Real Azteca Hotel
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... beautiful yellow home. When I say home, I really mean a wall. Most homes (and shops) in San Miguel only unfold behind large wooden doors set in large walls that don't allow you to see what it is that is behind them until you enter. So, the wall was yellow, expansive, and well-appointed with iron detailing, frosted windows, and clay shingles on the roof. A big black wooden door with an iron fence in front of it greeted me. Upon pressing the buzzer, a ...
Our journey to Guanajuato by coach started off with major security – we were frisked, our luggage checked twice and then when we were seated on the coach we were all videoed – made me slightly nervous but all went well. We had rented a little house and weren't told until we had paid that it was up 59 very steep steps, no access by car. Guanajuato is all in a valley and the ring roads are under the town – it’s like a rabbit warren then you come up in narrow ...
... but apparently they open it every year so I should have another chance to go. Plus, I was picturing this huge dam, but it wasn't that big so it wouldn't have been as impressive as I was imagining. There were TONS of people there. We could barely see the dam. The picture I took came out well, but I took it by holding my camera up above my head. I think the only time I've been so squooshed (that doesn't look right, but ...
... a dog]. Many old homes are now high end shops. Alan did not like San Miguel de Allende. I suggested to him perhaps it's a case of AFCT: another ******* colonial town. The usual dashing about with Carlos into churches, public areas, historical anecdotes, etc. Alan had had enough of walking so we waited for the bus to arrive, picking us up at 1126.
By 1133 we were back on a highway. At 1142 were we done the [way too many] speed bumps, heading out on highway 51. ...
... may have to be done in two batches. Blend until totally liquified.
On the stove in a big pot: the blended mix, 1 or 2 bullion cubes and chicken. Bring to a boil for about five minutes.
Serve dressed with big handful of lettuce, radish slices and several lime halves squeezed over the top (I like lots of lime in mine). Mix it all in. Top with oregano, diced onion and diced cerranos. Use tostadas to scoop or break into pieces and toss in. Yum!