taco's & toucan's travels ~ 2019

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DAY 21

Week 3

OAXACA DE JUÁREZ (Oaxaca, MEX)

Thursday April 4^th, 2019

TODAYS MILEAGE – 94 miles / 151 kilometres

TRIP MILEAGE – 14,446 miles / 23,097 kilometres

I decided to take advantage of a $40 USD ($55 AUD) “Oaxaca Highlight” day tour that was scheduled to last 12 hours.

First stop of the day was Zona Arqueológica de Monte Albán (Monte Albán ruins) located in the hills overlooking Oaxaca, about 9 kilometres (6 miles) away to the west. The site dates back to 650 BC and in its heyday, was the one of the greatest Zapotec 'holy' cities, with a population of over 30,000. It is estimated that only about 10% of the site has been uncovered so far.

As we were promised a late lunch, we stopped to stretch our legs at El Árbol del Tule (Tule tree) that measures 42 metres (138 feet) in circumference at the base of the trunk. We then continued on to the Petrified Waterfalls of Hierve el Agua (Spanish for "the water boils”).

Although the site name itself would certainly imply boiling water would be found, the truth is that you can actually swim in the three natural pools located within the area. The Petrified Waterfall name comes from the fact that the subterranean waters bubbling to the surface, move so slowly that the minerals actually attach to the waterfalls on the way down the mountain.

Just as we were about to leave, a huge storm blew through with plenty of thunder, lightning and pelting rain which slowed our departure down by about ½ an hour, while we waited for the two people of our tour group, that were caught out in the elements.

When we were advised of a late lunch, I didn’t think 4:15 PM would be time, but here we are at El Famoso Buffet & Mezcaleria with an offering that looked and tasted to have been out for most of the day. A bit over an hour later, we stopped at Casa el Colibri Weaving Gallery which for me was about as interesting as javelin catching.

Final stop of the day turned out to a whole lot more informative and enjoyable than the mezcal tasting at In Situ last night. Our hosts at Mezcal Don Agave took us through the whole process from plant selection to final packaging & distribution. We then sampled ½ a dozen of their products, with the best for my mind being the mezcal that was distilled with a chicken breast. The unusual ingredient made the sipping liquor smooth and with literally zero after taste, which is what I struggled with at last night’s tastings.

We got back to the hotel right on 8 bells and as we had to get up before our 4:30 AM departure, I only had a time for a quick tub, pack & stack my gear and then hit the fart sack to check the eyelids for holes.