Thompson Zihuatanejo

Haven on the Costa Grande of Guerrero, Mexico

PICTURE A RESORT SO SERENE THAT AS YOU APPROACH ITS PALAPAS CROWNED LOBBY ALL THAT CAN BE HEARD ARE TWEETS FROM A BIRD YOU CAN’T IDENTIFY. AS YOU WALK THROUGH THE PROPERTY, PASSING PONDS, SWAYING PALMS AND GIANT WHITE BUTTERFLIES , YOU ARRIVE AT A PRISTINE BEACH WITH A TURQUOISE SHORELINE THAT RIPPLES ACROSS SOFT WHITE SAND.

Welcome to the Thompson Zihuatenejo.

Over the past few decades, Zihuatenejo (or Zihua as it’s fondly called) has evolved from a simple fishing town to the desirable haven it is today. If the name sounds familiar, it was mentioned in the 1994 movie “The Shawshank Redemption” as the final spot of paradise (and freedom). As the fourth largest city in the state of Guerrero and the third most visited region in Mexico, Zihua grew in popularity as its bordering town, Ixtapa, was developing into a lively tourism destination. But unlike its neighbor, Zihua still remains a small community with residential villages and a central market (El Centro). And, of course, fishing is still the favorite sport for locals.

The city’s landscape is lush, displaying varying hues of green on the hills that roll across town. There’s a strong tropical vibe with coconut trees that wave against the skyline. And the climate year-round is balmy with occasional salty sea breezes that brush against the foliage.

Playa la Ropa, perhaps the best-known beach in Zihua, is flanked with open-air restaurants, residential condo units and the luxurious Thompson Zihuatenejo Beach Resort.

The property features 56 seaside rooms and suites, many with ocean views, plunge pools and stylish midcentury furnishings. The decor features artifacts created by local artisans, Oaxacan clay light fixtures, Mexican artwork and a spacious layout.

The pet-friendly hotel features a beautiful pool, fitness center, tennis courts, a full-service spa and two restaurants, both under the direction of Executive Chef Javier Garcia Cerrillo who has worked across the globe. >>

Hao, located on the sand with a spectacular ocean view, features casual dining. Accommodating staff greet guests and are ready to serve up traditional as well as contemporary Mexican dishes using locally sourced ingredients. The breakfast menu offers a range of tropical fruit bowls, Red Velvet Pancakes, Avocado-baked Eggs, and a variety of omelets. Lunch consists of the Crudo of the Day, Vegan Roll, Sustainable Salmon Trout Bowl and Shrimp Empanadas. Dinner features Garlic Mojo Shrimp, Grilled Cheese Rib-eye Tacos and local Spiny Lobster. Hotel guests who wish to laze at the pool or along the seashore can order food and drinks from Hao, and the order will be delivered — so there’s no need to get off that relaxing lounger.

Ceniza, a more upscale dining experience also located beachfront, opens nightly at 6:30 p.m. Here, the attentive staff recommends fresh dishes like Scallop & Spiny Lobster Empanadas, Local Bonita Tartare, Grilled Local Oysters, Bone-Marrow Charred Octopus. Desserts, like the Woodfire-baked Plantain, Cacao Tamale and Lemongrass Crème are not to be missed. Ceniza, which sits under a palmthatched palapa, provides a tranquil ambiance as guests enjoy watching the ocean, just a few feet away.

A highlight in addition to the on-site delicious restaurants allows food enthusiasts to schedule a private cooking class with Chef Javier as he demonstrates how he creates his delectable dishes using the herbs and vegetables grown on the property. He can also take guests on a tour of the local village markets where he teaches about the selection of fresh seafood at the Paseo del Pescador.

While there is plenty to do on property, such as paddleboarding, surfing, walking along the shoreline and tequila tasting, the concierge can also arrange an expedition of the surrounding areas, including Ixtapa. This can be enjoyed on a private boat or sailing cruise on the bay, or as a guided city tour by car. By touring the villages, travelers can grasp the local culture, learn historical features and traditions about the area and, of course, shop. Make sure the outing includes a visit to Playa Linda to check out the estuary that is home to various iguanas and crocodiles for a unique viewing opportunity.

With all it has to offer, Zihua is a remarkable getaway that can capture the heart of any visitor. It’s no wonder vacationers return year after year to bask in this small town’s charm. g

THOMPSON ZIHUATANEJO, A BEACH RESORT

Carretera Escenica S/N, Playa La Ropa, Zihuatanejo, 40895 hyatt.com/hotel/mexico/thompsonzihuatanejo/zihth

BY MONIQUE REIDY

Selecting the Latin America's 50 Best Restaurants event in the city of Mérida holds a great deal of significance. This cosmopolitan city is considered to be the epicurean capital of Mexico and well-suited for an extravaganza of this magnitude. The town, one of the safest in Mexico, is lined with international restaurants — and the locals know and appreciate good food. In 2019, The Museum of Yucatecan Gastronomy (MUGY) was opened in Mérida to honor the chefs and cuisines of Mexico, affirming the community’s admiration of fine cuisine.

