It is very hard to develop an agricultural activity amongst mountains, steppes and rough lands, and even harder when the temperatures fluctuate between the scorching heat and the almost freezing cold; for this reason the first people of Chihuahua had to dry the meat, grains and vegetables they could store up in the seasons with good weather; thus ensuring their survival.

And this old conservation of the food is nowadays the essence of the crossbred gastronomy of Chihuahua; the origin of a culinary tradition based on simplicity and soberness, which has amongst its star flavours the dehydrated chilli (a spicy ingredient characteristic of the Mexican tables), which cannot be missed in several emblematic dishes such as the caldo de oso.(Bear soup).

Beyond its peculiar name, the caldo de oso is a kind of spicy substance based on the red chilli proper of the zone and pieces of fish, especial for sleepless guys.

The chilli with cheese, which consists on slices of Californian or Chilaca chilli, accompanied by melted or roasted cheese, is as sought after as the previous.

Another emblem of Chihuahua's cuisine is the cecina, thin layers of dehydrated meat used in diverse dishes of the zone, such as the machaca con huevo, a delicious plate prepared with pieces of meat, scrambled eggs and tortillas made of flour.

If you are looking for something rather weighty, then there is nothing like the frijoles maneados, which are served cooked and fried, though without crashing them, accompanied by slices of ranch cheese, which is prepared with cow or goat milk.

You should also try the delicious carne asada, a simple though weighty recipe where the meat is accompanied with small tailed onions, potatoes and big onions equally roasted, besides tortillas and chilli sauces.

If you prefer something rather light, feel encouraged to try the traditional empanadas de Santa Rita, stuffed with an aromatic stew of grinded pork back that is fried in onions, almonds, raisins and diverse grinded spices. This exquisiteness is poured with sugar powder.

The whims also dress the tables in Chihuahua with delicious dishes such as the classical quesadillas, roasted cheese and tortillas of maize bathed in an exquisite sauce, the gordita de cuajada, small tortillas of grinded maize with lard, sugar, cinnamon, carbonate and eggs, which are cooked in orange tree leafs, and the queso asadero en chile pasilla, chunks of cheese bathed in a spicy sauce.

In spite of its soberness and simplicity, the gastronomy of the state has more than one sweet temptation, such as the jamoncillo de leche, prepared with this lacteous produce, cinnamon and sugar, ingredients that are stirred in a pot until they form a dough that is then put into a wooden box wrapped in wafers; when they are cold they are served in the shape of triangles.

The options to cheer the palate include the torrejas, elaborated with almonds, eggs and grinded sweet bread, then the mix is fried and bathed in honey, sugar and mint.

At the hour of the toasts and the alcoholic beverages, explore with the zotol, a strong liquor of maguey mezcalero, known as zotolero, and combined with diverse fruits such as grapes, plums and raisins; besides the tehuino, based on fermented maize.

Although the most celebrated drink is the margarita, the famous Mexican cocktail made with tequila, cointreau liquor, juice of lemon and salt. It is said that it was created in 1942 by a barman from Chihuahua.

If during your stay you wish to get back to known flavours, you will have no problem whatsoever; you will find a variety of restaurants in Chihuahua specialised on international dishes, besides the massive fast food restaurants; it is just a matter of choosing.