Experts' Choice Award Restaurante Alcalde
What the experts agree on
Chef Francisco Ruano transforms hyper-local Guadalajara ingredients—duck, suckling pig, rare moles—using modern techniques in an open kitchen. One of Mexico's finest fine-dining experiences celebrating regional flavors with artistic precision.
Afar Magazine "Though they bring international sensibilities and techniques to their open kitchen, they are committed to working primarily with hyper-local ingredients, most sourced from Guadalajara's state." Full review
Eater "Ruano uses local product like duck from Tapalpa cooked in adobo; roast suckling pig paired with a variety of moles; garlicky acociles (crayfish); and a fatty dish of frijoles puercos"
The 30 Essential Guadalajara Restaurants
January 18, 2022
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Book early and request a seat at the chef’s table directly in front of the open kitchen, where the tasting menu is paired with Mexican wines, artisanal tequila, and local mezcal made in Jalisco.
Condé Nast Traveler
