Colima is Mexico's second-smallest state, a compact Pacific coast territory dominated by the twin volcanic peaks of Volcán de Fuego and Nevado de Colima. It pairs the whitewashed Pueblo Mágico of Comala with the resort and cargo port city of Manzanillo, self-styled the Sailfish Capital of the World, plus black-sand beaches, lime orchards around Tecomán, and a low-key colonial capital in Colima City.
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Tour formats
Different ways to experience Colima's food scene.
Items tours
Cooking classes
Take a piece of Colima home with you.
Sopitos and Pozole Colimense Cooking Class
Tatemado and Pox Pairing Workshop
Foodie tips
Get more out of every meal.
Cenadurías open only in the evening, so sopitos and a proper cenaduría-style pozole colimense are best planned as dinner rather than lunch
Comala's cantina tradition includes a free rotating botana with every drink order; ordering slowly lets a table sample more dishes without over-ordering
Tecomán is one of the world's top lime-producing municipalities, and its limonada and ceviche are noticeably more citrus-forward than elsewhere in Mexico
Tuba is sold both plain and composed with fruit or peanuts; asking for it 'con cacahuate' gets the classic version sold along the Cuyutlán and Comala coastlines
Card terminals are unreliable at cenadurías, market comedores and beach palapas outside central Manzanillo; carrying pesos in cash is the safer default
Pozole colimense is traditionally dry rather than brothy; travelers expecting a soup-style pozole from central Mexico should ask for extra broth if they prefer it wetter
Tipping 10-15 percent in cash is standard at sit-down restaurants across the state; it is not expected at market stalls or street carts
Tap water is not drinkable anywhere in Colima state; bottled or purified water is standard at restaurants and hotels