In Huatulco you can enjoy two types of pozole: white and green. White pozole is the kind you can find just about anywhere in Mexico; it’s prepared with chicken or pork, heirloom corn, vegetables and tortilla chips. Green pozole, specific to Huatulco, has pumpkin seed sauce and green tomatoes added. The steaming hot soup is usually served in a clay bowl and is the perfect meal for a rainy afternoon on the coast.

Another classic Huatulco dish that’s specific to the state, this stew is a heady combination of pork, pork lard, pork skin and spices. Everything is finely chopped, mixed up together and slow-cooked in a clay pot.

The delicious tamales have a special flavor that makes for a unique dining experience. They often consist of black mole with pork, chicken or green beans and squash blossoms wrapped in a banana leaf that gives them a more smooth and solid consistency. You can also enjoy bean tamales covered with green pumpkin seed mole or tamales made from fresh pumpkin.

Since Huatulco is a seaside town, fresh seafood is something that can easily be enjoyed during your visit.  Ceviche is prepared by cooking pieces of fish that were dipped in lemon juice for at least one night before draining the mixture and adding onion, fresh lemon juice, diced avocado, cilantro, olive oil, olives and chili.

Huatulco is full of coconut and tamarind trees, and as a result, there are various recipes that have been created using the fruits. Some of the treats that are peddled on the beach and everywhere in between include tamarind pulp mixed with sugar, jamoncillo, a nutty kind of fudge, baked coconut candy and coconut ice cream.

Vuelve a la vida or “return to life” in English, is the perfect hangover cure that locals swear by. It’s essentially a seafood cocktail served in a chilled goblet with a side of saltine crackers and sliced avocado. A vuelve a la vida usually contains some combination of shrimp, raw clams and oysters, squid and ceviche doused in tomato juice, ketchup and a spicy salsa.

Huatulco is full of coconut and tamarind trees, and as a result, there are various recipes that have been created using the fruits. Some of the treats that are peddled on the beach and everywhere in between include tamarind pulp mixed with sugar, jamoncillo, a nutty kind of fudge, baked coconut candy and coconut ice cream.

A well-known drink is Damiana liqueur. This is made from the plant with the same name and combines with cane alcohol, sugar, and water. It is usually prepared with indigenous Guaycrua for various ceremonies. This is actually digestive liquor. As a matter of fact, it is also known to be a relaxing aphrodisiac.