Five contemporary Mexican cuisine restaurants in Guadalajara
Restaurants in Guadalajara and neighboring Zapopan, Mexico, are reinterpreting traditional Mexican dishes using modern techniques, seasonal products and combinations with other cuisines. Mexico News Daily published a selection of five such establishments in an article about Mexican cuisine during the September celebrations of Mexico’s Independence Day.
Breakfasts and seasonal menus
The Ixtle restaurant in Zapopan builds its menu around corn and Mexican ingredients, using international techniques. In the morning, it serves the Jarocho breakfast with eggs in hoja santa leaves, longaniza, banana and confit mushrooms, as well as corn waffles with caramelized miso, maple syrup, honey, mascarpone and macadamia butter. The evening menu includes, among other items, Mediterranean tuna tiradito with red pepper in pil-pil sauce and nixtamalized tomato paste.
Teté Cocina de Barrio, run by brother and sister Mario and Carla Papa, has been operating for more than 10 years. The establishment has no traditional waiters: all employees perform different roles, and chefs accompany guests during dinner. The menu changes monthly depending on the season, and visitors learn which dishes will be served to them during the meal itself. According to the publication, the restaurant in the Moderna neighborhood has received recognition from the Michelin Guide.
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From chilaquiles to mole
Amorcito Mío, located near the Zapopan Basilica, offers chilaquiles for breakfast not only with traditional red and green sauces, but also with poblano sauce, spicy peanut sauce, and a sauce made from güero and habanero peppers. The menu also includes Mexican pastries, including conchas, bolillo and birote. In the afternoon, the establishment prepares wood-fired pizza and Italian and Mediterranean dishes.
The Bruna restaurant in Guadalajara, opened in 2015, is headed by chef Oscar Garza. He draws on Mexican grandmothers’ recipes and street food flavors, combining them with modern techniques and artistic presentation. Among the items highlighted by the publication are chile en nogada, which returns to the menu every year during the patriotic month, “probaditas de mole” — small portions of mole — and corn cream with a caramelized crust.
Tikuun’s Mexican foundation
Tikuun Comedor Local in the Colonia Americana neighborhood operates under the leadership of chef Carlos Espinosa. The establishment has a menu that is constantly updated according to seasonal products and combines influences from different cultures with a Mexican foundation. Recent items included baked eggplant with prepared nopal, aged Cotija cheese and salsa macha, as well as octopus with recado negro, chinchayote, sweet potato and beetroot. Guests can choose dishes individually or opt for a tasting menu.
