This unique cuisine has learn to combine the sweet tastes with the spicy ones, that is why this cuisine is one of a kind.

Because Durango has a desert climate, so the ancient inhaitants needed to preseve vegetables, fruits and meats. The whole entity shares the same processing techniques, and you can find dry apples or apricots, as well as peron jellies, and fruit preserves including fig, peach, apricot, pumpkin and sweet potato, among others.

You can also find aged cheese and sun dried meat (beef and deer).

Durango is one of the largest cattle and poultry producers, that is why much of its cuisine consists of dishes made with meat and cheese. Among the most popular are: “caldillo durangueño”, light broth prepared with dried or fresh meat with chili, onion, garlic and tomato; “gallinas borrachas” (drunk chickens) the chicken is bathed in sherry or white wine and flavored with vegetables, pecans, raisins, and almonds; enchiladas in peanut sauce stuffed with chicken and seasoned with poblano chili; “asado de bodas”, diced pork in a red chile sauce; “chicharrones de vieja”, made from fried goat; “carne adobada”, pork marinated in a "red" chile; “barbacoa de olla”, pit-roasted lamb barbacoa; white beans stewed with chorizo; queso flameado, cheese roasted with liquor and mixed with chorizo; and red chile tamales.

Durango has an enormous variety of sweets and desserts, like: the exquisite “torrejas de miel de maguey” (French toast with agave syrup), pulque bread, sweet potato with coconut, the nut roll, the “gorditas de nata” (clotted cream biscuits), the “mostachones” (baked candies made from evaporated milk, vanilla, nuts and sugar), “buñuelos bañados en piloncillo” (fritters with brown sugar), “semitas de anis” (sweet bread withanise), and the pumpkin with piloncillo honey.