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The Traditional Zone

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Patrick Ellis

The tropics are acknowledged as a place where insects abound. And to be technical about it, scorpions and spiders are arachnids and in a different class from the ordinary collection of flying insects and ants. This article just touches the high spots of the most amazing arthropods amongst Acapulco's fauna. We will leave the research on flies and mosquitoes to the reader.

Scorpions

The Spanish word for Scorpion is alacrán (of Arabic origin). They come in various sizes and colors: Black, red, and pale beige. The beige ones (güeros) are the worst. They sting, and although rarely fatal (unless you have a heart problem, are very young or very old) it HURTS a lot and can induce fever, sweating, trembling and even coma. They can be anywhere, but in truth you are unlikely to see one. The basic rule is that the more expensive your hotel/villa, the less likely you are to find one. However, since we are not all going to be staying in 5 star hotels and villas and for those of us who do not intend to spend a fortune on accommodation and prefer a friendly place in Pie de la Cuesta, here are are a few rules to avoid unnecessary pain.

Tarantulas

The poor Tarantula has a terrible reputation, and must be up there as one of the most feared and misunderstood of all animals. They are really, shy, and relatively defenseless things that have been about for as much as 265 million years. Although you may be reluctant to believe it, there is not a single record of anyone dying from a tarantula bite in this country since records began. The tarantula is nocturnal. It sets out at night to hunt. It preys on insects, but it might find the odd small rodent or baby bird.

Guerrero Orange-legged tarantuala

Should you chance upon a tarantula by day (usually they can be seen crossing the road) It is probably a male in search of sex. The females are inclined to stay in their holes, which could be in the ground or a tree. The adult male does not live much longer than eighteen months, but the female can live for up to twenty years, and it takes her eight to ten years to reach sexual maturity. Think long and hard about squashing one of either sex (as if you could tell the difference). The mating process is not a deeply joyous experience and involves a fierce fight. The male has to keep the female at a distance by means of structures on its front legs called tibia hooks, in order to prevent himself from being eaten. This also allows him access to her genitalia, which are to be found under her abdomen. The male deposits his sperm there using the tips of his pedipalpus where his sexual organ is located. Having dealt with this, the male needs to make a swift and nimble exit, and the sperm will be stored there until the following summer when the female wakes up from her hibernation. Only then will she look for a suitable place to make her nest.

The female lays between 600 and 1,200 eggs, of which about half will hatch. Then begin three stages of growth - the infant, the juvenile and then the adult. The infants will shed their skin a couple of times in their first year. Should they make it to adulthood, they will only shed it once a year. Because of their short lives, males frequently don't even have the luxury of changing their skin.

All the big, hairy, heavy spiders come under the family of Theraphosidae and, in Mexico, there are a total of 111 species of tarantulas, of the most abundant are the aphonopelma and brachypelma. They can be found all over the country, but there are more, obviously, in the tropical and desert regions. It is important to note that nearly all tarantulas of the brachypelma species are in danger of extinction. This is possibly due to the fact that they are among the most colorful, which makes them favorite pets. Also, they are less well camouflaged and so more easily visible to their predators, which include birds, rodents, weasels and especially a particularly unkind wasp that lays her eggs on the tarantula's body so the larvae get a good start in life by eating their host alive. Ants are particularly fond of newly laid tarantula eggs.

Tarantulas have a reasonably well-developed set of defense systems; the best known is, of course, its notorious bite, which, should you need reminding, IS NOT FATAL. Less known is the fact that the hairs on the upper part of the abdomen can cause uncomfortable irritation or even stinging, according to the species and the sensitivity of the attacker. They also use these hairs to protect the entrance of their holes. Should they find themselves cornered, the first defense tactic is to rear up and show the size of their teeth, Should that fail, they will throw themselves at the attacker and rub their hair all over them.

All spiders have eight eyes, set in different ways depending on the species, but to make matters particularly difficult, Tarantulas are almost blind. To locate and capture their prey, they rely on vibrations sensed through their feet and can pick up the slightest current of air with their hairs. They build webs, which are not generally used for capturing their prey, but rather, for reproductive purposes and to camouflage the nest entrance.

As both hunter and hunted, tarantulas have an important place in the ecological balance. Leave them alone, they have enough enemies without having to be beaten up and murdered by some hysterical maid with a broom. True, they look like something out of your worst nightmare, but they do not behave that way at all. Tarantulas are also very boring pets. Even if they are good for scaring Granny, they don't do much else.

