CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- ranching provides fresh meat
- fish dishes from rivers and lakes
- dairy products in the Lake District
of northeastern Durango
TRADITIONAL DISHES TO LOOK FOR
- 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
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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.
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