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
Gopchang-jeongol chili peppers are seeded and chopped and onions and carrots are chopped into pieces the same size as the peppers. Scallions are cut into long diagonal strips. In a pan, the remaining vegetables are placed on the bottom, and the marinated beef tripe and brisket are placed over them in a circular fashion. The shredded mushrooms and sliced vegetables are arranged between the tripe and meat. The prepared broths are mixed together, seasoned with salt, and poured little by little into the pan. When the dish is cooked, any floating foam is skimmed off and the "gopchang jeongol" is served.