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
Rota, Andalusia dish is the "arranque" made with chopped bread, tomatoes, green peppers, garlic, salt and olive oil. The local wine, known as "tintilla", is made with dark, ripe grapes. It can be found in the numerous "bodegas" spread over the old town, one of them being "El Gato" which produces its own wine. Spanish, Andalucian, Cádiz, and Rota gastronomic delights are many and varied. Most Spanish people enjoy dishes such as caracoles (snails), menudo (tripe soup), chicharrón (deep fried pork rinds), a variety of wines, and of course gazpacho (cold tomato soup taken as a drink). The Foundation Ruiz Mateos delivers