While we were in Puerto Vallarta we took the opportunity to pick the brains of people we met to find out good places to stop as we crossed Mexico. Our informers suggested Guadalajara as the capital of Jalisco state, described as the heart of Mexico. Next up Morelia, capital of Michoacán state and a UNESCO world heritage city with fabulous, well preserved colonial architecture. It didn't disappoint, in fact I can safely say it was love at first site. We arrived in the late afternoon and the buildings were bathed in the gorgeous light of sunset which enhanced the slightly pink hue of the cathedral. Our hotel had been a building associated with the church in previous times. It was located right in the centre of town, almost opposite the cathedral. We stayed for 4 nights over the weekend and the atmosphere in town was lively at night, enhanced by the large student population, and very family oriented during the day. The central square was continually packed with families relaxing in the sunshine. There was no shortage of entertainment either with colourfully dressed folk singers and performers taking to a wooden stage for Sunday afternoon and evening. Everyone we met was so cheerful and relaxed, if they spoke English they were very helpful and welcoming too. Having seen less than half a dozen Gringo faces over the 5 day period made us feel like exclusive tourists, which we like.
View of Morelia from the hotel roof terrace, Cathedral on the left and the main town square
All the buildings in the city are well preserved and hardly any restoration has been necessary as they have been looked after so well.
 Gaspacho here is made & spelt differently from the Spanish cold soup. The ingredients are chopped pineapple, papaya, mango & jicama. Traditionally eaten from a large plastic cup with a plastic spoon. You can choose to add squeezed lime, fresh orange juice, chilli sauce, cheese crumbles & salt. I had all the above, the Mexican way, delicious. |  One of Mike's favourites, a tub of molten cheese with tortillas, add guacamole, salsa & squeezed lime. Yummy. |
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