Lakeside Guide to Lake Chapala, Ajijic, Mexico

Tonantzin Taquería

At a Glance

Mouth-watering tacos, quesadillas, lonches & pelliscadas made by Francisco Ramos.

Street View

Address

Ocampo #88 Ajijic

HoursOpen Now

Mon6:00pm -11:00pm
Tue6:00pm -11:00pm
Wed6:00pm -11:00pm
Thu6:00pm -11:00pm
Fri6:00pm -11:00pm
Sat3:00pm -11:00pm
Sun3:00pm -11:00pm

Restaurant Menu

*Prices are in pesos & subject to change without notice

Photos of Tonantzin Taquería

Outside Tonantzin Taquería. There is one table inside and outside seating along Ocampo.

Outside Tonantzin Taquería. There is one table inside and outside seating along Ocampo.

Chopping the meat. Francisco offers beef, pork adobada (pork marinated in a non-spicy red sauce), chicken adobada, chorizo and longaniza.

Chopping the meat. Francisco offers beef, pork adobada (pork marinated in a non-spicy red sauce), chicken adobada, chorizo and longaniza.

Putting the meat onto the tortillas.

Putting the meat onto the tortillas.

Making the round masa cake for a pelliscada.

Making the round masa cake for a pelliscada.

Tonantzin Taquería

A pelliscada is a thick round cake of fresh masa (which is what tortillas are made from) with meat on top.

Fine Art Photography of Lake Chapala

Ismael's Molcajete

Ismael’s Molcajete

Ismael Sánchez displays his well-worn molcajete in the kitchen of his Ajijic home.

Purchase This Fine Art Print
Purchase This Fine Art Print
If you want cheese, that goes on first.

If you want cheese, that goes on first.

Frying the longaniza – which is like chorizo. Which is like, well, sausage. Kinda.

Frying the longaniza – which is like chorizo. Which is like, well, sausage. Kinda.

Then Francisco turns it over and presses it down until the cheese is golden brown.

Then Francisco turns it over and presses it down until the cheese is golden brown.

Tonantzin Taquería

And listo.

Putting out the chopped onions, cilantro, limes, sliced cabbage.

Putting out the chopped onions, cilantro, limes, sliced cabbage.

The Virgin of Zapopan Visits Chapala

See this Photo Essay
See this Photo Essay
Chorizo.

Chorizo.

Limes, cilantro, onions, red and green salsas, beans, grilled onions, and roasted serrano chiles to put on top of your antojitos.

Limes, cilantro, onions, red and green salsas, beans, grilled onions, and roasted serrano chiles to put on top of your antojitos.

Grilled onions are not typical at a taquería in this part of Jalisco. Francisco grills his so they have just the right amount of sweetness.

Grilled onions are not typical at a taquería in this part of Jalisco. Francisco grills his so they have just the right amount of sweetness.

Francisco prepares garnishes for tacos.

Francisco prepares garnishes for tacos.

A quesadilla with adobado.

A quesadilla with adobado.

A quesadilla and two tacos with pollo adobado (chicken flavored a non-spicy sauce).

A quesadilla and two tacos with pollo adobado (chicken flavored a non-spicy sauce).

A quesadilla with longaniza.

A quesadilla with longaniza.

A quesadilla with longaniza.

A quesadilla with longaniza.