Food

What to eat

The food is the underrated reason to enjoy a day here. Guerrero has a real culinary identity, and Acapulco puts the coast and the mountains on the same plate.

• Pozole verde. Guerrero’s version of the hominy stew, green with pumpkin seed and herbs, traditionally eaten on Thursdays. This is the dish to plan around if your day lands right.
• Pescado a la talla. Whole fish butterflied, marinated and grilled over coals, the signature Acapulco-coast preparation.
• Ceviche and seafood cocktails. Fresh, cheap and everywhere near the bay-side beaches.
• Tortas and antojitos from the market for a fast, honest lunch.

Where to eat

The palapa seafood stands at Caleta and Caletilla in Old Acapulco are the classic spot for grilled fish and cocktails with your feet near the water. The streets around the zócalo hold the pozole kitchens and old-town fondas where locals actually eat. The public market is the cheapest and most genuine option, and where you’ll taste the city without the resort markup.

Rough prices

Approximate only: a seafood cocktail or a plate of pozole runs in the low hundreds of pesos at a local spot; a whole grilled fish to share is more. Beachfront palapa restaurants charge more than market stalls for the same freshness, so follow the local crowd if you’re watching the budget. Skip the hotel-strip restaurants unless convenience beats value for you.