Lakeside Guide to Lake Chapala, Ajijic, Mexico

El Chile Verde

At a Glance

This extremely popular restaurant serves some of the best Mexican food in Ajijic.

More Info

El Chile Verde is one of Ajijic’s most popular restaurants thanks to the talented, hard work of chef Silvia Saucedo and her team of family and friends.

Silvia has grown a large clientele since she opened her restaurant in 2010, which had three tables at its original nearby location. Even during the low season, her present space just off the Ajijic plaza is usually packed with both foreigners and Mexicans during the breakfast and lunch rush hours.

They close at 4:00 but be aware that some plates might be sold out before then.

There’s a different special every day of the week:

  • Mondays: caldo de res (beef soup)
  • Tuesdays: caldo de albóndigas (meatball soup)
  • Wednesdays: mole pepian and chicken
  • Thursday: espinazo (pork and chile soup)
  • Fridays: carne en su jugo
  • Saturdays: mole dulce and chicken. Pozole is also served on Saturdays.

Most of the plates come with a stack of thick tortillas fresh off of the grill, still hot and steamy enough to burn your hands.

Last updated October 11, 2020

Dane Strom

Dane Strom The Lakeside Guide

I moved to Ajijic in 2010 when I decided to quit my job of seven years as an editorial assistant at The Denver Post in Colorado. I'm the photographer, web designer, programmer, marketer, writer... the everything behind this website, The Lakeside Guide. All of the businesses on this website appear here for free at no cost to them. If you find this site useful, please consider giving a small donation to become a site patron. Learn more about The Lakeside Guide or check out my other website about photography of Mexico.

Street View

Address

Colón #25

Ajijic

Delivery Available

Delivery available in the immediate vicinity.

Phone

376-766-0072

Restaurant Menu

*Prices are subject to change without notice

Photos of El Chile Verde

Inside El Chile Verde at Colón #25 in Ajijic, Mexico.

Inside El Chile Verde at Colón #25 in Ajijic, Mexico.

El Chile Verde is owned by chef Silvia Saucedo, left. Silvia spent many years cooking in restaurants in the area before opening El Chile Verde in 2010.

El Chile Verde is owned by chef Silvia Saucedo, left. Silvia spent many years cooking in restaurants in the area before opening El Chile Verde in 2010.

The restaurant spent its first few years not far from its present location, which is currently across from the Ajijic plaza, just north of the Ajijic Delegación.

The restaurant spent its first few years not far from its present location, which is currently across from the Ajijic plaza, just north of the Ajijic Delegación.

Silvia's niece, Jessica, prepares a dish of chicken and mole, which is the special of the day every Saturday.

Silvia's niece, Jessica, prepares a dish of chicken and mole, which is the special of the day every Saturday.

Enchiladas with beans and rice.

Enchiladas with beans and rice.

The tortillas for the enchiladas start out by being briefly fried in oil and chile sauce.

The tortillas for the enchiladas start out by being briefly fried in oil and chile sauce.

Then the tortillas are rolled up with cheese or chicken inside.

Then the tortillas are rolled up with cheese or chicken inside.

A milanesa de pollo: breaded and fried chicken.

A milanesa de pollo: breaded and fried chicken.

Silvia coats stuffed chiles with flour and eggs for chiles rellenos.

Silvia coats stuffed chiles with flour and eggs for chiles rellenos.

Food guide book stack with phone

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Grilled fresh-made tortillas with beans inside.

Grilled fresh-made tortillas with beans inside.

Jessica prepares a plate of costillas: pork ribs marinated in chile sauce.

Jessica prepares a plate of costillas: pork ribs marinated in chile sauce.

Every day a different agua fresca is made.

Every day a different agua fresca is made.

Inside El Chile Verde.

Inside El Chile Verde.

Most plates come with a stack of freshly made tortillas using masa from Tortillería Elena.

Most plates come with a stack of freshly made tortillas using masa (pictured in the bowl) from Tortillería Elena.

After being formed into a small ball, the masa is placed between a sheet of plastic

After being formed into a small ball, the masa is placed between a sheet of plastic.

Fine Art Photography of Lake Chapala

Tequila jimador in Jalisco fine art print

Tequila Jimador

A jimador uses a mule to transport freshly cut agave piñas from the field to the truck in an agave field in Arandas, Jalisco.

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Purchase This Fine Art Print
The ball of masa is then squeezed flat in a tortilla press.

The ball of masa is then squeezed flat in a tortilla press.

The tortilla is removed from the plastic and the press.

The tortilla is removed from the plastic and the press.

And then it's placed on the grill to cook for about 90 seconds, rotating it two times so the first side gets cooked twice, which causes the two sides to properly separate.

And then it's placed on the grill to cook for about 90 seconds, rotating it two times so the first side gets cooked twice, which causes the two sides to properly separate.

Inside El Chile Verde.

Inside El Chile Verde.

Outside El Chile Verde at Colón #25 in Ajijic, Mexico.

Outside El Chile Verde at Colón #25 in Ajijic, Mexico.

This post is sponsored by Deborah Silverman.

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