Time traveling in Huasca de Ocampo, Hidalgo


Although Huasca de Ocampo is popular for its famous Basalt Prisms (Prismas Basálticos), there is a wide array of other activities that you can practice in this surreal destination.

Huasca de Ocampo, Hidalgo, is one of the most visited destinations by the people from Mexico City, due to its relative proximity to the nation’s capital, since it is only a two-hour drive away. 

Its cobbled streets, its gastronomy, its handicrafts, its mild weather, and its immense peace, are some of the factors why it has become so popular among national tourists. 

Prismas Basálticos

Mystical walk 

Can you imagine entering one of the museums where magical and mythological beings come to life? This is possible in the  Museum of the Goblins (Museo de Los Duendes), this enclosure is covered by hay and is inhabited by elves who carry out various activities according to their origin. Here is a special room dedicated to the history of goblins, elves, gnomes, fairies, trolls, and chaneques, some very graceful and others that will make you run away. 

Adventure Tourism 

Huasca de Ocampo has extensive vegetation that invites its occupants and tourists to carry out activities such as zip lines almost 900 meters long and 50 meters high, or even get lost in the heart of the Cueva del Conde. 

You can also walk to the shore of the lake of the Forest of the Trout (Bosque de la Trucha) because as its name says, it is possible to catch rainbow trout, salmon, and bass.

HUasca de Ocampo

Sunday walk 

Nothing is more relaxing than walking through the center of Huasca, surrounded by gabled houses, churches and colors so striking that they will inspire you to take incredible photographs. 

Here you can observe sellers of clay and ceramic crafts that are decorated by hand, who also like to engrave the name of the buyers on the object they have acquired.

Something that is not lacking in Huasca is the diversity of restaurants in the area where you can eat the traditional pastes filled with beef, potato, and onion, or even a baked trout or jerky accompanied by a sauce made in a molcajete and wash it all down with the regional fruit wine.

Source: El Heraldo

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