Many of them are made with fish and seafood, since it is located only 70 km from the coast of the state.

Among the typical dishes of this city are: oyster soup and oyster enchiladas, shrimp tamales, zarandeado fish (a delicious grilled fish), “tlaxtihuilli” or shrimp broth, “chicharrón de pescado” (fry fish), the famous “lisa tatemada” in firewood of mangrove, shrimp pate, oyster sopes, tatemado fish, shrimp ceviche, fish ceviche, “camarones a la diabla” (juicy, plump shrimp in a spicy sauce), “pipian de pepitas de calabaza” (spicy sauce made with pumpkin or squash seed), “camarones al mojo de ajo” (shrimp in garlic sauce), “camarones rancheros” (ranch-style shrimp with onion, pepper and tomato), rice with shrimp, shrimp cakes with nopales, “frijoles puercos” (beans with pork lard, chilis and chorizo), and oyster “chichichangas” (dough prepared with oyster liquid and turned into tortillas, then filled with oysters).

Among the desserts of the region are:: “cocadas” (delicious little coconut cookies), “jericalla” (flan-like dessert), “buñuelos de viento” (wind fritters light and fluffy), banana bread and “torrejas” (similar to French toast, made by soaking slices of stale bread in sweetened milk, flavoured with cinnamon or vanilla, then bathed in beaten egg, fried in oil and sprinkled with a mixture of sugar and powdered cinnamon). 

The local beverages are: “tejuino” (a very refreshing drink made with fermented corn dough), nanche liqueur, pineapple “tepache”(fermented beverage made from the peel and the rind of pineapple) and barley water.