Close your eyes for a moment and imagine an Eden surrounded by green mountains, waterfalls and rivers in perfect harmony and proportion of desert. It is Durango, a UNESCO World Heritage Site, which is also a colonial treasure and a destination that has a vast cultural offer.
Close your eyes for a moment and imagine an Eden surrounded by green mountains, waterfalls and rivers in perfect harmony and proportion of desert.
It is Durango, a UNESCO World Heritage Site, which is also a colonial treasure and a destination that has a vast cultural offer; What you want to do you can do here from enjoying a walk through its historic center, which by the way is an architectural delight.
In its streets you will find more historical buildings than in any other city in the north of the country.
When you visit Durango be sure to visit the El Tecuán ecological park or take a ride on the cable car that will make you enjoy an incomparable and spectacular view of the center.
In the center of the city of Durango you will find around a dozen temples, but the Cathedral Basilica Minor is the most representative, and in addition to its magnificent presence, it contains the most traditional legend of Durango: the story of the Nun Beatriz whose silhouette is he draws at night in one of the towers, waiting for his beloved. Discover it from the nearby viewpoint!
The Durango Historical Center houses various museums with very varied themes from history, archeology, mining, sacred art, funerary art, one dedicated to the life of revolutionary General Francisco Villa and El Bebeleche, a special interactive museum for children, although it is also enjoyed by big.
The first settlers were semi-nomadic indigenous people: acaxas, xixenes, tepehuanos and zacatecos, who subsisted on hunting and gathering nopales, organs, mesquite and some herbs. Later they began to grow corn, beans and chili.
Currently, tobacco, sweet potatoes, corn, chili, beans and squash are planted, in addition to many fruit trees, such as pomegranate, quince, peach, apricot, perón and apple. Pigs and cattle and wool are also raised, so a lot of cheese is made.
There is a great family tradition in the preparation of sweet preserves, such as apple and quince apricots, the "cajeta" and jellies of quince and perón, the coradillos, the canned fig and the sun-dried peaches.
Some typical durangueño dishes are caldillo, wedding roast, chicharrones de vieja (carnitas de chivo), peanut and milk enchiladas, pipián rojo (chili, pumpkin seeds and corn), barbecue de olla, white beans (patoles) stewed with chorizo and tornachiles, the panochas - flour tortillas - salt and sweet, gorditas de nata, gorditas de maiz stuffed with stews, tamales of red and sweet chili, atoles, champurrado, the torrejas with maguey honey, the sweet potato and the squash in piloncillo honey, the walnut crowns, the chilacayote empanadas, the pulque bread, the anise semitas, the sweet potato rolls, the sweet potato with coconut, the gorditas de cuajada (fruit of the oven), fritters, rice pudding, date and walnut roll, tacos of scorpion (recently created dish) and mezcal as a spirit drink. As you can see, nothing is missing to delight the palate of visitors.
Here are some of the most popular dishes in the State:
An emblematic dish of Durango cuisine that is part of the tradition of Serra wines. Dried meat, past chili, onion and garlic are the ingredients of the endemic and traditional caldillo; Although the recipe has been modified replacing the original ingredients with others that are easier to get. Its creation, like that of many other traditional caldillos, was in search of dishes that would lessen a bit the rugged climates of the vast mountain range of Durango. You can taste this exquisite dish in inns and restaurants throughout the state.
It is true that you can get chubby throughout the country; but in no national gastronomy are the gorditas as relevant as they are in Durango. Originally, the chubby was made in order to protect the stew that the peasant women gave to their husbands to be consumed at the time of rest from labor (milpa). Being a practical and delicious snack, it did not take long to spread throughout the country. You can find them in any corner of the state, but those made in the municipality of Nombre de Dios stand out, particularly those made by Doña Leja, an obligatory point to visit and taste these preparations. Asado Rojo, discada, lost egg, pressed chicharrón, green egg, are some of the delicious traditional fillings of gorditas.
Durango has a long tradition as a producer of dairy products and their derivatives. There is a great variety of cheeses, most of them made with techniques inherited from the Spanish; although the Excelsior cheese produced in the Mennonite communities of Durango, the second largest in the country, also stands out. In the ranches it is customary to climb the cattle to graze the mountains in the rainy season and within small huts near the grazing areas products such as curd, cottage cheese, cream and of course ranchero cheese are made. Today you can get fresh, aged and enchilado ranchero cheese in most traditional markets, in stores specializing in Durango products and even in supermarkets throughout the state.
7 states of the republic have the designation of origin in the production of this pre-Columbian drink, but none like Durango. And it is that there are several characteristics that make Duranguense mezcal unique, since it is mostly made in an artisanal way, that agave is endemic to the region (Durangensis agave), and to the peculiar flavor that the method of cooking pineapple produces. agave. Intense flavor, but complete in aromas and flavors of smoke, wood and quiote, it is a delight alone or accompanied with a little orange.
Originally from the north of the state, this artisan product is used in the elaboration of a great variety of stews; Proof of this is its presence as an essential ingredient of the original Durangueño broth. Due to its elaborate preparation method it has a unique, smoky, sweet and easy to combine flavor. The past chile is endemic to the area and it will be difficult to obtain it in other parts of Mexico; therefore, if you are visiting the city of Durango do not forget to go to the supply markets and buy this delicious ancestral product.
This delicious dish owes its name to the fact that it was prepared on a disk to plow the land at the time of rest. It is very popular in the states of the Mexican northeast; although the recipe varies between regions. In Durango, the main difference is that it is made with ground meat; It is also noteworthy that it is a traditional filling for delicious gorditas. Continuing with the northern tradition, the dial is consumed mainly on weekends to celebrate a family, sports event or simply to live with friends, of course, accompanied by some beer.
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