Estado de Mexico
Travel Guide North America Mexico Estado de Mexico
Introduction
The State of Mexico (Spanish: Estado de México), officially the Free and Sovereign State of Mexico, is one of the 31 states which, with the Federal District, comprise the 32 federal entities of the United Mexican States. It is the most populous, as well as the densest populated. It is divided into 125 municipalities and its capital city is Toluca de Lerdo.
The state’s origins are in the territory of the Aztec Empire, which remained a political division of the New Spain during the Spanish colonial period. After Independence, Mexico City was chosen as the capital of the new nation; its territory was separated out of the state. Years later, parts of the state were broken off to form the states of Hidalgo, Guerrero and Morelos. These territorial separations have left the state with the size and shape it has today, with the Toluca Valley to the west of Mexico City and a panhandle that extends around the north and east of this entity.
The state name is simply México according to the 1917 Constitution of the United Mexican States, but to distinguish it from both the city and the country it is most often called Estado de México. The demonym used to refer to people and things from the state is mexiquense, distinct from mexicano ("Mexican"), that describes the people or things from the country as a whole.
Geography
The state is located in the center of the country, consisting mostly of the eastern side of the Anahuác Mesa. Most of the state consists of the Toluca Valley, the Tierra Caliente, Mezquital Valley with the eastern panhandle mostly defined by the Chalco Valley. The state has a territory of 22,499.95km2 and borders the states of Querétaro, Hidalgo, Guerrero, Morelos, Puebla, Tlaxcala and Michoacán. The state surrounds the Federal District of Mexico City on three sides (west, north and east).
The state is divided into five natural regions: the Volcanos of the Valley of Mexico, the hills and plains north of the state, the western mountains, the Balsas Depression and the mountains and valleys of the southeast.
The natural geography of the state varies. The eastern portion is dominated by the Sierra Nevada, which divides the state from Puebla. In this mountain chain are the Popocatépetl and Iztaccíhuatl volcanos. The Sierra de Monte Alto and Sierra de Monte Bajo divide the west side of the Federal District from the state and contain peaks such as Cerro de la Bufa and Monte de las Cruces. The Sierra de Xinantécatl is to the south of the Toluca Valley. At northern edge of this mountain range is the Nevado de Toluca volcano. In the northwest of the state is the Sierra de San Andrés Timilpan. Most of the rock and soil formation in the state is of volcanic origin.
There are three river basins in the state: the Lerma, the Balsas and the Pánuco. The most important is the Lerma River, which begins in the municipality of Almoloya del Río and passes through a large number of municipalities in the state. The southwestern part of the state is dominated by the Balsas River basin. The eastern panhandle of the state is dominated by the Pánuco River basin. On the various rivers of the state are dams such as José Antonio Alzate in Temoaya, Ignacio Ramirez in Almoloya, Guadalupe in Cuautitlán Izcalli, Madín in Naucalpan, Vicente Guerrero in Tlatlaya, Tepetitlan in San Felipe del Progreso as well as those in Valle del Bravo and Villa Victoria.
Lakes in the state include the Laguna del Sol and Laguna de la Luna in the Nevado de Toluca, the lake in the crater of the Cerro Gorde. Atexcapan Lake in Valle de Bravo, San Simón Lake in Donato Guerra, San Pedro Lake and Concepcion de los Baños Lake and Tepetitlan Lake in San Felipe del Progreso, Acuitzilapan Lake at the food of Jocotitlan Mountain, El Rodeo Lake near Xonacatlán, Xibojay and Santa Elena Lakes in Jilotepec and Huapango Lake in Timilpan.
Sights and Activities
Teotihuacan
Teotihuacan was an ancient Mesoamerican city located in a sub-valley of the Valley of Mexico, about 50 kilometres northeast of modern-day Mexico City, known today as the site of many of the most architecturally significant Mesoamerican pyramids built in the pre-Columbian Americas. The site covers a total surface area of 83 square kilometres and was designated a UNESCO World Heritage Site in 1987. It is the most visited archaeological site in Mexico.
