Campeche (State)

Introduction

Campeche is one of the 31 states in Mexico, located on the Yucatan Peninsula. It borders the states of Yucatan and Quintana Roo to the northeast and east, and the state of Tabasco to the southwest. Guatemala is to the south and the Gulf of Mexico] to the west.

The formation of the state began with the city, which was founded in 1540 as the Spanish began the conquest of the Yucatán Peninsula. During the colonial period, the city was a rich and important port, but declined after Mexico’s Independence. Campeche was part of the province of Yucatán but split off in the mid-19th century, mostly due to political friction with city of Mérida. Today, much of the state’s economic comeback is due to the finding of petroleum offshore in the 1970s, which has made the coastal cities of Campeche and Ciudad del Carmen important economic centers. The state has important Mayan and colonial sites but they are not as well known or visited as others in the Yucatán.

Geography

Campeche is a relatively flat area of Mexico with 523 kilometres of shoreline on the Gulf of Mexico. Most of the surface is of sedimentary rock much of which is from marine origin. The area with the highest elevations is near the borders with Guatemala and Quintana Roo. Notable elevations include Cerro Champerico, Cerro los Chinos, Cerro El Ramonal, Cerro El Doce and Cerro El Gavilán. However, these hills are separated by large expanses of lower flat land. In the south of the municipality of Champotón begin a series of rolling hills known as the Sierra Alta or Puuc, which extend northeast to Bolonchen and then into the state of Yucatán. These have only an average altitude of between forty and sixty meters with some reaching 100 metres. There other areas of these rolling hills, near the city of Campeche with main ones known as Maxtum, Boxol and El Morro. Another set is called the Sierra Seybaplaya in the center of the state.

Cities

• Campeche is a city on the shore of the Bay of Campeche of the Gulf of Mexico and its municipal seat also serves as the state's capital city.

Sights and Activities

Calakmul

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© edmtp

Calakmul, also known as Kalakmul, is one of the largest Mayan cities ever discovered. Located deep in the Calakmul Biosphere Reserve near the Guatemalan border, this ancient city is well preserved. Only found in 1931 the city was a major seat of power for the Kaan dynasty and had a population of over 50,000. The city was a rival to Tikal during the late classical period with the Caracol as an alley. The city was occupied from the 6th century to the 10th century and today is a UNESCO World Heritage Site. Calakmul was a major Maya power within the northern Petén Basin region of the Yucatán Peninsula of southern Mexico. Calakmul administered a large domain marked by the extensive distribution of their emblem glyph of the snake head sign, to be read "Kaan". Calakmul was the seat of what has been dubbed the Kingdom of the Snake or Snake Kingdom. This Snake Kingdom reigned during most of the Classic period. Calakmul itself is estimated to have had a population of 50,000 people and had governance, at times, over places as far away as 150 kilometers. There are 6,750 ancient structures identified at Calakmul; the largest of which is the great pyramid at the site.

Edzná

This is a Maya archaeological site in the north of the Mexican state of Campeche. Today, the site is open to visitors. The most remarkable building at the site is the main temple located at the plaza. Built on a platform 40 m high, it provides a wide overview of the surroundings. Another significant building located in the plaza is a ball court. Two parallel structures make up the ball court. The top rooms of the ball court were possibly used to store images of the gods associated with the events, along with items needed for the games. Edzná was already inhabited in 400 BC, and it was abandoned c. 1500 AD. During the time of occupation, a government was set up whose power was legitimized by the relationship between governors and the deities. In the Late Classic period Edzná was part of the Calakmul polity. Edzná may have been inhabited as early as 600 BC but it took until 200 AD before it developed into a major city. The word Edzná comes from "House of the Itzaes". The architectural style of this site shows signs of the Puuc style, even though it is far from the Puuc Hills sites. The decline and eventual abandonment of Edzná still remains a mystery today.

