Michoacan

Introduction

Michoacan is one of the 31 states in Mexico. Michoacán is located in Western Mexico. It is bordered by the states of Colima and Jalisco to the west and northwest, Guanajuato to the north, Querétaro to the northeast, the State of México to the east, and Guerrero to the southeast. To the southwest, Michoacán has a stretch of coastline on the Pacific Ocean.

In pre-Hispanic times, the area was the home of the Purépecha Empire, which rivaled the Aztec Empire at the time of Spanish encounter. After the Spanish conquest, the empire became a separate province which became smaller over the colonial period. The state and several of its residents played a major role in the Mexican War of Independence. Today, the state is still home to a sizable population of Purépecha people as well as minor ones of Otomi and Nahua. The economy is based on agriculture, fishing, mining and some industry. The major tourism draw for the state is the Lake Pátzcuaro–Tzintzuntzan–Quiroga area, which was the center of the Purépecha Empire, also the National or State Parks which include the winter grounds of the Monarch Butterflies ("Mariposas Monarca") and the Park where the Cupatitzio River has its main source.

Geography

The state is crossed by the Sierra Madre del Sur, the Trans-Mexican Volcanic Belt and the Inter-mountain Valleys region. The Sierra Madre del Sur crosses the state northwest to southeast for approximately 200 kilometres in the southwest between the municipalities of Chinicuila and Arteaga along the Pacific Coast. It is considered to be a continuation of the Sierra Madre Occidental. Peaks in this range average about 2,900 metres above sea level, with the largest being the Cerro de las Canoas. The Mexican Trans Volcanic Belt crosses the state from west to east toward the Toluca Valley and Valley of Mexico. This mountain range is marked by appearance of many volcanoes, active, dormant, and extinct alike. This system is subdivided into regions such as the Sierra de Tancítaro, Sierra de Periban, Sierra de San Angel and others. The best-known volcano in this region is the Paricutín volcano.

The state has a considerable natural system of waterways, including parts of two of the country's largest rivers, the Lerma and the Balsas. These waterways are divided into three regions, called the North, Central and South. The North region includes the Lerma Basin. On the Lerma River is the Tepuxtepec Dam which has a capacity of 371 million m³. Rivers that empty into the Lerma in Michoacán include the Tlalpuhahua, Cachivi and Duero. Another river basin here is that of Lake Cuitzeo, which extends over an area of 3,618 square metres . The two main rivers that feed this lake are the Grande de Morelia and Queréndaro.

The Central region is represented by lakes Pátzcuaro and Zirahuén. Lake Pátzcuaro has a surface area of 1,525 km². This lake is fed by a number of surface and subterranean water flows with the principal rivers leading here including the San Gregorio and Chapultepec. This lake has five islands within it called Janitzio, Yunuén, La Pacanda, Tecuén, Jarácuaro, Urandén and Carián. Lake Zirahuén has an area of 615 square kilometres and is fed by streams such as Manzanilla and Zinamba. These two lakes are considered to be the main tourist attraction of the state.

Cities

• Morelia is famous for its perfectly preserved colonial centre. In fact, the heart of the city is so evocative it was declared a UNESCO World Heritage site in 1991. It is also a very lively place thanks to it's own university and it's burgeoning artistic community. Throughout the year cultural events, festivals and free concerts make this a great place to experience an urbane Mexican city off the radar of foreign tourists. The lack of tourists still means there is plenty to do and see in Morelia and it's possible to spend several days (or more) exploring this stunning city.

