#4: Colima

I started the series with the central Pacific state of Michoacán, and back we go to the neighboring state of Colima. Colima is the smallest Mexican state by population (and 4th smallest by area, smaller than Delaware). Due west of Mexico City, Colima is home to Mexico's busiest port serving the capital region of Mexico City, and a regional resort and sports-fishing destination in the city of Manzanillo.
Colima boasts a high standard of living and low unemployment, however it is also plagued by high crime rates owing to its ports being contested smuggling areas for cartels. Tuna fishing (supporting a robust canning industry), limes (Colima accounts for half of all of Mexico's lime harvest) and coconuts, along with the port in Manzanillo are the mainstays of Colima's economy.
And now for the food. I made Chiles en escabeche colimense (Colima-style stuffed picked peppers). I picked bell and poblano peppers with onions and carrots in vinegar, and stuffed them with crumbled chorizo and sauteed onion and tomato with grated cheese, topped with slices of cheese and pickled vegetables. A little tart from the pickled chiles, a little spicy from the chorizo, a little creamy from the cheese, it's a filling a taste-balanced lunch, not to mention the explosion of color.