Other Sights and Activities

• Laguna de Términos is the largest and one of biologically the richest tidal lagoons located entirely on the Gulf Coast of Mexico, as measured by water volume. Exchanging water with several rivers and lagoons, the Laguna is part of the most important hydrographic river basin in Mexico. It is important commercially, as well as ecologically by serving as a refuge for an extensive number of flora and fauna; its mangroves provide an important role as a refuge for migratory birds. Laguna de Términos (Términos Lagoon) is made up of a series of rich, sediment-laden lagoons and tidal estuaries connected by two channels to the Bay of Campeche in the southern part of Gulf of Mexico. Its shores are swampy and support mangroves. It is fed by several freshwater rivers, including the Mezcapala, Grijalva and Usumacinta Rivers, and includes several lagoons such as Pom, Atasta, Puerto Rico, Este and Panlau. It is 72 km long, 24 km wide, and covers an area of 1,550 km2. Every nine days, approximately 50% of the lagoon's water volume is renewed, primarily through the effect of ocean tides.
• Scorpion Reef (Spanish: Arrecife Alacranes) is a reef surrounding a small group of islands in the Gulf of Mexico off the northern coast of the state of Yucatán, Mexico. Designated a national park, the reef is part of the Campeche Bank archipelago and is the largest reef in the southern Gulf of Mexico. Scorpion Reef contains the five main vegetated islands of Isla Pérez, Isla Desertora, Isla Pájaros, Isla Chica, and Isla Desterrada. Isla Pérez is the only inhabited island and includes a lighthouse.
• Local Beaches Most of the beaches frequented by visitors are in the municipalities of Campeche, Champotón and Ciudad del Carmen. In Campeche, these beaches include Mar Azul, San Lorenzo and Playa Bonita. In Ciudad del Carmen, they include La Maniagua, Bahamita, Sabancuy, Playa Caracol and Playa Norte, Isla de Pájaros. In Champotón, they are Acapulquito, Costa Blanca, Payucán and Sihoplaya. In the interior of the state, there are a number of water parks such as El Remate in Tankuché and San Vicente Chuc-Say on a former hacienda of the same name. These generally take advantage of the local rivers, springs and cenotes. Ecotourism includes caves such as Xculhoc, Chuncedro and Xtacumbilxuna’an or Mujer Escondida.
• Xpuhil is a Maya archaeological site located in the Mexican state of Campeche, in the vicinity of the modern-day town of Xpujil. The area surrounding Xpuhil, along Federal Highway 186, is rich with other Maya sites, including Becan and Calakmul. The name xpuhil means "cat's tail" in reference to a type of vegetation found locally. In total, the site of Xpuhil covers roughly 5 square kilometers, with several smaller architectural groups within that area. Some groups have been given Roman numerals by archaeologists for ease of identification, but some are still unnamed. Other groups have been given landmark names, such as Xpuhil Cuartel.
• Hormiguero was a Mayan city which was at its peak in the Late Classic Period (650–850). It is located 22 kilometers south of Xpuhil. Only a few of its 84 known structures have been excavated. Structure II is the most completely excavated building at the site and one of the most wildly theatrical of all Rio Bec buildings. It is a rectangular platform, with two soaring, false-staircase towers either side of a colossal Chenes-style monster-portal. Inside there are several large chambers. Nearby is the Central Group, a complex of large temples, most of which are not excavated. Of those that are, Structure V is the most impressive. It is a towering pyramid with a well-preserved Chenes-style temple at the top.
• Becan. Archaeological evidence shows that Becan was occupied in the middle Preclassic Maya period, about 550 BCE, and grew to a major population and ceremonial center a few hundred years later in the late Preclassic. The population and scale of construction declined in the early classic (c 250 CE), although it was still a significant site, and trade goods from Teotihuacan have been found. A ditch and ramparts were constructed around the site at this time. There is a ditch that runs the circumference of the city which covers approximately 25 hectares. Around 500 A.D. the population again increased dramatically and many large new buildings were constructed, mostly in the Rio Bec style of Maya architecture. Construction of major buildings and elite monuments stopped about 830 A.D. although ceramic evidence show that the site continued to be occupied for some time thereafter, although the population went into decline and Becan was probably abandoned by about 1200.
• Chicanná is a ruined Mayan city that was inhabited from 300 B.C. to 1100 A.D., but was thought to have reached its peak from 300 B.C. to 250 A.D. There is evidence that Chicanná may have been dependent on Becán for much of its existence, since Becán was self-sufficient. Chicanná is one of the most striking examples in the region of the mixing of architectural styles with its stunning detailed buildings. Its buildings have features of the Río Bec, Chenes (Mayan city) and even the Puuc style from the north. It does not have large pyramids, but relatively small buildings with an ornateness and quality of decoration that suggests that it was a center for the region's most elite. The city of Chicanná is widely known for one of its well-preserved doorways with interesting detail; the city reached its prime during the late classical period. The city of Chicanná is small. However, it is considered to be home for the elites and rulers of Becán. After continuous research on Chicanná site, knowledge grew which eventually led to the questioning of previous ideas associated with the style of sculptures in central Yucatán. Chicanná is a site that takes advantage of the natural elevation found in the region so structures seem higher and, for the Maya, closer to the god. This settlement was most used for important spiritual ceremonies and rituals for the Mayans.
• Río Bec is a Pre-Columbian Maya archaeological site located in what is now southern portion of the Mexican state of Campeche. The name also refers to an architectural style (Río Bec Style) that first appeared at Río Bec and subsequently spread to other nearby sites. The Río Bec Style is closely related to the Chenes architectural style found northwest of the Río Bec region. The Río Bec site was first mentioned by Austrian explorer Teoberto Maler at the end of the 19th century, though he never visited the site. The French explorer Maurice de Perigny was the first European to visit and report on the Río Bec. The site is now being excavated and restored by a group of French archaeologists. They have located several architectural groups and their surveys and maps of several square kilometers give us a better understanding of the ancient settlement. Excavation of the principal building at Río Bec A, a building with three towers and several rooms, is now underway.

