Colima's hidden gems: From Pedro Páramo to pozole seco and award-winning beer

The state of Colima offers a relaxed atmosphere, unique local dishes, and literary ties. A writer who has explored 24 of Mexico’s 32 states highlights its charm. Colima stands out for its contained size and distinctive culinary traditions. Colima’s most famous dish is pozole seco, a dried version of white pozole. Tuba, the region’s traditional drink, is often served as 'compuesta' with ice, nuts, and fruit. A popular spot for this drink is El Camellón de la Tuba, a well-known stand in central Colima.

Nearby, Comala is a pueblo linked to Juan Rulfo’s novel Pedro Páramo. The town also features several notable restaurants. Chef Nico Mejía’s La Sal serves refined regional dishes and cocktails made with tuba.

Cervecería de Colima recently won the Copa Cerveza México 2025 for best large brewery. Visitors can enjoy tastings at its headquarters. Accommodation options include mid-tier or boutique hotels in central Colima or Comala, as well as resort hotels in Manzanillo.

The state has international airports in Manzanillo and Colima. These are connected by flights from Mexico City and weekend travellers from Guadalajara. Colima combines literary heritage, culinary specialities, and craft beverages. Its compact size and relaxed pace make it a distinct destination. Visitors can explore local flavours, historic towns, and award-winning breweries with ease.