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Rooms & Suites
The hotel has 31 deluxe rooms and suites, distributed among four mansions and the Casa del Parque, a few minutes walk away. The design of the accommodations follows the original architecture and so no two rooms are identical in size and amenities. Each of the rooms and suites has its own individual décor but they all celebrate the spirit of San Miguel. They are characterized by the furnishings, art and antiques, exquisite fabrics, and richly colored Talavera-tiled bathrooms, that add a touch of charm. Many rooms have working fireplaces. A Junior Suite will normally be one large room with a sitting area, whereas a suite will generally have a separate living room.
Six accommodations are in the Casa Principal, where the Sierra Nevada Restaurant is located and six accommodations are in Casa Limón which also houses the pool, business center and library. Seven accommodations are located in Casa de la Fuente as well as in Casa Caballo, and five are in Casa del Parque (pictured), which is located a few blocks away on Benito Juarez Park, and also houses the Mexican resaturant of the hotel. |
MASTER PAINTER AND STENCIL DESIGNER
Luis Felipe Juarez Balderas, a master painter born in San Miguel, is often entrusted to retouch 16th and 17th century frescos in the area’s colonial churches, including the famed Atotonilco church. Balderas designed and painted all the stenciling in the Casa de Sierra Nevada guest rooms, as well as the new designs for Andanza, matching a swatch of fabric or a carved mirror frame special to each room of the restaurant. | |
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| Born to a house painter father, Balderas wanted to take the craft of painting to an art form, so he decided to study at the Instituto Anthropolico Historica as well as at the Bellas Artes in San Miguel’s historic centro. When working on the renowned Atotonilco church, he uses what he calls a “special recipe”. As with chefs, the recipe is a secret, but contains such ingredients as alhumbre, a soft local stone, paint “dust” (dry powder pigment). Similar to the original recipe used centuries ago, the mixture sits in water for 3 days to ripen. “I use only the simplest ingredients,” says Balderas. |
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