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 Tripe chorba Tripe chorba (, ) is a chorba (soup) made with tripe (cow stomach). It is widely (not universally) considered to be a hangover remedy. The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup"), from Arabic ( "soup"), which is derived from the verb ( "to drink"). Cognates include the English sherbet and syrup, as well as Arabic sharbat. Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and Macedonian, and as () in