History of Bacalar
Bacalar was founded in 435 AD as the Mayan village of Siyan Ka'an Bakhalal. After the fierce war of conquest in the Yucatan Peninsula, throughout the viceroyalty, it lived always under the threat of the English pirates, who came to raze it in 1652. Later, it was one of the main scenes of the War of the Castes: in 1848 it fell into the hands of the rebel Mayans; in 1858 the Cruzoob Mayans conquered it again, and this time they killed all its inhabitants. The rebels kept it in their power until 1901, when the federal government forces finally occupied it.
Throughout the 20th century it grew in size and population, Bacalar still has a very pleasant atmosphere, which is the perfect complement to the kaleidoscopic presence of the large adjacent lagoon.
Tourism in Bacalar
The main tourist attraction of the city is the Lagoon, on whose shores there is a spa where you can swim, also offers palapas for lunch, boat trips on the lagoon and other services.
The museum of the War of the Castes located in the old fort of San Felipe shows weapons and objects of the founders of Bacalar and the fight between them and the Mayan groups, as well as the attack of pirates who suffered the city.
Another of the main attractions of the city is the Cenote Azul, located four kilometers south of the city, is famous for the transparency of its waters, which allow perfect observation from the surface to a depth of more than 30 meters, on the banks of the cenote is a restaurant.
The Buenavista Spa is located 25 kilometers from Bacalar and has shallow and crystal-clear waters.
There are children's games and handicrafts for sale.
Kayaks and nice cabins are for rent.
Handicrafts
Palm weaving and basketry. Wooden and stone carving crafts. Hammocks in colorful and beautiful sizes. Hand embroidery of the so-called “huipiles”, traditional female clothing. Dyeing of clothes with bark from local trees. Reed figures.
Gastronomy
In Bacalar, as in the south of the state, there is a great influence of Yucatecan and Belizean cuisine. From the latter, the dish “rice and beans” stands out, which has the particularity of being cooked with coconut oil. They also make xpelon tamales (a variety of bean) and the sotobichay (queen's arm) which is a tamale with chaya.
The puchero and chocolomo are also made. On the days of “Todos los Santos”, the “mucbil pollo” tamales of the region are prepared and baked. There are also dishes made with fish and seafood, such as “pan de cazón” and “tikinxic”, as well as snail preparations; also grouper, shrimp, guachinango, and lobster are a small sample of the delights of the sea that are prepared in many different ways in this paradise.
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