Traditional Drinks and Dishes from Acapulco & Guerrero

Traditional Dishes from Acapulco & Guerrero

Pescado a la Talla

A signature dish from Acapulco, featuring grilled fish (usually red snapper) marinated in a rich adobo sauce made from dried chilies, garlic, and spices, then cooked over an open flame.

Pozole Guerrero Style (Pozole Verde o Rojo)

Guerrero is famous for its pozole verde, a green-hued hominy stew made with pork or chicken, tomatillos, green chilies, and epazote. Red pozole is also popular in the region.

Relleno Guerrerense

A festive dish made with a whole pig stuffed with a spiced mixture of pork, raisins, almonds, and spices, slow-roasted until tender.

Ceviche Acapulqueño

A coastal classic, this ceviche consists of fresh fish marinated in lime juice and mixed with tomatoes, onions, cilantro, and chilies. Unlike other ceviches, it often has a slightly sweeter taste.

Camarones al Mojo de Ajo

Shrimp sautéed in a rich garlic and butter sauce, often served with rice and tortillas.

Tiritas de Pescado

A specialty from Zihuatanejo and popular in Acapulco, this dish features thinly sliced fish cured in lime juice, mixed with onions and green chilies.

Chilate

A refreshing, indigenous drink made from cacao, rice, cinnamon, and sugar, served cold. It’s especially popular in coastal regions of Guerrero.

Barbacoa de Chivo (Goat Barbecue)

A slow-cooked dish of marinated goat meat wrapped in maguey leaves and cooked underground or in an oven until tender.

Tamales de Capulín o Tamales de Elote

Guerrero is known for unique tamales, including those made with capulín (wild cherries) or fresh corn, often wrapped in banana leaves instead of corn husks.

Caldo de Cuatete

A traditional fish soup made with cuatete, a local fish from Guerrero, cooked with tomatoes, chilies, and herbs.

Picaditas Guerrerenses

Thick, handmade tortillas topped with salsa, cheese, and sometimes beans or meat.

Tacos de Relleno de Cuche

Tacos filled with cuche, a regional term for roasted or stewed pork, often seasoned with local spices.

Enchiladas a la Acapulqueña

Unlike traditional enchiladas, this Acapulco variation is often filled with fresh seafood and topped with a light tomato or green sauce.

Traditional & Popular Drinks in Acapulco & Guerrero

Chilate

A beloved drink from Guerrero, chilate is made from cacao, rice, cinnamon, and piloncillo (unrefined cane sugar). Served cold, it’s refreshing and has a lightly sweet, chocolatey taste.

Tuba

A fermented coconut palm drink introduced by Filipino immigrants during the colonial period. It’s slightly sweet, tangy, and often garnished with chopped nuts and apples.

Mezcal de Guerrero

Guerrero is one of Mexico’s top mezcal-producing states. Locally crafted mezcal is often smokier and more intense than other varieties. Some versions are infused with fruits or even small scorpions.

Agua de Horchata, Jamaica y Tamarindo

These classic aguas frescas are beloved throughout Mexico and are especially refreshing in Acapulco’s warm climate. Agua de Jamaica is made from hibiscus flowers, offering a tart and vibrant flavor, while agua de tamarindo delivers a sweet and tangy taste from tamarind pulp. Agua de horchata, a creamy blend of rice, cinnamon, and vanilla, provides a smooth and slightly sweet contrast—perfect for cooling off by the beach.

Cerveza en Acapulco

While not exclusive to Guerrero, Acapulco boasts a growing craft beer scene with local breweries producing refreshing lagers, pale ales, and tropical-infused brews—perfect for the coastal heat. Popular Mexican beers widely enjoyed in Acapulco include Corona, Pacífico, Victoria, Modelo Especial, Negra Modelo, and Tecate, all of which pair excellently with fresh seafood and beachside snacks. For those seeking local flavors, keep an eye out for regional craft brews that incorporate tropical fruits and unique ingredients inspired by the Pacific coast.

Cocos Fríos

Fresh, chilled coconuts sold on the beaches of Acapulco, served with a straw or mixed with lime, chili, or even rum for a tropical cocktail. Afterward, you can carve them up and eat them with chilli.

Ponche de Tamarindo o Frutas

A warm, spiced punch made from tamarind or mixed fruits, typically served during holidays or special occasions.

Tepache de Piña

A lightly fermented pineapple drink mixed with cinnamon and brown sugar. It’s mildly alcoholic and very refreshing.

Licuado de Mamey

A thick, creamy smoothie made from mamey, a tropical fruit with a unique sweet and nutty flavor, blended with milk and sugar.

Raspados

A favorite street treat in Acapulco, raspados are shaved ice drinks flavored with fruity syrups like tamarind, mango, or lime. Vendors often add condensed milk or chamoy for an extra sweet or tangy kick—perfect for cooling down in the tropical heat.

Yoli: Guerrero’s Iconic Soda

Born in Guerrero, Yoli is a beloved local soft drink with a refreshing citrus flavor and a touch of sweetness. This crisp lemon-lime soda has been a staple in Acapulco for decades and is best enjoyed ice-cold on a hot day or as a mixer for cocktails.

Micheladas in Acapulco & Guerrero

Many variations of this classic drink are popular in Acapulco, often featuring fresh seafood pairings or unique local twists. Here are the most common styles:

Michelada Clásica – A simple and refreshing mix of beer with lime juice, salt, and optionally Worcestershire sauce, Maggi sauce, or hot sauce.

Michelada Cubana – Similar to the clásica but with a stronger savory kick, typically including Worcestershire sauce, soy sauce, and a generous amount of chili powder on the rim.

Michelada con Clamato – A popular choice in Acapulco, this version adds Clamato (tomato and clam juice) for a richer, umami-packed experience. It pairs especially well with seafood.

Michelada con Camarones – A local specialty, this michelada is garnished with shrimp, sometimes served on skewers or even inside the glass, making it both a drink and a snack.

Lechuguilla: Guerrero’s Rustic Agave Spirit

Lechuguilla is a traditional agave-based spirit, known for its bold and untamed character. While the name lechuguilla is often associated with northern Mexico, in Guerrero, it refers to a strong, mezcal-like drink made from wild agave varieties found in the region’s mountains. Unlike commercial mezcal, Guerrero’s lechuguilla is produced in small batches using ancestral methods, giving it a distinctive earthy and smoky profile.

What Makes Lechuguilla Special?

• Bold Flavor – Earthy, smoky, and slightly sweet, with herbal notes unique to the agave species.
• High Alcohol Content – Usually stronger than standard mezcal, making it a favorite for those who appreciate potent spirits.
• Traditional Production – Crafted using ancestral methods, often distilled in rustic clay or copper stills.

Lechuguilla is often enjoyed straight, but locals sometimes mix it with fruits or honey to soften its strong kick.