The 30 Must-Try Restaurants in Guadalajara

In the Benito Juárez neighborhood, look for the mariscos flag by a stainless steel cart beneath a blue pop-up canopy. Here, you'll find scrumptious shrimp cocktails, shrimp and fish ceviches, and both green and black aguachiles (spicy shrimp, the latter made with charred chiles). If you're making the trip for this seafood stand, be sure to try the fantastic shrimp tortas ahogadas slathered in a creamy, spicy salsa, paired with refreshing micheladas topped with house-made aguachile verde. This gem of Jalisco's coastal cuisine is open only on Saturday and Sunday mornings. [$]

Much like tortas ahogadas, a lonche bañado features a birote filled with pork leg, drenched in a creamy chipotle salsa, and crowned with a swirl of cream, mayo, and mustard sauce. While the original recipe comes from Lonches Gemma, you can find one of the city's classic takes at Lonches Leo. For a unique twist, try the hamburger bañado or any of the various burgers smothered in flavorful salsas. [$]

Pozole is one of Mexico’s most beloved dishes, and aside from Guerrero, Jalisco is a prime destination for this hearty hominy soup made with pork head stock and meat. At this popular Zapopan Mytoury, the standout dish is red pozole, served with toppings like shredded lettuce, lime halves, chopped onions, thinly sliced radishes, and tostadas. Enhance your meal with red enchiladas prepared with chile ancho and sprinkled with salty, aged cheese, along with a tostada topped with tender pickled pigs’ feet blanched in cream. Vegetarian pozole made with mushrooms is also available. [$]

Originally from Mexico City and trained in Buenos Aires, chef Tomás Bermúdez infused his seafood concept with an international twist when he launched La Docena in 2012. Drawing inspiration from the lively oyster bars of New Orleans, the restaurant features oysters sourced from Baja California and Nayarit, alongside clams and shrimp from the Gulf of California. In addition to fresh Mexican shellfish, diners can enjoy Peruvian-style ceviches, king crab, grilled oysters Rockefeller, smoky tatemados aguachiles, and shrimp po’boys, all perfectly complemented by local craft beer or a house michelada garnished with cooked shrimp. [$$]

After enjoying drinks (or dinner), make your way to Belisario Domínguez for steamed beef head tacos from this bustling street cart, a local favorite for decades. Amidst the clouds of steam and under the bright fluorescent lights, savor a plate of tacos featuring a variety of cuts: beef head, tongue, lips, and shredded meat from the skull (carnaza), all simply garnished with diced onions, cilantro, lime, and a kick of spicy red salsa. [$]

Though goat reigns supreme in Jalisco, Guadalajara's vibrant birria scene embraces a variety of proteins, including beef birria from this stand on Belisario Domínguez. Nestled beneath a green-and-white-striped awning, this stainless steel cart serves up tacos with either soft corn tortillas (tortillas blandas) or crispy tortillas (dorados), paired with a side of consomé for a perfect breakfast or lunch. While there's one communal table, a large, leafy tree and the awning of a nearby convenience store provide ample shade. [$]

Miguel Covarrubias Jiménez, a soccer fan and former educator — earning him the nickname “el profe” — has become one of Guadalajara's most esteemed tortas ahogadas vendors over the past thirty years. His signature homemade salsa, succulent carnitas, and locally sourced bread from the Jalisco valley set the standard for all competitors. Be sure to try the side dish called destruido — a plate of shredded tacos dorados smothered in salsa — offering a playful twist on the classic combo. [$]

The walls of Ponte Trucha Negro are adorned in blue and white, the classic colors of marisquerias, and decorated with photos of patrons spanning three decades. The stainless steel tables are laden with clay plates filled with ceviche, grilled shrimp, and seafood tostadas, accompanied by bottles of beer. Begin with a serving of aguachile tostadas (spicy raw shrimp) and a stuffed chile güero (blonde chili) filled with shrimp. Alternatively, try one of the whimsically named botanas (snacks), such as la gran chingadera, featuring a selection of both raw and cooked seafood. The house specialty is a torta ahogada filled with shrimp and octopus, made with local birote and a salsa as spicy as you desire. [$$]

