Guadalajara, La Perla Tapatía, is the archetypal Mexican city — the birthplace of son jalisciense music , the center of tequila country, the historic home of charrería , and the reason many types of Mexican food are well known outside of Mexico. The capital of Jalisco is the proud home of birria, tortas ahogadas, pozole, menudo, frijoles charros, and time-honored antojitos , which came to the U.S.
A few decades ago, much of the city’s high-end dining consisted of French, Italian, and Argentine restaurants. You could run through the city’s entire stock of Mexican fine dining at Las 9 Esquinas, El Parián, and El Sacromonte — until young chefs like Francisco Ruano began to showcase modern Mexican cuisine with regional focuses, inspiring a new generation of chefs and encouraging traditional restaurateurs from Guadalajara institutions to grow.
Today, Guadalajara’s third-wave coffee shops, craft breweries, outstanding taquerias, legendary torta stands, and modern Mexican restaurants rival those in Mexico City. At the same time, the Jaliscan capital tops CDMX in seafood, with restaurants, bars, and stands serving fresh catch and provincial dishes from the coast. And while there are far more mezcalerias in Mexico City , only in Jalisco can you taste the breadth of Mexican agave spirits: raicilla, mezcal, and a wide variety of tequila.
Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.$$$=701 - 1,500 pesos Los Angeles Times
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