Hotel Casa Conzatti
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We shopped in the market, looked around the town. It's the source of mole, the chocolate & chilli combo. Chocolate is big. Went to a family in a small village and helped prepare our own lunch in a typical dirt floor, open fire kitchen. Very tasty and ...
... the forest to our desitnation of La Neveria.
Once there we had a lunch that was typical of the area, which included lots of verdolaga, a green that grows a lot like watercress but has more of a mustard green flavor. Then we were introduced to Guillermo a man probably only in his fifties but who had worked hard enough to appear much older as is common with people who work the land. He walked us down the hill to his farm. It was at the end of ...
... 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 ...
... did. Unfortunately, the lower-power pump is of a different size and different design, so it took the plumber, the assistant plumber, and the assistant architect about 13 hours to install it.
But the good new is that, albeit with the same crazed twitching of lights, we now have a jury-rigged system which for the past 20 hours has provided a good supply of water to the house, although not in the kitchen. Marc, ...
... Elotes (corn on the cob on a stick with mayo, chilli, lime, hot sauce and cheese - little did we know Nicola would become obsessed with these bad boys over the coming days)
Atole (like horchata on speed - soooo sweet and creamy. Yum!)
Besides the tastes explosions going on we also managed to fit in some haggling. We picked up some nice jewelry, bags and ceramics at the Artists Market. All presents of course!
In the afternoon we headed up to a town nearby ...