Sights and Activities

• Volcán Paricutin is located 35 kilometers west of Uruapan in the state of Michoacán. This is a relatively new volcano which formed in 1943 from a hole in an avocado field and continued to slowly grow for 9 years. That slow eruption was responsible for lava which gradually buried the nearby village of San Juan Parangaricutiro. In fact, even though the entire village was buried everyone made it out alive due to the slow progression of the destructive lava. Today, all that remains visible of the ruined village is parts of it's church, which seem to be eerily sprouting from rocks that were once liquid magma. It is possible to climb onto the steeple, which is roughly at ground level, and peer into the open interior. An altar and nave remain and locals enter the church to decorate the former with flowers and other offerings. This part of Michoacán is full of ancient volcanoes that are lush and green with vegetation, however Paricutin is so new there is very little established growth on the slopes and the cone of the volcano resembles a giant pile of black coal.
• Barranca del Cupatitzio National Park, (Spanish: Parque Nacional Barranca del Cupatitzio), is a national park in the city of Uruapan the Mexican state of Michoacán, centered around the headwaters of the Cupatitzio River. The river emerges from an underground spring, carving a small ravine as the water begins to flow. The park is known for its abundant streams and springs, many of which cascade down the sides of the ravine to form small waterfalls. Barranca del Cupatitzio was declared a federally protected area in 1938, after the land was bought by the Mexican government to create a recreation area. Most of the park is located in the northwest part of the municipality of Uruapan, with the rest located in the neighboring municipality of Nuevo Parangaricutiro. The park is largely urban, with the most popular section entirely surrounded by the city of Uruapan. Inside, the ground is soft and wet, with broad-leafed temperate and tropical vegetation, various walking paths near the river, and a number of artificial fountains built on the sides of the ravine to take advantage of natural water flows. The park attracts tens of thousands of visitors each year.
• Casa de los Once Patios, (House of Eleven Courtyards), was constructed in 1742 in the town of Patzcuaro for Dominican nuns of the order of Santa Catarina de Sena. They gradually expanded the initial building by buying adjacent houses, which is why the complex once had eleven courtyards, but now that is down to only five. In the west corridor, the oldest part of the complex, there is a fountain and a Baroque portal leading to a room that had a bathtub with hot and cold running water, a rare luxury at the time. In the 1960s, the complex was restored and since then has functioned as workshops and stores for local crafts. The workshops include those that make shawls and lacquered items. Behind the Casa de los Once Patios is the Pila de San Miguel. According to legend, the devil was bothering the women who were coming here to get water. To scare the devil away, Vasco de Quiroga put the image of the Archangel Michael there.
• Basilica of Nuestra Señora de la Salud. This church was built in patzcuaro by Vasco de Quiroga over a pre-Hispanic ceremonial site to function as the Cathedral of Michoacán. Vasco de Quiroga's original project was ambitious, with five naves surrounding a cupola, but the Spanish Crown thought the project inappropriate and only one of the naves was built.[1] The church served as the Cathedral until 1850, when that function was moved to Valladolid (now Morelia). This church was designated a basilica in 1924. The facades have been modified since it was built at the end of the 19th century, which is why it now has a Neoclassical appearance. The inside has a roof decorated to look like a vault but it is really a flat roof.
• Huandacareo is an archaeological zone located about 60 kilometers north of the city of Morelia, in the state of Michoacán. The site was constructed on an elevated plateau overlooking the Cuitzeo lake, some 2.46 kilometers from its north western shores and about two kilometers from the center of the Huandacareo town and municipality. Locally the place is better known as "The Nopalera".The site is located on the western side of Lake Cuitzeo and has an area of 300–400 km². The lake is astatic, and the volume and level of water in the lake fluctuates frequently. It is the second largest freshwater lake in Mexico. Although this site is of a clear Purépecha ancestry, the geographic location on the Cuitzeo basin and the ceremonial center concept, attests to the presence of some cultural elements originating elsewhere. As an example obsidian from the "cerro de Zináparo" in northern Michoacán or from Zinapécuaro east of Cuitzeo can be noted; as well as coastal materials, especially the Pacific Ocean. Also from the Mexican plateau and certainly from the Purépecha region of Pátzcuaro, that provided the main cultural influence.
• Lago de Camécuaro National Park is located east of the city of Zamora de Hidalgo in the municipality of Tangancícuaro in the state of Michoacán. The Park consists of 9.65 hectares of protected area including Camécuaro Lake which is supplied by a series of natural springs. The lake is popular due to crystal clear water and the beautiful vegetation that surrounds the lake. Even though the lake is relatively small, many photographers from all over Mexico come to take professional photographs that capture the parks picturesque views. Lago de Camécuaro National Park is located 14 km east of the city of Zamora de Hidalgo, Michoacán on Federal Highway 15 heading towards Morelia, Michoacán. The lake itself has a surface area of approximately 1.6 hectares (4.0 acres) and has a maximum depth of 6 meters. The lake is supplied with water from numerous springs slightly to the south of the lake. Camécuaro Lake then empties at a slow rate into the Duero River which is an important tributary to the Lerma River.
• Cathedral of Our Lady of Guadalupe is a gothic revival Catholic cathedral located in Zamora. The cornerstone of the cathedral was laid on February 2, 1898, the feast of Candlemas, by the second bishop of Zamora, Don Jose Ma. Càzares y Martinez. The architectural plan is attributed to the Zamoran architect Jesús Hernández Segura. The diocese had been established in 1862 and needed a cathedral. The construction started in 1898, with a crew of more than 300 men working on the site. It was designed in the neogothic, or gothic revival style with an unusual twist, a dome over the crossing. The cathedral would contain 5 extensive naves, 4 of which had been roofed over by the end of 1910; vast amounts of quarry stone were required in order to accelerate the work.

