The Guerreran kitchen is known for its very distinct flavors which make every dish a new experience. These flavors are a result of a mixture of styles from both the indigenous people and the Spanish. Some of the most common ingredients used in Guerreran cooking are corn, chili, meat, beans and seafood.
Some of the most popular dishes are the red and green moles, clemole, ayomole, huaxmole, chili sauces, tortillas memelas, picadas, chalupas, tostadas, totopos, white atoles, fruit candy and white, green and corn pozoles. Beans, of course, are the perfect accompaniment and are prepared in various ways. The chocolate and tomato dishes are also a particular menu favorite in Guerrero. Spain did not leave the Mexican kitchen untouched and Guerrero is no exception. In this state, the main Spanish influence can be seen in their wheat products like biscochos, semitas tixtlecas, white bread, chilpancingueñas and marquesote chilapeño. Every region is characterized by a particular dish and every one has a special touch.
Some of these include jumil salsa and mole from Taxco, bean, pumpkin or plum tamales from Tepecuacuilco, squab and quail from Iguala, adobo pork from Huitzuco, rice and butter pancakes from Teloloapan, stuffed hen and chalupas made from shredded meat, onion and chipotle from Chilapa, spiced and barbequed cold cuts from Tixtla, squid and garlic shrimp from Acapulco, prawn soup from Costa Chica, roasted fish and stuffed pork from Costa Grande, armadillo and iguana mole from Tierra Caliente and totopos and barbequed goat from the mountain area. Barbequed beef, goat, mutton and chicken are other common dishes from this state.
The best hot drinks on the menu are chocolate atole and toronjil, lemon, apple, mint and orange tea, not to mention coffee. Aguas frescas of many different flavors are a refreshing drink mainly consumed when it's very warm. Mead and chilate (masa mixed with hot water) can also calm your thirst. Mezcal from Guerrero is very famous and is considered one of the best. You should try it! Wine from Huitzuco is another regional drink.
Some other typical dishes are: fish head soup, Acapulcan ceviche, squid in vinegar, stuffed fillet of fish in güero brine, stuffed calamari, clams with chorizo, fish tamales 
wrapped in hierba santa, iguana with chili and garlic, morisqueta, fiambre, green pozole, chorizo, machacado, roasted meat, tamales, fritada, beans rancheros, robalo Guerrero-style, salsa picada, fish strips, dried fish chilate, eggs in red sauce, lobster tacos, tacos al pastor, pescadillas, chilapas or chalupitas, cold chicken and curry soup with coco and tamarind, huachinango with pineapple, beef fillet with huauzontle, fiambre Guerrero-style, rabbit soup, and pickled chili peppers and vegetables.
The most popular desserts are: tamarind candy, tlaxcales, hojaldres, cajitas, sweet tamales, tropical milk rice, cocada horneada, jamoncillos with coco, Acapulco-style alfajor with coco, and tulipán with tropical fruit.
