[1][2] De Zapata pays homage to the hero of the Liberation Army of the South during the Mexican Revolution.
During the Prehispanic era, these people were subjects of and paid tribute to the Aztecs of the Valley of Mexico.
[1] During the colonial era, Tlaltizapán, like most of the state of Morelos, became part of the Marquesado del Valle de Oaxaca, of the conquistador Hernán Cortés.
During the Marquesado period, Tlaltizapán was a horse farm established in 1549, managed by Pablo de Paz.
There are indications that Indigenous health traditions were persecuted by the Church; we can point to the banks of the Yautepec River as an area of healers.
Towards the east, there were important Indigenous settlements like San Pablo de Nexpa [1] The hero the Mexican War of Independence, Francisco Ayala, was captured at the Temilpa ranch, located in this municipality.
On Monday, June 2, 1916, during the Mexican Revolution, General Emiliano Zapata established his headquarters in Tlaltizapán in order to fight Carrancista troops.
When the Spanish flu epidemic broke out in 1918, Carrancista soldiers circled the town and would not allow the Mexican Red Cross enter.
[7] On July 2, Tlatltizapán reported 18 infections and three deaths from the virus; the reopening of the state was pushed back until at least June 13.
De Verastegui also owned Santa Rosa Treinta; only 23 hectares are left of these once-powerful haciendas.
The church of San Miguel still functions and is open to the public, and there are large festivals held in the saint's honor.
The access door to the monastery has two beautiful arches, making it a luxurious entrance to an austere building.
It has crystal-clear water that flows from a spring that produces 7,000 liters (247 cubic feet) / second, forming a natural diving pool that is 10,000 years old.
[26] Green mole of pipían; tamales of cenizas; red mole of turkey; cecina with cheese, cream and green sauce; barbacoa de cabrito (goat), pozole with pork or chicken, tamales of catfish (made in leaves of totomozcle), and clemole seasoned with wild plums or tamarind make up the local cuisine.