Events and Festivals

Most of the fiestas of the state of Campeche are related to the anniversaries of the foundation of municipalities, the celebration of local Roman Catholic patron saints or exhibitions of the most popular produce of the particular region. The majority are observed at the local level and, given that the greater part of the municipalities have few inhabitants, the festivals can be a bit austere

Day of the Dead

Although the Day of the Dead is also celebrated in many Latin American countries except Mexico (and also in parts of Europe, Asia and Africa), the Day of the Dead (Spanish: Día de los Muertos) is most intensily celebrated in Mexciowhere where it is equal to a National Holiday. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration takes place on November 1st and 2nd, in connection with the Catholic holidays of All Saints' Day (November 1) and All Souls' Day (November 2). Traditions connected with the holiday include building private altars honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed and visiting graves with these as gifts. Although it is about the Dead, it is also a celebration where eating and partying both are common as well.

Other Events and Festivals

• Grito de la Independencia - September 15th is Mexican Independence Day! A massive celebration involving plenty of singing, dancing and fireworks takes place in the Zócalo. Everyone here awaits an appearance from Mexico's president who rings a bell from a central balcony of the Palacio Nacional overlooking the Zócalo. The president then shouts out the Grito de Dolores, or the Cry of Dolores which was Father Hidalgo's famous call to arms against Spanish rule in 1810.
• Dia de la Candelaria. Candlemas is held February 2nd and commemorates Jesus being introduced into the temple 40 days after his birth. This nationwide celebration sees many different ways of celebrating and many towns in Campeche State hold processions, bullfights and dances. Of course, plenty of delicious, traditional foods are served during Dia de la Candelaria as well.
• Carnaval is held in late February or early March throughout Campeche State and all of Mexico. This big party is meant to celebrate the 40 day penance of Lent. Carnaval always takes place during the week or so prior to Ash Wednesday, 46 days before Easter Sunday. Mexicans celebrate this holiday with fireworks, food, dancing, parades, dancing and drinking.
• Semana Santa, or Holy Week, is a huge celebration which starts on Palm Sunday. This is a very popular time for Mexicans to take a short break; as a result, it seems most of the country is on the move, with buses and hotels often booked out. As for the celebration of Semana Santa, expect colorful processions and many masses at churches everywhere.
• Día de Nuestra Seňora de Guadalupe, or Day of our Lady of Guadalupe, is held December 12th. There is a week-long build up to this religious celebration in honour of the Virgin who appeared to the indigenous Juan Diego in the year 1531. Since then, the Lady of Guadalupe has been Mexico's religious patron and her veneration is very significant. It is traditional for young boys to be dressed as a Juan Diego and for young girls to be dressed in indigenous garb and brought to a special mass, held at many churches throughout the country.
• New Year's Eve. Mexicans celebrate New Year's Eve or locally known as Año Nuevo, by downing a grape with each of the twelve chimes of the bell during the midnight countdown, while making a wish with each one. Mexican families decorate homes and parties, during New Year's, with colors such as red, to encourage an overall improvement of lifestyle and love, yellow to encourage blessings of improved employment conditions, green to improve financial circumstances and white to improved health. Mexican sweet bread is baked with a coin or charm hidden in the dough. When the bread is served, the recipient whose slice contains the coin or charm is believed to be blessed with good luck in the new year. One can expect a lot of firecrackers, fireworks and sparklers being fired. At midnight there is a lot of noise and everyone shouts: "Feliz año nuevo!" People embrace, make noise, set off firecrackers, and sing Auld Lang Syne.
• Cinco de Mayo is an annual celebration held on May 5. The date is observed to commemorate the Mexican Army's victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza. The victory of the smaller Mexican force against a larger French force was a boost to morale for the Mexicans. A year after the battle, a larger French force defeated Zaragoza at the Second Battle of Puebla, and Mexico City soon fell to the invaders.

