North-central Mexico is a region celebrated for its culinary richness, which merges traditions from the southern part of the country with the resources and history unique to the northern states.
With a climate that is drier and hotter, the local diets predominantly feature dried ingredients like chili peppers and various meats, accompanied by preserved fruits and vegetables.
The prevalence of dried chiles in this region contributes to the frequent use of red sauces in its cuisine, particularly due to the thriving chili industry associated with Zacatecas and Durango.
In line with the region’s arid spirit, beverages like mezcal are also deeply rooted in local culture. Mezcal, distinct from tequila due to the variety of agaves used in its production, is crafted in several municipalities of Zacatecas.
Among the many dishes that embody the essence of celebration in these northern states, asado de boda stands out as a festive favorite. This pork dish is crafted in a rich red sauce, sharing a consistency reminiscent of mole.
Sol Hernandez, originally from Durango and now residing in Denton, highlights the key ingredients of this intricate dish. “The ingredients are guajillo chiles, abuelita chocolate, peanuts, pistachio nut almonds, orange, plantain, garlic, crackers, and sesame,” Hernandez explains.
The process involves roasting these components and cooking the chile with cinnamon before blending it with the already prepared meat.
Due to its elaborate preparation, finding asado de boda in D-FW restaurants can be a challenge, making it a must-try whenever it appears on a menu.
Turning to another culinary staple, enchiladas potosinas differ significantly from the classic image commonly associated with enchiladas.
David Santillán, owner of Rincon Potosino in Balch Springs, clarifies the regional distinction. Enchiladas potosinas, originating from San Luis Potosí, are shaped like corn empanadas and filled with cheese, diverging from the standard rolled taco appearance.
The creation of these enchiladas involves coloring masa with guajillo chile and adding salt. After flattening the masa, it is filled with cheese and sealed before being cooked either on a griddle or deep-fried.
While enchiladas may conjure images of rolled tacos drenched in sauce for many, in San Luis Potosí they are commonly referred to as taquitos rojos.
In the realm of beverages, mezcal is revered as one of Mexico’s most traditional drinks. Although it shares a preparation method with tequila, mezcal distinguishes itself by the variety of agave utilized in distillation.
Eduardo Rodriguez, a producer of Leyenda Robles Mezcal, elaborates on this difference: “Tequila can only be made from blue agave, while mezcal can be produced from up to 45 different types of agave, enriching its diverse flavor profile.”
The flavor of mezcal varies greatly, ranging from the mellow espadín to the intense wild jabalí.
The preparation methods also differ, with mezcal classified as ancestral, artisanal, or industrialized based on the production process.
“Ancestral mezcal is produced by hand, employing a heavy wooden wheel for crushing the burnt piñas, while artisanal mezcal relies on a mule to grind using volcanic stone,” shares Miguel Alvarez, an importer and distributor of mezcal in Texas.
With limited batches produced, ancestral and artisanal versions yield only a couple of bottles each day, as the process is meticulous and labor-intensive.
Mezcal can be enjoyed neat or incorporated into cocktails, making it a vibrant trend in bars and liquor stores across North Texas.
The exploration of cuisine from the north-central region is part of the D-FW Sabores series, which aims to uncover authentic Mexican food in North Texas.
For those looking to indulge in these unique dishes, more insights on local restaurants serving North-Central Mexican cuisine can be found in accompanying articles.
image source from：https://www.dallasnews.com/food/2025/06/12/authentic-mexican-food-dallas-fort-worth-durango-zacatecas/
