The northern Mexican state of Durango is a land of vast distances. It was originally settled by Basque immigrants, who adapted their cuisine to the products of the land. Durango is still well known for its cheeses and the combination of sweet and spicy flavors on its dishes.
The vast spaces encouraged cattle raising, and beef was the cheapest protein available, thus becoming center stage in many Duranguese dishes. The vast distances and yearly harvests also encouraged the drying of meats and making of preserves, still a specialty of the state.
I made just one dish from Durango
- Caldillo Duranguense
Beef stewed in tomatillos and ancho chilies