Top Local Dishes & Where to Try Them in Tonalá, Jalisco, Mexico

1. Tlayudas de Tonalá

Large Oaxacan-style pizza with various toppings such as chicken, beans, and cheese, often served with salsa. Try at 'El Tlayuda Grande'.

Authenticity: Tlayudas de Tonalá are a traditional dish in the region.
Variety: Multiple toppings and combinations available to suit different taste preferences.
Size: Tlayudas are large, making them a filling meal.

Hearty stew made with various meats and vegetables in a rich, chocolate-infused sauce. Try at 'La Casa de los Siete Moles'.

Local Flavor: Mole de Olla is a traditional dish of the Oaxaca region.
Complexity: The sauce contains multiple ingredients, making it rich and complex in flavor.
Versatility: Mole de Olla can be served with rice, tortillas, or bread.

Corn tortilla topped with beans, cheese, and pickled vegetables. Try at 'Memelas El Tigre'.

Taste of Place: The dish features locally grown ingredients.
Textural Contrast: Crunchy pickled vegetables contrast with soft beans and cheese.
Nutritional Value: Beans provide a good source of protein and fiber.

Crispy fried tortillas topped with roasted squash, cheese, and crema. Try at 'Restaurante La Hostería'.

Seasonality: Squash is in season during the fall and winter.
Cultural Connection: Tostadas de Calabaza are a traditional dish for Day of the Dead celebrations.
Visual Appeal: The colorful toppings make for an attractive and appetizing presentation.

Large Oaxacan-style pizza with grasshoppers as a topping. Try at 'El Tlayuda Grande'.

Cultural Experience: Trying chapulines is a unique culinary adventure.
Flavor Profile: Chapulines have a nutty, salty flavor that complements the other toppings.
Sustainability: Grasshoppers are a sustainable food source.

Corn dough filled with various ingredients such as pork, chicken, or cheese, steamed in banana leaves. Try at 'Tamaleria El Buen Sabor'.

Dark mole sauce made from chocolate, chilies, and spices served over chicken. Try at 'La Casa de los Siete Moles'.

Richness: The mole is thick and flavorful.
Pairing: Mole Negro pairs well with chicken, rice, or tortillas.
Historical Significance: Mole Negro is a traditional dish that dates back to the Aztecs.

Slow-cooked lamb served in a rich, flavorful broth. Try at 'Restaurante El Rincon del Barbarroja'.

Flavor Intensity: The slow-cooking process infuses the lamb with intense flavor.
Presentation: The lamb is usually served in a large, traditional pot.
Cultural Connection: Barbacoa de Borrego is a traditional dish for special occasions.

Refreshing watermelon drink. Try at 'El Jugador'.

Hydration: Aguas Frescas are a refreshing way to stay hydrated.
Seasonality: Watermelons are in season during the summer.
Customizability: Aguas Frescas can be flavored with lime, mint, or chili to taste.

Marinated pork tacos served with pineapple and pickled onions. Try at 'Taqueria El Adobado'.

String cheese served with quince paste. Try at 'Panadería La Familiar'.

Tradition: Quesillo con Membrillo is a traditional Mexican dessert.
Texture Contrast: The stringy cheese contrasts with the smooth quince paste.
Sweetness Level: Quesillo con Membrillo is a sweet dessert, but not overly so.

Poblano peppers filled with picadillo and covered in walnut sauce. Try at 'La Casa de los Siete Moles'.

Historical Significance: Chiles en Nogada were created to celebrate the Mexican victory in the Battle of Agualaya.
Visual Appeal: The dish is decorated with pomegranate seeds, which give it a festive appearance.
Flavor Profile: Chiles en Nogada are sweet, savory, and slightly tangy.

Fried eggs served on tortillas with salsa, beans, cheese, and avocado. Try at 'El Rancho de los Huevos'.

Sandwich made with bread roll, avocado, chicken or meat, and various toppings. Try at 'La Cemitaria'.

Cultural Significance: Tortas de Cemita are a traditional dish from the state of Puebla.
Texture: The bread is soft and slightly crumbly.
Customizability: Tortas de Cemita can be customized with various toppings.

Fried dough pastry served with hot chocolate. Try at 'El Churrerito'.