On one occasion, many people gathered at a grilled meat stand. In the urgency to serve quickly, all the necessary meat was placed on the grill, noticing that it released more juice than usual. Thus, the idea was born to grill the meat with bacon fat, buying the meat at the Hemuda store and requesting it to be sliced frozen like ham.
Talking about meat in its juice is talking about Jalisco identity and Tapatío tradition. This preparation has been cherished for generations, from pioneering children to those who found it as an economic refuge. Everything started with a seasoned beef broth and became a comforting routine.
The recipe evokes a clay dish with chopped meat, steaming juice, beans, onions, bacon, chili, cilantro, radishes, and lime, accompanied by tortillas and refreshing drinks. The love for this dish inspired the creation of the "Carnejugeros" guild, formed by iconic brands from Guadalajara.
United by tradition, with the help of various organizations, the Day of Meat in its Juice was established for October 17. In an inaugural event, 30 families showcased their culinary skills and celebrated this delicacy in Guadalajara.
The culinary competition featured carnejugueros who displayed their traditional dishes. In this edition, Mrs. Laura Isidra Núñez won the prize. With this initiative, Guadalajara has gained international renown in the gastronomic scene.
The ultimate goal of the carnejugueros is for this dish to be designated a UNESCO World Heritage Site. Guadalajara offers a rich gastronomic and tourist offering, from tours in Tlaquepaque to the route of Meat in its Juice, inviting everyone to enjoy its unique flavors.
