Where to eat in Etzatlán?
Pozole (po-so-lay) is sort of a thick stew, made with pieces of pork and corn with a tomato base and spiced with chile. Often, Mexicans will prepare a big pot of steaming pozole when they are expecting guests and dish it out as they arrive. A sope (so-pay) is a sort of miniature pizza, about 4" across, cooked by dipping it in hot oil. Sopes come with a variety of toppings including cheese, onions, and ground meat of various kinds. Although the proprietors seemed a bit astonished at the sudden appearance of a dozen hungry foreigners, they recovered quickly and all of us came away with full and happy stomachs.
click here. Like many of Jalisco's lakes, this one has a large colony of lirio, or water hyacinth, an invasive species. Pretty, but fast growing, it doubles its population every two weeks. One plant can become a million separate plants in an amazingly short time. Lirio is also extremely hard to extirpate. 19th Century hacendados brought lirio into the area as decorative plants for their garden ponds and Jalisco has been fighting it ever since. Even so, the lake is lovely and home to a variety of bird life, most especially white egrets.
Tonalá, a major crafts area of Guadalajara.