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 is made of fresh tripe cooked with onions, garlic and paprika. It is usually seasoned with fried bacon and more garlic, sometimes thickened with flour (). Some versions of "shkembe chorba" are made with milk; garlic, vinegar, and chili peppers are often added as seasoning. A similar dish made with trotters, called "pache" or "pacha" (, , , , ) is found in the Turkish, Greek, Balkan, and East European cuisines. 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