CULINARY THUMBNAIL

Here are the most notable characteristics of this state's cuisine:

1. ranching provides fresh meat
2. fish dishes from rivers and lakes
3. dairy products in the Lake District of northeastern Durango

TRADITIONAL DISHES TO LOOK FOR

Order of beans, tacos, rice, chiles en nogada and vegetables; chiles en nogada are poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatic herbs, fruits and spices) topped with a walnut-based cream sauce called nogada and sprinkled with pomegranate seeds and parsley; copyright free image courtesy of "Traveler2505" via Wikimedia Commons.

• Caldillo Duranguense -- light broth prepared with beef filet, onion, garlic, tomato and chili (favorite dish of Pancho Villa)
• Lomo de Cerdo con Miel de Maguey -- pork loin in sweet sap of maguey plant
• Cabeza de Res a la Olla -- stewed cow head
• Gallina Borracha (northeastern Lake District) -- chicken in peanut sauce or hazelnut sauce

SWEET

• Mostachones -- sweets of nuts and sugar

CHEESE

• Quesos Menonitas Duranguenses -- Mennonite cheeses of Durango

TRADITIONAL ALCOHOLIC DRINK

• Aguardiente de Uva (town of Xoconoxtle) -- grape whiskey
• Licor de membrillo -- from fermented quince

Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.