Regional Mexican Cuisine: An Introduction to Durango Food

Recent studies of Durango's food show that the area's geography has had a big impact on how it's made since people's ways of making a living have led to culinary traditions and a unique way of seasoning.

Regional Mexican Cuisine: An Introduction to Durango Food
Here's a taste of the distinctive cuisine of Durango, in the Mexican state of the same name. Images by INAH

The city of Durango was erected as the capital of Nueva Vizcaya in the central valleys of the Novohispanic Septentrión, strategically next to a permanent body of water and very close to a series of springs that gushed from the slopes of a hill. The stream provided water to the Spanish population settled at one end of the ditch while, as a guardrail, it separated and supplied the indigenous mission known as Analco.

The consolidation and permanence of the city required the satisfaction of the basic needs of its inhabitants, being food an intrinsic concern that was solved with the available natural resources available, as well as Mesoamerican foods, as well as the Mesoamerican, Asian and European foodstuffs that were introduced to the lands of Novovizcaino.