10. 2. Road trip

🇸🇮 Preden se prestaviva na obalo, izkoristiva še zadnij dan za najem avta in raziskovanje okoli Oaxace – najprej ruševine Monte Albán, potem “kamniti slap” Hierve el Agua in na koncu še presenetljiv obisk Mezcalerie, tovarne Mezcala.

🇬🇧 Before going to the coast we enjoyed the last day in Oaxaca, driving around the region to Monte Albán ruins, the petrified waterfall Hierve el Agua and to finish the day we stooped in a Mezcaleria.

Monte Albán 

Imagining how it used to be.

🇸🇮 Ruševine starodavnega mesta avtohtonih Zapotekov in Mixtecov spadajo pod Unescovo svetovno dediščino. Zgrajena na vrhu hriba v cca 8. stoletju pred našim štetjem, je ta “vas” obsegala različne trge, piramide posvečene bogovom in uporabljane za različne obrede, igrišče za igro z žogo tlachtli, podzemne prehode in okoli 170 grobnic. Oaxaca ima sicer 18 starodavnih ljudstev in kultur (Zapoteki in Mixteci so najštevilčnejši), ki so v tej regiji ostale kar ohranjene in imajo še danes velik vpliv pri običajih in obredih.

🇬🇧 This site of ruins of an ancient Zapotec and Mixtec cultures is located on a hill just outside Oaxaca city. The initial construction is estimated to cc 8th century BC and it contains plazas, pyramids, a court for playing the ball game tlachtli, underground passageways, and about 170 tombs. Oaxaca has 18 indigenous groups who retained much of their languages and traditions to this day (Zapotecs and Mixtecs are the most populous). 

Hierve el Agua

🇸🇮 Mineralni izviri z bazenčki na vrhu hriba, kjer so se oblikovale zanimive kamnite formacije, ki zgledajo kot slap. V Španščini Hierve el Agua pomeni voda, ki vre – voda sicer ni vrela, pribrbota pa čez apnenec v izvirčke na vrhu hriba in se je skozi tisočletja kalcificirala v oblike, ki so tam danes (proces je podoben kot v jamah, le da se tukaj vse dogaja zunaj, na površju hriba). Danes je to priljubljena turistična točka tako za tujce kot domačine, v preteklosti pa so tej izvirčki zagotavljali oskrbo z vodo po zapleteni mreži kanalov do doline. Na robu slapa sta tudi dva bazenčka, kjer se lahko namakaš v tej mineralov polni vodi – ohladitev res paše v vročih dnevih, s super razgledom. In kot povsod v Mehiki je tudi tukaj polno stojnic s hrano, sadjem, kokosi, mrzlim pivom, da se prav hitro sprostiš in udomačiš 🙂

🇬🇧 We visited these “frozen waterfalls” with a name that can be confusing – Hierve el Agua in Spanish means boiling water. The water emerging into the little pools at the top of the hill is not actually boiling, but it does bubble, pushing its way through the limestone, slowly calcifying over thousands of years into these formations we can see today. This is now a popular spot for tourists and locals, but in the past it used to supply water to an intricate series of canals leading down to the valley. On the edge of the cliff you can soak and chill in tow mineral pools with a fantastic view, and as everywhere in Mexico, plenty of little stalls with food, fruit and cold beer make you feel cozy and right at home 🙂

Mezcaleria Mal de Amor

Salud!

🇸🇮 Na poti nazaj proti Oaxaci zavijeva v  Matatlán, “Capital mundial del Mezcal” in se ustaviva kar na blef v eni od mezcalerij, brez nekih pričakovanj, mogoče degustirat kakšen mezcal in pogledat, kje varijo to čudo? Pa nama res prijazen gospod več kot eno uro razlaga in predstavi cel proces proizvodnje, od kuhanja agave, zasute z zemljo na vrelih vulkanskih kamnih (skuhana ima okus po karameli) do fermentacije in na koncu še taprava degustacija. Tako mezcal kot tequila sta narejena iz agave, ampak je tekila samo iz ene vrste agave in je proizvedena samo v regiji Jalisco, medtem ko je mezcal lahko iz več kot 30 vrst agav (tudi mešanice različnih) in ga delajo v več regijah, čeprav je Oaxaca najbolj poznana po njem. Ima značilen dimljen priokus, ampak odvisno od vrst agave ima cel razpon okusov od sadnih in bolj sladkih, do bolj zemeljskih in dimljenih. Njam!

🇬🇧 On our way back to Oaxaca we stopped in Matatlán, the “Capital mundial del Mezcal”, randomly choosing a mezcaleria to maybe try some mezcals and see how they are brewed. We were so lucky to run into this kind man that spent over an hour showing us around, explaining the fermentation process (they cook the agave in underground pits, which are lined with hot rocks that burn for about 24 hours before the cooking process begins, lasting 5-7 days before the fermenting part begins). Both mezcal and tequila are made from agave, the difference is that tequila is made from a certain type of agave and only in the Jalisco region, while mezcal can be made from more than 30 types of agave, it has a typical smoky taste but the flavors can range from sweet and fruity to more earthy and smoky, depending on which types of agave (or combinations of them) are used. Yumm!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s