Types of tarantula found in Guerrero include the Mexican pink tarantulas (BrachypelmaKlaasi), Mexican red-kneed tarantula (Brachypelma Smithi) and the Guerrero orange-legged tarantula (Brachypelma Boehmei).

Ants

It is said that in one square kilometer of the Amazon rain forest there are more ants than there are people in the world. If you have ever been there, you know it's true. Acapulco is a close second. Any potential visitor to Acapulco should be aware that ants are everywhere, from the smartest hotel to the poorest hovel, in the middle of the road, in the middle of a swamp, and certainly in the middle to the sugar bowl if you leave it out for more than a few minutes. In the kitchen there are little tiny ones that are little bigger than a grain of sugar. Sugar is what they are after. If it is sweet, they will go for it. They also seem partial to fish. Even a few misplaced drops of milk or a bit of Coca-Cola that didn't make it into the glass can attract ants to the cleanest of kitchens, and in a matter of minutes. The good thing is that they don't really bother anything that much.

On the floor at night another variety emerges -- much bigger and rather slow. They eat and nest in wood. They don't sting. Leave them alone. They will leave you alone.

The other domestic variety is the Arriera or leaf cutter. They are not in the house, but just outside, in the garden. They are really destructive and can strip a good sized Bougainvillea of all its leaves in just one night. They are the gardener's enemy number one, but they are fun to watch.

Once you go outside there are any number of varieties of ants that sting and bite. Stand too long in one place on a lawn and they'll get you. Just keep moving. Otherwise, they'll be up your trouser leg in a flash. The good hotels fumigate regularly (the Princess does it daily), so ants are not much of a problem there. But do not try sunbathing on someone's lawn.

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Patrick Ellis

Sharks

Sharks do not normally attack people, and only about 25 species of sharks have ever been known to do so. Fewer than 100 ocurrences are reported in any year. Humans are much more likely to be killed by bees, lightning or food poisoning than by sharks.

The sharks most dangerous to people are the Great White, the Tiger Shark, the Bull Shark and the Ocean White Tip Shark. The Bull Shark is the most frequent attacker of people, as it swims in very shallow waters where people swim, and is very plentiful. Some of the other sharks known to have attacked people include the gray shark, blue shark, hammerhead, mako shark, nurse shark, black tip reef shark, wobbegongs, sandtiger, spitting sharks and the porbeagle. Fortunately not ALL the above are to be found in sea around Acapulco.

Experts believe that sharks mistake people (especially people swimming on surf boards) for seals and sea lions, some of their favorite foods. Why people should not be a favorite shark food is hard to say. Perhaps we just do not taste that good. Add to that the fact that there are no seals in the Acapulco area, and you would think that people ought to be guzzled up every day. But they are not. Here is the list of sharks that swim our little patch of the Pacific ocean. It is a bit alarming, but as far as I know there has never been a shark attack in the area. This would have to be explained by the fact that there is plenty of other food. The fact that sharks are food for people might also be considered. Next time you bite into a "pescadilla" or "quesadilla de cazon," please bear in mind that you eating the very young offspring of one of the following.

