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Rompope San Juan Factory

Huasca de Ocampo

It was at the old hacienda of San Juan Hueyapan where Doña Juana learned the secrets of rompope (eggnog). At just 13 years old, she got together with the nuns of the convent to compile the original recipe. Now, it is a must-have drink with her at her business, the modest Rompope San Juan Factory, located very close to the Plaza del Pueblo Mágico (Magical Town) Huasca de Ocampo, in Hidalgo.

Doña Juana and her family are in charge of receiving the visitors and explaining the artisanal process they follow to make rompope. Thus, there are shelves full of simple bottles, but full of flavors such as vanilla, walnut, pine nut, pistachio or the favorite, hazelnut.

The visit also includes tasting another of her specialties, the salsas. The hostess proudly shows the copper saucepan that she uses to prepare them and where they rest for hours, so that the flavor is just right.

The recipe and cooking secrets were learned from her grandmother, who was the cook of the last owner of the San Juan Hueyapan hacienda, Don José Landeros (son). There are 10 varieties to choose from, but it is impossible to decide which one to take home, whether it is the morita chile with xoconostle, the mango with habanero or the one with plum with three chiles.

No matter what product you buy, the important thing is that the profits benefit women of the community, since those are distributed equitably.
It was at the old hacienda of San Juan Hueyapan where Doña Juana learned the secrets of rompope (eggnog). At just 13 years old, she got together with the nuns of the convent to compile the original recipe. Now, it is a must-have drink with her at her business, the modest Rompope San Juan Factory, located very close to the Plaza del Pueblo Mágico (Magical Town) Huasca de Ocampo, in Hidalgo.

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Doña Juana and her family are in charge of receiving the visitors and explaining the artisanal process they follow to make rompope. Thus, there are shelves full of simple bottles, but full of flavors such as vanilla, walnut, pine nut, pistachio or the favorite, hazelnut.

The visit also includes tasting another of her specialties, the salsas. The hostess proudly shows the copper saucepan that she uses to prepare them and where they rest for hours, so that the flavor is just right.

The recipe and cooking secrets were learned from her grandmother, who was the cook of the last owner of the San Juan Hueyapan hacienda, Don José Landeros (son). There are 10 varieties to choose from, but it is impossible to decide which one to take home, whether it is the morita chile with xoconostle, the mango with habanero or the one with plum with three chiles.

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