Events and Festivals
Day of the Dead
Although the Day of the Dead is also celebrated in many Latin American countries (and also in parts of Europe, Asia and Africa), the Day of the Dead (Spanish: Día de los Muertos) is most intensily celebrated in Mexico where it is equal to a National Holiday. The holiday focuses on gatherings of family and friends to pray for and remember friends and family members who have died. The celebration takes place on November 1st and 2nd, in connection with the Catholic holidays of All Saints' Day (November 1) and All Souls' Day (November 2). Traditions connected with the holiday include building private altars honoring the deceased using sugar skulls, marigolds, and the favorite foods and beverages of the departed and visiting graves with these as gifts. Although it is about the Dead, it is also a celebration where eating and partying both are common as well.
Other Events and Festivals
- Grito de la Independencia - September 15th is Mexican Independence Day! A massive celebration involving plenty of singing, dancing and fireworks takes place in the Zócalo. Everyone here awaits an appearance from Mexico's president who rings a bell from a central balcony of the Palacio Nacional overlooking the Zócalo. The president then shouts out the Grito de Dolores, or the Cry of Dolores which was Father Hidalgo's famous call to arms against Spanish rule in 1810.
- Dia de la Candelaria. Candlemas is held February 2nd and commemorates Jesus being introduced into the temple 40 days after his birth. This nationwide celebration sees many different ways of celebrating and many towns in Estado de Mexico hold processions, bullfights and dances. Of course, plenty of delicious, traditional foods are served during Dia de la Candelaria as well.
- Carnaval is held in late February or early March throughout Estado de Mexico and all of Mexico. This big party is meant to celebrate the 40 day penance of Lent. Carnaval always takes place during the week or so prior to Ash Wednesday, 46 days before Easter Sunday. Mexicans celebrate this holiday with fireworks, food, dancing, parades, dancing and drinking.
- Semana Santa, or Holy Week, is a huge celebration which starts on Palm Sunday. This is a very popular time for Mexicans to take a short break; as a result, it seems most of the country is on the move, with buses and hotels often booked out. As for the celebration of Semana Santa, expect colorful processions and many masses at churches everywhere.
- Día de Nuestra Seňora de Guadalupe, or Day of our Lady of Guadalupe, is held December 12th. There is a week-long build up to this religious celebration in honour of the Virgin who appeared to the indigenous Juan Diego in the year 1531. Since then, the Lady of Guadalupe has been Mexico's religious patron and her veneration is very significant. It is traditional for young boys to be dressed as a Juan Diego and for young girls to be dressed in indigenous garb and brought to a special mass, held at many churches throughout the country.
- New Year's Eve. Mexicans celebrate New Year's Eve or locally known as Año Nuevo, by downing a grape with each of the twelve chimes of the bell during the midnight countdown, while making a wish with each one. Mexican families decorate homes and parties, during New Year's, with colors such as red, to encourage an overall improvement of lifestyle and love, yellow to encourage blessings of improved employment conditions, green to improve financial circumstances and white to improved health. Mexican sweet bread is baked with a coin or charm hidden in the dough. When the bread is served, the recipient whose slice contains the coin or charm is believed to be blessed with good luck in the new year. One can expect a lot of firecrackers, fireworks and sparklers being fired. At midnight there is a lot of noise and everyone shouts: "Feliz año nuevo!" People embrace, make noise, set off firecrackers, and sing Auld Lang Syne.
Weather
About seventy percent of the state has a temperate moist climate, which consists of the highlands of the Toluca Valley and the areas around Texcoco in the north, the Toluca Valley and the areas around Texcoco. Average year-round temperature varies between 12 °C and 18 °C with annual precipitation above 700 mm. Higher elevations, about 13% of the state, in the center and east of the state have a semicold climate with average temperatures below 16 °C. Hotter climes are in the relative lowlands in the south west with have an average temperature of between 18 °C and 22 °C and constitute about eight percent of the territory. The hottest regions occupy five percent of the state in the extreme southwest with temperatures averaging over 22 °C. The coldest areas in the highest elevations such as the Nevado de Toluca, Popocatepetl and Iztaccihuatl. Snow can be found on these elevations year round. There are some arid areas along the borders of Hidalgo and Tlaxcala with annual precipitation between 500 and 700 mm.