SHORT FIN MAKO SHARK The short-finned mako shark (Isurus oxyrincus), also known as the bonito, is the fastest shark on earth and can also leap out of the water to a prodigious height. It has a cone-shaped snout, and long gill slits. Short-finned Makos average 5-8 feet (1.5-2.5 m) long but can reach 12 feet (3.7 m) long, weighing 1,000 pounds (455 kg). The Mako is considered dangerous to people. It reproduces via aplecental viviparity and the pups are cannibalistic in the womb. Makos can maintain a body temperature higher than that of the surrounding water.
SANDTIGER SHARK Sandtigers (Eugomphodus taurus) are also known as the Ragged tooth shark, the grey nurse shark, the sand shark, and the spotted ragged-tooth shark. They are widespread Mackerel sharks that range from gray to brown and are about 10-12 feet(3-3.7 m) long. They are fish-eaters with long, sharp teeth in a narrow snout. They eat and migrate in groups and are especially active at night. They are found mostly near coastlines, from the surface down to depths of 3,900 ft (1,200 m). While developing in the womb the embryos are cannibalistic, eating their siblings,so although many embryos are produced, only the two meanest are eventually born, one from each uterine chamber. The gestation period is about 8-9 months and the pups (the little darlings) are roughly 3.3 feet (1 m) long at birth.
SILKY SHARK The silky shark, Carcharhinus falciformis, is a widespread, deep-water shark,ranging from black to gray on top (and white to cream on the belly). These long,tapered sharks are fast swimmers and are about 10 feet (3 m) long. They have along, pointed snout. The teeth in the upper jaws are long, triangular, and serrated,but in the lower jaws are only slightly serrated. Silky sharks eat fish, squid,and crabs. They sometimes travel in schools segregated by sex, but nobody seems to know why. Females give birth to litters of 6-12 live pups, which are 29-31inches (75-80 cm) long at birth. These sharks are harvested commercially for their meat, liver and fins so are not as common as they should to be.
BIGNOSE SHARK The bignose shark (Carcharhinus altimus) is also known as Knopp's shark. This bottom dweller is found in warm-temperate and tropical seas. It is up to about10 ft (3 m) long. The skin is pale gray, but is lighter on the belly, with dark-tipped fins. Bony fish are the mainstay of their diet (they particularly like mackerel). The big nose produces litters which contain from 3 to 11 pups. Newborns are 27 to 35 inches (70-90 cm) long.
BLACKTIP SHARK Carcharhinus limbatus is also known as the spinner shark and is a common fish with black marking on the tips of the dorsal and pectoral fins. It is grayish on top and white underneath, with a white stripe running along the side of the body. It has a very long snout and can reach up to 9 feet ( 2.8 m) in length.It is harmless to people unless provoked or while eating. Try to avoid swimming with them at lunch time. It is found all over the place; in the western and eastern Atlantic Ocean, and the central, western, and eastern Pacific Ocean. Black tip sharks live at the surface and in shallows, and they migrate along the coasts.Their diet consists mostly of small fish, squid, and crustaceans. They are not averse to the occasional leg or elbow. They have been seen jumping out of the water during feeding. Females give birth to 4-8 live young (10 inches or 25 cm long) after a gestation period of about 10 to 11 months.
BLUE SHARK Prince glauca, the blue shark, as its name suggests, is an indigo-colored shark.It is sleek with long, pointed fins and a pointed nose. It has large eyes and grows to be up to 12.5 feet (3.8 m) long. Its diet consists mostly of squid, but it will eat almost anything, including adults, large and small children and animals and is found worldwide, but it is endangered due to over fishing, leaving it low on the list of potential dangers.
BULL SHARK Carcharhinus leucas has many names: the Ganges shark, Cub shark, the River shark, the Zambezi shark, the Shovel nose shark, the Slipway gray shark, the Square-nose shark, the Nicaragua shark, the Swan River Whaler, and Van Rooyen's shark. It is a large, fierce predator that eats almost anything fish, including other sharks,ray, birds and turtles. It has been known to attack people and will venture far into fresh water. It has been found over 1700 miles up the Mississippi and in Peru 2600 miles up the Amazon. This is probably the most dangerous of all sharks to people. It is best to avoid it.
LEOPARD SHARK The leopard shark, is a beautiful and completely harmless shark with leopard-like markings. This gentle animal can grow to be up to 6 ft (1.8 m) long. This cat shark has small, sharp, pointed teeth with which it catches fish worms, clams, crabs,shrimp, and octopus. It is a social shark and travels in schools. It is found off the North American coast from Oregon, USA to Mexico. It gives birth to up to 24 pups each spring. This shark is being depleted by over-fishing.
OCEANIC WHITETIP SHARK Carcharinus longimanus is a large, thick-bodied, slow-moving shark with very large,paddle-shaped pectoral fins and white tips on its pectoral, and dorsal fins and tail and is found in all tropical and subtropical waters. It can grow to be about 13'(4 m) long, but is normally about 10 feet (3 m) long. A potentially dangerous predator, it is very aggressive and eats just about anything, fortunately it lives far offshore and at depths of up to 500 feet (150 m). Litters are of up to 15pups (the number increasing with the size of the mother) after a 1 year gestation period.
SHARPNOSE SHARK The Sharpnose Shark (Rhizoprionodon terraenovae) is a harmless, edible, requiem shark (Family Carcharinidae). The Sharpnose is a small, slender shark with 5 gill slits, two dorsal fins, an anal fin, no fin spines, the mouth behind the eyes,and nictitating eyelids. It has a long, sharp snout, black-edged dorsal and caudal fins (which fade with age), and furrowed or wrinkled corners of the mouth. It is brown to olive-gray colored with white on the belly and is from 2 to 4 feet(60-120 cm) long. A carnivore, it eats small fish, mollusks and shrimp. The sharpnosehas litters of 4 to 7 pups.
MANTA RAY Manta rays (Manta birostris) are closely related to sharks. These elegant and graceful swimmers, which can regularly be seen performing outside the bay, are up to 29.5 ft (9 m) wide, but average about 22 ft (6.7 m) wide. Mantas are dark brown to black on top; they are mostly white underneath. These huge rays have a short tail and no stinging spine and are absolutely harmless. Mantas eat microscopicplankton, small fish, and tiny crustaceans. The largest weighs about 3,000 pounds(1350 kg). They are very acrobatic; they can even leap from the water. Mantas are common and are found worldwide in tropical seas, living both close to shore and in open seas.
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Dolphins

