Guadalajara Seasonal Food 2026: By the Month

What is in season in Guadalajara, and what to order when the market changes.

Next up in Guadalajara

1-31 OctJalisco regional

Spring

Capirotada: Lent and Holy Week bread pudding with piloncillo, raisins, peanuts and queso fresco, served across Tapatio fondas through March and April.
Pescado a la talla: Spring grilled fish from Lake Chapala and the Pacific coast, available at La Docena and Tlaquepaque seafood rooms April through June.
Romeritos: Romeritos in mole with shrimp patties appear in the Tapatio Lent menus, a Centro and Tlaquepaque fonda special through March and April.

Agua de jamaica: Hibiscus agua fresca runs through Tapatio markets and street carts in summer, the canonical drink at Mercado San Juan de Dios and Mercado Corona June through September.
Bionico: Summer fruit-cup with crema, granola, raisins and honey on Tapatio carts from June through September; Bionicos del Parque on Chapultepec is the canonical.
Mango ataulfo: Mango ataulfo peaks in May through July on Tapatio fruit carts across the city, ate sliced with chamoy and chile-lime salt.
Tejuino: Tejuino is a year-round Tapatio drink that peaks in summer heat, the fermented-masa cup with lime sorbet on the Mercado Corona and Mercado San Juan stalls.

Pan de muerto: Pan de muerto runs through October across Tapatio bakeries, baked at the panaderias of Centro and Lafayette for the Day of the Dead altares.
Chiles en nogada: Chiles en nogada appear in fine-dining rooms across Guadalajara August through September, the patriotic stuffed poblano with walnut cream and pomegranate.
Mole de muertos: Mole negro and mole rojo appear on Day of the Dead menus November 1 and 2 in Tlaquepaque comedores and the La Chata kitchen.

Going to Expo Tequila Guadalajara?

Hotels in Guadalajara, 13-15 Nov

Ponche navideno: Tapatio Christmas punch with tejocotes, guavas, hibiscus, cinnamon and piloncillo, served at posadas across Guadalajara December 16 through 24.
Bunuelos and atole: Bunuelos with sugar and cinnamon and atole de masa appear on Tapatio Christmas tables, the December tradition for Las Posadas across Centro and Tlaquepaque.
Rosca de reyes: Rosca de reyes appears at Tapatio bakeries January 6, the Three Kings bread with candied fruit and the canonical baby-Jesus hidden inside the dough.
Pozole de gala: Pozole rojo and pozole de gala appear on Tapatio Christmas Eve tables (December 24) and Mexican Independence Day (September 16) across Centro fondas.