If there is an acclaimed recipe in Guadalajara Jalisco, it is Carne en su Jugo. This beef-type of broth is excellent as a main dish, always accompanied by corn tortillas and a cold beer.
Along with tortas ahogadas, these recipes are the most popular in restaurants throughout the capital of Jalisco and also worthy representatives of its gastronomy in snack bars in the rest of the country.
Again, meat in its juice (Carne en su Jugo) is a traditional dish of Guadalajara, one of the most important cities in the country, in the state of Jalisco, this is traditionally made with very finely cut steaks marinated in a mixture of lime juice and other spices.
Whether it’s cold or raining, a good Carne en su Jugo is the most sought after in the Barrio de Santa Tere since the 70s. Likewise, the Karnes Garibaldi is a temple of this specialty where, besides serving it hot, they will do it in the fastest way you have ever seen! They even have a Guinness Record for the fastest service.
I recommend that if you visit them, don’t miss the beans with corn esquites, they are simply delicious.
How to make Carne en su Jugo: The original recipe
If I had to mention at least three typical Guadalajara dishes, the following would come to mind: birria, torta ahogada, and Carne en su Jugo.
No one knows for sure how the recipe for the latter came about, but some say that it was created by a man nicknamed “El Gallo” in the late 1960s, near Calzada Independencia Avenue; however, Las Originales Carnes en su Jugo De La Torre also claim to be its creators.
If you want to eat Carne en su Jugo at its best, try to arrive early, when it is freshly made. The people of Jalisco call it caldo virgen (virgin broth) because the longer it is kept hot, the thicker and saltier it gets.
Carne en su Jugo recipe
- 1 kg of beef clod steak, unflattened
- 250 gms of bacon
- ½ kg of green tomato
- 1 bunch of cilantro
- Green chile to taste
- ¼ onion
- 1 garlic clove
- Salt and pepper to taste
- ½ liter of pot beans
- 1 bunch of cambray onions
- 2 sliced avocados
- 1 bunch of radishes
- Totopos (corn chips)
- ¼ of limes
- Chop the bacon and cut the steaks into small pieces
- Fry the bacon in a pot, and when it is transparent, add the meat
- Grind the tomato with the onion, chili and cilantro with a splash of water. Pour over the meat
- Add 1.5 liters of water, bring to a boil and lower the flame. Season with a little salt
- Cook until the meat is tender (between 30 and 45 minutes)
- Add water and salt to taste depending on how brothy you want your dish to be
- Slice the avocado and lemons, and chop some onion, radish, cilantro and green chile
- In a pan, fry the cambray onions with a little oil, until they caramelize
Serve the meat in its juice on deep plates at the center of the table; put a small pot of beans and the radish, cilantro, onion, chile, avocado, tortilla chips, and lemons on small plates, so that the guests can serve themselves to taste.
5 Best places to eat carne en su jugo in Guadalajara
These are the five best restaurants that make meat in its juice, with a special, delicious and guaranteed original flavor.
1. Karnes Garibaldi
Quick and original. This restaurant was founded in 1970 by Mr. Nestor Flores Michel. What started as a street stall, now has six branches in different parts of the city and a Guinness Record for being the fastest restaurant in the world.
Its service is excellent, as well as its meat recipe, its juice, and the incomparable flavor of its refried beans with corn, which can even be bought for takeout.
2. Kamilos 333
Variety and family atmosphere. Founded in 1975, Kamilos 333 is located at 333 Clemente Orozco Street in the Santa Teresita neighborhood.
Its cozy rustic style decoration evokes a country house. The meat in its juice is excellent, as well as the beans with broth accompanied with tortilla chips and sauces.
It is a place to enjoy with the family since its menu includes breakfasts, appetizers, casseroles, and cuts.
3. The original carne en su jugo De La Torre
Tradition and flavor. This place boasts of being the creator of meat in its juice, this is a mystery, however, but the truth is that the taste of their preparation is delicious.
The service is outstanding and before ordering, you are served with snacks: tortilla chips, onions, beans, and guacamole.
It has a relaxed atmosphere, with screens where they broadcast sports games. They also offer tapatío cuts and desserts. It is located at Plan de San Luis No. 1510.
4. Que Pachó?
More than flavor. A member of the Karnes Garibaldi family, Qué Pachó? is a different concept from the classic steak-in-juice restaurants, because the idea is that in addition to enjoying an excellent dish, whether the meat in its juice, fish fillet, chicken, a hamburger or even BBQ ribs, you can enjoy a good after-dinner or pre-dinner drink with your friends, watching a game or just having a snack.
As a plus, they have their own brand of craft beer “Qué Pachó” and a very comfortable covered terrace.
5. Foco al Aire
Modern and cozy. The exclusive flavor of their Carne en su Jugo recipe, is noticeable from the first moment, its broth is special (a real secret) and the dish is accompanied with chopped onion, tomato, and cilantro, giving it a delicious touch.
They also offer meat juice, quesadillas, tostadas, beans, and desserts in a contemporary design space. This restaurant has two branches: Av. Guadalupe 752 and Mercado Mexico.
Which of these options is the best? It’s up to you to decide when you visit Guadalajara, but I am sure you will love them all.