Editing Guadalajara (section)

=== Cuisine ===

[[File:Gdl Cafe Vallarta.JPG|thumb|right|Cafe on Avenida Vallarta]]
As in the rest of Mexico, food in Guadalajara is a mix of pre-Hispanic and Spanish influences. Typical Mexican dishes, such as [[pozole]], [[tamal]]es, [[Sope (food)|sope]]s, [[enchilada]]s, [[taco]]s, [[menudo (soup)]], [[carne en su jugo]] and [[frijoles charros]] are popular.

One dish specific to Guadalajara is the "[[torta ahogada]]." It consists of a salted bun or roll (typically birote) smeared with refried beans, with fried pork cut into pieces — also known as "carnitas" — all in tomato sauce seasoned with spices. It is eaten with onions reduced in lemon and hot sauce. Accompanying drinks can include tejuino, which is made with a base of sourdough corn accompanied by lemon ice cream, or tepache, which is made from the bark of fermented pineapple.

Another typical meal of Guadalajara and the entire state of [[Jalisco]] is the "[[birria]]", which is usually made with either pork, beef, or goat. Handcrafted birria is made in a special oven, which can be underground and covered with maguey leaves; the meat can be mixed with a tomato broth and spices, or consumed separately.<ref name="guadgas">{{cite web|url= http://www.visitingmexico.com.mx/jalisco/destino_jalisco_guadalajara_gastronomia.php |title=Guadalajara Gastronomía |publisher=Visiting Mexico (SECTUR) |location=Mexico |language=es |trans-title=Guadalajara Gastronomy |access-date=January 27, 2010 |url-status=dead |archive-url= https://web.archive.org/web/20100211011647/http://www.visitingmexico.com.mx/jalisco/destino_jalisco_guadalajara_gastronomia.php |archive-date=February 11, 2010 }}</ref> The traditional way of preparing birria is to pit roast the meat and spices wrapped in maguey leaves.<ref name="guadguad">{{cite web|url= http://www.guadalajaraguadalajara.com/paginas.php?id=176 |archive-url= https://web.archive.org/web/20090726232240/http://www.guadalajaraguadalajara.com/paginas.php?id=176 |url-status=dead |archive-date=July 26, 2009 |title=La Birria |language=es |access-date=January 27, 2010 }}</ref> It is served in bowls with minced onion, limes and tortillas.

[[File:Tequilas hechos en Jalisco, México (cropped).JPG|thumb|right|Most [[Tequila]] is produced in [[Jalisco]] in the regions north of Guadalajara around [[Tequila, Jalisco|Santiago de Tequila]] and [[Los Altos de Jalisco]].]]
Another typical dish of the tapatía kitchen is the ''{{ill|carne en su jugo|es|vertical-align=sup}}'' This dish consists of a beef broth with beans from the pot and is accompanied by bacon, coriander, onion, and radish (sliced or whole). The dessert that is considered as a typical tapatío is the [[jericalla]].

When the Spanish conquistadors arrived in the Aztec empire, a few religious ceremonies included eating [[pozole]] made with hominy and human flesh. This was the first type of pozole mentioned in Spanish writing, as a ritual dish eaten only by select priests and noblemen. The meat from the thighs of slain enemy warriors was used. The Franciscan missionaries ended this custom when they banned Aztec religious ceremonies. The pozole in the local common cuisine was related to the ritual dish, but prepared with turkey meat, and later pork, not with human flesh.<ref>{{cite web|url= https://www.elmanana.com/pozoleerapreparadoconcarnehumanaenepocaprehispanica-4060229.html |title=Pozole era preparado con carne humana en época prehispánica|language=es|access-date=October 1, 2017|archive-url= https://web.archive.org/web/20171001122417/https://www.elmanana.com/pozoleerapreparadoconcarnehumanaenepocaprehispanica-4060229.html |archive-date=October 1, 2017|url-status=live}}</ref>
[[File:Chapala133.JPG|thumb|[[Torta ahogada]], a typical dish.]]
Other dishes that are popular here include [[pozole]], a soup prepared with hominy, pork or chicken, topped with cabbage, radishes, minced onions, and other condiments; [[mole (sauce)|pipián]], which is a sauce prepared with peanuts, squash and sesame seed, and [[Bionico|biónico]], a popular local dessert.

[[Jericalla]]s are a typical Guadalajara dessert that is similar to flan, that was created to give children proper nutrients while being delicious. It is made with eggs, milk, sugar, vanilla, and cinnamon, and baked in the oven where it is broiled to the point that a burnt layer is produced. The burnt layer at the surface is what makes this dessert special and delicious.<ref>{{Cite web|url=http://zonaguadalajara.com/el-origen-de-la-jericalla/|title=El origen de la Jericalla – Zona Guadalajara|website=zonaguadalajara.com|date=19 March 2015|access-date=2016-11-14|archive-date=13 November 2016|archive-url=https://web.archive.org/web/20161113151907/http://zonaguadalajara.com/el-origen-de-la-jericalla/|url-status=live}}</ref>

One of the drinks that is popular in Guadalajara is Tejuino, a refreshing drink that contains a corn fermented base with sugarcane, lime, salt and chili powder.<ref>{{cite web|url= http://vive.guadalajara.gob.mx/es/qu%C3%A9-comer?p=706|title=Qué Comer? |website=vive.guadalajara.gob.mx|access-date=2016-11-14|archive-url= https://web.archive.org/web/20161114172956/http://vive.guadalajara.gob.mx/es/qu%C3%A9-comer?p=706 |archive-date=2016-11-14|url-status=dead}}</ref>

The city hosts the Feria Internacional Gastronomía (International Gastronomy Fair) each year in September showcasing Mexican and international cuisines. Many restaurants, bars, bakeries and cafés participate as well as producers of [[beer in Mexico|beer]], [[Mexican wine|wine]] and [[tequila]].<ref name="guadgas"/>