Jericalla appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Jericalla · Guadalajara
Jericalla is the Guadalajara egg-and-milk custard dessert with a burnt-caramel top, the Tapatio answer to creme brulee, traditionally made with eggs, milk, sugar, cinnamon and vanilla.
Jericalla is a Guadalajara invention attributed to a 17th-century Spanish nun at the Hospicio Cabanas orphanage, who developed it as a nutritious dessert for malnourished children. The name derives from the Spanish region of Jerica in Castellon. The dish is custard set in individual ramekins, then torched on top for the caramelised crust. Mercado Corona and Mercado San Juan de Dios stalls have served the canonical version for decades; modern Tapatio bakeries and dessert counters also produce it daily.
Where to eat in Guadalajara:
- Jericallas Mercado Corona
- La Chata
- Cafe Madrid