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TripAdvisor Reviews Alta Mira Oaxaca
Travel Blogs from Oaxaca
Our last day in Oaxaca we did some final errands and then spent the rest of the afternoon relaxing poolside at the fancy Quinta Real Hotel. It was worth it and before we left we both had lawn chairs on grass in the sun. What an awesome way to spend our last day in town. We stayed till the sun left the lawn and then made our way to our casita for our last night. ...
... days. This was a sensory tour. We heard bubbling, smelled the fermentation, and tasted the fermented mash. It definitely needed improvement. Improvement comes in the form of distillation. They transfer the fermented liquid to a pot (clay or copper) and heat to boiling. The rising steam is cooled and the condensed liquid captured in a jerry can. The first liquid produced is methanol which, of course, is poured off -- not so good for repeat business. But the rest becomes ...
... co-incidence?? And to add to the mystery of this site, we've all heard of the accuracy with which the Egyptians and Aztecs built their pyramids - huge stone blocks milled to mm perfect accuracy with only stone tools. Well, at Mitla, add in this - mm perfect external joints but behind them they splay out to be filled with clay so as to absorb the impact of earthquakes. In the whole of Mitla there ...
... side of the hill. The stream that was running through them had shade cloth over its entirety and little concrete bunkers had been built and this was where they were growing the verdolaga. As we hiked up to his house where we were going to stay we passed many other similar farms.
That night it truly was cold and we all snuggled up under blankets with our hats on after eat a humble meal prepared for us by his wife and extended family. Diego found kids ...
... Tulle. Tlayuda which is pork, negro modelo, cervezal for 100 peso (tip included) / NZ $ 9.40 / US $ 7.60.
Then supposedly the largest tree in the ...