The cuisine of this region is known for its good seasoning and the mixture of ingredients. Along the hotel zone you can find many restaurants, many hotels have specialty and buffet restaurants. In the beaches there are thatched roof palapa restaurants where you can enjoy exquisite seafood dishes. If you want more affordable restaurants you can visit the dosntown where you find local eateries serving some local specialities.

Among the culinary delights that you can try in Manzanillo are: Colima style chilaquiles, tatemado (marinated pork stew), chilayo (pork and vegetable stew), menudo (soup made from beef stomach in a chili pepper base), bread soup, pozole, picadillo, corn tamales and delicious appetizers like chopped sopitos.

Manzanillo is best known for its variety of fish and seafood dishes, such as: “langostinos a la diabla” (spicy prawns), “langostinos al mojo de ajo” (butterflied prawns sautéed in garlic). “camarones zarandeados” (grilled shrimps over a smoky wood), caldo michi(tomato based fish chowder), fillet stuffed with seafood, Colima ceviche and ceviche tostadas.

Tamarind is an important ingredient in Manzanillo cuisine, not only in the dishes but in the traditional candies too, like the “pellizcos de tamarindo”. Other tasty desserts are: cocadas (chewy coconut candy). “alfajor de coco” (biscuits sandwiched with a sweet coconut filling), sweet empanadas, (a baked or fried pasty filled with coconut, lemon, orange and nuts with brown sugar), and“nieve de garrafa” (an artisan, hand-churned ice-cream).

The retional drinks in Manzanillo are: the “tuba”, made from coconut palm sap and is sweet and pleasan drink served with toasted peanuts in the top; the “bate” drink made of the toasted, ground-up herb called chan that is sweetened with honey; the “tejuino”, cold beverage made from fermented corn; and the delicious "ponche" made with a mixture of tropical fruits.