And since people do not live on seafood only, make use of your stay
to taste the traditional food of the
state of Guerrero, an inspiring crossbred gastronomy
which conjugates pre-Hispanic and European tastes, creating sublime
recipes that should not be ignored by fine-food advocates.
A result of this crossbred is the famous pozole
taste must be preceded by some drinks of mescal - a strong and very
dry liquor - a cactus brandy- that alerts and prepares the stomach
for what is to come next: a weighty bowl (pozolero
with a white broth comprising lemon, oregano, onion, avocado, green
chilli and crackling fried delicious sardines.
There is also the green pozole
, of similar preparation
but the broth has this colour. In either case, both are served accompanied
by fried omelettes daubed with cream and powdered with cheese.
Another exquisite dish, though a lot lighter, is the fiambre
(cold meat), a combination of pork, chicken and beef seasoned with
jalapeno chillies, grapes, raisins, almonds and olives.
Whenever you wish to sweeten your day, do not miss the tulips
of tropical fruits
, little balls of pasta stuffed with sorbet
ice cream and a sauce made of several fruits, the pastry filled
with Acapulco coconut, and tamarind, and even sweet chilli.
When drinking, take into consideration the petaquilla, a beverage
based on mescal and a squash of wild grapes of the region, known
as the Blood of Backus
, a well considered and big item
liquor in this part of the world.
If exploring exotic tastes is not your favourite hobby, you do not
need to worry. Acapulco
has excellent and innumerable
restaurants worshiping international gastronomy
All that is left to say is: Enjoy your meal.