

Acapulco has delicious seafood – locals have been eating it for three millennia. Chefs prepare fresh fish and shellfish using traditional and new recipes and sell it on the beach, at sidewalk stands and family-run luncheonettes, and in tony hotel restaurants. If you tire of seafood, order traditional Mexican food including Thursday’s special: pozole. To get a real sense of Acapulco’s diverse cuisine, eat in each of the city’s three zones and on the beach in Pie de la Cuesta or Barra Vieja.















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