Quick Look: Hao, Zihuatanejo

Thompson Hotels (now a part of Hyatt since March) recently opened the Thompson Zihuatanejo after a three-year, top-to-bottom transformation of what used to be the Viceroy, which I really liked so I was nervous to see the changes. The 56-room resort’s massive overhaul included the hiring of a new chef, Miguel Baltazar, formerly of Capella Ixtapa (which is now Cala de Mar).

I stopped in for lunch at the resort’s beachfront all-day restaurant, Hao. It was fantastic.

That’s an understatement. Here’s a quick visual tour:

ENTRANCE TO HAO RESTAURANT AT THOMPSON ZIHUATAJENO (PHOTO BY BRAD A. JOHNSON)

The bar at Hao, Thompson Zihuatanejo (Photo by Brad A. Johnson)

Margarita with watermelon and chile at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Chips and salsa at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Chile-crusted tuna tostada at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Fish tacos at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Seeweed-crusted calamari with black garlic aioli at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Cauliflower, sweet potato, fennel, chilies and citrus at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Bartender at Hao, Thompson Zihuatajeno (Photo by Brad A. Johnson)

Everything we ate on this visit was outstanding, especially the tuna tostada and the house margarita made with watermelon and chiles. I first became a fan of Baltazar at Capella in 2014, and he has grown tremendously as a chef since then. I think he might very well be the best chef in all of Guerrero. Certainly nobody else in Zihuatanejo (or even Acapulco) is cooking at this level. I seriously can’t wait to return and try his fancier dinner-only restaurant, Ceniza. I’m already checking my calendar.

Thompson Zihuatanejo, Carretera Escenica S/N, Playa la Ropa, 40895 Zihuatanejo, +52 (755) 555-5500, thompsonhotels.com

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