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
Tripe chorba garlic in vinegar and hot red pepper. There is a variant of the soup with intestines instead of tripe. The soup was very popular with the working classes until the late 1980s, and there were many restaurants serving only shkembe chorba ("шкембеджийница", "shkembe-restaurant"). Later they were replaced by fast food restaurants but the soup is still highly regarded, and is part of the menu in any cheap to moderately-priced restaurant. Office workers avoid eating shkembe chorba at lunch, or eat it without adding garlic. The Romanian name for the sour tripe soup is "ciorbă de burtă" (from "ciorbă" 'sour soup'