History
Bionico was invented in Guadalajara in the 1990s as a healthier alternative to the heavily-sweetened fruit cups sold at street carts. The canonical version layers chopped banana, apple, papaya, melon and strawberry, then tops with Mexican crema (or sweetened condensed milk in some versions), granola, raisins, honey and shredded coconut. The dish has spread across Mexico but remains most associated with Tapatio street culture and the fruit-cart counters around Glorieta Chapalita and Avenida Chapultepec.
Common allergens: Dairy, Nuts (granola)
Make it at home
Ingredients
- 1 banana, sliced
- 1 apple, cored and diced
- 1 cup papaya, diced
- 1 cup honeydew melon, diced
- 6 strawberries, halved
- 1/2 cup Mexican crema (or whole-milk yogurt)
- 2 tbsp sweetened condensed milk
- 1/3 cup granola
- 2 tbsp raisins
- 2 tbsp shredded unsweetened coconut
- 2 tbsp honey
Method
- In a tall glass or bowl, layer half the chopped fruit.
- Whisk the crema with the condensed milk until smooth, then pour half over the fruit.
- Sprinkle with half the granola, raisins, coconut and honey.
- Repeat the layers with remaining fruit, crema, granola, raisins, coconut and honey.
- Serve immediately with a long spoon.
Tip from the editors. Use ripe but firm fruit; under-ripe fruit makes the cup taste flat, and over-ripe fruit goes mushy in the layers.
Where to eat bionico
Bionico in Guadalajara
Featured by TableJourney as a signature dish of Guadalajara. See the Guadalajara signature dishes guide for the canonical version.
More cities are in research. Want bionico covered somewhere specific? Tell us where you want to eat.