From Acapulco to Mazatlan, going through Ixtapa, Huatulco, and Puerto Vallarta, the coast of the Pacific has a very strong identity in gastronomy: the sea rules and is the main dish. But it’s not only fish and seafood, it’s the way they prepare the local ingredients, the homely touch, the unmissable spice, the lime that changes everything, and that delicious tradition of having a cold beer or fresh flavored water with the breeze. Keep reading and discover the typical food of the Mexican Pacific.
ACAPULCO: FLAVOR STRAIGHT TO THE HEART
When we talk about the typical food of Acapulco, the first thing that comes to mind is fish a la talla. It’s prepared with a mix of chiles and grilled over the coals, simple yet powerful. There’s also Guerrero-style pozole, which can be white, green, or red, traditionally served on Thursdays with tostadas, pork cracklings, and mezcal (if you want to take it to the next level).
IXTAPA AND ZIHUATANEJO: COOKING BETWEEN TRADITIONAL AND FRESH
Directo al Paladar México
Although Ixtapa is more modern, its kitchen has not lost its roots. In the area, it’s very common to find fish sticks, which are very thin fillets marinated in lime juice, with red onion, and chili. You can also enjoy the Sierra ceviche, different from the one in other places because of its firm texture and strong flavor. And if you want something warmer, the seafood soup is always amazing.
HUATULCO: OAXACA BY THE SEA
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Huatulco not only has the best of the sea, but it also mixes it with the deep flavor from the state of Oaxaca. Here you can find seafood tlayudas and delicious stews like the shrimp stew with black mole. It is also common to see the quesillo being used, the chapulin sauce, and handmade tortillas. It is a gastronomy that will surprise you with its variety, where the sea and the land get along very well.
PUERTO VALLARTA: BETWEEN MARKETS AND BEACHES
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Puerto Vallarta has a very lively gastronomical scene, but its typical food is still intact in the local heart. Here, the zarandeado-style fish is the king. Grilled over coals with adobo and served whole, it’s perfect for sharing, you can also try the locals’ aguachile, a fresher version, with a lot of chili and cucumber. And if you’re walking by the pier, the best thing is to stop and get some smoked Marlin tacos or shrimp empanadas. Learn more about Grand Park Royal Puerto Vallarta here.
MAZATLAN: SEAFOOD PARTY
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Mazatlan is one of those places where you can eat seafood even for breakfast. The red and green aguachile are some of the most popular, and they are easily but deliciously prepared: raw, shrimp, lime, chili, purple onion, and cucumber. The pregnant shrimp is also famous, but it has nothing to do with babies, but with shrimp skewered on sticks, grilled, and drizzled with sauce. And if you want to try something very local, the scallop or the crispy fish bites are a great choice.
The Mexican Pacific, not only offers unforgettable views, but it also shows history through the food. Each dish reflects its culture, its people, and its rhythm. Eating here is a way to get to know the place without maps or guides. You only have to sit down, try, and get carried away by the flavor.
And since we know that you really wanna try this, get to know all the Park Royal hotels in which you can stay, or through Travel Xtra, a unique benefit that awaits, contact your vacation advisor, and check to see how you can access it.