A FOOD TRADITION

Guerrero Cuisine

Guerrero cuisine spans the Pacific coast, the mountainous interior, and the Tierra Caliente, bringing together Nahua, Mixtec, Amuzgo, Afro-Mexican, and mestizo traditions. Maize, beans, chiles, tomatoes, herbs, pork, chicken, seafood, and tropical fruit appear in different local combinations. Cooking often involves roasting ingredients on a comal, grinding them into fresh or toasted chile sauces, preparing tamales in leaves, and slow-cooking meats in adobos. Representative dishes include pozole guerrerense, pescado a la talla, and jumiles prepared in regional sauces. Coastal and inland practices differ substantially, and the cuisine shares ingredients and techniques with Michoacan, Oaxaca, Morelos, and Puebla.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.