Guerrerense Cuisine Steps Into the Light

For Authentic Food, I wrote about Guerrerense cuisine, a seafood-forward region in Mexico. My experiences in Zihuatanejo and Playa Blanca were so elemental, so refreshing. And chatting with chefs in Spanish was a hoot and a half. (I did alright but thank goodness for digital transcription tools.)

Guerrero, the Pacific-facing Mexican province southwest of Puebla and the State of Mexico and north of Oaxaca, is said to be the source of Mexico’s best seafood. Acapulco and Zihuantanejo are just two of the region’s fishing villages where approximately 500 km (311 mi) of coastline provide ample opportunity for fishing boats to secure the main ingredient of what may be Mexico’s most famous dish: tostada de atún. Tuna tostada, tostada de atún – whatever you call it, it is a typical Mexican dish, a dish found in seafood shacks, on the family table, and at fine dining restaurants in the capital city. It’s Mexico’s hamburger and a harbinger of Guerrerense cuisine.

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