The resort of Acapulco hugs its half-moon bay following a seven-mile beachfront boulevard, the Costera Miguel Alemán (known locally as the Costera), lined with high-rise hotels and condominiums. Beyond the park, the boulevard meanders along palm-studded beaches to the cruise dock and on to the zócalo, or main square, which faces Caleta Beach.

The resort has grown into three distinct areas: Acapulco Tradicionale (Old Acapulco) in the old part of town; Acapulco de Oro (Golden Acapulco) along the Costera; and Acapulco Diamante (Diamond Acapulco) along the road to the airport.

The area known by many tourists as The Strip, the bay front between Parque Papagayo (Papagayo Park) and the naval base, is known as Golden Acapulco. Bounded on one end by the Radisson Paraisso Hotel and on the other by the Hyatt Regency, Golden Acapulco offers high-rise hotels intermingled with trendy boutiques, beachside restaurants, and some of the best discos in the world.

Acapulco Diamante, the newest area, extends from the airport along a wide stretch of beaches and up into the hills overlooking the sheltered Puerto Marquez Bay.

Best Time to Go

Warm balmy breezes blow the air that ranges from 79 to 85ºF most of the year. From mid-December to Easter, the high season, count on blue skies and plenty of sun. Even in the so-called rainy season, from June to September, the showers are short and mostly in the afternoon. But it can be uncomfortably hot and humid in midsummer.

Cuisine

You'll find all sorts of cuisine available at Acapulco's eateries, from American to Italian and French to Thai and Chinese. Fresh seafood, prepared in a variety of ways, is the order of the day, washed down with cold Mexican beer or refrescos (cold tropical fruit drinks). And, like all international resorts, Acapulco has its fill of American fast-food eateries.

If you're in Acapulco on a Thursday, be sure to try pozole, a savory soup made with hominy, one of Guerrero's most famous and traditional dishes, served for lunch at many local restaurants.