A bustling team of taqueros and servers delivers an impressive array of classic Guadalajara-style roasted meats in this grand sit-down taqueria. Sample the peinecillo (a long, thin cut from the back), al pastor cooked on the spit, carnaza (shredded meat), or bone-in beef ribs topped with pico de gallo, avocado, and a selection of salsas ranging from mild to fiery. With over a dozen cuts available, including ears and snouts, this Guadalajara staple offers plenty to satisfy. And the best part? Enjoy your tacos with refreshing cold beers. [$]

Your only decision here is whether to order a large or small portion of goat birria — though it’s hard to resist going big for the birria de chivo, a dish that will linger in your memory long after the meal. While goat birria is abundant throughout the city, Tapatíos have been flocking to this humble Ciudad del Sol birrieria since 1958. They come for bowls of steaming, well-spiced birria, infused with aromatic, fruity adobo, served alongside warm corn tortillas. Choose your preferred cuts and top with a splash of lime, diced onions, and cilantro. Pair it with an ice-cold Modelo to experience Jalisco’s favored hangover remedy. [$]

In Santa Tere, chefs Xrysw Ruelas Díaz and Óscar Segundo are embracing Mexico’s pre-Hispanic heritage by highlighting the Indigenous practice of nixtamalization, revitalizing traditional corn-based dishes through a modern culinary approach. Enjoy tempura-battered fish tacos with chlorophyll-infused mayo, tacos filled with foraged quelites, cured trout tostadas adorned with a smoky, aromatic chile meco salsa, and delicate heirloom blue corn tlacoyos stuffed with broad beans, topped with salt-cured cactus strips and crispy chicken cracklings. [$$]

Since 1975, this Santa Tere Mytoury specializing in carne en su jugo, or beef simmered in its own juices, has set the benchmark for Tapatíos. The tender beef is braised with bacon, onions, and beans, then garnished with fresh diced onions, cilantro, and a zesty salsa roja, enjoyed alongside warm corn tortillas. With its charming rustic decor, Kamilos provides a delightful atmosphere for families and visitors seeking an authentic taste of this hearty Guadalajara dish. [$]

Francisco “Paco” Ruano, hailed as a leading figure in contemporary Mexican cuisine by renowned chefs like Enrique Olvera and Guillermo González Beristáin, has been at the forefront of Guadalajara's culinary renaissance since opening Alcalde in 2013. He highlights local ingredients, such as adobo-marinated duck from Tapalpa, roast suckling pig with various moles, garlicky acociles (crayfish), and indulgent frijoles puercos — refried beans mixed with pork neck, crispy crackling, and chorizo, all enriched with bean broth. Be sure to book ahead and secure a spot at the chef’s table right by the open kitchen, where you can enjoy a tasting menu paired with exquisite Mexican wines, artisanal tequila, and local mezcal from Jalisco.[$$$]

Though its initial sheen has faded, this traditional Mexican cantina remains vibrant within its pale-yellow walls, old bar, and well-used tables adorned with bottles of Victoria and shots of Tequila Herradura served in tall caballitos. The botanas (snacks) are straightforward: pickled pig’s feet, crispy tacos, small tortas ahogadas, or potato chips dressed with lime and hot sauce. The mariachis here are the finest in town, and the atmosphere is lively with locals and visitors coming in after exploring the historic center. Cocktails are uncomplicated, like rum and Coke or palomas, and served in a DIY fashion; you’ll receive a shot, a glass with ice, and a mixer. In this authentic cantina, elaborate mixology takes a backseat to enjoying a drink.[$]

The original spot in Tapatío for lonches (regional tortas) first opened its doors in 1957, just a block from Teatro Degollado in the heart of Guadalajara. This beloved Mytoury is famous for its large, crusty artisanal birotes filled with various pork deli meats, prepared fresh on cutting boards while you wait. Choose from a lonche de lomo (pork loin), pierna (pork leg), creamy panela cheese, or adobera (pork in adobo), all garnished with avocado, pickled chiles, mayo, cream, and sliced tomatoes. After ordering, find a nearby bench to unwind and savor this iconic sandwich. [$]

