Nirik | Sustainable tourism and traditional cooks

If you have ay questions. Contact Us

	Experience by: experiences agency (Guided by Adriana Ortega or someone of his team)
	This activity is private
	Price: $2,538.00 MXN total for 1 to 2 people Extra person: $1,160.00 MXN per person (maximum 2 people)
	Pick up the customer To the airport: $464.00 MXN To the hotel: $0.00 MXN
	Meeting point: Departures from León, Guanajuato, San Miguel de Allende or any city in the state of Guanajuato.
	Available languages: Spanish, English
	Physical Activity Level: Medium
	Availability: Recurrente
	Departure: 8:00 am Return: 6:00 pm
	Includes: Entrance fees Certified guide Transport Travel Insurance

About this experience

Ocampo has an archeological center called “El Cóporo”, with a great territorial magnitude, which is why it is characterized by being an archaeological zone, however on this occasion, we want to get closer to the community, tell you the secrets of its local cuisine, its ancestral traditions, their women and invite you to learn a little about sustainable tourism in the region. Endorsed by “Biosphere certification” in Sustainable Tourism. Itinerary: 9:00 Country lunch in the Community of Cabras. 10:00 Workshop of elaboration of ceremonial and nixtamal tortillas. 11:15 Visit Community Museum and farmhouse with Mrs. Balleza. 12:30 Visit community of "El Torreón" and "La Torreona". 12:45 Tour of the temple. 12:45 Visit to "The Era" with Mrs. Aurelia. 12:45 Enchiladas workshop with the traditional cook with Mrs. Aurelia. 15:30 Pulque workshop in the community of Tinaja with Mr. Romo. 16:10 Tasting of pulque, mead and agave honey. 16:45 Tour on volandas to the Black Bridge. 17:00 Production and production of cheese in Ibarra with Albesa.
Recommendations

- Bring comfortable shoes. - Bring a water bottle. - Wear sunscreen and a hat.
Requirements

A minimum of 4 people is required to carry out the experience, you can check with Nirik.travel the number of reservations there are to ensure its realization.

Sustainable tourism and traditional cooks