In the territory of Chihuahua mountain ranges interrupt the steppe, with both hot and cold weather, where the practice of agriculture arrived late and was an activity restricted to very small areas, so the cuisine of these towns was extremely poor and scanty.

The people from Chihuahua as a result of short harvest periods, the ancient inhabitants dehydrated grains, vegetables, fruit and meat. With this process there is a variation in taste and guarantees the provisioning of food for the cold season or for the periods of drought.

This culinary tradition still exists today, and was the base for the Mestiza cuisine with delicious and unique flavors. Some of the most used are the dried fresh com kernels, known as “chicales” or “chacales” (jackals), and the and “chile pasado”, dehydrated green chili used as the preparation of stews.

Some of the dishes you have to try are: “Carne asada” (grilled steak) is a typical dish and in this destination the beef is seasoned seasoned with a combination of spices and serve with a variation of rice, beans, roasted onions, and potatoes. Another favorite is the “arrachera” steak, a part of the abdominal muscles of the cow, tenderized and marinated, making it as soft as butter.

Of course dry meat known as “machaca”, is an important dish of the regional cuisine and a very common breakfast; it is dried-spiced pork or beef and after the meat is rehydrated, it's grilled on the barbeque, chopped, mixed with eggs, tomatoes, onion, and salsa.

Other Chihuhua favorite is the cheese produced by the Mennonite communities used for the traditional “quesadillas” and the famously delicious “burritos”, made with flour tortillas filled with refried beans, beef, pork, or chili and cheese.

The most typical dish of the region is the so-called stew that is beef “puchero” with vegetables; you can also try the “tamales norteños” prepared with beef, red chile and seasoned with oregano.

Their traditional drinks are tesgüino, mezcal, and sotol, a distilled beverage made from an agave plant that commonly grows in the Chihuahua desert.