The Bottlenose

Dolphins are not fish. They are mammals. Thus, they have teeth, are warm-blooded, have a four-chambered heart, and nurse their young from mammary glands. They even have hair - but not a lot! The mothers feed milk to their young for months and the young calf stays with the mother and other dolphins in the pod for years. Dolphins have one blow hole on top of their head and, depending on the species, age and physical condition, can stay submerged for more than 20 minutes. They can travel as much as 80 or 90 miles in a day . Their smooth and oily body enables them to streak through the water with great efficiency and speed. The up-and-down motion of their tail propels them through the water and allows them to jump in the air. They appear to 'enjoy' riding the bow of fast moving vessels, where they can be pushed by the wave and surf effortlessly. Most societies revere or at least respect dolphins as highly intelligent animals. The Japanese, however, prefer them sliced and served with wasabe… The Faeroe Islanders are also partial to dolphin steak. They slaughter them by the thousand every year. Man is the dolphin's greatest predator. More than 100,000 individuals die each year as a result from hunting or being caught in fishing nets and drowned. Sharks take their toll, especially in areas of high concentration (sharks that is) like South Africa and Australia. The other major predator are other dolphins; the bigger ones preying on their smaller cousins. At the top of this chain are the Orcas or Killer Whales (nevertheless dolphins), who like to eat them without the wasabe. Most dolphins have curved dorsal fins and flippers that vary in size and shape from one species to the next. Their beaks are well defined, and they all generally have small, conical, sharp teeth arranged in both the upper and lower jaw.

Dolphins are cetaceans, a group which includes all whales and dolphins. Some cetaceans, like the blue and humpback whales, are baleen whales and have horny plates hanging from their upper jaw. These are used to strain krill from the ocean. Others, like dolphins, orcas and porpoises are 'toothed whales' and thoroughly carnivorous.

Within the group of toothed whales, there are several subgroups: oceanic dolphins (32 species), river dolphins (5 species), sperm whales (3 species), beaked whales (19 species), beluga and narwhal (2 species) and porpoises (6 species). They all use echolocation as a means of navigation and vocalize as a means of communication. As far as Acapulco is concerned, if you take a boat out of the bay, you are fairly likely to see dolphins, riding the bow wave, swimming along side or jumping. The best time is sunrise or sunset. It is a wonderful sight and should not be missed. The types you are most likely to come across are: the Common, the Spotted and the Spinner.

And then again if you don't fancy the idea of getting up before dawn or are nervous about being out at sea at night, you might trot along to CiCi on the Costera and swim with the ones in the aquarium. They are are spinner dolphins.

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Sea Turtles in Acapulco

Sea Turtles

During the rainy season from June to November each year, sea turtles begin to arrive on the sandy beaches of Acapulco to lay their eggs. Each female sea turtle lays about 100 eggs which she buries under the protective cover of the the sand. Forty-five to fifty days later, the little tortugas emerge and struggle to make their way to the relative safely of the sea (before they get snatched by hungry birds above).

In Acapulco, two main areas have established sea turtle camps for their study and preservation. They are at opposite ends of town: one at Pie de la Cuesta, and on the grounds of the Fairmont complex.

