Karne Garibaldi ★ 4.5
Karne Garibaldi in Guadalajara is the Santa Teresita Tapatio comedor since 1970, the carne-en-su-jugo bowl with frijoles and tortillas runs around 180 pesos.
Try: Carne en su jugo
History
Carne en su jugo was popularised by Dona Jita and Don Nestor when they opened Karne Garibaldi on the corner of Garibaldi and Jose Clemente Orozco in Santa Teresita in 1970. The dish is finely chopped beef cooked in its own juices with bacon, then served in a clear meat broth with frijoles charros (bean stew with bacon), chopped onion and cilantro. Karne Garibaldi later earned a Guinness World Record for fastest restaurant service. The dish is now ubiquitous across Guadalajara fondas.
Common allergens: Wheat (tortilla)
Make it at home
Ingredients
- 800 g lean beef (flank or sirloin), trimmed
- 200 g thick-cut bacon, diced
- 1.5 L beef stock
- 1 white onion, finely chopped
- 1 bunch fresh cilantro, chopped
- 1 green serrano chile, finely chopped
- 2 limes, cut in wedges
- 1 tsp salt
- 1 tsp ground black pepper
- For the frijoles charros: 400 g cooked pinto beans, 100 g chopped bacon, 1 chopped tomato, 1 small chopped onion, 1 chopped serrano, 1 tsp cumin
- Corn tortillas, warmed, for serving
Method
- Chill the beef in the freezer 20 minutes, then chop very finely by hand into 4 mm dice.
- Render the bacon in a heavy pot over medium heat until crispy, about 8 minutes.
- Add the chopped beef and brown for 5 minutes, stirring.
- Pour in the beef stock, season with salt and pepper, simmer 15 minutes.
- For the frijoles charros, cook the chopped bacon in a separate pan, add tomato, onion, serrano and cumin, then add the cooked beans and simmer 15 minutes.
- Ladle the carne en su jugo into deep bowls, top with chopped onion, cilantro and serrano.
- Serve with frijoles charros on the side, warmed tortillas and lime wedges.
Tip from the editors. The beef must be chopped, not ground. The texture of small dice is what distinguishes carne en su jugo from a regular beef soup.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat carne en su jugo
Carne en su jugo in Guadalajara
La Chata ★ 4.5
La Chata in Guadalajara is the Centro Historico fonda on Avenida Corona since 1942, Jalisco home cooking from pozole to mole on a daily-changing menu.
Signature: Pollo en mole, Carne en su jugo, Pozole rojo
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