In Colima, gastronomy has been so influenced by the advancement of Hispanic culture that to date, a large number of stews and dishes have a more European than indigenous stamp, although they do not exclude corn and beans as basic ingredients of many of the they.
Another determining factor in the taste, styles and preparation of the dishes is the proximity of the sea. As appetizers we find the punches, of which the pomegranate made in Comala, is excellent. Some spirits and tequilas of respectable quality are also produced, although the taste for beer is general.
For the snack we cannot fail to mention the traditional ceviche with sailfish meat and served on tortillas toasted on a comal or fried. Mexican-type snacks such as sopes, tamales, pozole and birria, are typical of many towns, although the richest are perhaps served in Comala.
In the capital city, the typical drink is tuba, a kind of mead that distills the palm flower and is used as a refreshing drink. The famous tejuino is also taken, made with corn dough, brown sugar, salt, lemon and crushed ice. Here the typical dishes are chilaquiles, ash tamales, enchiladas with almond tuba, pozole and tatemado.
In coastal towns, the dishes are prepared mainly with fish and shellfish, such as shrimp a la diabla or in cocktails, prawns with garlic sauce or with chile de arbol, grilled crayfish and a wide variety of stews prepared with fish and shellfish, such as tuna, sailfish, dorado and octopus, among others.
