Mary Jo Manzanares

"Despite what you may read elsewhere, there are a few other items on the menu. But I’ve never ordered them. The reason I go here is for the carne en jugo."

Steve Sando

"Their signature dish is Carne en su Jugo and one bite will make you a fan for life. It's somewhere between a soup and a stew. Accompanied by grilled onions, tortillas, and cilantro, it's a great dish that you don't see much on menus outside of Mexico."

Mony Morales Abaroa

"I know that there are many other places where you can eat Carne en su jugo - go, my mom makes some great! - but I really insist, do not miss the experience and love of Karne Garibaldi. You will not regret it!"

Jenn Rice

"An award-winning restaurant best known for its carne en su jugo. The brothy beef dish eats more like a stew, cooked in its own juices alongside pot beans, bacon and green chili. It's served with chopped onion, fresh coriander and lemon to add brightness."

UnoNoticias

"It's stellar dish is the Carne en su jugo. The estimated time to serve the food from the kitchen to the table is 18 seconds and it maintains the perfect temperature and quality. This dish is accompanied by tortillas, roasted onions, tortilla chips with beans and corn and sauces."

Animal Político

"I certainly have no previous experience with other Carne en su jugo to compare - but, without a doubt, it is a meal of those that one would repeat or recommend to a friend."

Zona Turistica

"Karne Garibaldi does not only have the best Carne en su jugo, they have the Guinness Record as the fastest restaurant in the world: 13 and a half seconds from cooking to the table."

Ana Gabriela López Espinosa

"This is one of the restaurants in Guadalajara that has been offering its delicious Carne en su jugo since the 70s. Karne Garibaldi's main restaurant is located right on Garibaldi Avenue, being the place par excellence to taste Carne en su jugo in Guadalajara."

Jos Velasco

"The warm Carne en su jugo with bacon, beans and an iced cocacola is an absolutely perfect combination. Karnes Garibaldi is one of the reasons why I could not become vegetarian."

Luis Mario Vargas

"One of Guadalajara's badges is the popular Karne Garibaldi restaurant, whose specialty is Carne en su jugo. The meat they serve is a kind of ground meat, whose taste is a delight for the palate, accompanied by bacon, and at least for me, it was something new and innovative that is not to be found everywhere."