Colima Cuisine

The diminutive state of Colima enjoys the ocean's gift of fresh seafood, and the characterisic local dishes of Western Mexico.

Much of rural Colima abounds with plantations that grow sugar, avocados, coffee beans, bananas, limes, tomatoes and many tropical fruits which are used to make the typical local area beverages and candies.

Coconut sweets, locally grown candied bananas (dried), tamarind candy (dulce de tamarindo), and a pinapple dessert (Alfajores de pina) are some of the most common regional sweets.

Restaurants offer area favorites such as tatemado, a pork dish that has been marinated in coconut vinegar and stewed; cuachala, an ancient corn dish, and chilayo, a vegetable and pork stew, and pozole, a pork and hominy stew, reflect the a kinship with nearby Jalisco.

The best seafood can be found along the coast: Manzanillo, Cuyutlan, El Paraiso, Pascuales, El Real and Tecuanillo. One dish which is especially tasty is the eserves special mention is the Sopa de Mariscos (Seafood soup) made with fish, crab, octopus, shrimp, and crayfish. There is nother better or more delicious their dishes make with fish, shellfish, oysters in the half-shell, as well as crab and clam. The coast of Colima is also well-known in Mexico for grilled and fried fish, and ceviche which is prepared with spices, savory ground fish, and sauces.

Well known for street snacks is the town of Comalá, renamed after the Mexican cooking utensil, the comal on which most of the corn-based botanas are cooked. Our favorites are the sopitos, small tortillas covered with tender, tasty shredded meat, topped with local fresh cheeses. If you are at a 'pan' (bread) shop when fresh, hot breads come out of the oven, you are lucky indeed.