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MANZANILLO

GASTRONOMY

Cuisine in Manzanillo, "The Emerald of the Pacific", is capable of seducing and conquering the most demanding and epicurean palates with their tasty typical dishes, delicious food that substantiate a good portion of their fame and tradition in the freshness of the fish and seafood, the ingredients of choice of the appetising and unforgettable local gastronomy.

There are some tempting dishes jutting out within the exquisitenesses in this corner of the State of Colima, such as the cocktail of shrimps, or the shrimps a la diabla, the prawns al mojo or with tree garlic, and the griddled river crabs.

We cannot exclude the cebiche of Colima, prepared with pieces of sailfish or sawfish, which are macerated in lemon. This dish has become one of the most demanded appetisers in the coastal zones of the State. It is usually accompanied with toasted or fried tortillas.

Marine tastes are always present when lunchtime comes in Manzanillo. The weighty stews prepared with the most selected fruits of the sea, such as the almost legendary michi clear soup (based on fish and vegetables), and the seafood soup, are usually the favourite dishes.

And since taste is on variation and not only of fish lives man, rejoice your palate with a tatemado, backbone of pork dressed with guajillo chilli, laurel leafs, cumin, jitomate garlic and blended tomatoes; or a chilayo, based on pork with green tomato sauce, cooked guajillo chilli, watered rice, cumin, garlic and salt.

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  • 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.

    The pozole 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.

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