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Xico

Veracruz

The biodiversity of Veracruz goes beyond sunny passages in which the sea breeze wets our hair. This window of the Gulf of Mexico also has humid scenarios in which coffee is harvested and temperate climates that allow the existence of natural areas such as Cofre de Perote.

Just at the foot of this imposing National Park is Xico, a Pueblo Mágico (Magical Town) 40 minutes-by road from Xalapa, two hours from Puerto de Veracruz and about three hours from the capital cities of Puebla and Tlaxcala.

Xico is a small city whose cobbled paths allow us to go through it walking so you feel the same as its first inhabitants, who left traces of their passage in the colonial houses that are still standing.

The climate in Xico, Veracruz, goes from temperate to humid most of the year, due to its proximity to the Cofre de Perote and the coffee plantations. As you pass through Xico you will be surrounded by vegetation and the sounds of the different species that inhabit its corners; the average temperature is 19°C (66°F) and its summers are usually accompanied by abundant rains.

Santa María Magdalena is Xico’s patron saint so the inhabitants celebrate big on this date during mid-July. One of the activities of this festival is the traditional Xiqueñada, which consists of releasing a dozen bulls through the streets of the town for the bravest to face.

Before Xiqueñada, Hidalgo Street, Xico’s main street, is dressed in colors with the sawdust rugs that its inhabitants design and make to honor Santa María Magdalena, whose figure is taken in a procession to reach her church. This path is crowned by an arch made with “flor de izote” (Izote flower) that can measure up to 15 meters high.

The star dish of the gastronomy of Xico, Veracruz, is the mole Xiqueño whose flavor is sweeter compared to the Mole from Puebla. Another specialty that you must try on your way through this Pueblo Mágico is the Xonequei: a bean broth boiled in the leaves of the plants of the same name; corn dough balls previously seasoned with butter are added to this broth.

El Verde and Morita de Xico are two traditional liqueurs made with fruits from the region, so if you are proposing a toast, it will be with one of these.
The biodiversity of Veracruz goes beyond sunny passages in which the sea breeze wets our hair. This window of the Gulf of Mexico also has humid scenarios in which coffee is harvested and temperate climates that allow the existence of natural areas such as Cofre de Perote.

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Just at the foot of this imposing National Park is Xico, a Pueblo Mágico (Magical Town) 40 minutes-by road from Xalapa, two hours from Puerto de Veracruz and about three hours from the capital cities of Puebla and Tlaxcala.

Xico is a small city whose cobbled paths allow us to go through it walking so you feel the same as its first inhabitants, who left traces of their passage in the colonial houses that are still standing.

The climate in Xico, Veracruz, goes from temperate to humid most of the year, due to its proximity to the Cofre de Perote and the coffee plantations. As you pass through Xico you will be surrounded by vegetation and the sounds of the different species that inhabit its corners; the average temperature is 19°C (66°F) and its summers are usually accompanied by abundant rains.

Santa María Magdalena is Xico’s patron saint so the inhabitants celebrate big on this date during mid-July. One of the activities of this festival is the traditional Xiqueñada, which consists of releasing a dozen bulls through the streets of the town for the bravest to face.

Before Xiqueñada, Hidalgo Street, Xico’s main street, is dressed in colors with the sawdust rugs that its inhabitants design and make to honor Santa María Magdalena, whose figure is taken in a procession to reach her church. This path is crowned by an arch made with “flor de izote” (Izote flower) that can measure up to 15 meters high.

The star dish of the gastronomy of Xico, Veracruz, is the mole Xiqueño whose flavor is sweeter compared to the Mole from Puebla. Another specialty that you must try on your way through this Pueblo Mágico is the Xonequei: a bean broth boiled in the leaves of the plants of the same name; corn dough balls previously seasoned with butter are added to this broth.

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