12 collections / 207 recipes
Western Mexico cooks from lake to agave field to coconut coast. Jalisco, Michoacán, Colima, Nayarit, and Guerrero appear through birria, birote, lake fish, coastal ceviches, agave drinks, fruit salads, panadería, and the salsas that tie the region together.
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23 recipes
The botana of western Mexico, lake to coast. Sopes tapatios, Colima's sopitos in tomato caldillo, dry ceviche colimense, fried charales from Patzcuaro, coconut shrimp from the Costa Alegre, and the pickled-pork botanas of a Guadalajara cantina. Five states, three ecologies, one table.
27 recipes
No region of Mexico drinks like the west. From the agave highlands of Jalisco to the coconut coast of Colima and Nayarit, the Purepecha lakes of Michoacan, and the cacao-rich Costa Chica of Guerrero, this is a cup-by-cup map of five states: tequila clay-cup coolers and fermented-corn tejuino, coconut tuba and chan-seed bate, the cold cacao chilate, Comala's cream punches, Purepecha atoles, and the high-grown coffee of the volcanoes.
15 recipes
The bread of the west, from Guadalajara's sour birote to the conic picones of Comala, the leaf-shaped aguacatas of Michoacan, and the human-shaped pan de animas the Purepecha carry to the graves. Five states, wheat and corn, wood ovens and masa madre. Cada estado, su propia cocina.
15 recipes
The morning table of western Mexico, lake to coast. Drowned eggs in Jalisco caldillo, the pounded-beef aporreadillo of the Tierra Caliente, carnitas pulled from a copper cazo by seven in the morning, savory toqueres off the Purepecha comal, and the field breakfast of oats and toasted pinole. Almuerzo is not a light meal here. It is the heaviest one.
24 recipes
The sweet heart of western Mexico. Guadalajara's burnt-top jericalla, Zamora's curdled-milk chongos, Pátzcuaro's hand-churned nieve de pasta, Colima's coconut sweets, Guerrero's tamarind, and the candy-capital dulces of Michoacán. Cada estado, su propia cocina.
18 recipes
Center-of-plate dishes from Mexico's west: Jalisco, Michoacán, Colima, Nayarit, and Guerrero. Grilled coastal fish, slow-cooked meats, Purépecha moles, and humble milpa plates. Cada estado, su propia cocina.
12 recipes
The cookies and pastries of western Mexico, from Morelia's cajeta-filled morelianas and Colima's coconut alfajores to Guadalajara's paper-thin bunuelos, Guerrero's sweet-potato empanadas, and Nayarit's wood-oven biscuits. Cookies, fried doughs, baked empanadas, and biscuits from Jalisco, Michoacan, Colima, Guerrero, and Nayarit. Cada estado, su propia cocina.
13 recipes
The fruit plate is where the west keeps its salads. Morelia's gazpacho, the Jalisco pico de gallo of jicama and coconut, Nayarit's mango with chamoy, and the highland nopal and watercress salads that balance birria, carnitas and white fish. Plus the creamy fiesta salads of every Jalisco party table. Cada estado, su propia cocina.
17 recipes
The adobos and table salsas that define western Mexico. The chile adobo that makes birria birria, the chile de arbol sauce that drowns the torta ahogada, the recado that paints pescado a la talla, the coconut-vinegar cure of Colima's tatemado, and the molcajete salsas of a Guadalajara kitchen. Cada estado, su propia cocina.
16 recipes
The plate around the main in western Mexico. Pot beans simmered in manteca, Jalisco's red rice, grilled nopales and cambray onions off the carne asada coals, fried Pacific plantain, and Michoacan's dairy-rich chayote and uchepo gratins. Sides from Jalisco, Colima, Nayarit, Michoacan, and Guerrero.
16 recipes
The caldos and guisos of western Mexico, from the agave highlands of Jalisco to the volcanic lakes of Michoacan and the Pacific coast of Nayarit, Colima and Guerrero. Birria, the pozole trinity, the Purepecha churipo and atapakua, sopa tarasca, lake fish soups, and the shrimp chowder of Mexcaltitan. This is the pot the world wrongly takes for all of "Mexican food." It is five states and three ecologies.
11 recipes
The handheld grammar of western Mexico, anchored by Guadalajara's torta ahogada on its salty birote. Birria tacos with consomé, Michoacán carnitas in taco and torta, Morelia's crispy potato tacos, the coconut-and-Pacific seafood tacos of Nayarit, and the fried-fish pescadillas of Guerrero's Costa Chica. Jalisco, Michoacán, Nayarit, and Guerrero, one bite at a time.
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