Home of peace and thermal springs
Because Hidalgo offers the perfect balance between adventure and refuge. It is the place where you can explore a mine hundreds of meters underground in the morning and float in a turquoise thermal pool at sunset, all while discovering Mexico’s most unusual cultural fusion: the English and the Otomi living together in a bite of paste.
The Signature Experience
Hidalgo is a state of two climatic faces; prepare for layers (“onion style”).
Mountain Corridor (Pachuca/Real del Monte): Cold and windy. Averages of 50°F to 68°F (10°C-20°C), dropping to freezing in winter. Fog is frequent in the afternoons.
Water Park & Huasteca Corridor (Ixmiquilpan/Tolantongo): Semi-desert and hot. Averages of 77°F to 86°F (25°C-30°C). Thermal water remains between 93°F and 100°F (34°C-38°C) year-round.
Felipe Ángeles International Airport (AIFA – NLU): The game changer for Hidalgo. It is only 45-60 minutes from Pachuca by car, connecting with major Mexican cities and select international flights.
Mexico City Airport (MEX): About 2 hours away by car or bus.
Bus Lines: From Mexico City (North Terminal or Indios Verdes), lines like ADO and Futura have constant departures (every 15-30 min) to Pachuca and Tulancingo. They are first-class, safe, and comfortable services.
Rental Car: Highly recommended if you want to connect the Magic Towns (Mountain) with the Water Parks (Valley) at your own pace.
Local Transport (Colectivos): To go from Pachuca to Real del Monte or Mineral del Chico, the “combis” (collective vans) are a local, cheap, and efficient experience.
Pit Oven & Agave Cooking. The essential flavor is the subtle smokiness of the maguey (agave) leaf cooking underground. It is a cuisine of patience, Sunday rituals, and family gatherings.
A festive dish from the Mezquital Valley. Chicken and pork skin wrapped in maguey leaves and cooked in an earth oven.
The jewel in the crown. The traditional one is potato with ground beef, but you must try the "Mexicanized" versions like mole verde or tinga.
"Mexican Caviar." Ant larvae sautéed with butter and epazote. A seasonal luxury (March-April) with a creamy texture and delicate flavor.