Food

What to eat

This is a fishing town, so the water does the heavy lifting. Eat fish you watched come off the pangas.

• Pescado a la talla — Guerrero’s signature: a whole fish butterflied, marinated in chile and adobo, and grilled over wood. The one dish to plan a meal around.
• Tiritas — Zihua’s own answer to ceviche: strips of raw fish cured in lime, onion, and chile, cleaner and simpler than a loaded tostada. A local point of pride.
• Tostadas de ceviche and pulpo — Everywhere and cheap, best from a busy stand.
• Pozole verde — Guerrero-style pozole, traditionally eaten on Thursdays. Chase it down if your trip lands midweek.

Where to eat

The Mercado Municipal — The best-value eating in town. Fondas doing seafood, caldos, and pozole for market prices. Breakfast and lunch only.

The malecon and centro seafood spots — The sit-down places facing the water do reliable pescado a la talla, tiritas, and grilled catch. You pay for the view but the fish is fresh. Zihua has long-running family seafood restaurants near the beach that locals still rate.

La Ropa beachfront — The pricier end: beach-club dining and sunset drinks. Worth one meal for the setting.

Rough prices (approximate)

• Market fonda plate: a few US dollars.
• Tostadas from a stand: a couple of dollars each.
• Sit-down pescado a la talla for two: mid-range, more with the view and drinks.
• Beach-club dinner: the top of the local range.

Exact figures shift, so treat these as ballpark; the best meals are almost always the cheapest.