Mezquital Valley, Semi-arid valley system in Hidalgo, Mexico.
The Mezquital Valley is a valley system in the central part of Hidalgo spanning a wide area of semi-arid plains. Volcanic mountains frame the agricultural lands, which sit at elevations between 1700 and 2100 meters and are crossed by irrigation canals.
The region remained thinly populated during the Aztec period, as the dry climate made intensive farming difficult. Throughout the 20th century, the construction of irrigation systems using water from the Tula River transformed the landscape into a productive agricultural zone.
Local communities weave textiles from the fibers of the ixtle plant and harvest maguey to produce pulque, a fermented beverage with deep roots in the area. These traditional crafts of the Otomi people remain active in daily life and pass from one generation to the next.
Roads through the valleys provide access to farming villages and smaller towns scattered across the irrigated plains. The best visiting times lie outside the hottest midday hours, when temperatures in the semi-arid climate remain tolerable.
The region produces about one quarter of all Mexican green chili peppers, which thrive in the irrigated fields. Each year, Santiago de Anaya hosts a food festival where local dishes featuring ingredients like ant larvae and cicadas are presented.
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