There are also commemorative stews of European origin that the chilapense incorporated into their diet. The mixture of races also gave rise to mestizo meals.

One of the traditional dishes of Guerrero is the “fiambre”, a combination of beef, chicken and pork, seasoned with almonds, grapes, raisins, olives and jalapeño peppers.

You can also savor jerky and pork trots in vinegar.

Specifically in Taxco, the jumiles (black insects of the region) are used to season the dishes, such as the “clemole” (soup where meat, vegetables and strong flavor elements are combined). From October to January, is the jumil season and you will fin everywhere the famous jumil sauce and the mole with jumiles.

Other pre-Hispanic dish that have survived until now is the iguana meat prepared in very different ways like iguana tamales and mole with iguana.

Undoubtedly, the pozole (hominy) is one of the emblematic dishes of Guerrero. It is said that when the diocese of Chilapa did not exist, the administration came from Puebla.

On the occasion of the visit of a great prelate, all the towns of the region met to agree on how to receive the ecclesiastical dignitary. For such an occasion a great feast was planned and they started to boil a lot of corn to make tortillas, but there were not enough tortilleras for that amount of nixtamal. When they realize about the problem, someone proposed to use all that cooked corn, add pork or chicken meat and some herbs and the pozole was created.

For the occasion they garnish the dish with onion, lemon and chili and saw that people ate it very well and even the prelate agreed that the new stew was very tasty. From then on this dish spread throughout the country, however, it was created in Chilapa.

The typical drink of this beautiful place are the "Bertas", a drink made with lemon, honey and tequila, served in a long glass with lots of ice.