Weather

The state is in the tropics with a humid climate with a defined rainy and relatively dry season from late winter to early spring. Average annual rainfall varies between 900 and 2,000 mm. The hottest and most humid areas of the state are along the coast between the Laguna de Términos and the northern border. Average annual temperature is 26 °C with highs up to 36 °C in the summer and lows of 17 °C in the winter. Prevailing winds are from the northwest from November to March, from the north between September and October, from the southeast from June to August and from the south in April and May. In the winter, storms from the north called “nortes” can bring colder dry air from the United States. In the late summer, there are sometimes hurricanes.

Getting There

By Plane

• Ing. Alberto Acuña Ongay International Airport (IATA: CPE, ICAO: MMCP), also known as Campeche International Airport, is an international airport located in the capital city of Campeche. It handles national and international air traffic of the city of Campeche. It's operated by Aeropuertos y Servicios Auxiliares, a federal government-owned corporation.
• Ciudad del Carmen International Airport (IATA: CME, ICAO: MMCE) is an international airport located in Ciudad del Carmen, Campeche, Mexico. It handles national and international air traffic of the city of Ciudad del Carmen. It is operated by Aeropuertos y Servicios Auxiliares, a federal government-owned corporation

By Bus

Buses of all classes enter into Campeche from neighboring states and beyond. First and second class buses serve the routes from further afield, while simpler buses move about the state on lesser roads serving the smaller villages and ejidos.

For an overview of schedules and connections, check thebusschedule.com. Also check out rome2rio.com.

Getting Around

By Bus

Every city and town in Campeche has bus service from points within the state and beyond. First and second class buses traverse every major road and almost all secondary roads. Local bus service (often aboard old school buses) pick up the slack and serve even the smallest village. Buses are frequent and reservations are not needed; just show up at the bus station and purchase your onward ticket or, especially in smaller villages, simply flag the bus down en route. The holidays of Christmas and especially Easter see much of Mexico on the move - consider planning your bus travel ahead of time during these holidays.

For an overview of schedules and connections, check thebusschedule.com. Also check out rome2rio.com.

Eat

As a Mayan region, Campeche has had corn as its staple since the pre Hispanic period, accompanied by beans, vegetables, tropical fruits and seafood, with some meat. There are two main types of cuisine. Mestizo is mostly of Spanish origin with some indigenous additions and the other is called Maya and is almost purely indigenous. Some foods have been reinvented. One is papak’sul, or papadzul, which was made with beans and chili peppers. Today it is a torilla filled with cooked egg and squash seed salsa. Common seasonings are a mix of indigenous and those which came from Europe such as salt, oregano, pepper, habanero chili peppers, achiote, cloves and vinegar. Regional dishes include cochinita pibil, beans with pork, pork with achiote, panuchos, empanadas, chanchanes, chocolomo, tamales, shark tacos, pickled vines, seafood such as many species of fish, shrimp, octopus and crustaceans. Similar to cochinita pibil, pibipollos are chickens roasted in underground pits, most often prepared for Day of the Dead. There is also a large number of seafood based dishes such as pan de cazón. One notable shrimp dish is made with giant prawns and called “siete barbas.” Tamales are filled with ground pork or chicken seasoned with achiote, pibil or sweet corn. The staple bread is the corn tortilla. The town of Pomuch in the municipality of Hecelchakán is known for its bread and has a type named after it. Cheese was mostly likely influenced by pirate with queso de bola related to Dutch cheese making traditions.

