Colima's cuisine is fraught with wonderful little things snack on. Sopitos - small tortillas covered with seasoned ground meat and juices; tostadas (crisp-fried tortillas) topped with savory chicken or pork; tatemados - spicy pork marinated in coconut vinegar; pork pozole (hominy stew); tamales made with beans and meat; and a special dish called cuachala, prepared with corn and chicken.The Comalá area is well known for it's dairy products such as cream and fresh cheeses, as well as it's special fruit flavored liqueurs made with tuxca (fermented maguey - type of mezcal) called ponches. These come in flavors such as pomegranate, prune, tamarindo and guava. Other beverages typical to the state are tejuino, made with cornstarch, and tuba - from coconut tree sap, and bate, a sweet drink made with seeds similar to chia seeds.
Coconut and dried and candied fruits are also made into a variety of regional sweets such as cocadas, alfajores de piña and dried bananas.
Seafood abounds: river prawns and, on the coast, moyos - a dark species of crab. Needless to say, Colima's coastline provides a constant fare of regular, year-round, fresh delicacies from the sea. Colima's ceviche is made from finely chopped fish combined with grated carrot and mixed with tomatoes and chiles. One of our favorite seafood dishes of the Colima coast is Callo de Hacha, or Scallops, tossed with strips of red onion and chile, marinated in fresh lime juice and served with sliced tomatoes and cucumbers...
