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
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 Caldillo Durangueño was originally made with deer meat and green chili peppers (poblanos), but today is made with beef.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