Eat Like a Local

Some of the best eats in Troncones. Majahua and Saladita are off the main drag, feauring dirt floors, plastic chairs and a few chickens running around.

It’s food that’s part of daily life here–quick, hot, affordable–cooked with the same care you’d give your own family. Visitors sometimes hesitate, but there’s nothing to be afraid of. This is comfort food in its purest form.

Why This Food Matters

Street food and cenedurías are home kitchens made public. The recipes are family ones, the hands behind them are often mothers, aunts or grandparents, and the customers are the neighbors they’ve known all their lives.

Eating here isn’t about chasing “authenticity”—it’s about stepping into the rhythm of the town. Every taco, every steaming cup of atole, carries a piece of Guerrero’s everyday story.

On weekend mornings at either Margarito's carnitas or El Gordo's barbacoa, you'll inevitably find your friends and neighbors, a contractor or two, a fellow foodie in the know or kids bringing tacos home for the family–don't miss the camaraderie and don’t forget to say provecho to anyone about to eat or eating!

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What You’ll Actually Find

Forget the menu. Here’s what locals line up for:

Tacos: not just one kind. Usually sold by the piece.

• Carnitas — slow-cooked pork, chopped and piled into tortillas, often with shredded cabbage pickled onions and cilantro.
• Barbacoa — usually beef, sometimes goat, stewed until it falls apart, ask for a cup of consomme - its the mexican version of “french dip” and that consomme is some of the best bone broth you can have - whenever i feel a little bug coming on i go down for a cup of hot consomme - its the best shot in town!
• Al pastor — smoky, spicy shredded or sliced pork often with a touch of pineapple.

Sopes: thick corn bases, almost like an English muffin, topped with beans, cheese and piled high with lettuce, onion, tomato, crema and whatever meat you choose. Usually sold in orders of 3.

Tamales: look for the woman with a couple of steaming pots at a table. She’ll likely have rajas (poblano chile strips with cheese), pork in red sauce or chicken in green sauce. Soft, filling goodness wrapped in corn husks.

Pozole on Thursdays: a tradition across Guerrero. Hominy stew with pork or chicken, served with a tray of toppings—shredded cabbage, sliced radish, dried oregano, lime, tostadas on the side. Entire families plan their week around it. Check out Mine's in Buena Vista, just a short drive south, for a memorable experience.

Aguas & Atole: not just drinks, but part of the meal.

• Aguas frescas—big glass or plastic jugs of fruit waters (jamaica is common) (hibiscus tea) as is Pina, pepino y limon (cucumber and lime), horchata ( a sweetened rice drink with cinnamon, sometimes even a melon water.
• or Atole—a traditional drink made with masa harina, piloncillo (unrefined brown sugar), cinnamon and vanilla.

Food Safety — The Real Deal

Most local eateries are safer than people think. The rules are simple:

• Go where people are eating—turnover keeps food fresh. These places make the food that day and sell out–there are no leftovers.
• Trust your eyes and nose—if it looks and smells good, it probably is.
• If you’re nervous, skip the cilantro or raw veggies. Although most are washed and disinfected, these carry the highest risk of contamination. The truth is you're just as likely to get sick at a fancy restaurant as you are here. Common sense is key.

How to Order Without Stress

Ordering is part of the fun. You don’t need polished Spanish—a smile and a few words go a long way. Most of these spots won't have a menu. You'll need to ask:

• “¿Qué recomienda?” = What do you recommend?
• “¿Que tienen hoy?” = what do you have today?
  

If you don’t understand the answer, just shrug, smile and say, OK! Trust you will eat something amazing and you will be supporting local business, help to keep tradition alive and have an adventure!

• Other tips on ordering:
• “Salsa a lado “ or “salsa aparte” = salsa on the side
• “Con todo” = with everything (onions, cilantro, salsa)
• “Bien preparados”= well prepared (with everything)
• “Para llevar” = to go

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Why It’s Worth It

Every peso you spend goes straight to a family. You’ll taste flavors you won’t find in more standard restaurants. And you’ll be part of the communal ritual—neighbors talking, watching your food being cooked and prepared right in front of you–the smells and tastes of real Mexico.

You came to Troncones for something real. Start with the comida!

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