Guerrero is a Pacific coast state in southern Mexico best known for the resort city of Acapulco, the colonial silver town of Taxco de Alarcón, and the twin beach towns of Zihuatanejo and Ixtapa. The state pairs dramatic coastline and mountain scenery with a serious, well-documented security situation that shapes how and where visitors should travel.
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Guided experiences that show you Guerrero through its food.
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Tour formats
Different ways to experience Guerrero's food scene.
Items tours
Cooking classes
Take a piece of Guerrero home with you.
Pozole Verde Cooking Class, Acapulco
Zihuatanejo Ceviche and Aguachile Workshop
Foodie tips
Get more out of every meal.
Chilapa's pozole verde is traditionally eaten on Thursdays; planning a visit around that day is the surest way to find it prepared fresh in the town itself
Jumiles are a wild, strictly seasonal ingredient gathered roughly October through February around Taxco; they are not available or served outside that window
Iguana appears in older regional food traditions but is a protected species under Mexican law with restricted, regulated harvest; it should not be expected or requested on a menu
Acapulco's beachfront seafood restaurants are busiest at midday; a late lunch after 3PM often means shorter waits for the same fresh catch
Taxco's steep, cobblestoned streets favor comfortable closed shoes over sandals, especially on food walks that climb toward hillside restaurants
Card terminals are unreliable at market comedores, beach palapas and smaller inland restaurants; carrying pesos in cash is the safer default
Tipping 10-15 percent in cash is standard at sit-down restaurants across the state; it is not expected at market stalls or street carts
Tap water is not drinkable anywhere in Guerrero state; bottled or purified water is standard at restaurants and hotels