The cuisine is a mix of pre-Hispanic and Spanish influences, like the rest of Mexico, but dishes here have their own flavors and are made with their own techniques. One of the main distinguishing dishes is birria. This is goat or lamb meat cooked in a spicy sauce seasoned with chili peppers, ginger, cumin, black pepper, oregano and cloves. The traditional way of preparing birria is to pit roast the meat and spices wrapped in maguey leaves. It is served in bowls along with minced onion, limes and tortillas.
Another dish that is strongly associated with Guadalajara is tortas ahogadas, literally "drowned tortas (sub sandwiches)." This sandwich is an oblong "bolillo" bun (made denser in Guadalajara than in the rest of the country) filled with pork and other ingredients. Then the sandwich is covered in a red tomato/chili pepper sauce. Other dishes that are popular here include pozole, a soup prepared with hominy, chicken or pork and various condiments andpipián, which is a sauce prepared with peanuts, squash and sesame seed. The city hosts the Feria Internacional Gastronomía (International Gastronomy Fair) each year in September showcasing both Mexican and international cuisines. A large number of restaurants, bars, bakeries and cafés participate as well as producers of beer, wine andtequila.
Mariachi music is strongly associated with Guadalajara both in Mexico and abroad even though the musical style originated in the nearby town of Cocula, Jalisco. The connection between the city and mariachi began in 1907 when an eight-piece mariachi band and four dancers from the city performed on stage at the president's residence for both Porfirio Díaz and the secretary of State of the United States. This made the music a symbol of west Mexico, and after the migration of many people from the Guadalajara area to Mexico City (mostly settling near Plaza Garibaldi), it then became a symbol of Mexican identity as well Guadalajara hosts the