Other Foods

• Tacos are by far the most prevalent food in Mexico and come in many varieties and regional variances. Here, tacos are more often served on corn tortillas instead of wheat. Flour tortillas are the norm in the northern states of Mexico. Beef is also the meat of choice for tacos here,
• Mollete is an open faced sandwich consisting of a bolillo roll smothered in refried beans and melted cheese.
• Carnitas are slow braised meats usually bought by weight. These often come with tortillas to wrap the meat in. Any meats cooked in this fashion are always tender and very rich in flavor.
• Cabuche is the flower from the biznaga cactus. this edible flower is a delicacy in San Luis Potosi state. There are many dishes this flower can go into and many ways to prepare it on it's own.
• Chiles en Nogada - this dish is meant to represent the Mexican flag's 3 colors; red, white and green. The red portion of this dish is a garnish of pomegranate seeds, the white from a cream sauce and the green from poblano chili pepper.
• Huitlacoche is a fungus that grows on organic corn ears due to the lack of anti fungal chemicals introduced to the crop. When cooked and added to certain dishes huitlacoche is very earthy in flavor.
• Pozole - Choose either red or green pozole. This corn and chile based soup is very tasty and is served at many comedors and loncherias in marketplaces throughout Mexico.
• Rosti-Pollo - Roast chicken is a hugely popular meal in Mexico and represents an astounding value for travelers on a budget. Order a whole, or half chicken. Each order comes with french fries, unlimited tortillas and salsa.
• Birria Stew - Birria is typically goat meat but many establishments prepare it with beef. The broth is a tomato and chili based one although it is not too spicy. Fresh diced onions and cilantro always accompany birria stew as a garnish. Of course, unlimited corn tortillas are served with each bowl.

Drink

Beer

Mass produced Mexican beers tend to be a bit less sweet than their American counterparts. All in all, Mexican beers are quite good and go very well with Mexican food. Microbrews are starting to pop up in big cities and certain varieties are distributed further afield. Many bars catering to a hip clientele will feature imported beers from throughout the world

Montejo, Leon, Victoria, Superior, Carta Blanca and Estrella are national brands that can be difficult to find at times depending on where you are in Mexico. Lately, both Tecate and Indio brands have become the most widely distributed beers next to Corona. Many of the beers mentioned are brewed by Mexico's brewery powerhouses - Modelo and Cuauhtemoc.

One of the traditions in Mexico is to add lime to beer, adding a pleasant acidity. Another popular way to drink beer in Mexico is to mix it with lime, tomato juice, spices and assorted chili-based sauces. This drink is known as a Michelada and is very popular in hotter climates throughout Mexico and actually makes for a very refreshing concoction.

Tequila

Tequila is the signature firewater of Mexico and nearly all of it hails from the state of Jalisco. Here, small agave plantations and larger haciendas churn out a staggering number of brands. Of those brands, there 5 varieties of tequila:

• Oro, or gold is possibly the poorest quality of the lot. That gold color this variety is known for is artificial and this tequila really burns the throat. It is best used in cocktails and margaritas.
• Plata is also known as Blanco and represents the next lowest quality of the 5 varieties but tastes better than the Oro variety. This is unaged and the flavor is much less complex, making it suitable as a mixer rather than a shot for sipping.
• Resapado means rested and this variety is aged for up to 9 months. Flavor profiles become more complex and respado makes for a good introductory sipping variety. Expect a clean, sharp taste with a subtle peppery finish.
• Aňejo. This aged variety, conditioned in oak barrels for up to 1 year, is very smooth and sweet. Many people enjoy this variety as an aperitif, or even an after dinner drink. Certain brands of aňejo represent a very good value, especially considering the amount of nuanced flavors created by each distilleries' aging techniques.
• Extra Aňejo, or vintage, is a relatively new variety. This is aged for 3 years, often using other types of barrels aside from the traditional oak ones. This is best sipped neat. Extra Aňejo has boosted the craft tequila market in Mexico.

