The typical food of Durango generally has several characteristics that include the fresh meat of the ranches in the area, the long tradition of preserved products, and the dairy products of the northwest of Durango.
This Mexican state has many mountains, rivers, pine forests, lakes, and a large desert area that makes this area known as ‘The Old Mexican West’.
The traditional food of Durango is a combination of its history; the footprint of the ancient Chimimeca inhabitants can still be seen on their plates. The tendency to include game meat on the menu and roast venison are two elements of his heritage.
In Durango you can find regional specialties of preserved food or fruit pastes (ate). Here, many of these ates are made traditionally and without refrigeration; the process is similar to the old way of drying fruits.
This state is also known for its cheeses, meats and sausages, products from the farms near its capital. You may also be interested in this list of the most popular Mexican foods .
List of dishes of the gastronomy of Durango
1- Drunk Chickens
Although it is a northern state, Durango is not a border state and has managed to maintain some of the culinary elements that were introduced during the colonial era.
This dish is the Duranguense version of the drunk chicken. It’s injected with very Spanish flavors, which include sherry, raisins, and almonds, instead of using pulque or beer.
The drunken hen is basically chicken meat cooked in a sauce with vegetables and alcohol, to which raisins and nuts are added.
Other versions of this dish serve the chicken in a peanut sauce or in a hazelnut sauce. Usually, this typical dish is served with diced French fries.
2- Caldillo Duranguense
This meal consists of a light broth prepared with beef fillet, onions, garlic, tomatoes / tomatoes, and chili peppers.
It was the favorite food of the Mexican hero Pancho Villa. Typically this dish is served on all important occasions or celebrations in Durango.
It is probably the most famous dish in this state. Some variations prepare it with pork or with a shredded meat known as machaca .If it is made from beef, a cut known as a ball is used . On the other hand, if pork is used, the leg is used .
Although it is traditionally made with tomatillos, it can be substituted for the same amount of tomatoes. It is usually served in deep plates accompanied by flour tortillas.
They are baked sweets made from milk, sugar, and nuts. Usually a paste is made with these ingredients, vanilla, butter and baking soda; walnuts or pine nuts can be added.
The result is a baked meringue that can be eaten on its own or served as a side to other sweet dishes, such as chestnut cream.
4- Pancho’s whiskers
Durango is the birthplace of Pancho Villa and one of the typical desserts of the region is known by name; This is because they are elongated candy and are shaped like a mustache.
They are often filled with chocolate or fig or pineapple jellies and made with rice, milk, cinnamon, sugar, and nuts.
Traditionally, Pancho’s mustaches were served during the afternoon snack; in winter they were served with hot chocolate and in summer they were served with cold milk.
These sweets were sold throughout the state, along with the mostachones, during the celebration of Our Lady of the Refuge.
5- Flamed Cheese
This meal consists of cheese cooked over flames with a high-proof liquor, and mixed with chorizo and sweet peppers or poblano peppers cut into slices.
It is usually made with Mennonite cheese, as this region is famous for its dairy products.
Sometimes the flamed cheese is accompanied by a sauce made of tomato, onion, and chili peppers. Other variations add mushrooms to the mix.
6- Ates and Fruit Boxes
The ates or cajeta are preserved fruit pastes; Durango is well known for these fruit pastes. At the end of their traditional preparation without refrigeration they end up looking like a hard jam or a soft gumdrop.
They are usually prepared by placing the paste under a wooden frame covered with a special thin cloth and leaving it in a dry place until it sets. The most common casseroles are guava, quince, peach and pitahaya.
Mainly this meal is served with Mennonite cheese, becoming the traditional cheesecake . During the Easter celebrations it is very common to serve it.
7- Duranguenses Enchiladas in Walnut Sauce
The enchiladas of this state are prepared in a similar way to the rest of Mexico. But its peculiarity is that it is served with a walnut sauce, either peanut or almond, instead of the traditional sauces made from chili peppers.
These enchiladas are stuffed with chicken and are seasoned with poblano peppers.
For the sauce in this dish, natural and raw (unroasted) peanuts or almonds should be used. These enchiladas usually require corn tortillas instead of flour tortillas.
8- Old Chicharrones
This meal consists of frying different parts of the goat.
The chicharrones de vieja arose from the need to make the most of the animal; both the skin and the hooves had different uses, which is why the edible part of the goat was used to make the chicharrones de vieja.
This food is also known as carnitas de chivo and is sometimes used to fill enchiladas.
It consists of different types of roast meat served with spring onions, chorizo, and tortillas. Usually beef, pork, sausage and bacon are used.
It is common to consume this dish during family or friends gatherings on weekends.
10- Wedding Roast
It is a stew prepared with pieces of pork cut into cubes and a sweet and sour sauce.
In addition to pork, its preparation includes various types of chilies (ancho, mirasol, arbol and puya), orange juice, white bread and spices such as thyme, cumin, oregano and bay leaf.
It is often accompanied by white rice and refried beans. This dish is served at meetings or banquets in Durango.
11- Sweet red enchiladas
It is another of the most served enchiladas in Durango. Their main peculiarity is that they have a red tone due to the fact that they are made with a tomato sauce, dry chili or guajillo.
They are stuffed with onion, potato, queso fresco, shredded beef or chicken, and black beans.
12- Durango Ducks
Stew very similar to Asturian fabada in Spain or feijoada from Portugal, so it possibly has European origins or, at least, it is born from miscegenation.
In Durango it is traditional to prepare it with white beans, garlic, onion, lard, chorizo, bacon, and pickled chili peppers.
It is a very consistent dish, providing many calories and, therefore, being ideal for regaining strength and energy.
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