Turtle lovers take time stay abreast of the struggle between sea turtles and the poachers, who kill the turtles for their meat and eggs. The national and state governments have recently recognized how serious the plight of the sea turtles has become. And while they have devoted more attention to the issue by strengthening penalties against the poachers and making the occasional high profile arrest, this activity is not close to being enough. While the sale of turtle meat and eggs has been banned in Mexico since 1990, and it carries a penalty of up to nine years in prison, turtle meat is sadly considered a delicacy. So turtles are disappearing at an alarming rate.

Mexico is loosing the war against poachers. It is tragic that sea turtles may soon be extinct.

How Can You Help? You can contact PROFEPA, Mexico's premiere environmental organization, Green Peace Mexico,or the The Sea Turtle Restoration Project (STRP)for more information.

Wed, 05/05/2010 - 7:00pm — By j

A list of what are, in this blogger's humble opinion, the best books about Mexico or written by Mexicans that one can find in the English language.

Mexican Society and Culture Bordering on Chaos: Mexico's Roller-Coaster Journey Toward Prosperity by Andres Oppenheimer

Wed, 05/05/2010 - 5:57pm — By j

I'm going down to Rose Marie's
She never does me wrong
She puts it to me plain as day
And gives it to me for a song
It's a wicked life but what the hell
Everybody's got to eat
And I'm just the same as anyone else
When it comes to scratchin' for my meat
Goin' to Acapulco
Goin' on the run
Goin' down to see some girl
Goin' to have some fun
Yeaaaaah, goin' to have some fun

Click here for a complete list of area code from all cities in Mexico in PDF.
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Fine Dining

The key elements of fine dining establishments include luxurious and elegant surroundings, valet parking, a splendid view, knowledgeable, experienced, attentive waiters, a complete wine list and, of course, a menu of selections unique to the creative art and technical skill of the executive chef, who is responsible for the restaurant's reputation.

The menu may be specially prepared for that particular day, with a small number of selections in each category. Dressing a bit "upscale" is recommended. Acapulco's top fashion category is "fashionable casual." There is no need for a jacket and tie or frilly cocktail dress, though some guests prefer to be that dressy. At most fine dining restaurants the younger children (under 8) are not excluded, but management discourages the idea. The ambience is clearly designed for quiet, adult conversation and behavior.

Some of the fine dining restaurants in Acapulco are: Baikal, Bellavista, Buda, Casanova, La Casona del Granjero, El Faro, El Olvido, Hacienda, Kookaburra, La Vela, Madeiras, Maretto, Mezzanotte, Miramar, Pampano, Sirocco, Suntory, and Zibu.

Traditional Restaurants

Just as certain types of cuisine lend themselves to fine dining (like French, Northern Italian or Japanese), the medium range of restaurants typically offer either Mexican, American and sometimes Italian fare.

Occasionally valet parking will be available, but usually the system is "self-park." Often the restaurant is family-operated, and the host or hostess will be an owner. Like fine dining establishments, the owner may have expanded into one or two other, related restaurants, but few franchises or "chains" are found in this category.

The service should also be attentive, and provided by an experienced wait staff. Many of them might have been there as long as the owners, or even longer! Dress is casual. Some places do not serve guests who arrive in bathing suits or without shirts or shoes. Children are welcome, though the atmosphere is for adults and
does not normally cater to children. Formality varies widely.

The menu usually has a wide variety of selections, with lots of "standard" choices, including appetizers, salads, entrées and deserts. Daily combination specials (called "comida corrida") are offered, sometimes verbally, or perhaps on a notice on the wall or on an insert in the menu.

Some restaurants also promote their bar, and have drink specials and live entertainment (invariably musical) at certain hours. Examples of traditional Acapulco restaurants in this category are: BubbäBar, La Cabana de Caleta. El Cabrito. Las Canastas. Los Caporales. El Capullo. Carnitas La Esperanza. La Casa de Tere, Costa Romanza, Dino's, El Embarcadero, Flor de Acapulco, El Fogón, Forza d'Italia, Mi Piaci, La Gamba, El Gaucho, Haye's, Ika Tako, El Jardín, Jimmy's, Jovitos, Julio's, La Langosta Loca, La Mansión Bohemia, La Margarita, Mi Barquito, Los Navegantes, El Nono, Paco's, Pollo Giro, San & Town, Tamales Licha, Tío Alex, La Torta, Tres Marías, and El Zorrito Family Restaurants & Cafeterias.

