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Durango and its culinary traditions

The gastronomy of the state of Durango and its culinary traditions are recognized by its simplicity, its flavor and combination of ingredients mestizos, as well as for their great variety in canned chili peppers, and fruits such as fig, apricot, apple and pear; its processes for aging cheese and the dried meat of beef and chiles, in addition to its sweet, nutty and beverages of agave for mezcal.

It is important to know the development of the history of Durango in order to better understand its cuisine. Its first settlers were indigenous semi-nomadic pastoralists who lived on hunting and gathering of cactus, mesquite, and some herbs. Among the groups ethical we find the Acaxes, Xixenes, Tepehuanos, and Zacatecos, who with the passage of time were established and began to cultivate corn, beans and chile.

Due to weather and the need to travel great distances, prepared their foods in such a way that it is retained better, so the wait for them to dry and dehydrate for transportation. In these tours we gave to the task in addition to find new fields for planting. Although things have improved in the present day, their customs and traditions in the preparation of dried food for storage continuous. The chile past is one of those ingredients that are produced from ancient times, which is made with chile seasonal roasted, peeled and dried. To prepare it in dishes soak in water, drain and fry with butter or oil, onion and salt. These chiles are added some other ingredients as cheese or meat.

Within the gastronomy Durango we can include the meat dry and marinated, sausage, chuales, and pinole. Among its traditional dishes is the pork loin, the roasted venison, which is accompanied with pieces of ham and butter, the chickens busty Durango, fried tomato, sherry, strips of ham and chorizo in addition to raisins and almonds.

We can enjoy the roast of weddings, the greaves of old (meat of goat), the pipián rojo, enchiladas, peanut and milk, the barbecue pot, patoles durangueños (white kidney beans) stewed with sausage and tornachiles, the ears of salt and sweet.

The cheeses are also an important part of the cuisine of Durango, because from the arrival of the mennonites have acquired a prominent place in the regional cuisine.

Among its typical dishes also include the pipián rojo, tamales de chile colorado with pork or chicken with olives; chicken enchiladas in a sauce of peanuts and almonds and the fat of corn , made into tortillas, thick and of large diameter, filled with savoury meat such as chopped green, shredded beef, pork rinds, cottage cheese, rajas and beans.

In production of beans, the state of Durango is located in the position number 2 in the national rankings with around 111 thousand 626 tons per year, as in apple, with 66,131 tons, show figures from the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA).

While in production of walnut is located on the fourth place with 7 thousand 143 tons and in fifth place in melon production and grain oats with 63 thousand 209 and 4 thousand 550 tons, respectively. Another featured product is the pear that is located in the sixth position with 527 tons annually.

One of the dishes most emblematic of the regional cuisine is the broth Durango that is prepared with beef and poblano chili roasted, peeled and dried in the sun, as well as the meatballs of chicken among its ingredients include eggs, tomatoes, almonds and bread; pancakes meat in broth and tacos laguneros with slices of poblano pepper or egg whites with green salsa and accompanied with pork ribs.

Durango also stands out for the production of poultry meat to be placed in the fourth place with 289 thousand 472 tons; at position 7 with 79 thousand 251 tons of meat carcass of cattle and 74 thousand 028 tonnes of egg to plate, while that in milk production of cattle occupies place 3 with a million 142 thousand 047 litres.

In the state are prepared desserts like the egg with bread crumbs, milk, and sugar; the jamoncillo de leche, maizcrudo, torrejas with honey of maguey, and the wines are made from fruits such as quince, whitebait walnut, fruit wines, and gruels of maize, as well as drinks of agave for mezcal that has the recognition of Denomination of Origin from the year 2003.

Photograph of the bakery Holy Bread of Durango

Durango is also located on the second place in production of oats forage with a million 311 thousand 797 tons; fourth in production of alfalfa green, with two million 632 thousand 827 tons, and the fifth in cotton production with bone with 12 thousand 150 tons.

There is No doubt that Durango has a great gastronomy that confirms because the mexican cuisine is the best in the world.