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ACAPULCO

GASTRONOMY

Spicy, fragrant and… even aphrodisiac, such are the appetizing dishes of Acapulco, a land of charm living together with the ocean, a coastal town which has in the fishes and the seafood its best heralds of taste, and in the traditional morisqueta - white rice - an inseparable ally, a loyal gastronomy squire.

Delights from where to choose on a varied menu, with famous stews such as the pescado a la talla - culinary bastion of the well attended beach of Barra Vieja -, prepared with mayonnaise and a special sauce based on chilli; or the extremely accepted pellizcada, a traditional "Mexican Whim" in an Acapulco version, in which the corn omelette is stuffed with fish, olives, tomatoes and diverse spices.

A recipe that deserves the palate's attention is the Acapulco cebiche, in which small pieces of fish are cooked with lemon juice, accompanied by onions, olives, capers, tomatoes, oregano, salt, small cubes of avocado and cilantro.

The banquet does not end here. The list offers other options like the caldo de cabeza de pescado (fish-head broth), a powerful though tasty substance, or the octopuses on vinegar, stuffed squids, fish tamales with mint, clams with sausage and a very long and tasty etcetera that you should not miss.
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And since people do not live on seafood only, make use of your stay at Acapulco 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, whose 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) overflowing 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.

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