Each year, the entire region is abuzz the week of the ceremony. The Latin America's 50 Best Restaurant experience is an honor bestowed upon the best of the best in gastronomy. It’s so much more than selecting a great menu, it’s a gathering of some of the most passionate meal creators in the Latin world, many of whom realized their lifelong goal of opening their restaurants to serve their local communities. It’s a yearly assembly of an elevated bunch who are gifted with food preparation and put their heart and soul into each dish.

Tuca Mezzomo, chef and owner of Charco Restaurant in Sau Paulo, Brazil, who came in at number 35 with his first nomination to the 50 Best awards said, “We are so proud of our work, for years we’ve been working hard in the kitchen and now we are recognized and it’s amazing.”

The annual Latin America's 50 Best Restaurants lists are forged by the Latin America’s 50 Best Restaurants Academy, a group of 300 leaders in the restaurant industry across Latin America. The Academy is comprised of five regions: Mexico, Brazil, Central America, South America’s Northern region, and South America’s Southern region. The countries represented within these territories include Argentina, Belize, Bolivia, Brazil, Chile, Colombia, Costa Rica, Ecuador, El Salvador, French Guyana, Guatemala, Guyana, Honduras, Mexico, Nicaragua, Panama, Paraguay, Peru, Suriname, Uruguay and Venezuela.

It could be assumed that qualifying for the contest is entirely about a chef’s ability to create tasty food, but the process is much more complicated. There are several factors involved in selecting the 50 Best. The voting methodology is imposed by William Reed, the organization behind The World’s 50 Best Restaurants, Asia’s 50 Best Restaurants and Middle East & North Africa's 50 Best Restaurants. To maintain the integrity of the process, the voting regulations are strict and uncompromising:

Voting is strictly confidential before the list • announcement.

Each Academy member can nominate up to 10 • restaurants, at least 3 of which must be outside their own country. If the voter has been unable to travel internationally in the 18 months before the voting, they must vote only for 7 restaurants in their own country. There is no limit on the number of international votes they can submit.

Academy members submit their 10 choices in • order of preference (this weighting is used to decide on positions in the event of a tie).

Academy members must have eaten in the • restaurants they nominate in the last 18 months — and are asked to confirm this fact for each of their nominations. >>

Academy members must confirm the date of • their last visit to each of the restaurants they nominated.

Academy members are not permitted to vote for • restaurants they own or have a financial interest in.

Academy members cannot vote for a restaurant • based on a dining experience that does not take place at the restaurant itself; for example, when a restaurant or chef stages dinners in different locations.

Academy members cannot vote for a restaurant • that is closed or will close within 3 months of the list being published. They, therefore, cannot vote for a temporary restaurant or ‘pop-ups.’

Nominations must be made for the restaurant, not • for the restaurateur or the chef (except in the case of special individual awards).

Academy members should remain anonymous • with regard to being on Latin America's 50 Best Restaurants Academy.

Although the guidelines are stringent, once the event takes place it’s an over-the-top celebration of those who made the top 100 list. Sponsored by S. Pellegrino and Aqua Panna, the event kicks off with an outdoor reception at the Centro International De Congresos De Yucatán. The festivities include red carpet arrival, music, wine tasting and small bites as the nominated chefs, adorned in a red scarfs, mingle with guests.

Maria Paula Amador, general manager and sommelier at Mesa Franca in Bogota, Columbia attended the ceremony with the restaurant’s Chef Iván Cadena. “We were not expecting to be nominated,” she said, “we just like to do what we do, we do it properly and this is like a plus that comes after all the hard work.”

In addition to the Latin America’s 50 Best Restaurants winners, individual awards were also issued for Highest Climber, Highest New Entry, Icon Award, Sustainable Restaurant, Best Sommelier, Gin Mare Art of Hospitality, Best Pastry Chef, Best Female Chef, One to Watch and Chef’s Choice Award.

Mauricio López, co-owner of Ancestral Restaurant in La Paz, Bolivia and winner of the American Express One to Watch Award, said the secret to his success is that he’s not looking for accolades. “We were super happy to be selected, we’re a new restaurant and we just want to make our customers happy,” he said, “we weren’t looking for an award, we just want to make good food.”

Gastronauts across the globe are encouraged to keep an open eye for next year’s Latin America’s 50 Best Restaurants celebration. It’s a grand ordeal loaded with kitchen magicians at a celebration that honors not just their food, but their devotion to perfect their culinary craft. g theworlds50best.com/latinamerica/en