Discover Estancia Del López

Estancia Del López brings together a long local history and artisanal food production. The Hacienda de Quesería, the Capilla de la Candelaria, milk candies and peanut products offer different perspectives on the area. If you are looking for a hotel in Estancia Del López, you can choose your destination based on whether you are especially interested in historic architecture, local history or culinary craftsmanship.

Hacienda de Quesería: history and architectural style

The Hacienda de Quesería in Estancia de los López is documented from the 18th century; evidence comes from a map of the Amatlán de Cañas parish district dating to 1776. In the mid-19th century, Ignacio Monroy and his sons bought the hacienda and its associated lands to grow sugar cane. Ignacio Monroy and his sons came from Ciudad Guzmán. Two historical periods therefore stand out: the early record from the 18th century and the later purchase connected with sugar cane cultivation.

The architectural style is also described in specific terms. The hacienda is single-story, with white plaster, adobe walls and wooden beams; its roof slopes in one direction and is covered with clay tiles. These features give the building an architectural profile that can be read alongside its history. While the map and purchase provide important historical reference points, the materials and roof shape draw attention to the building’s design. For travelers interested in architectural history, both the chronology and the structural details are therefore central.

Capilla de la Candelaria: a dated cultural reference

Another historical trace leads to the Capilla de la Candelaria in Estancia de los López. The first recorded celebration of the Virgen de la Candelaria at the chapel took place on February 2, 1884. This precisely dated cultural event adds to the history of the hacienda’s buildings and ownership. The two references offer different ways into local history: one concerns an estate and its agricultural past, the other a celebration at a chapel.

Craftsmanship and local foods

Estancia de los López has a strong artisanal tradition. One specific example is the milk candies known as “Huesitos de leche”: some women make them in their home kitchens, passing on the knowledge they have gained through practice to subsequent generations. The candies therefore represent not only a local product but also the transmission of artisanal skills. This culinary perspective complements the historical themes with a different form of local tradition.

A local tourism analysis published in 2023, based on fieldwork conducted in 2021 and 2022, described “Cacahuates La Estancia” as an artisanal peanut workshop in Felipe Valdivia’s home. Production was carried out together with his family. The recorded product range included salted, spicy, “macho,” candied and garlic-seasoned peanuts, as well as peanut cookies and a peanut spread made from 100 percent peanuts. The analysis listed regional food shops and the family’s home as sales locations. The selection ranges from different seasonings to processed products, showing various ways of preparing peanuts.

The same study also described Gustavo de Lucio’s handmade peanut cookies: he made them according to a traditional recipe and sold them in the surrounding region. Their distinctive presentation was characterized as unique in the town. Compared with the “Huesitos de leche,” where the passing down of knowledge from home-based production is central, the peanut products show another facet of local craftsmanship: various seasonings, confectionery and processed products.

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For the broader travel overview: Nayarit.