Pachuca (capital city)

“Beautiful Windy City”

Location: Hidalgo State, central Mexico
Distance from Mexico City: 75 miles northeast
Population: 250,000
Closest major airport: Benito Juarez Intl. aka Mexico City Intl Airport (MEX)
Time Zone: Central Standard Time

Pachuca, the capital of Hidalgo State, was founded in 1598, and its name is said to come from the Náhuatl word Pachoacán or Patlachiuhacan, meaning “place of gold and silver.”

Surrounded by majestic mountains and windy deserts, the area around Pachuca is ideal for ecotourism and adventure sports. Mountains, ravines, forests, clear streams, cliffs, reservoirs, lagoons and stunning scenery are all within close proximity of Pachuca.

Pachuca’s architectural style is primarily a combination of neoclassical and modern buildings. The city’s historic center, north of the city, is characterized by beautiful hills and old mining buildings. Its narrow and winding streets lead into quaint parks and colorful plazas. The south, on the other hand, is the modern part of the city, known primarily for its high industrial activity. Some of the most beautiful buildings in the area include the monastery of San Francisco, Rule House, the Monumental Clock, Hidalgo Park, the Floral Clock and the Royal Treasury.

Ecotourism is one of the most popular activities in Pachuca. The city is surrounded by several ecosystems that create a variety of landscapes. It is the starting point for the mountain ranges of Mineral del Chico, Real del Monte and Huasca de Ocampo, which offer lush forests on the mountain corridor perfect for mountaineering, climbing, rappelling, rock-climbing and hiking. The area offers spectacular mountain scenery, streams and traditional haciendas at places like Laguna de Atezca and Peñas Cargadas.

Cuisine in Pachuca is one of the country’s most varied and exotic. Local dishes are a distinct blend of indigenous traditions and Cornish customs from the 19th century. Together the two cultures have combined to form some of the most sophisticated dishes in the country, including zacahuil, an enormous tamale stuffed with turkey or pork; mixiote, spicy lamb or chicken wrapped in the skin of the maguey leaf; platillo huasteco, a dish made from beef jerky and escamoles (ant eggs); and a refined dish made from white maguey worms and chinicuiles. Also popular are the pastes, pastries stuffed with meat and vegetables.