Established in 1967 and located just a few blocks from Parque Revolución, Tacos de Barbacoa Arturo is a breakfast staple in La Perla Tapatía, celebrated for its barbacoa de res, or beef stewed with adobo. The corn tortilla is dipped in adobo and a touch of lard, filled with barbacoa, then toasted on the comal until it's either blanco (soft) or doradito (crispy). You can also add melted cheese and refried beans, which is highly recommended. Be sure to order yours bien doradito for that extra crispiness—it's the Tapatío way! [$]

Nestled in Colonia Americana, this cozy venue accommodates just 40 guests, offering a seasonal menu crafted by chef Carlos Espinosa. A Guadalajara native, he employs modern Mexican techniques inspired by regional culinary traditions. Enjoy a delicate aguachile featuring fish and dried shrimp in a citrus-infused Thai curry, complemented by thinly sliced green apple and cucumber; huarache de requesón served with mushroom mole, microgreens, and salty Cotija cheese; and rabbit empanadas in recado negro, a rich Yucatán-style stew made from charred chiles. The extensive international wine list provides perfect pairings for any dish you choose. [$$$]

This mezcalería offers a variety of antojitos perfect for a night of enjoying agave spirits. Expect delightful bites such as beef cheek lonches, beef tongue served in its own juices, mini tortas ahogadas, and tacos with al pastor sweetbread. Engage with owner Pedro Jiménez to explore raicillas from his own brand, Mezonte, which supports renowned master distillers like Lorenzo and Tomás Virgen and Jorge Pérez, along with small-batch mezcal producers such as Rodolfo Ramos, Moises Esparza, and Jesus Peña. []

Combine traditional antojitos with tiki cocktails and walls adorned with vintage photographs, and you have Guadalajara’s unique Guadalatiki bar. Enjoy tamales, red and green enchiladas smothered in cream, and slices of panela cheese topped with crumbled chicharrón prensado, all perfectly paired with tropical drinks. The Pulque Tropical is a must-try, mixing cured strawberry pulque, pineapple syrup, and lemon with your choice of Cuban rum or aguardiente. Many patrons savor the invigorating Margarita De La O or explore a selection of mezcal and raicilla from premier local producers. []

A new wave of artisanal and ancestral tequila brands is reclaiming the spirit’s heritage through traditional methods: using roasting pits, stone tahonas for crushing agave, and experimenting with unique flavors via open-air fermentation. The finest selections shine brilliantly on the illuminated back bar of this Americana-Lafayette hangout. Pair flautas, blue corn quesadillas filled with chicharrón prensado (pressed pork rinds), and creamy elotes with tequila blancos from Cascahuín 48, along with robust options from Fortaleza and other high-proof tequilas. The cocktail menu refreshes monthly, often featuring exceptional palomas and creative spins on American classics, such as a tequila Old Fashioned with a touch of tepache. [$$]

Set in the vibrant Americana district, chef partners Adolfo Galnares and Maria Ortega create a farm-to-table dining experience within a modern setting featuring crisp white walls and elegant wooden accents, plus a rooftop garden. Begin with escamoles toast, topped with avocado and fragrant ant eggs sautéed in garlic and hoja santa, followed by the beloved creamy risotto de huitlacoche made with artisanal butter from Atotonilco and shiitake mushrooms. For the main course, savor the daily catch prepared with traditional Mexican flair, like tuna paired with sikil pak, a spicy pumpkin seed salsa from the Yucatán. Don’t forget to try a house gin and tonic infused with prickly pear. [$$$]

Begin your day with a cup of Café Estelar from Nayarit in chef Fabian Delgado’s bright and welcoming spot in Arcos Vallarta, popular with a trendy brunch crowd. Enhance your red or green chilaquiles by adding eggs, pork belly, or flank steak, or indulge in an omelet filled with Chihuahua cheese and wrapped in aromatic hoja santa. However, the true star is the lonche de pancita, a pork belly confit torta layered with black beans, avocado, and salsa verde. Don’t miss the shaken carajillo (coffee with Licor 43) before you head out for your adventures. [$$]

Ranked just after Ensenada for seafood, Guadalajara’s chef Antonio de Livier, hailing from Mexicali, serves some of the finest at this charming blue-and-white cevicheria. It’s the perfect spot for a seafood lunch featuring cocktails, clam birria, and signature tostadas like tuna with blackened habanero, all enjoyed with a refreshing Loba Blanka, a local craft witbier. [$$]

