Guerrero Cuisine

Guerrero's cuisine is of a great variety. There converge three great culinary currents: indigenous, spanish and french. Being the most dominant the first one, because the main ingredients are corn, chilli, beans and meat. From indigenous heritage come the moles: red, green, clemole, ayomole, huaxmole and all kinds of chilmoles or chilli sauces; tortillas, memelas, chalupas, tostadas and totopos, all different ways to use and serve corn. And also white and sweet atoles, combined with diverse kind of fruits.


All along the state barbacoas are prepared, from beef, goat, ram and chicken; siding with different combinations of rice and vegetables. All regions have different special dishes, made by the families and offered to their guests like jumil mole or sauce, in Taxco; bean, pumpkin or plum tamales, in Tepecuacuilco; pigeons and quails at Iguala; cochinita dressing in Huitzuco; rice and butter bread at Teloloapan; fried chalupas, covered with teared-off meat with onion and chipotle sauce, as well as filled up hen, in Chilapa.
In some regions, they make a kind of tamal, with the shape of a diamond, wrapped in corn leaf, alternating layers of both bean and corn batter instead of mixing them, as if it was a double coloured tortilla compound. At Iguala, the make a kind of tamal that can be either sweet or salted, made with eggs and butter.

Among the sweets of the state, the cocadas (coconut candy) and the tamarindo pomaces stand out, and they can be also sweet or salted, also with chilli

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