Acapulco was once the most glamorous resort in the Americas — the cliff divers of La Quebrada, the sweeping bay, the celebrities, the Frank Sinatra connections and the old town Zócalo all speak of the 1950s–70s golden era. Today Acapulco is recovering from a difficult period and 2023 Hurricane Otis, but the bay is still beautiful, La Quebrada still magnificent, and the city's Mexican food — ceviche, pozole rojo, chilate — is excellent. Day 3 explores the Costa Chica beach towns south of the bay.
Playa Caleta and the smaller Caletilla are the original Acapulco beaches — sheltered from the Pacific swell, calm for swimming, and the base for the original Acapulco tourist industry before the Costera was built. The water is clear in the morning before the boat traffic.
Chilaquiles (crispy tortillas simmered in green or red salsa, with eggs, cream and cheese) with fresh orange juice and horchata (rice milk drink with cinnamon) at any of the breakfast restaurants near the Zócalo. MXN 80–150.
Acapulco's central plaza has the 1930 cathedral (Nuestra Señora de la Soledad) with its distinctive blue and yellow tile domes, the colonial government buildings and the kiosks where mariachi bands serenade the afternoon. The Zócalo is the most social square in Guerrero.
The La Quebrada cliff divers (clavadistas) have dived from the 45-metre volcanic rock face into a narrow 4-metre-wide inlet since 1934. Performances at 13:00, 16:30, 19:30, 21:30, 22:30 and 23:30 daily — the night dives with torches are the most dramatic. One of the most extraordinary things in Mexico.
The 4 km waterfront boulevard (Costera) has the best sunset view of Acapulco Bay — the curved bay, the hills on the far side, and the city lit on both headlands. The Costera also has the most accessible beach access, beach clubs and evening seafood restaurants.
Acapulco ceviche (shrimp, octopus or marlin, marinated in lime, with tomato, cilantro, jalapeño and avocado) served with tostadas — the finest in Guerrero state. At Mariscos Nacho's (Costera) or El Amigo Miguel.
The 1616 fort (rebuilt 1783 after the earthquake of 1776) guarded the Manila Galleon port of Acapulco — the most important trading port in the Americas for 250 years. The National Museum of History within the fort documents the Manila-Acapulco trade route (1565–1815) that connected Asia, the Americas and Europe.
🎫 Book tickets via GetYourGuidePozole rojo (red hominy corn soup with pork, garnished with shredded cabbage, tostadas, radish, oregano and lime) is the traditional Guerrero state soup — eaten at celebrations and Sunday lunches for centuries. At Restaurante Pozolería Tia Calla (Costera) for the finest version.
Puerto Marqués is the quietest and cleanest bay in Acapulco — a small circular bay sheltered from Pacific swell, with snorkeling off the rocks at the eastern end. The water is a remarkable turquoise. 15 minutes by taxi from the Costera.
🎫 Book tickets via GetYourGuidePie de la Cuesta (10 km north of Acapulco) is the most dramatic sunset viewpoint in the region — the Pacific surf crashes on one side of a narrow sandbar, and the calm Laguna Coyuca (the largest lagoon in Guerrero) extends on the other. The sunsets are extraordinary.
The La Perla restaurant above La Quebrada for the 22:30 or 23:30 night dives — dinner (MXN 400–600) while watching the cliff divers with torch flames reflected in the water below.
Acapulco's nightclub zone (before Hurricane Otis many clubs have reopened) along the Costera — La Palapa and El Alebrije are the traditional venues. Check current status before visiting.
The largest lagoon in Guerrero (12 km long) east of Acapulco has freshwater, birdlife (herons, frigate birds, roseate spoonbills) and the Afro-Mexican fishing villages of the Costa Chica. A boat tour from the lagoon entrance (taxi MXN 200 each way, boat MXN 500/hr) is the best way to see the lagoon ecology.
🎫 Book tickets via GetYourGuidePlaya Bonfil (east of Acapulco, beyond the lagoon) is where the Afro-Mexican communities of the Costa Chica have their fishing camps — the freshest grilled lobster, shrimp and fish tostadas on the Pacific coast, eaten at plastic tables with your feet in the sand.
Return to Playa Caleta for the final afternoon swim in the sheltered waters of the original Acapulco resort. The afternoon light on the bay is at its finest from 15:00–17:00.
Chilate (Guerrero's traditional drink — ground roasted cacao with corn, ginger and spices in cold water) from a street vendor, with a marquesita (crispy rolled waffle with cheese and caramel). The most Guerrero-specific snack combination available.
The most famous seafood restaurant in Acapulco — the mixed ceviche platter (octopus, shrimp, tuna and marlin), the aguachile (green shrimp ceviche with cucumber), and a cold Pacifico beer to finish three days in Acapulco.
The 23:30 dive with the divers carrying torches — the most dramatic cliff dive performance. A perfect Acapulco finale.
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