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Like bowls, the seven valleys of Colima: Tecomán, Armería, Ixtlahuacán, Colima, Coquimatlán, Manzanillo, and Cihuatlán, have accumulated the richness of the entire territory of Colima. The diversity of the climates of the region and their products have been captured, but they have also been the space in which they have made an impact in the economic and social dynamics which have transformed the food culture in the last 500 years. Fortunately, cultural resistance has made it possible to keep ingredients and techniques that, in time, have established themselves as part of each community’s identity. Thew chigüilines from Coquimatlán, the menguiche, or the sopa de pán from the valleys around the capital, the chococo tamales from Ixtlahuacán, and even the fiestas charrotaurinas from Villa de Álvarez, just to mention a few examples of live gastronomy, are a legacy and a testimonial o the different peoples that have transformed and enrichened the valley’s cuisines. Valleys of Colima is the fourth book of the “Colima. Una gran travesía gastronomica” series, an unprecedented editorial project that collects recipes, ingredients, cooks, producers, expressions, and stories that make up the rich culinary tradition of the region of Colima.

Valles de Colima: Cocina de encuentro y mestizaje

Nico Mejía (Autor/a); Luza Alvarado (Coordinador de obra)
30 junio 2025