In Mexico, the public has the choice of a popular intermediate selection - less expensive than a traditional restaurant, but not a fast food place. They are called "cafeterias," but are different from the cafeteria as it is known in the US or Canada. Most of them in Mexico are parts of a franchise chain, and the menu is standardized, both in price and selection. Many offer buffets for a fixed price. The atmosphere is usually bright
and casual. In many cases the children have special menus, fun favors (like hats and balloons) and a separate place to play and make noise. The food is prepared by real cooks in a real kitchen, and made to order.

Cafeterias are also commonly the scene of small gatherings of friends "for coffee," or of couples relaxing after a movie or show. A few in this category are part of an International chain (such as Bennigan's in the Casa Inn). Many of the cafeterias operate several different locations, usually along the Costera Alemán. Examples of this category include: 100% Natural, California, El Portón, Sanborn's, Shakey's Pizza, Sportortas, Tacos House, Toks and Vips.

Taquerías and Fast Food Places

Acapulco has just about all the US and Canadian fast food a traveler could crave, including McDonalds, Burger King, Domino's, Subway, Domino's and KFC. For the visitor from the north, however, it might be fun to try out the taco places, where the prices are roughly equivalent, and the food is decidedly from south of the border. A number of them follow the US system in which the guest orders and pays for the food, waits for it, and then either eats it at a nearby table or carries it out. Most taquerías, however, still provide sit-down table service for the customer who is planning to eat on-site. A few have become franchise operations of Mexican companies, but most are one-of-a-kind restaurants and and enjoy a large following among the locals. Any visitor should venture into a taquería at least once during a stay in Acapulco.

Some of these restaurants straddle the border between "traditional" Mexican restaurant and "taquería," offering a wide range of Mexican cuisine, from the most ambitious combination dishes down to the humble, but tasty, taco. Tacos Tumbras in Costa Azul and Magallanes is a good example. Another is Tarascos, in various parts of town. Others in this category are: Tacos Orientalex, Tacosteña, and Tacos y Tacos.

On the street and at the beach

While not exactly a type of restaurant, vendors represent one more way in which Acapulqueños feed themselves. Anyone taking a trip to a local marketplace, like the "tianguis" at the Diana traffic circle or similar ones closer to the older part of town, will confirm that you can buy all manner of tamales, tacos, quesadillas, roast corn, fried bananas, fruit on a stick, and many other delicacies, right on the sidewalk. Anyone who has gone to the beach knows that mobile vendors (called "ambulantes") endlessly march up and down the sand offering lots of the same types of food as well as trinkets, baskets, cigarettes, jewelry, t-shirts, massages and music. Questions naturally arise: "Are these things good? Are they safe to eat?" There is no objective answer. If you are a recently-arrived tourist with a delicate digestive system, the answer is probably "no" on the safety question. But it is true that thousands of people patronize these vendors every day, without any noticeable bad consequences. It is probably a good idea to pass on the street food unless you speak some Spanish. You should feel free to ask when the food was prepared and how much it costs. Generally it is a good idea to watch someone else buy whatever interests you, and observe what the charge is; otherwise the price for non-locals might be higher. Also you can ask a customer for a quick appraisal - did they like it and is it "up to snuff"? Some
of the vendors are well-known to their clientele and take great pride in the distinctiveness of their food and the loyalty of their customers. The same is not always true on the beach, unless the food is being sold by the person who made it, or it comes from a fixed location, like a beach-side restaurant.

One category not covered under "restaurants," but worthy of remembering, are all the coffee houses that serve pastries and light snacks as well as coffee, tea and other refreshments.

Types of Cuisine

Acapulco also offers a number of different cuisines, though the obvious and most abundant choices are for seafood of different kinds. Here is a quick reference for restaurants in specific categories by type of food offered (without concern for whether they are expensive or cheap, fancy or totally casual). (Some restaurants will appear in more than one category):

