A Local’s Guide to Zihuatanejo, Mexico

Zayury Jimenez Torres was born into a family of mescaleros. After her grandfather passed away, she made it her dream to one day continue his work and start her own mezcal company. In 2018, she partnered with retired music producer and musician (and fellow mezcal aficionado) Keith Forsey to found Mano y Corazón.

This interview is part of The World Made Local, a global collaboration between the seven international editions of Condé Nast Traveler in which 100 people in 100 countries tell us why their home turf should be your next destination.

How would you describe Mexico in your own words?

There are so many great adjectives that come to mind. Mexico is resilient. We are a diverse, a kind, and, importantly, a fun people. This is a proud country with a rich history, culture, and traditions. Yes, there is political corruption, and we definitely have our issues, but we don’t let them define us. We keep going, we do our thing, we enjoy life. Nothing stops us.

We are in your hometown of Zihuatanejo. What’s our day like?

The day should definitely start with breakfast at La Terracita. It’s a beautiful little local spot right on the waterfront, with amazing views of the bay and excellent traditional dishes like aporreadillo (a Mexican take on steak and eggs) as well as fresh juices. Then I’d suggest a stroll along the boardwalk. After, lunch at one of the hole-in-the-wall marisquerías, or seafood restaurants, for ceviche followed by a stand-up paddleboard session at La Ropa beach. That will get you ready for dinner. La Gaviota has been around for about 50 years. It’s one of my favorite places in town—I probably go twice a week for sunset margaritas and dinner; they have the best fish tacos in town.

Do you have a favorite secret spot?

I always recommend driving 25 minutes north of Zihuatanejo to the tiny village of Saladita and taking a surf lesson. There’s a really nice long wave there—it’s a perfect place for beginners.

What excites you about Mexico right now?

Mezcal. Right now, people want to drink it, make it, taste it, buy it. I go to Oaxaca once a month for about a week, and it is just buzzing with mezcal. I am very passionate about the history of mezcal and everything that has to do with the spirit. Making mezcal ties me to my own personal ancestry and Mexico's Indigenous culture. There is little that’s more traditional than making mezcal. It predates the arrival of the Spaniards, and we’ve been making it the exact same way for hundreds of years.

And what are some all-time-favorite spots?

People love our beaches, and we do have so many amazing Pacific and Caribbean beaches, but we have many magical inland towns. My favorite is probably Pátzcuaro, in the state of Michoacán. It’s about a three-hour drive northeast of Zihuatanejo. It’s up in the mountains, and it’s chilly. I love to go there for a cozy weekend—my husband and I rent a little cabin with a fireplace, and we go for a hike and then go for a temazcal, which is a traditional sweat lodge. I’ve done a lot of temazcal in my life, but the one I do with a local man and his family in Pátzcuaro is life-changing.