The very well known pozole, the most emblematic in the State, is another alternative. This gastronomic wonder is based on meat, pork's head and grains of maize. The colour is white when prepared in Colima, in opposition to the reddish tone that presents the one prepared in Jalisco.
of Colima is served accompanied with cabbage, onion, tree chilli in a sauce and a few drops of lemon. Some use to have it with toasts or with tortillas.
The typical beverage in the City of Colima, capital of the State, is the tuba, a sort of watered honey that distils from the flowers of the palm trees that is taken as a soft cold drink. The famous tejuino
, elaborated with maize dough, piloncillo (sugar from unrefined sugarcanes), salt, lemon and chopped iced, is also drank in here.
The touch of sweetness is provided by the alfajor
of coconut, the pellizcos of tamarind (small balls of tamarind sprayed with granulated sugar) and the cocadas (scratched coconut and yolk of egg cooked in an oven).
There are restaurants for all kinds of tastes and budgets in Manzanillo
. You will be able to enjoy excellent dishes of Mexican and local gastronomy in them, new combinations of the so-called ethnic cuisine and, of course, the best dishes of international food.