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.
3 editor picks for Jericalla in Guadalajara, ranked by editorial score. All Guadalajara signature dishes · Jericalla across every city.
La Chata ★ 4.5
centro-historico · Avenida Ramon Corona 126, Centro, 44100 Guadalajara, Jalisco
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.
Jericallas Mercado Corona ★ 4.0
centro-historico · Avenida Hidalgo, Mercado Corona, Centro, 44100 Guadalajara, Jalisco
Jericallas Mercado Corona in Guadalajara is the Avenida Hidalgo Mercado Corona stalls for jericalla, the Tapatio dessert of egg custard with caramel.
Cafe Madrid ★ 4.0
centro-historico · Avenida Juarez 264, Centro, 44100 Guadalajara, Jalisco
Cafe Madrid in Guadalajara is the Avenida Juarez breakfast diner since 1955, a Centro Historico fixture for chilaquiles, huevos divorciados and cafe de olla.