Sometimes it happens that you go to a place looking for something special and unfortunately, you get lost in the immensity of the offer. Discover how our experts traveled to Guadalajara and managed to find the best place to savor a delicious drowned cake.
When we were asked to go to Guadalajara to talk about drowned cakes, I was overwhelmed by the idea of missing the best ones. Sometimes it happens that you go to a place looking for something special and you get lost in the immensity of the offer. There are so many places to eat them! And this is what happened.
The drowned cakes of The bike They are 48 years old, and of course they have a great story behind them. Don José began on his “bike” by distributing several orders and then he stayed in one place, at the request of some and followers of the taste of his drowned ones. He himself dispatches the cakes on the street of Mexicaltzingo, behind the WallMart. As the customers arrived, they told us that the sauce is made daily because it is raw and it gets sour. The birote is spread with crushed beans and the carnitas are, as they should be, assorted: cheek, tongue, kidney and solid. In addition, as tradition dictates, you can also order golden tacos of the same carnitas, with the same sauce, by the way made with the chile de arbol that they take especially from Yahualica. The truth is that they are delicious. They are set from 8:30 a.m. to 6:00 p.m.
Galleries, drowned and other delicacies
You cannot go to Guadalajara and ignore Tlaquepaque, the most important pottery municipality in Mexico and known worldwide. On this site we visit the Monterrey Room, in El Parián. This place is the old market that since 1879 has been gathering locals to eat and listen to the mariachi. In those times it was customary to take the "canelitas" with alcohol that was nothing other than tea, cinnamon, sugar, rum or brandy.
We tried the veal birria, a dish exceeding in flavors and aromas, which must be "tamed" little by little. Simply, in spices it contains cloves, pepper, cumin, cinnamon, ginger, thyme, oregano and bay leaf. Here they use the term birria tatemada a lot, which refers to the fact that it is baked and results in a darker meat. The veal is used in Tonalá. The one of borrego is more accepted by the highway to Zapotlanejo.
The pozole is a separate issue. Without getting into whether it is originally from Guerrero or Jalisco, what we know is that the people of Jalisco are very proud of the corn they produce in Zapopan, which is truly top quality. The stamp of the one they serve in the Monterrey Room had no buts, pure leg.
Then we went to the Río de la Plata distillery facilities, also in Tlaquepaque. Anyone can be served with a tour or a very interesting tasting. The project also promotes handicraft with blown glass. They have 15 brands of tequilas, all of excellent quality. The Dos Lunas, for example, is 12 years old and costs two thousand dollars! A real treasure. The smell of fermenting pineapple fascinated us. 30 thousand liters at our fingertips ...
Chapala and Ajijíc
We have an early breakfast in Chapala to spend a while by its famous lake, a very pleasant sensation. We ate often in the market, at some tables that are in the little square, everything I tell you accompanied with handmade corn tortillas (revalued by all of us who live in big cities). After walking for a while and seeing how much the image of Chapala is changing (they are making a beautiful beach to enjoy the lake), we saw the gastronomic offer that does not stop at the lagoon fruits such as the famous charal. There is the Cazadores restaurant (Casa Braniff), the Acapulquito area, for example, is El Guayabo, where you can taste marlin snack or Chapala caviar that is nothing other than fish roe.
To finish our trip we went to Ajijíc, a few minutes from Chapala. It's the perfect Sunday walk. Its small and bucolic pier, its streets with those facades so full of color and creativity… it is reflected in its offer of places to eat and have a really good time. We visited Los Telares, where we ate shrimp with five chiles and went to each of their small handicraft shops and very special boutiques.
All this in one weekend ... what would we not do and eat if we stayed more days? Why do we have to run so much? Everything so that you know where to find the best drowned cakes on your next trip to Guadalajara, even if it is a “hit and run”, like us.
Typical drinks
• The raicilla of the coast
• Fruit punches across the state
• Tequila from the center and the highlands region
• The tuba of Autlán de Navarro
• Mezcal, mead and tepache throughout the state
• Casseroles from Ocotlán and La Barca
• Rompopes from Sayula and Tapalpa
• Tejuino from the central region
• Pajaretes throughout the state
Editor of the unknown Mexico magazine.
