Candelaria Antigua Hotel
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- Continental Breakfast
- Continental Breakfast
- Free High-Speed Internet
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TripAdvisor Reviews Candelaria Antigua Hotel Antigua Guatemala
Travel Blogs from Antigua Guatemala
... try figure out a day for tomorrow. We were going to hike the big volcano but decide maybe for a cruisey day to check the town out instead. Sounds good and looks like our stay will increase another day haha. Love having no plans and doing whatever, best way. Purto after a few drinks wants to check out the bars with the loud music and thinks the hostel is further down the street, but despite our yelling out to him, he keeps walking down the road. Hopefully finds his way home ...
... America) where the once abundant rainforests have been destroyed in favour of cattle farming and general agriculture; only a quarter remain and the rate is rapidly increasing. It's hard to ignore these issues when you're there. To privileged and educated Westerners like us this is horrendous but we can understand that the rainforest doesn't generate income for the masses and education is sparse (apparently only 30% of kids complete primary school). Thankfully there are a ...
... from where he brought yogurt and cereals. In the end he stopped in a bakery and bought a few pieces of bread (Q1 each). After Gonzalo returned we started to prepare our breakfast. We took a while, but it was definitely worth it! We had an amazing breakfast for less than USD 4, plus we were enjoying a breathtaking view of two volcanoes, Acatenango (3,976m) and its smaller companion Fuego (3,763m). After breakfast we decided to have a rest.
In the ...
... in the Parque Nacional Los Volcanes. Once there we admired the views of Volcan Izalco (1,950m) and then sat around for almost 90 minutes waiting for the 11am (and only) tour to the summit of Volcan Santa Ana (2,381m) to begin. The tour is compulsory and in addition to a guide we were accompanied by two armed police, I could get used to that, even if one of them was a tad overweight and struggled to keep up with us.
... what we know as 'hot chocolate'.
• The Spanish took 'hot chocolate’ back to Europe and it became all the rage, only being available to royalty and the wealthy due to the cost.
• It was not until around 1960 when the Swiss came to understand the process of tempering (cooling chocolate slowly). What this effectively means is turning liquid chocolate into solid blocks - which resulted in the mass development of chocolate blocks and bars - and presto!