The Art of Carne en su Jugo (Meat in its Juice)
The Art of Carne en su Jugo (Meat in its Juice): Jalisco’s Culinary Gem
If there is an acclaimed recipe in Guadalajara Jalisco, it is Carne en su Jugo.
This beef broth is an excellent main dish with 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.
Carne en su jugo is traditionally made with very finely cut beef steak and bacon marinated in a mixture of lime juice and other spices.
Whether it’s cold or raining, a good Carne en su Jugo has been 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 the fastest way you have ever seen! They even have a Guinness Record for the quickest service.
If you visit them, I recommend you don’t miss the beans with corn esquites; they are simply delicious.
How to make Carne en su Jugo
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.
Carne en su Jugo was born in the San Juan de Dios Market in Guadalajara as an efficient hangover cure.
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
Ingredients:
- 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
- Garnish
- ½ liter of pot beans
- 1 bunch of green onions
- 2 sliced avocados
- 1 bunch of radishes
- Totopos (corn chips)
- ¼ of limes
Process:
- 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, 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 green 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 five best restaurants make carne en su jugo 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 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 in the Santa Teresita neighborhood at 333 Clemente Orozco Street.
Its cozy rustic style decoration evokes a country house. The meat in its juice and the beans with broth are excellent, accompanied by 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 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?
This 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.
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 by 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.
