Ixtapa & Zihuatanejo, Mexico

Ixtapa-Zihuatanejo Cuisine | What to Eat in Ixtapa-Zihuatanejo


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Ixtapa-Zihuatanejo Cuisine

The cuisine of Ixtapa-Zihuatanejo is an essential part of the variety of delicious flavors offered in the state of Guerrero. Here are some of the dishes that you must try when you visit Ixtapa-Zihuatanejo.

"Tiritas de pescado estilo Zihuatanejo"

This is one of the most traditional dishes of Zihuatanejo. The dish is prepared by marinating filets of mahi-mahi, sailfish, or skipjack in lime juice. The marinated strips of fish are then combined with sliced onion and chilies and seasoned with a pinch of salt. It’s important not to “cook” them too much in the lime, otherwise you risk losing the fresh fish flavor.



This dish is one of the most popular and well-known in the region. It is made with dried beef, scrambled egg, and a ranchero sauce that includes chilies, onions, tomatoes, and garlic. It is often eaten with corn tortillas, refried beans, and cheese.

Guerrero Style Pork Pozole

Pozole in Ixtapa-Zihuatanejo

This dish is served with avocado, sea salt, red chilies, oregano, onion, chiles capones (pasilla chilies stuffed with green tomatoes and cotija cheese), cheese, and fried pork skins. It can be green or white and is prepared with pork. As local tradition dictates, pork pozole is eaten on Thursdays and often accompanied by a delicious aged mezcal.

Tripe Stew

Pancita from Ixtapa-Zihuatanejo

This dish is only sold on Sundays in the most traditional corners of the region. In Ixtapa-Zihuatanejo they add corn kernels to the dish, like they do with pozole.



This is a delicious appetizer that’s always on the menu at the traditional palapa restaurants located on the beaches of Ixtapa-Zihuatanejo. Picaditas are prepared with black beans, shredded cheese, and cabbage.

Other traditional dishes

Ixtapa-Zihuatanejo Cuisine

If you get a chance, be sure to also try tamales “nejos” wrapped in banana leaves, pork stew baked in a clay pot, marinated fish tacos, lobster dumplings, grilled whole fish in adobe sauce, Zihua style ceviche, oysters on the half shell, and chocolate clams (which are named for the color of their shells, not their flavor).



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