Getting Around
By Bus
Every city and town in Estado de Mexico has bus service from points within the state and beyond. First and second class buses traverse every major road and almost all secondary roads. Local bus service (often aboard old school buses) pick up the slack and serve even the smallest village. Buses are frequent and reservations are not needed; just show up at the bus station and purchase your onward ticket or, especially in smaller villages, simply flag the bus down en route. The holidays of Christmas and especially Easter see much of Mexico on the move - consider planning your bus travel ahead of time during these holidays.
For an overview of schedules and connections, check thebusschedule.com. Also check out rome2rio.com.
Eat
- Tacos are by far the most prevalent food in Mexico and come in many varieties and regional variances. Here, tacos are more often served on corn tortillas instead of wheat. Flour tortillas are the norm in the northern states of Mexico. Beef is also the meat of choice for tacos here,
- Mollete is an open faced sandwich consisting of a bolillo roll smothered in refried beans and melted cheese.
- Carnitas are slow braised meats usually bought by weight. These often come with tortillas to wrap the meat in. Any meats cooked in this fashion are always tender and very rich in flavor.
- Cabuche is the flower from the biznaga cactus. this edible flower is a delicacy in San Luis Potosi state. There are many dishes this flower can go into and many ways to prepare it on it's own.
- Chiles en Nogada - this dish is meant to represent the Mexican flag's 3 colors; red, white and green. The red portion of this dish is a garnish of pomegranate seeds, the white from a cream sauce and the green from poblano chili pepper.
- Huitlacoche is a fungus that grows on organic corn ears due to the lack of anti fungal chemicals introduced to the crop. When cooked and added to certain dishes huitlacoche is very earthy in flavor.
- Pozole - Choose either red or green pozole. This corn and chile based soup is very tasty and is served at many comedors and loncherias in marketplaces throughout Mexico.
- Rosti-Pollo - Roast chicken is a hugely popular meal in Mexico and represents an astounding value for travelers on a budget. Order a whole, or half chicken. Each order comes with french fries, unlimited tortillas and salsa.
- Birria Stew - Birria is typically goat meat but many establishments prepare it with beef. The broth is a tomato and chili based one although it is not too spicy. Fresh diced onions and cilantro always accompany birria stew as a garnish. Of course, unlimited corn tortillas are served with each bowl.
Drink
Beer
Mass produced Mexican beers tend to be a bit less sweet than their American counterparts. All in all, Mexican beers are quite good and go very well with Mexican food. Microbrews are starting to pop up in big cities and certain varieties are distributed further afield. Many bars catering to a hip clientele will feature imported beers from throughout the world
Montejo, Leon, Victoria, Superior, Carta Blanca and Estrella are national brands that can be difficult to find at times depending on where you are in Mexico. Lately, both Tecate and Indio brands have become the most widely distributed beers next to Corona. Many of the beers mentioned are brewed by Mexico's brewery powerhouses - Modelo and Cuauhtemoc.
One of the traditions in Mexico is to add lime to beer, adding a pleasant acidity. Another popular way to drink beer in Mexico is to mix it with lime, tomato juice, spices and assorted chili-based sauces. This drink is known as a Michelada and is very popular in hotter climates throughout Mexico and actually makes for a very refreshing concoction.
Tequila
Tequila is the signature firewater of Mexico and nearly all of it hails from the state of Jalisco. Here, small agave plantations and larger haciendas churn out a staggering number of brands. Of those brands, there 5 varieties of tequila:
- Oro, or gold is possibly the poorest quality of the lot. That gold color this variety is known for is artificial and this tequila really burns the throat. It is best used in cocktails and margaritas.
- Plata is also known as Blanco and represents the next lowest quality of the 5 varieties but tastes better than the Oro variety. This is unaged and the flavor is much less complex, making it suitable as a mixer rather than a shot for sipping.
- Resapado means rested and this variety is aged for up to 9 months. Flavor profiles become more complex and respado makes for a good introductory sipping variety. Expect a clean, sharp taste with a subtle peppery finish.
- Aňejo. This aged variety, conditioned in oak barrels for up to 1 year, is very smooth and sweet. Many people enjoy this variety as an aperitif, or even an after dinner drink. Certain brands of aňejo represent a very good value, especially considering the amount of nuanced flavors created by each distilleries' aging techniques.
