After learning about Acapulco’s rich history of trade with Asia during your visit to the Fort of San Diego, hurry to Eduardo Wichtendahl’s Zibu restaurant for a topnotch meal that honours the cultural mash-up of these two regions. Wichtendahl, son of famed Mexican caterer Susanna Palazuelos, has invented what Zibu calls ‘MexThai’ cooking, combining two of the world’s best-loved cuisines in a flavorful new genre. Incorporating Thai spices and cooking techniques with fresh Mexican ingredients, Zibu features original takes on popular recipes from both culinary traditions.

Enhancing the appeal of this unique food concept, Zibu’s delicious design pays ambient homage to the two cultures from which it draws inspiration. Set under a Thai thatched roof of multistory proportion, the restaurant’s main salon spills into outdoor mountainside seating, overlooking Acapulco’s Puerto Marques Bay. And while there is plenty to try on this substantial menu, save room for the restaurant’s signature dessert: the MexThai Jungle, with its mysterious crunch. What is it? It’s a secret. (Okay, it’s fried carrot shreds, and it’s served over homemade coconut ice cream. Trust us, you’ll clean the plate.)

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Writer Brandon Schultz

Locale Acapulco

Topic Travel | Food

Photo Gallery Acapulco | Travel