Acapulco's best eating is at the simpler end: fresh ceviche mixed to order at a beachside palapa, grilled fish at a no-frills market stall, or a taco stand on the Zócalo at midnight. The resort hotel restaurants exist and serve adequate food at inflated prices, but they are not the point.
The local speciality is pescado a la talla — a whole snapper or red snapper butterflied and grilled over charcoal with a paste of chilli and spices. The best versions are found at Beto's on Playa Condesa, where fishermen bring the catch directly and tables fill by noon. El Amigo Miguel in the old town near the Zócalo is the classic for seafood on a budget — noisy, cheerful, and very good.
For a more elaborate meal, Zibu on the Carretera Escénica combines Thai and Mexican flavours in an open-air space overlooking the bay — the tuna tacos are outstanding. Madeiras, also on the Carretera Escénica, is the traditional splurge option with bay views from every table.
The market area around the Zócalo has the cheapest and most local food in the city: pozole, enfrijoladas, and tamales from women who have been feeding the neighbourhood for decades.