Menudo (soup) salt are added and boiled. Menudo is typically served with chopped raw onions, oregano, and lemon or lime segments along with corn or flour tortillas. Menudo almost always includes tripe, and some versions of the dish in Mexico also include honeycomb and "librillo" beef meat along with the beef feet and tendons. Versions of the dish which include meats other than tripe has a much longer cooking time. Pigs feet are also used in northern style menudo for example Chihuahua. The feet and tendons are boiled first at low to medium heat for about three hours. After the first three
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 Caldillo Durangueño was originally made with deer meat and green chili peppers (poblanos), but today is made with beef.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