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
Menudo (soup) of menudo before and after the ceremony. It is also a pseudoscientific remedy for recovery of alcoholic consumption. Menudo is time intensive to prepare, as the tripe takes hours to cook. It includes many ingredients and side dishes (such as salsa), chopped onions and cilantro garnish, and is often prepared communally and eaten at a feast. Documents from the Works Progress Administration indicate that in the 1930s, among migrant workers in Arizona, menudo parties were held regularly to celebrate births, Christmas, and other occasions. Four to seven hours to cook are required. Those who sell beef tripe offer a version