In chef Alfonso “Poncho” Cadena’s modern Mexican restaurant, the ivory walls are adorned with bones and anatomical designs. This unique decor, created by his brother Ignacio “Nacho” Cadena, reflects the essential elements of flavor: bones, nerves, and connective tissue. The aesthetic aligns with the dishes served: contemporary rustic creations like braised duck, sous vide tenderloin, and grilled octopus served in a spicy burnt chile adobo, artfully arranged over grilled vegetables and complemented by colorful swirls of vegetable puree. The menu evolves seasonally, as does the cocktail list featuring Jaliscan fruits sourced from local markets. [$$$]

When Juan Carlos Yerenas launched El Terrible Juan Café in 2015, his goal was straightforward: to brew an exceptional cup of coffee for his friends and family using top-quality beans from Mexico. By fostering connections with coffee farms in the highlands of Chiapas and Cosautlán de Carvajal, Veracruz, this espresso enthusiast has flourished alongside his customers' growing appreciation for premium coffee. Pair a plate of chilaquiles or a four-cheese mollete (open-faced bean toast) with a shot of rich Chiapan espresso at Yerenas’s cozy garage café in Zapopan, the ideal boost before exploring Plaza del Sol or Mercado de Abastos. [$$]

The legendary Don José 'el de la bicicleta' started his culinary journey as a tortero at the famed El Güerito stand, known for inventing tortas ahogadas in 1960, before venturing out on his own, selling the dish from a bicycle loaded with birotes, tomato sauce, and carnitas. Now, this bicycle stands as a centerpiece at his restaurant, where his signature dish features a raw tomato sauce drenching a birote filled with carnitas, tongue, hog maw, or kidneys, accompanied by a generous helping of his fiery salsa de chile de árbol. Pro tip: it’s wise to go easy on the spice here compared to other places. [$$]

A steaming bowl of menudo crafted from a selection of cuts handpicked by the late Graciela “Chela” Quino Ruíz is a must-try in the Mercado de Abastos. For over 50 years, this family recipe—a rich, jellied mix of callo de res (beef stomach), libro (book tripe), casitas (honeycomb tripe), cuajo (cow rennet), ranilla (hoof), lengua (tongue), and other cuts—has been nourishing Mexican politicians, celebrities, and generations of Tapatíos. Don’t forget to leave space for the irresistible enfrijoladas: rolled corn tortillas stuffed with beef chorizo and smothered in a creamy bean sauce, topped with Mexican cheese and cream. [$]

Since 1956, patrons have been settling onto stainless steel benches to savor carne asada grilled over charcoal, served with rich refried beans and ample sides of cactus salad, crumbled dry cheese, charred corn tortillas, and salsa martajada—an invigorating blend of roasted tomatoes and serrano chiles ground in a molcajete. The menu boasts an array of guisados (stews), but the colita de res (oxtail) and crispy chilaquiles with chicharrón are must-tries that beckon for repeat visits. [$]

At this breakfast stand, which operates on Friday and Saturday mornings in Zapopan, you can enjoy steamed tacos al vapor filled with guisados—often referred to as tacos de canasta (basket tacos), tacos mañaneros (morning tacos), or tacos sudados (sweaty tacos) elsewhere in Mexico. With seven fillings available, favorites include carnaza (shredded beef), mashed potatoes, refried beans, and stewed chicharrón, all served from large stainless steel pots. Don’t forget to load your plastic taquero plate with pickled jalapeños, potatoes, carrots, and cactus, too. [$]

After a day of exploring furniture and curios in Tlaquepaque, cap off your evening in Guadalajara’s shopping district with a meal of crispy antojitos drenched in tomato sauce at the cenaduría established by Silvestra Durán 70 years ago. While the pozole, red enchiladas, and tacos dorados are superb, don’t miss the cafiaspirins—mini fried sopes topped with pork, shredded cabbage, onions, dry cheese, and that signature house tomato sauce—as well as the caldereta, a sizable clay cup filled with pozole broth, hominy, pork, broken tostadas, and various toppings. [$]