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National food
Tamales y Atoles Any
Zihuatanejo, Mexico
Recommended by Fodor's Travel and 7 other food critics.
4.5
1.9k
Famous for
Stew, Mexico
Pozole verde
Recommended by Rough Guides and 5 other food critics.
"The signature dish is pozole (pork stew, traditionally eaten on Thurs)."
Rough Guides , Travel guidebook and reference publisher
Recommendations
"The equivalent of a "soul food" restaurant for los Guerrerense (the people of Guerrero State), this noisy, fun spot a few blocks from the beach, amid small shops and cafés, specializes in the traditional cuisine of the deep countryside. Pozole, a pork-and-hominy stew that is traditionally eaten on Thursday, is a specialty of the house."
on Pozole verde
"Tamales—12 different kinds—are the menu's most popular items. Ingredients ranging from pork and chicken to poblano peppers are wrapped in masa, drenched in rich sauces, and baked in corn husks or banana leaves."
on Tamal
"It is the same history that and can be experienced in the town of Zihuatanejo, where we devoured fresh tamales from Tamales Y Atoles Any. In the South, tamales are made using banana leaf."
on Tamal
"Any is the place most locals will send you to for pozole. They offer other menu items, too, but the real draw is the pozole, and the best day to taste it is Thursday, between 3 and 6 in the afternoon."
on Pozole verde
"All 3 were very spicy — which says a lot because I like spicy food! For my entrée, I had a chicken tamale with rice and beans. The tamale was fantastic."
on Tamal
"In Zihuatanejo proper we enjoyed Tamales Y Atoles Any. Steve loves tamales so that became a must-see destination that didn’t disappoint. The multiple kinds of tamales we tried were the most moist and tender of any we’ve had, even bare with no salsa."
on Tamal
"After a few bites of Any’s green Posole, served traditionally with oregano, chile, lime, onion, radish, avocado and queso fresco, you will pledge to return, just as soon as you are finished digesting your current meal."
on Pozole verde
"On a subsequent visit we enjoyed a huge bowl of pozole, a traditional dish originating in pre-Columbian times (circa 1500 CE)."
on Pozole verde
"A nearby bistro, Tamales y Atoles Any, is best for a bowl of pozole—a rich hominy and pork soup typically eaten on Thursdays."
on Pozole verde
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