Acapulco

Acapulco is a city that exists at multiple historical distances simultaneously. There is the Acapulco of the 1950s and 60s golden age — Frank Sinatra, John Wayne, Brigitte Bardot in the hillside villas, the first Mexican destination where the international jet set came and made the idea of the Mexican beach vacation legible to the rest of the world. There is the Acapulco of the subsequent decades, when the city expanded along the bay in a long curve of resort hotels and the golden age calcified into a brand that the newer resorts of Cancún and Los Cabos eventually displaced. And there is contemporary Acapulco — a city that has carried serious security challenges in its less touristic areas while maintaining, in the tourist zones along the bay, the essential spectacle that made it famous.

The cliff divers of La Quebrada have been there through all of it.

La Quebrada

The clavadistas of La Quebrada have been diving from the cliffs above a narrow Pacific inlet since 1934, when a group of young men from the surrounding hills discovered that the wave pattern in the channel created a brief window — approximately two seconds — when the water was deep enough to survive the forty-meter fall. The clavadistas have dived from those same cliffs, in front of audiences gathered on the surrounding terraces, every day since.

The dive requires reading the Pacific swell from the top of the cliff, timing the jump to arrive at water level at the precise moment when the incoming wave has filled the channel to its maximum depth, and entering the water cleanly in a trajectory that misses the rocks on both sides of the narrow inlet. The dive takes two seconds from launch to water entry. The professional clavadistas begin training in their early teens and some continue performing into their fifties.

The 5pm and nighttime dives (with torches) are performed from the highest point of the cliff face and are the most dramatic. The Hotel El Mirador on the cliff overlooks the dive site; non-guests can pay a cover to use the terrace during the performances, which I recommend over the public viewing platform across the inlet.

The Zócalo and the Old City

Acapulco’s downtown — the zócalo and the streets around the historic fort — has the particular energy of a Mexican port city that predates tourism: the cathedral (a 1930s building with Byzantine domes that replaced the original colonial church), the Fuerte de San Diego (a 17th-century Spanish fort that now houses a colonial history museum with an excellent pre-Columbian and trade route collection), and the working port where the fishing fleet and the container ships operate alongside each other.

The Mercado Central near the zócalo has the seafood section that matters: the Acapulco catch includes the Pacific jack, sierra, and dorado that supply the restaurants along the Costera. The fish tacos at the market stalls are the corrective for anyone who has only eaten fish tacos in northern Mexico and believes they understand the form.

Pozole — the hominy soup that the Nahua people of the Guerrero region have been making for millennia — is Acapulco’s defining food. The Guerrero-style pozole is rojo (red chile broth), dense with pork, and served with a full table of garnishes: shredded cabbage, dried oregano, lime, radishes, dried chile. El Amigo Miguel on Calle Juárez near the zócalo serves it in the format it deserves: a large clay bowl, the table of tostadas alongside, and the context of a restaurant that has been doing this since 1960.

Pie de la Cuesta and the Lagoon

Seven kilometers north of the city, Pie de la Cuesta is a narrow sand bar between the Pacific and the Laguna de Coyuca — a freshwater lagoon with mangroves, migratory birds, and fishing communities. The Pacific side of the beach is too rough for swimming but produces sunsets over the ocean that the Costera hotels, facing the bay, cannot see. The lagoon side is calm, navigable by kayak, and home to species of birds that don’t appear in the bay.

The Club de Playa Tres Marías on the lagoon side rents boats and kayaks and serves fresh fish from the lagoon — the mojarra (tilapia) preparations here, in the palapa restaurant over the water, are the best reason to go beyond the city.

Getting there: Direct flights from Mexico City (50 minutes) and Guadalajara. Luxury buses (ETN, Costa Line) from CDMX Terminal Sur (5h). The airport is 26 kilometers from the city center; taxis have fixed zone rates displayed at the exits.

When to go: November through April for dry season and moderate temperatures. The bay itself is swimmable year-round. Acapulco in July-August — the Mexican summer holiday peak — is at its most animated but most crowded. Check current travel advisories before visiting; tourist zones along the Costera have maintained security through a challenging period for the broader city.