Zibu is one of the few restaurants in town to offer elevated, creative cooking. Set outdoors facing the pretty Puerto Marqués bay, the dinner-only venue is imbued with tropical romance. The kitchen is in the capable hands of chef Eduardo Wichtendahl, who grew up in the city; his mother, Susana Palazuelos, is a well-known chef as well. The menu fuses Thai with Mexican traditions, recalling Acapulco’s history as the port connecting the Americas to Asia. The spice trade was particularly important to the development of Mexican gastronomy. The chef also takes advantage of the bounty harvested from local waters. A perfect example is the camarones sol y sombra, showcasing plump shrimp bathed in mango ginger salsa spiked smoky chipotle chilies or pescado fusión, a filet of snapper bathed in a tomato cilantro and chile sauce and wrapped in banana leaves. Tom yam is the classic spicy Thai soup made with coconut milk. Prices are not for the budget conscious, but the experience is unique and memorable.