Offal not a culinary preparation, rather a form of food as medicine . In some Latin American countries, such as Mexico, almost all internal parts and organs are consumed regularly. Chicken hearts, gizzards and livers are usually eaten fried or boiled, either alone, or in broth. Brainstem is served as soup, "sopa de médula". Several types of offal are commonly used in tacos, including: Tripe is also used to make "pancita" and "menudo". The "montalayo" is a dish made of chopped organs, spiced with "adobo", and cooked inside of the sheep stomach. This is known as "menudo de birria" in the
Durango City of the country. Cheese is an important ingredient, made in a number of small towns in the area. Cold winters and a history of no refrigeration prompted the development of a number of food preservation techniques, including canning, jam and other preserves, and dried foods such as jerky and chili peppers. Typical dishes include barbacoa, meat in mole sauce (which tend to be sweet) and caldillo Duranguense. Caldillo Durangueño was originally made with deer meat and green chili peppers (poblanos), but today is made with beef. Another popular dish is asado rojo, made with pork. However, the most emblematic dish