  • Seafood. Subcategories of seafood may make a difference to the visitor looking for a place to go. "Mariscos," which means "shells and shellfish" (oysters, clams, mussels, shimp, crab and lobster) can mean specifically those items, or more broadly, to any sort of food coming from the sea ("frutos del mar"). "Pescado" refers specifically
    to fish. "Pulpo" literally means octopus, but many people use it to refer generically to octopus, squid, and perhaps other "mariscos" and even "pescado."
  • Mexican traditional: Subcategories can be by region of the country as well as by degree of formality and elegance. For example, in the north, ranchero-style cooking is associated with Sinaloa. More "Tex-Mex" is the style of Chihuahua and Nuevo Leon (Monterrey). The food served as Mexican in most US restaurants is closer
    to that found in Jalisco (Guadalajara) and Guerrero (Acapulco). Some seafood dishes are associated with the Caribbean side of Mexico, especially Veracruz, Yucatán (Mérida) and more recently, Cancún.
  • American and Popular: Usually the term "American" covers a lot of territory or it means nothing much at all. In Acapulco, it includes steak houses of the old-fashioned Texas variety, a pub (technically Irish by way of a US franchise), a sports bar, and a long-time group of Mexican favorites, like Ruben's Hamburguesas, which cater to locals as well as to the North American tourist (Canada, US and Mexico).
  • Italian: This group includes pizzas (not counting fast food) as well as solid "trattoria" offerings of pasta dishes, salads, and a fancy restaurant or two.
  • French / Continental: This term may be synonymous with "fancy dining," but Acapulco has several truly continental restaurants. A couple of them are not in the upper reaches of pricy.
  • International: This group also includes what is sometimes called "contemporary cuisine," such as "fusion" cooking, mixing continental and Asian flavors. It may also be a pseudonym for "American" cuisine at the high end.
  • Japanese: Acapulco has a couple of sushi places, as well as top of the line restaurants in the finest teppanyaki tradition.
  • Chinese: Few restaurants come close to real Chinese: one is Sam & Town in Costa Azul. Another is Shang-hai on the Costera in Club Deportivo, and a handful of others in Acapulco Diamante and Traditional Acapulco.
  • Other: Acapulco has a high-end Indian restaurant, a casual Lebanese-Arabic take-out place and another Lebanese offering (with the unlikely name of "Hayes"), and several others such as Thai, Brazilian, Spanish and more.

Locations

Acapulco can be divided into four distinct areas. Take a look at the map of the port of Acapulco and Acapulco Bay.

Las Brisas to Diamante

Mezzanotte, Kookaburra, Madeiras, Restaurante Bellavista, Ristorante Casanova, Senor Frog's, Carlos 'n Charlie's (La Isla), Los Pavorreales, Miramar, Beto Godoy, El Jardín del Guamuchil, Mesón del Angel, Buda, La Granja, Los Rancheros, La Vela, La Casona del Granjero, Baikal, Hacienda, Zibu, Sirocco, Maretto, Pampano.

Golden (Hotel) Zone

Le Bistroquet, Palma Real, Villa Fiore, La Torta, Pizza Real, Julio's, Paco's, La Casa del Steak, Los Caporales, Los Cazadores, El Fuerte del Virrey, El Mandil Verde Zona Dorada: La Petite Belgique, Mariscos Pipo, Dino's, El Olvido, Ika Tako, 100% Natural, Jimmy's Cantina & Restaurant, Los Navegantes, Cafe Pacifico, El Zorrito, Zapata, Villa y Compañía, Hooters, El Cabrito, Jovitos, Sportortas, Suntory, Carnitas La Esperanza, Sanborn's, Shakey's Pizza, Hard Rock Café, La Langosta Loca, El Gaucho, California, Planet Hollywood, Cocula, Subway, Pollo Giro, La Gamba, San & Town, Le Rendez Vous Canadiense, Haye's, Giancolo, Bambuco, El Faro, Tacos House, La Tablita Vips, El Portón, Toks.

Traditional Acapulco (Nautica)

La Cabana de Caleta, Tamales Licha, El Amigo Miguel, Costa Romanza, El Jardín, La Mansión Bohemia, El Capullo, Las Canastas, Mi Barquito, El Nono, El Embarcadero, Tío Alex, La Perla, Su Casa & La Margarita, La Fragata Azul, Don Carlos, Calamar, Dragón de Oro, El Norteño, La Casa de Tere, 100% Natural, Carnitas La Esperanza, Sanborn's, California, Pollo Feliz, Vips, El Portón, Toks.

Pie de la Cuesta

Tres Marías

List of Acapulco Restaurants

For a list of Acapulco's restaurants, Go Here.

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City/Town Area Code + 7 or 8 digits City/Town Area Code + 7 or 8 digits
Acapulco, Gro. 744 seven Mexicali, B.C. 686