TYPICAL WARRIOR MEALS: THE 5 MOST OUTSTANDING DISHES - CULTURE VOCABULARY - 2025

The typical foods of Guerrero stand out for recipes of various types of pozole, the chalupas or the octopus in love.

The gastronomy of the State is very wide and diverse due, first, to the mixture of indigenous, Spanish and French influences and, second, because of the orographic and climatic variety it presents.

Guerrero is a Mexican state located in the southwest of the country, bordering the Pacific Ocean. Its capital is Chilpancingo de los Bravo, while its most populated city is Acapulco.

It is divided into seven zones: the Mountain, North, Center, Tierra Caliente, Costa Grande, Costa Chica and Acapulco, with differences in relief, climate and gastronomy.

Typical food of Guerrero: outstanding dishes

Given the geographic variety of the State, the gastronomy presents ingredients that range from beef, to fish and shellfish.

There is also no lack of basic foods of the indigenous cultures of the area: corn, beans and chili.

1- White pozole

Pozole is a dish that is part of the gastronomy of all of Mexico. In Guerrero, up to four different types are prepared, white being the most traditional of them all.

The word pozole comes from the Nahuatl word "pozolli", which means foam and refers to the appearance of the corn kernels when they are cooked.

It is a beef or pork broth, to which boiled corn grains are added. To give it more flavor, ground chili, oregano, fresh cheese and other ingredients are added.

It was traditional to take it on Wednesday night and, with what was left over, the green pozole was prepared on Thursdays by adding a green mole to the leftovers.

2- Chalupas

In Guerrero, especially in the Chilpancingo, Tixla and Chilapa area, there is a highly appreciated variety of this typical Mexican dish.

It was, according to it is attributed, a woman from Chilapeña named Inocenta Salazar de Casarrubias who created this food out of economic necessity.

The Guerrero chalupa is presented in a small pan of fried corn. This is filled with chicken, chipotle, onion and a tomato broth, chile, brown sugar and more chipotle.

3- Acapulqueño Ceviche

Although ceviches are very popular in other Latin American countries, such as Peru, in Acapulco they prepare their own native version.

Depending on the sources, it is pointed out that this dish has an Asian origin or that it was the South American pearl fishermen who created it during their travels.

In Acapulco, sawfish has traditionally been used as the main ingredient, although it can be prepared with other fish or even shrimp.

This is cooked with lemon and orange juice and chili, onion and tomato pieces are added. Sometimes ketchup and potatoes are added.

4- Octopus in love

This dish is prepared, above all, in the Acapulco area with ingredients typical of the region.

The main base is the octopus and the greatest difficulty lies in knowing how to cook it just right and that it is neither too hard nor too soft.

Once prepared, you just have to add the rest of the ingredients, onion, garlic and epazote, all chopped and raw. To season it, a mixture of mayonnaise, coriander and chilies is used.

5- Torrejas

Torrejas are a sweet of clear Spanish origin that has become the typical dessert of Chilpancingo.

In its origins, as it continues to happen in Spain, it was associated with Holy Week, when large quantities were prepared.

The one from Guerrero is made with puff pastry bread, piloncillo, lemon peel, egg and cinnamon.

On the one hand you have to fry the bread covered by the egg whites. Then they are dipped in the honey prepared with the rest of the ingredients.

References

1. Culinary Art School. Guerrero and his dishes. Recovered from culinaryartschool.edu.mx
2. Wikipedia. Pozole. Retrieved from en.wikipedia.org
3. Flavors of Mexico. Guerrero gastronomy, close relationship with the ancient world. Obtained from lossaboresdemexico.com
4. Connover, Kristina. Local Foods in Acapulco, Mexico. Retrieved from traveltips.usatoday.com
5. Cocking, Lauren. A Brief History of Pozole, Mexico's Take on Traditional Stew. Retrieved from theculturetrip.com