Estancia Del López brings together the history of Hacienda de Quesería and a strong craft tradition. This offers two specific perspectives for planning your trip: the former use of the associated lands for sugarcane and local products whose production requires practical skill. Between Capilla de la Candelaria, milk candies, and peanut products, architectural and cultural history sit alongside knowledge passed down through generations. This makes it possible to understand the place both through its historical traces and through the craftsmanship behind its regional products.
Hacienda de Quesería and Its History
Hacienda de Quesería in Estancia de los López has been documented since the 18th century; evidence includes a 1776 map of the Amatlán de Cañas parish district. In the mid-19th century, Ignacio Monroy and his sons bought the hacienda and its associated lands to grow sugarcane. The buyers came from Ciudad Guzmán. This sequence distinguishes an early record of the estate from its later agricultural use.
The building has one story and features white plaster, adobe walls, wooden beams, and a roof of clay tiles sloping to one side. “One story” describes a building with a single floor; the slope to one side, by contrast, describes how the roof surface descends toward one side. These are distinct features of the building’s design: its height and roof shape.
Another historical reference is Capilla de la Candelaria in Estancia de los López.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. While the hacienda is associated with agricultural use and its architectural style, this date adds a religious and cultural dimension to the history of the place.
Crafts and Local Products
Estancia de los López has a strong craft tradition. One culinary example is the milk candy “Huesitos de leche”: some women make it in the kitchens of their homes, and the knowledge gained through hands-on experience is passed down to subsequent generations. The candies are sold in Estancia de los López and the surrounding communities. This brings together home-based production and distribution beyond the town. For your trip planning, it offers a concrete insight into a local specialty whose tradition also lies in the skills passed down through generations.
Peanuts reflect another line of craftsmanship. “Cacahuates La Estancia” is a peanut workshop in Felipe Valdivia’s home, where production is carried out with his family. The range includes salted, spicy, “macho”-seasoned, candied, and garlic-seasoned peanuts, as well as peanut cookies and a cream made from 100 percent peanuts. The products are sold in regional grocery stores and at the family home. A peanut factory in Estancia de los López is also associated with production methods passed down through generations.
Another peanut product is the handcrafted, sugar-coated peanut cookie made by Gustavo de Lucio using a traditional recipe and sold in the surrounding region. Its distinctive presentation is considered unique in the town. In contrast to Cacahuates La Estancia’s broad product range, this is a single product with its own recipe and distinctive presentation.
Discover more destinations: San Pedro Lagunillas, Higuera Blanca, San Blas, Punta Mita, La Cruz De Huanacaxtle, Sayulita, Jala, Cuastecomate.
For the broader travel overview: Nayarit.
