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 < Turkish "çorba" + "burtă" 'tripe'). The Romanian "ciorbă de burtă" is similar to "ciorbă de ciocănele" (soup from pork legs). "Ciorbă de burtă" is often seasoned with vinegar, sour cream ("smântână") and garlic dip (crushed garlic mixed with oil), called "mujdei". The Romanian journalist Radu Anton Roman said this about Ciorbă de burtă: "This dish looks like it is made for drunk coachmen but it has the most sophisticated and pretentious mode of preparation in all Romanian cuisine. It’s sour and sweet, hot and velvety, fatty but delicate, eclectic and simple at the same time." In Serbia, this soup