Mezcal

• Mezcal can sometimes be as high as 60% alcohol, so enjoy this drink with caution! Mezcal is made from 1 of around 20 different species of agave, some of which can take decades to mature. Only once will a mature agave sprout the flower whose sap is fermented to make this potent potion. Some varieties include:
• Minero is distilled in clay pots and is a very high quality variety. Subtly smoky in flavor and very smooth.
• Arroqueňo tends to be a subtly sweet-tasting Mezcal. Many find this to be the most pleasant variety. The flavor begins a bit bitter but quickly finishes sweet and warm.
• Joven means young, and this variety is simply unaged and therefore a little bit rough.
• Tobalá is named for an actual variety of agave plant, grown in mountainous regions.

Pulque

Pulque has been enjoyed since well before the Spanish conquest of Mexico but has enjoyed a resurgence in the last decade, especially among the hip crowd. Pulque is simply the fermented sap of the maguey plant. The end result is a very thick, cloudy drink with a slightly acidic taste. This viscous liquid is often given artificial fruit flavoring to improve it's overall uninspiring taste, however many pulque drinkers are purists when it comes to quaffing this strange alcoholic beverage. In Mexico, pulquerias - bars exclusively serving pulque - offer a real authentic drinking experience and many feature roving musicians ready to play a tune for the merry patrons. Pulque has an alcoholic content between 4% and 6%.

Other Drinks

• Chamoyada is a sweet and spicy type of shaved ice, or raspado or Mango sorbet, prepared with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populations. The drink is usually sweetened with mangoes or apricots. It is essentially a combination of chamoy sauce, shaved ice, chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. The drinking straws served with chamoyadas also often have tamarind candy on the outside. Chamoyadas do not contain any dairy products. The different flavors of chamoyadas can include fruits like mango, lemon, guava, tamarind, pineapple and strawberry.
• Champuraddo is a warm and thick chocolate-based drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.
• Liquados are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice.They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh fruit juice drinks are ubiquitous throughout Mexico. They are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).
• Aguas Frescas, (Spanish for "cool waters", or literally "fresh waters") are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. Some of the more common flavors include tamarind, hibiscus, and horchata. Aguas frescas are sold by street vendors, but can also be found in bodegas (convenience stores), restaurants and juice bars.
• Atole, also known as atol and atol de elote, is a traditional hot corn and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during the Christmas holiday season (las Posadas).
• Café de olla is a traditional Mexican coffee beverage. To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas. In Mexico, café de olla is made with ground coffee, cinnamon, and piloncillo (known as panela in other countries).
• Jarritos is a popular brand of soft drink in Mexico, founded in 1950. Jarritos is made in fruit flavors and is less carbonated than popular soft drinks made in the United States or Canada. Many Jarritos varieties are naturally flavored. The word jarrito means "little jug" in Spanish and refers to the Mexican tradition of drinking water and other drinks in clay pottery jugs. Produced in Mexico, they are sold throughout the Americas.

Sleep

As is typical with all of Mexico, accommodation options in Campeche run from budget hotels and hostels to fancier lodges and resorts. Every city and town caters to the traveler as many people traverse the country by bus and often find themselves staying overnight along the way, especially on long-haul routes. Because of this, many hotels can be found around bus stations and in small towns those accommodation options will extend well beyond the transportation terminal. You will find an accommodation type to suit any budget in Campeche.

Many hotels in Mexico (and Campeche) list their prices at the front desk and haggling for a reduced rate for a stay of a few days or more is acceptable. Many hostels have become more expensive than hotels, especially for a couple traveling together. It is very common to find clean, safe, comfortable and centrally located hotels for 200 pesos. Wi Fi is almost always available at these hotels and sometimes cable television and air conditioning are included. Prices for these same types of hotels are at least double on the Baja Peninsula. It is also acceptable to ask to see a room before paying. Ask to see another room if the one shown to you doesn't suit you. Street noise is a problem in Mexico (and Campeche is no exception); rooms facing the road can be very loud. Ask for an internal-facing room if possible. Hot water is often an issue in Mexico and may only be available during certain hours

External Links

• Official Website