Pozole Jalisciense appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Pozole jalisciense · Guadalajara
Pozole jalisciense is the Jalisco hominy stew with chicken or pork in a clear broth (pozole blanco) or red chile broth (pozole rojo), topped with shredded lettuce, radish, onion, oregano and lime.
Pozole is a pre-Hispanic stew of hominy and meat documented across central Mexico, with the Jalisco style (pozole jalisciense) running either blanco (clear) or rojo (red, with ancho and guajillo chiles). The dish is traditionally eaten on Mexican Independence Day (September 16), Christmas Eve (December 24) and during Day of the Dead. Tapatio fondas like La Chata on Avenida Corona have served the canonical version since 1942. The toppings (lettuce, radish, onion, oregano, lime, tostadas) are non-negotiable.
Where to eat in Guadalajara:
- La Chata
- Fonda Dona Gabina Escolastica
- Casa Bariachi
- Fonda del Recuerdo