The best Mexican dishes you'll say yes to in Zapopan

Look no further than chilaquiles for a genuinely fantastic breakfast meal in Zapopan. It may be a modern Mexican delicacy, but chilaquiles actually dates back to the Aztecs. The word “chilaquiles” originated from the ancient Aztec Nahuatl language and was translated to “chilis and greens.” While it’s hard to say if the modern version is the same as the Aztecs’, either way, it’s delicious. 

Chilaquiles are made by simmering corn tortilla chips in spicy salsa and then garnishing them with a wide variety of toppings. Depending on which restaurant you visit, your chilaquiles toppings may include onions, crema, refried beans, avocado, and even a fried egg or two. But, no matter how they’re served, chilaquiles are a flavourful and filling way to start the day. 

La Peltrería offers some amazing chilaquiles.

Aguachile is the ultimate appetizer to help beat the Mexican heat. Aguachile, or “chile water,” is a concoction made from fresh shrimp in a seasoned liquid of chili peppers, lime juice, cilantro, diced cucumber, and diced onion. The dish is traditionally served cold to fully showcase the seafood flavors, similar to the Peruvian dish of Ceviche.

Mexican aguachile originates from the Sinaloa region on the western coast of Mexico. Although it’s Sinaloan, aguachile is still an essential dish to try in Zapopan. The blended flavours of aguachile create a spicy yet cooling taste. This, combined with the dish’s cool temperature, make it a refreshing appetizer for any lunch or dinner.

Restaurante Save Av. México is a great choice here.

Octopus is surprisingly delectable seafood that can be prepared in various dishes. Although the octopus is enjoyed throughout Latin America and the Mediterranean, Mexico has made the octopus an essential treat for all diners.

Usually, octopus is either grilled or boiled, depending on the dish. When grilled, octopus is often served over rice with a mouthwatering sauce for a buttery flavour and texture. However, when boiled, octopus is usually served in a stew or broth bursting with flavours. If you have the chance, try octopus both ways in Zapopan to see which method you prefer. Either way, you’ll have a delectable dish. 

Check out Campomar for great octopus and more.

Elote, or grilled corn, is a traditional Mexican street food bursting with flavour. Slight variations on elote can be found across Mexico, but Zapopan offers an incredible version.

Fresh, sweet corn is charred on a grill and then covered in a savory combination of spices and chile powder. Finally, the entire dish is slathered in a creamy sauce of Mexican crema and crumbled Cotija cheese. Altogether, these ingredients create a delicious sweet, salty, and spicy treat. Since corn is the centerpiece of this food, it’s best enjoyed with fresh, in-season corn. Try to find elote during the summer when corn is in its peak season. 

Incredible grilled corn or elote can be found at Restaurante Qué Pachó.

If your hunger gets the best of you in Zapopan, then menudo is your best choice. Menudo is a Mexican soup or stew that’s perfect for anyone with a big appetite.

To make menudo, cow meat is simmered for hours in a broth of spicy red chiles, onions, oregano, lime juice, and hominy. Hominy is a Mexican specialty made from the dried kernels of field corn and also forms the base of cornmeal and corn tortillas. When added to menudo though, hominy becomes a sweet accent to the stew’s bold flavor. Traditionally, menudo is made with a tripe or cow’s stomach, but other meat options can be found around Zapopan. 

Try menudo at Menudería y Cenaduria La Estancia.

Nothing says delicious Mexican cuisine quite like tacos. Served initially as street food, tacos have become a popular dish found in restaurants throughout Mexico.

Tacos date back to pre-Spanish Mexico, with the indigenous Mexican people serving small fish tacos to the Spanish Conquistadors. Now tacos have evolved to include beef, pork, chicken, seafood, and even vegetarian options. Your main filling of choice is then topped with various condiments, including chile peppers, guacamole, lettuce, cheese, salsa, and different vegetables. Needless to say, there are hundreds of crispy, crunchy taco combinations to feast on throughout Zapopan. 

Calabacitas Tiernas Bistro is a great place to start sampling tacos.

Guacamole is a delicious dip made of smashed avocados, tangy lime juice, diced onions, cilantro, salt, and occasionally slices of jalapeños. It’s incredibly fresh and comforting food that can be added to virtually any dish in Zapopan or enjoyed as a dip with crunchy tortilla chips.

The guacamole was believed to be invented somewhere in the 14th century. However, the indigenous Aztec people grew avocados as far back as 7000 BCE. Back then, the Aztec people would grind the avocados down in a stone bowl and spread them across corn tortillas. It was such a favorite of the Aztecs that they even served it to the Spanish Conquistadors, who helped spread the dip across Europe. In Zapopan, however, you can enjoy this bright, green dish in its native country and its authentic way. 

Stop into Karne Garibaldi Plaza Del Sol for some authentic guacamole. 

Enchiladas are the perfect comfort food within Zapopan. Served across Mexico, enchiladas are a corn tortilla wrapped around a delicious filling and smothered in sauce. The internal filling can range from chicken, pork, beef, and seafood, or vegetarian options like beans, cheese, and vegetables. When it comes to the top sauce, the options are also numerous. Typically, the sauce will be savory salsa like salsa verde, but other establishments may opt for a mole sauce or cheese-based sauce. Don’t be afraid to try different combinations throughout the city. 

You can find some of the best enchiladas in the area at Los Otates Acueducto.

Pozole may be one of the oldest dishes in Mexican cuisine. Pozole dated all the way back to the ancient Aztecs and was made only for special occasions.

This traditional dish is a tasty stew formed from a base of hominy and pork simmered together. The concoction is then garnished with a variety of items like chile peppers, diced onions, garlic, cabbage, radishes, avocado, and salsa.

There are three main types of pozole: rojo, verde, and blanco. The rojo or red version is prepared with an additional sauce of red chiles such as ancho chiles. In contrast, the verde type opts for a secondary green sauce made with tomatillos, cilantro, and jalapeños. Finally, the blanco version is prepared without additional seasoning and served with the regular broth base. Each type of pozole is flavorsome and offers a unique look into Mexican culinary history. 

Restaurantes La Gorda - Arboledas is a great place to check out pozole. 

Chiles en nogada is a perfect dish for a party or big celebration. To prepare Chiles en nogada, poblano chiles are stuffed to the brim with a delightful mixture of meat, fruit, and spices. The stuffed chile is then topped with nogada — a cream sauce made from walnuts — alongside pomegranate seeds and parsley.

Not only does this dish taste like a party, but it also represents Mexico’s biggest party: Independence Day. Chiles en nogada was said to be served when the Treaty of Córdoba was signed, which granted Mexico its independence from Spain. So be sure to search out this dish in Zapopan in honor of that patriotic moment. 

Don’t miss the chiles en nogada at LOS OTATES Matriz Av. México.

Zapopan won’t disappoint you and promises a lot in terms of entertainment, history, and fun. There are many unique restaurants, and you’ll love every bite!

Would you share your likes of Mexican food with us?