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Durango Cuisine | What to Eat in Durango
Due to the dry desert climate in Durango, it is not surprising that its inhabitants found it necessary to preserve foods so that their fruits, vegetables, and meats didn’t spoil. The initial recipes were tasteless, so they began adding spices, mainly cumin and pepper. To add a touch of heat, it was also common to use chile pasado, which is green chili that is sun-dried, roasted, and peeled. Because of its Spanish influence and the need to preserve the food, the cuisine of Durango is unique and one of a kind.
Durango is one of the leading producers of cattle and poultry, and much of its cuisine consists of rich dishes prepared with meat and cheese. Among the most popular are a soup made from dried or fresh meat with chile pasado; gallinas borrachas, which literally translates to "drunk chickens" bathed in sherry or white wine and flavored with pecans, raisins, and almonds; asado de bodas, a stew prepared with diced pork and sweet and sour sauce, chicharrones de vieja, which are made from fried goat; enchiladas in peanut sauce stuffed with chicken and seasoned with poblano chili; and asado de venado (grilled venison) with diced ham.
Equally tasty and enjoyed by the people of Durango is queso flameado, which is cheese roasted over a flame with liquor and mixed with chorizo, sweet peppers, or sliced poblano peppers. For weekend get-togethers, barbecuing is very popular, as is the discada, which consists of several types of grilled meats served with spring onions, chorizo and tortillas.
Years ago, to prevent fruits from spoiling, they were chopped and left to simmer with sugar so that they could be used for jams or syrups. Today, these old recipes make up a variety of the desserts in traditional Durango cuisine, including gelatin desserts made from quince, pear, peach, and apple. The sliced apples and sun-dried peaches are also delicious, as is the sweet potato and pumpkin sweetened with honey and brown sugar.
The list of desserts seems endless, thanks to the skill and creativity of chefs in Durango who blend just the right ingredients for delicacies, such as pan de pulque (pulque bread), torrejas de miel de maguey (French toast with agave syrup), semitas de anis (sweet bread withanise), rollos de camote (sweet potato rolls), buñuelos bañados en piloncillo (fritters with brown sugar), gorditas de nata (clotted cream biscuits), or fruit paste made with quince and guava. You also don’t want to miss the mostachones, which are baked candies made from evaporated milk, sugar, and a hint of lemon zest.
Without a doubt, mescal is a drink that’s never absent from the table in Durango. After Oaxaca, Durango is the country’s second largest producer of this drink. The mescal from Durango has a mild sweet flavor due to the wild agave, and it’s popular both within Mexico and internationally, especially in the United States.
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