I was glad to see this longtime favorite made it through Covid. In contrast to the somewhat international / European-influenced cuisine at a lot of local restaurants, the menu’s traditional local dishes, with some modern touches but sticking to the traditional flavors. Video linked above has good shots of the lovely atrium dining area.
Neglected to take photos. Apparently a favorite among locals. Funny modern decor, some people complain that it’s not funky like a typical cenaduria. Flauta, sope, boned pig foot, pan de elote all good. An agua fresca of jamaica (hibiscus) and guayaba was surprisingly good, refreshing and not too sweet.
Bruna’s an upscale place that started out as an art gallery (there’s still one upstairs plus the sculpture garden you can see in the back) and it has correspondingly arty decor. Nevertheless the food’s fairly traditional. We got there early so it was pretty empty. There’s a second large dining area around the corner through the garden.
Cheese board. It was interesting because they were all modern artisanal domestic cheeses, I think all sheep and goat, but they have a way to go to match the quality of French or US.
Cutzalan, sort of a celebrity chef place, Maru Toledo collects obscure recipes from all over Jalisco and has published them in various cookbooks and pamphlets. Not sure how involved she is, might have just consulted on the menu. Basically a breakfast / brunch place. Has a lot of dishes I’d never heard of before. It’s in on a pedestrian plaza with a small indoor market in the next block.
Went to Quelite for brunch on Sunday. A lot of interesting things from their dinner menu weren’t on offer, but my friends talked them into letting them order some anyway.
This place is really good and deserves more business. We drove past a bunch of places that were packed on our way there. Looking forward to having dinner on my next visit.
Ate con queso, sweet potato jelly with cheese. The ate was good, I’m really curious how they make it as it was a lot less starchy than mashed sweet potatoes, somehow they got rid of a lot of the starch. It doesn’t have the acid to pair well with cheese the way quince membrillo does.
Pizza pastor Cazador with al pastor, “100% Mexicano” chorizo, onion, and cilantro dressing delivered from Wrocco Wrowers. Great toppings, crust just OK. Would order again. Insanely fast, the pie was on its way to us eight minutes after I ordered it.
It’s weird to me that most pizzeris here have only the same toppings you’d find in the US.
My friend described La Tequila as fonda food for rich people who are afraid to eat on the street. Fair enough, but the food’s really good and I didn’t get sick. I like having the upscale Guadalajara atmosphere while still getting hardcore traditional food. Place has been in business for at least 30 years.
I neglected to photograph my tejuino de guyaba, masa fermented with piloncillo and water, mixed with guava, and topped with tart lime sorbet. Kind of like a slightly alcoholic milkshake crossed with atole.
