Gastronomy

Among the most beloved and representative of the state of Colima dishes are the sopitos - small toasts topped with chopped and dipped in "juice" - ; sopes fat , leg , loin or chicken ; and toasts them on meat and prepared scraped and golden tortillas. Pozole ( cooked corn ) with pork is the traditional snack , with the characteristic of being dry and juicy . Other typical dishes are tatemado - pork marinated in vinegar and cooked in coconut - chile colorado , gleaning - guts - stewed beef ; and corn martajado cuachala - cooked chicken and shredded . Local varieties of tamales are paw mule - bean , wrapped in "leaf" corn - totomoxtle not ; the meat and baby corn . Comala is distinguished by the production of dairy products such as cottage cheese ranchero , brown sugar and cream ; also, along with Villa de Alvarez, for their sweet bread, highlighting bonnets or lapilli egg .



Traditional drinks in hot weather Tuba (beverage) , bat ( drink) and tejuino . During the rainy season you can enjoy the jackals , or river prawns prepared in broth. Also at that time, on the coast, the variety Moyos - moro- crab , deviled stew . There are shrimp farms that ensure permanent supply of this , enjoyable in broth , butter , garlic , or simply boiled culinary delight. Unlike the way he prepared in the neighboring states , ceviche Colima is finely shredding fish ( preferably sawfish ) and baking it in lemon juice and mixing it Tecomán carrot, onion, cilantro , tomato ; further that can be done with ceviche shrimp. The fish size is a very popular specialty; it is made with a whole fish , open and covered with chopped vegetables , then wrapped in banana leaves and roasted over hot coals .