Guadalajara sounds like mariachi, tastes like tequila, and smells like "pure wet land," says a song by Pepe Guizar. In Mexico City, a few steps from Chapultepec Park, there is a corner where you eat as if you were in the so-called "Pearl of the West." The drowned cake is the best-known appetizer, followed by delicacies such as red pozole, meat in its juice, and birria, among others.

The Jalisquilla gastronomic class begins with shredded leg meat and is served dipped in a spicy tomato sauce. The golden potato and bean tacos bathed in sauce with carnitas and cabbage, which reset your brain during a hangover, are another classic at the El Pialadero restaurant in Mexico City. The restaurant opens at 10 in the morning; you can come to cure the hangover from the night before or have a delicious breakfast of pancakes. Don Aarón Garca, who died a few years ago, started his family business selling pancakes and barbecue, and little by little, he increased the menu and his clientele. He also brought the birotes and the scraped tostadas, corn toasts that are scraped on mats, that gives them their special texture. They taste exquisite with a serving of aguachile negro, raw shrimp seasoned with a mixture of black and lemon sauces, with cucumber and sliced red onion, a dish that is not suitable for those who are not good at chili. Barbecue is different depending on where in Mexico it is prepared. The most famous is Hidalgo, made with lamb, in an earthen oven wrapped in maguey leaves. It is very common to cook at home or eat in restaurants, and street stalls offer seafood cocktails, ceviches, and Aguachiles, which is why they are all on the menu. They also offer jericallas, the signature dessert of Jalisco.