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.
Top food tours
Guided experiences that show you Colima through its food.
Colima City Sopitos and Pozole Walking Tour
Includes: Sopitos tasting at a cenaduría with decades of history · Pozole colimense blanco sampled at Mercado Constitución · Tamales de ceniza and café de olla closing stop · Walking route through Jardín Núñez and the historic center · Small-group format with bilingual commentary
Comala Cantina and Pox Tasting Crawl
Includes: Pox tasting flight across three Comala cantinas · Free rotating botanas paired with each pour · Tatemado and carnitas sampling · Coffee roaster stop near Plaza Principal · Evening crawl through Comala's whitewashed 'White Village' streets
Manzanillo Seafood and Ceviche Experience
Includes: Sailfish and shrimp ceviche tasting at the malecón · Camarones al coco at a Las Brisas seafood restaurant · Arroz a la tumbada sampling · Walk through Manzanillo's working fish market · Guide explanation of the port's fishing and shipping economy
Tecomán Lime and Coconut Harvest Tour
Includes: Visit to a working lime orchard outside Tecomán · Live tuba-tapping demonstration in a coconut grove · Fresh limonada and agua de tuba tasting · Ceviche tostada tasting at Mercado Melchor Ocampo · Explanation of Tecomán's status as a top global lime producer
Cuyutlán Tuba and Malecón Seafood Walk
Includes: Tuba tasting drawn directly from a tubero's barrel · Fish and shrimp ceviche tostada sampling · Walk along Cuyutlán's black-sand beach and malecón · Morning catch stop at Mercado Constitución · History of the village's fishing and salt-harvesting past
Suchitlán Highland Regional Food Day Trip
Includes: Road trip from Comala into the Suchitlán highlands · Tatemado and pozole tasting at a village comedor · Pepena sampling, a local highland specialty · Visit to a small coffee plot on the volcano's foothills · Explanation of Nahua influence on Suchitlán's cooking
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