Cuajinicuilapa

Cuajinicuilapa
—  Municipal seat and city  —
Cuajinicuilapa Location in Mexico
Coordinates: 16°28′N 98°25′W
Country	Mexico
State	Guerrero
Municipality	Cuajinicuilapa

Cuajinicuilapa is a town and seat of the municipality of Cuajinicuilapa in the southernmost area of the Mexican state of Guerrero. It is possible to distinguish some small numbers of Indians in town. According to INEGI there are around 1,170 indigenous people (non-mestizos) in this town alone who still retain their linguistic tradition representing 4.56% on the total municipal population whose languages are amusgo with 297 speakers, Mixtec with 211 speakers, Nahuatl with 5, Tlapanecos with 22, Zapotec with 2. Many of its people are also of African ancestry.

Their culture is a combination of Native Mexican, European (Spanish) and African influence. Towns that belong to this municipality include punta Maldonado, Buenos Aires, Lo de Soto. The town is accessible through the highway that connects Acapulco, Guerrero, with Pinotepa Nacional in the state of Oaxaca in a two hour drive, not recommended to be utilized at night, due to the lack of service stations in the area.

During the early 1980s, Perforadora Mexico drilled at least 10 water wells for the supply of fresh water to this coast based town. Mexican Geological Engineer Oscar Garcia Shelly was in charge of the team that drilled the wells, utilizing a talented crew from a diversity of areas throughout Mexico. The rigs allocated for the project were US made Gardner Denver model 2000 rotary mechanical drilling rigs. The bedrock formed of granite was found at 70 meters of depth or deeper, making it impossible to continue drilling, though the wells produced at least 60 liters of water per second.

Cuajinicuilapa is in an area known by the locals as "Costa Chica" which means little coast. The area is embedded in a seismic zone, where the surface "tremor waves" are noticeable during an earthquake in the beach.

Cuajinicuilapa is famous for its "pescado a la talla," a snapper fillet wrapped in aluminum foil, cooked in buried fire, and spiced with mild chili pepper and salt.