Tequila, Jalisco. Other options include lonches with chilaquiles, egg with salsa, or beans, all best enjoyed with Pajarito hot sauce, another signature creation from this Jalisco native.</span></p>

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<p>This heritage inspired the opening of bakeries and pastry shops across the city's neighborhoods, including Pastelería Santa Teresita, located in the neighborhood of the same name. Its oven was first fired up in 1980, and since then, it has been known for its cornbread, walnut cookies, savory and sweet empanadas, as well as traditional bakes such as pan de muerto for Día de Muertos (November 1 and 2) and rosca de reyes for Día de Reyes (January 6).</p>

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<p><span style="color: rgb(0, 0, 0)">Every family has its favorite spot, but one we recommend is Birriería La Victoria, which opened in 1948 in the Santa Tere neighborhood, founded by Don Dionisio Juárez and his wife, Gregoria García. They serve birria made with goat, beef, or veal, available as a plated dish, in tacos, or even in a torta (Mexican sandwich), but always accompanied by extra broth to soak or drench the meat for even more flavor.</span></p>

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<p>Tapatíos take pride in their taco-making heritage and are responsible for the best tacos de cabeza (head tacos) in the country, so-called for their use of every bit of this part of the cow. You can find tacos filled with eye, tongue, cheek, lengua (tongue), horn, lean meat, and brains, offering a true experience of flavors and textures.</p><p>If you’ve never tried tacos de cabeza before, Súper Tacos Rafa is the perfect place to start. Since 1986, Rafa and his wife Mary have ruled the nighttime taco scene, and their stand is worth visiting just for their four signature salsas. If you’re feeling adventurous, order a “choribubi” – a taco filled with chorizo, ubre (udder, hence the “bubi” in the name), and your choice of beef head meat.</p>

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<p>This surf-and-turf experience becomes even more unforgettable when you add avocado slices and their signature Rush salad, made with vegetables, onion, salt, lime, dark sauces, and olive oil. The menu also includes seafood cocktails and aguachiles, which can be served in a glass or on a tostada.</p>

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<p>Today, tortas ahogadas are also served with a mild or non-spicy tomato-based sauce with spices, along with toppings such as pickled onions, and sometimes beans, cabbage, or even radishes. One of the first torta shops to serve this dish was El Príncipe Heredero, located in the Mexicaltzingo neighborhood. There, Manuel Vázquez Hernández continues the business his father started 67 years ago.</p><p>When ordering, it's important to specify whether you want a “media” (half) or “completa” (full) torta. This determines just how much spicy sauce you’ll get on the torta!</p>

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<p>Tejuino is a beverage made from fermented corn that dates back some 600 years. Its use began in Mexico’s Indigenous communities and was used as a ceremonial drink for groups such as the Wixárikas, who live mainly in the western part of Mexico. As centuries passed, tejuino made its way into towns and cities, like Guadalajara, where today it's still common to see vendors selling it from street carts, especially in the mornings. Served cold, it’s known for being refreshing and good for digestion. There are different ways to enjoy it, such as mixed with lime sorbet or with a sprinkle of baking soda for extra fizz.</p><p>Among the most renowned “tejuineros” – the name given to those who prepare this traditional pre-Hispanic Mexican drink – is Don Manuel Ornelas, who founded “Tejuino Don Marcelino” in 1955. Today, his family continues the tradition at a stand in the IV Centenario Market, located in the La Capilla de Jesús neighborhood, famous for the high quality of its tejuino. They craft it using yellow corn and sweeten it with piloncillo (unrefined cane sugar) for a rich, sweet flavor.</p>

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<p>Today, cenadurías are a valuable but nearly lost part of Guadalajara’s food scene. However, one that has stood the test of time as a true example of tradition is La Morenita del Santuario, founded by Doña Beatriz Hernández in 1981 in the El Santuario neighborhood.</p><p>La Morenita is best known for its pozole rojo, a stew made with a chile mirasol adobo and served with pork leg, chicken, tongue, or head meat. If you’re still hungry, try a “torta estilo El Santuario,” filled with pork leg, pork loin, tongue, or salchichón (cured sausage).</p>

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<p>What started as a hangover cure became one of Guadalajara’s most iconic dishes, found at places like Kamilos 333, which opened in 1975. This eatery was founded by Fermín Camarena García and his wife, Rosa Elena Meillón, and is now run by their son, Fermín. Kamilos 333 feels like a trip back in time with its rustic country style, where you must order not only carne en su jugo but also delicious homemade beans – and for dessert, the famous jericalla, a flan-like custard with a caramelized top.</p>

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