- Extra Aňejo, or vintage, is a relatively new variety. This is aged for 3 years, often using other types of barrels aside from the traditional oak ones. This is best sipped neat. Extra Aňejo has boosted the craft tequila market in Mexico.
Mezcal
- Mezcal can sometimes be as high as 60% alcohol, so enjoy this drink with caution! Mezcal is made from 1 of around 20 different species of agave, some of which can take decades to mature. Only once will a mature agave sprout the flower whose sap is fermented to make this potent potion. Some varieties include:
- Minero is distilled in clay pots and is a very high quality variety. Subtly smoky in flavor and very smooth.
- Arroqueňo tends to be a subtly sweet-tasting Mezcal. Many find this to be the most pleasant variety. The flavor begins a bit bitter but quickly finishes sweet and warm.
- Joven means young, and this variety is simply unaged and therefore a little bit rough.
- Tobalá is named for an actual variety of agave plant, grown in mountainous regions.
Pulque
Pulque has been enjoyed since well before the Spanish conquest of Mexico but has enjoyed a resurgence in the last decade, especially among the hip crowd. Pulque is simply the fermented sap of the maguey plant. The end result is a very thick, cloudy drink with a slightly acidic taste. This viscous liquid is often given artificial fruit flavoring to improve it's overall uninspiring taste, however many pulque drinkers are purists when it comes to quaffing this strange alcoholic beverage. In Mexico, pulquerias - bars exclusively serving pulque - offer a real authentic drinking experience and many feature roving musicians ready to play a tune for the merry patrons. Pulque has an alcoholic content between 4% and 6%.
Other Drinks
- Chamoyada is a sweet and spicy type of shaved ice, or raspado or Mango sorbet, prepared with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populations. The drink is usually sweetened with mangoes or apricots. It is essentially a combination of chamoy sauce, shaved ice, chili powder, and fruit chunks. In certain variations, a whole fruit popsicle, or paleta, is added to the drink and mixed with the shaved ice. The drinking straws served with chamoyadas also often have tamarind candy on the outside. Chamoyadas do not contain any dairy products. The different flavors of chamoyadas can include fruits like mango, lemon, guava, tamarind, pineapple and strawberry.
- Champuraddo is a warm and thick chocolate-based drink, prepared with either masa de maíz (lime-treated-corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo (or a blender). The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy.
- Liquados are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice.They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh fruit juice drinks are ubiquitous throughout Mexico. They are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).
- Aguas Frescas, (Spanish for "cool waters", or literally "fresh waters") are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. Some of the more common flavors include tamarind, hibiscus, and horchata. Aguas frescas are sold by street vendors, but can also be found in bodegas (convenience stores), restaurants and juice bars.
- Atole, also known as atol and atol de elote, is a traditional hot corn and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during the Christmas holiday season (las Posadas).
- Café de olla is a traditional Mexican coffee beverage. To prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. This type of coffee is principally consumed in cold climates and in rural areas. In Mexico, café de olla is made with ground coffee, cinnamon, and piloncillo (known as panela in other countries).
- Jarritos is a popular brand of soft drink in Mexico, founded in 1950. Jarritos is made in fruit flavors and is less carbonated than popular soft drinks made in the United States or Canada. Many Jarritos varieties are naturally flavored. The word jarrito means "little jug" in Spanish and refers to the Mexican tradition of drinking water and other drinks in clay pottery jugs. Produced in Mexico, they are sold throughout the Americas.
Sleep
As is typical with all of Mexico, accommodation options in Estado de Mexico run from budget hotels and hostels to fancier lodges and resorts. Every city and town caters to the traveler as many people traverse the country by bus and often find themselves staying overnight along the way, especially on long-haul routes. Because of this, many hotels can be found around bus stations and in small towns those accommodation options will extend well beyond the transportation terminal. You will find an accommodation type to suit any budget in Estado de Mexico.
Contributors
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from http://utrecht.travellerspoint.com - road to roam (18%)
from A Couple Of Drifters
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This is version 11. Last edited at 9:51 on Jun 26, 20 by road to roam. 5 articles link to this page.
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