The recognized fame of Mexican food comes mainly from dishes whose invoice took place in the Central Highlands and in the Bajío. One could hardly cite a northern dish known all over the world in addition to burritas, which have already crossed the American border on their own.
Despite this manifestation of centralism that left aside important and exquisite dishes, it seems that Chihuahuan food was first created in the camps of explorers, miners and ranchers, and later in the firewood kitchens of the large houses, where men and women took advantage of that peace of mind that had "all the time in the world" gave them.
This is how they managed to prepare stews with dried meat and old chili, cheese, wheat and corn. In the same way, as farsighted Northerners, they turned the dehydration of meat, vegetables and fruits into a system. They tell us that it was common for women to prepare the quince casserole in copper pots, when this fruit was harvested at the end of August in large quantities.
Likewise, the preparation of the past chili and the dried meat with which the rich caldillo and chili con queso will be made at home or in the field is also a family ritual.
Contrary to what many imagine, Chihuahuan food has an extensive menu that is enjoyed especially in the corridor and in the kitchen of the houses. There are many recipes for soups, meats, stews, sweets, desserts and drinks that make up the gastronomy of the towns and cities of Chihuahua, both in the mountains and in the plains.
On the line that runs through the endless horizon of the Chihuahuan plain, one has the certainty that where no one expects it, one will find a hospitable table served with delicious dishes, while the coffee awaits on the cast iron stove and on the plates they finish to cook the exquisite flour tortillas.
