Guadalajara in San Diego. “Goat
birria, carnitas, menudo and tortas
ahogadas are dishes emblematic
of Guadalajara and cannot be
reproduced anywhere else.”
The secret for a good taco is in the
tortilla. There is nothing worse than
eating a taco with a cold or over-
“—Ariosto Antonio Camacho
Tortas ahogadas (drowned
sandwiches) are inexpensive,
unpretentious and delicious. This
sandwich was influenced by a
variation of the traditional Spanish
pincho. I remember in 1996, while
vacationing in Madrid, Spain, I had
a chance to eat a pincho. It was a
tasty crusty French-style roll filled
with pork sausage. I inevitably
compared it to the torta ahogada.
“To make the torta ahogada, you
must only use birote salado, a
variation of French bread,” says Perez
of Matsuri Koi Bistro. “The altitude
and climate of Guadalajara contribute
to making the bread strong enough
that it will not fall apart when dipped
in the traditional tomato sauce.”
Chilaquiles are mainly eaten at
breakfast. They can be made with a
red or green chile sauce and are often
accompanied by beef, chicken or
pork. Sour cream is added to balance
the acidity of the dish.
tacos al pastor
Tacos al pastor is a common,
delicious local taco variation. It
is normal to see taco stands all
around the city. The pork is usually
marinated in a mixture of garlic,
paprika, vinegar and other spices.
This is probably one of the most
guarded recipes in most taquerias.
“The secret for a good taco is in
the tortilla,” says Ariosto Antonio
Camacho, executive chef of Galerias
Ariosto in Los Cabos, Mexico. “There
is nothing worse than eating a taco
with a cold or overcooked tortilla.”
The history of this entree-type stew
dates back to pre-Hispanic times.
The dish is traditionally eaten
during celebrations because of the
complexity of the preparation. At
one time, pozoles were made with
what the most affluent people would
discard—a pig’s head. The dish
uses large grains of nixtamal, or raw
corn, pre-soaked in a lime/water
solution that removes the fibrous
husks from each of the grains. A
simpler version can be made with
canned hominy, which simplifies
the soaking time yet still provides a
great product. The stew is served
with finely chopped lettuce or
cabbage, freshly chopped onion,
avocado, radishes and lime juice. It
is accompanied by a hot sauce.
did you know?
Guadalajara is the
capital of the Mexican
It is the second
most populated city
in the country.
The state of Jalisco,
located on the country’s
Pacific Coast, has a warm,
Guadalajara is located
in the Atemajac Valley
in the foothills of the
Sierra Madre Occidental
The city is known as the
capital of tequila, mariachi
and charreria (similar
to a rodeo).
Mexico boasts a
population of 113,724,226
(July 2011 est.).
The official currency is the
Sources: Mexico Tourism
Board; U.S. State Department
Luis Amado, CEPC, is department chair
of Baking and Pastry Arts at The Culinary
Institute of Michigan, Muskegon, Mich.
A native of Guadalajara, he lived and
worked in Mexico for 20 years.
Click here for two of Luis