Durango is strong influence here from that region. One of the best known dishes, caldillo duranguense, is essentially a hearty beef soup with roasted green chili peppers. Gorditas are a particularly popular and important food historically, as they were a mainstay for field hands who found the pockets of corn or wheat convenient for carrying and eating meats and sauce outside of the home. Although found in other parts of Mexico, tacos de tripe (intestines) are particularly popular here. Asado rojo de puerco, known as asado de boda in other parts of north-central Mexico is popular. Tamales are popular but they
Gulyásleves a soup, but the locals cook the dish called "gulyás " as a stew and "gulyásleves" ("leves" means soup) like a soup. There are different variations of the recipe. The meat is beef, but often mixed meats are used (e.g. beef, pork and mutton/lamb). Tomatoes, carrots and fresh peppers (often hot chilies) are also added. Onions, paprika and caraway seeds provide its flavour. Cubed potatoes or pasta squares are typically added to this spicy soup. This dish is not to be confused with other dishes called "pörkölt" or "paprikás". Gulyásleves Gulyásleves ("gulyás" is herdsman, "leves" is soup in Hungarian), is