Events and Festivals

Most of the fiestas of the state of Michoacan 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 (and also in parts of Europe, Asia and Africa), the Day of the Dead (Spanish: Día de los Muertos) is most intensily celebrated in Mexico 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 Michoacan 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 Michoacan 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

Much of the climate of the state is determined by altitude and other geographical features. Average temperatures vary from 13 °C to 29 °C. Lower temperatures correspond with the highland areas in the north and east which the lower south and west, called La Costa (the coast) or Tierra Caliente (hot lands) register the higher temperatures. In the hotter lowlands, high temperatures regularly exceed 30 °C and have been known to reach over 40 °C in the summer. The lowest temperatures are registered highlands areas such as the Sierra de Coalcomán and the Sierra del Centro located near the border with the State of Mexico. Except for the Tierra Caliente, most of the state can experience freezing temperatures in the winter. Rainfall is also dependent on altitude with the lowlands receiving less rain than the mountain areas. There is a well-defined rainy season which extends from June to October over the entire state.

Getting There

By Plane

• General Lázaro Cárdenas del Río National Airport or simply Lázaro Cárdenas Airport, (IATA: LZC, ICAO: MMLC) is an airport located at Lázaro Cárdenas, Michoacán, Mexico. It handles national air traffic for the city of Lázaro Cárdenas.
• General Francisco Mujica International Airport, or simply Morelia International Airport, (IATA: MLM, ICAO: MMMM) is an international airport in Álvaro Obregón, Michoacán, Mexico, near Morelia. The airport handles national and international air traffic of the city of Morelia. Named after former governor of Michoacán Francisco José Múgica. General Francisco J. Mujica International Airport it is the largest in the state of Michoacan. The longest route from Morelia is to Chicago, which is served by the airline Volaris, while the shortest route is Mexico City, served by the airline Aeroméxico Connect.
• Uruapan International Airport, (IATA: UPN, ICAO: MMPN), also known as "Lic. y Gen. Ignacio López Rayón International Airport", serves the Mexican city of Uruapan, and it is the second-busiest and second-largest international gateway of the Mexican state of Michoacán after Morelia International Airport. It has one terminal.

By Bus

Buses of all classes enter into Michoacan 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 Michoacan 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

The cuisine of Michoacan is based on the Purepecha culture, which still dominates most of the state. The area has a large network of rivers and lakes providing fish. Its use of corn is perhaps the most varied. While atole is drunk in most parts of Mexico, it is made with more different flavors in Michoacán, including blackberry, cascabel chile and more. Tamales come in different shapes, wrapped in corn husks. These include those folded into polyhedrons called corundas and can vary in name if the filling is different. In the Bajío area, tamales are often served with a meat stew called churipo, which is flavored with cactus fruit. The main Spanish contributions to Michoacán cuisine are rice, pork and spices. One of the best-known dishes from the state is morisquesta, which is a sausage and rice dish, closely followed by carnitas, which is deep-fried pork. The latter can be found in many parts of Mexico, often claimed to be authentically Michoacán. Other important ingredients in the cuisine include wheat (where bread symbolizes fertility) found in breads and pastries. Another is sugar, giving rise to a wide variety of desserts and sweets, such as fruit jellies and ice cream, mostly associated with the town of Tocumbo. The town of Cotija has a cheese named after it. The local alcoholic beverage is charanda, which is made with fermented sugar cane.

• 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 flour tortillas instead of corn. 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 Michoacan 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 Michoacan.

Many hotels in Mexico (and Michoacan) 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 Michoacan 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