Caldos are distinctive. Cenadurias also serve tacos dorados, gorditas, tostadas and enchiladas . Gorditas use thicker than normal tortillas, which are spread with beans and topped with chicken or beef and covered with vegetables. Tostadas are the same as gorditas except that meat for tostadas is not marinated and saut ed. Sinaloan enchiladas are rolled and sprinkled with grated queso cotija .
Frijoles are available, sprinkled with queso cotija .
Raspados are served to diners and for take out. Beer and other alcoholic drinks are seldom found in cenadurias. The beef and chicken are trimmed and scrubbed early in the day and set to simmer in large pots to start the caldo. Tomatoes and potatoes are added. Whole chickens go in.