The first physical evidence of Hacienda Santa Maria Xalostoc (also spelled Xalostoque) is a plaque from 1549. The Hacienda is one of the very first haciendas built by the Spanish conquerors, who discovered Mexico’s rich natural resources and pre-hispanic culture, allowing them to create a new and profitable life. The main product of the Hacienda from the 16th to the 20th century was pulque, a fermented cactus juice originating from Aztec times (a raw form of Tequila). Records indicate that in 1549 the Hacienda covered 3,000 acres, all dedicated to the cultivation of the maguey cactus used for the extraction of pulque. The method of making pulque exists even today in modern day Mexico. The maguey cactus is cut several inches horizontally above the base, then the inside pulp is scooped out and fermented until ready to be strained and bottled. Also cultivated were grains such as corn, barley and wheat, all for the feeding of cattle, horses, sheep and goats. In the 19th century the demand for pulque grew, and the hacienda became the main supplier thousands of gallons every month for Puebla and Mexico City. The first existing locomotive trains (1912) in the Mexican Republic went from nearby Apizaco to Mexico City transporting produce from the state of Tlaxcala. Several main buildings and granaries at the hacienda have dates of 1847, 1869, and 1899. In the agricultural reforms in 1938 President Cardenas’ government confiscated much of the land of the hacienda (a ‘return’ of private property to poor landless locals), but the main buildings, called ‘casco de hacienda’ were left intact (although abandoned through most of the 1960’s and 70’s).

The Restoration

The Hacienda has been lovingly restored with the guidance of internationally renowned architect Luis Ortiz Macedo, an expert in the preservation of Mexican Colonial architecture. Its present owners have spent the past 15 years recovering each original detail, bringing the property back to its former glory. Every aspect of the restoration of the Hacienda has been created to respect the original architectural characteristics and maintain the magical ambiance of a time gone by. The building elements remain the same as the ones used in the original construction of the Hacienda, creating an atmosphere of wide interior spaces, environmental comfort, elemental simplicity, and traditional Mexican decor. The original central building comprises of three large courtyards, which include the ‘tinacal’ (fermentation room) and ‘la troje’ (large storage room for barrels of pulque), which are now home to the restaurant, bakery, kitchen and storage area. The 8 ample suites and 10 deluxe rooms are decorated in an elegant and welcoming style, evoking the spirit of 18th century Mexico while infusing one’s senses with tranquility.