Durango’s signature dish is the famous Durango caldillo or stew, made with fresh or dried beef and red chilli. Durango’s cuisine includes a wide range of dishes, commonly meat-based (making life rather difficult for vegetarians here). Among the dishes to savor while in the capital are leg of pork or loin cooked in the sap of the maguey cactus in both its forms: pulque, which is fermented, and aguamiel, which is unfermented; mole de Analco, an original take on the famous Mexican sauce based on chilli and chocolate; pipian, a red sauce made with various mixed spices; menudo Duranguense, a local soup made of beef stomach, herbs and spices; and lastly, gorditas de huevo perdido, corn dough stuffed with egg, tomato and chilli.
Cheese is also a staple of the Durango diet. This is due to the State’s major Mennonite settlements whose speciality is the production of high-quality cheeses including chihuahua and manchego. Then come the desserts, many of which are based on regional variants of cajeta, a goat’s milk caramel. Although the latter recall cajeta products sold elsewhere, the goats of Durango are that much better fed, giving a richer, fuller flavor to local confectionary.
Last but by no means least: the agave liquor, mezcal, is expertly prepared in the Nombre de Dios (Name of God) municipality. If you're a discerning traveler who looks out for certification and “Denomination of Origin” marks, you may prefer Durango's mezcal above all others.