No street food guide to Acapulco would be complete without mentioning tacos. Tacos al Pastor is perhaps one of the most iconic varieties. Made with thin strips of pork that are marinated in spices and cooked on a vertical rotisserie, the meat is served on small corn tortillas and typically topped with pineapple, onions, and cilantro. The blend of spicy and sweet, combined with fresh lime juice, creates a burst of flavors that is hard to resist.
Being a coastal city, Acapulco street food guide offers some of the freshest seafood delights, including an array of ceviches. Commonly made from fresh raw fish cured in fresh citrus juices, mainly lime, and spiced with chili peppers, the local ceviche is often garnished with chopped onions, coriander, and seasoned with salt. It’s served chilled and often accompanied by slices of avocado or tostadas (crispy tortillas) on the side.
Among the more adventurous options is Tostadas de Pata, a dish for those looking to dive deep into local cuisine. These crisp corn tortillas come topped with pickled pig’s feet, sliced cabbage, chopped tomatoes, onions, and a dollop of creamy avocado sauce. The dish is known for its unique texture and rich, tangy flavor.
A comforting bowl of Pozole is essential to understand the heart of Mexican cuisine. This traditional soup is a celebration of corn, with hominy (a type of dried maize kernels) as the star ingredient, alongside pork or chicken, seasoned with a blend of spices and herbs. Served hot, diners can customize their bowl with a variety of toppings like lettuce, radish, oregano, and lime. In Acapulco, Pozole is not just food; it’s part of cultural traditions and family gatherings.
Pescadillas are fried turnovers filled with fish or shrimp. The seafood is cooked with a tomato-based sauce and folded into corn tortillas before they hit the frying pan to turn them golden and crispy. This delectable item is typically served with a spicy salsa on the side. Pescadillas offer a perfect crunchy texture outside with a succulent, flavorful filling.
Elote, or corn on the cob, is a popular street snack all over Mexico, and Acapulco is no exception. Grilled over an open flame, the corn is slathered in butter, mayonnaise, cotija cheese, chili powder, and squeezed with lime juice. This combination turns a simple corn cob into a delicious, creamy treat that is hard to pass by.