"colima mexican hot or not" Estado de Colima by Marisa_caro

Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean's bounty of fresh seafood, and the typical ranch dishes of Western Mexico. In addition, it boasts a legacy of over 3,000 years of continuous civilization, and the attendant deeply-rooted food traditions that go with this heritage.

In addition to sugar plantations, much of largely rural Colima is covered with plantations of coffee, bananas, avocado, limes, tomatoes and tropical varieties of fruit such as mango, mamey, tamarind and coconut. Many of these are used to make the typical Colima beverages and candies.

Cocada, a coconut candy, dulce de tamarindo, dried candied bananas and alfajores de piña are some of the most well-known regional sweets. Tuba, a mildly alcoholic drink made from palm sap, and tejuino, a fermented corn drink, are popular beverages, along with bate, a thick drink made with chia-like seeds, and the ponches of fermented maguey that come in fruit flavors. Ponche de grenada, pomegranate punch, is the most well-known, but tamarind and guava are also used.

• In a nutshell:visit colima is more than just travel, is a nice experience...