dance and ballet companies such as the Chamber Ballet of Jalisco, the Folkloric Ballet of the University of Guadalajara, and the University of Guadalajara Contemporary Ballet. The city is home to a renowned symphony orchestra. The Orquesta Filarmónica de Jalisco (Jalisco Philharmonic Orchestra) was founded by José Rolón in 1915. It held concerts from that time until 1924, when state funding was lost. However, the musicians kept playing to keep the orchestra alive. This eventually caught the attention of authorities and funding was restated in 1939. Private funding started in the 1940s and in 1950, an organization called Conciertos Guadalajara A. C. was formed to continue fundraising for the orchestra. In 1971, the orchestra became affiliated with the Department of Fine Arts of the State of Jalisco. The current name was adopted in 1988/ International soloists such as Paul Badura-Skoda, Claudio Arrau, Jörg Demus, Henryck Szeryng, Nicanor Zabaleta, Plácido Domingo, Kurt Rydl and Alfred Brendel have performed with the organization. Today the orchestra is under the direction of Marco Parisotto. Cuisine As in the rest of Mexico, food in Guadalajara is a mix of pre-Hispanic and Spanish influences. Typical Mexican dishes, such as pozole, tamales, sopes, enchiladas, tacos, menudo (soup), carne en su jugo and frijoles charros are popular. One dish specific to Guadalajara is the "torta ahogada." It consists of a salted bun or roll (typically birote) smeared with refried beans, with fried pork cut into pieces — also known as "carnitas" — all in tomato sauce seasoned with spices. It is eaten with onions reduced in lemon and hot sauce. Accompanying drinks can include tejuino, which is made with a base of sourdough corn accompanied by lemon ice cream, or tepache, which is made from the bark of fermented pineapple. Another typical meal of Guadalajara and the entire state of Jalisco is the "birria," which is usually made with either pork, beef, or goat. Handcrafted birria is made in a special oven, which can be underground and covered with maguey leaves; the meat can be mixed with a tomato broth and spices, or consumed separately. The traditional way of preparing birria is to pit roast the meat and spices wrapped in maguey leaves. It is served in bowls with minced onion, limes and tortillas. Another typical dish of the tapatía kitchen is the This dish consists of a beef broth with beans from the pot and is accompanied