Riego manantial

Irrigation is located at the foot of the plateau. In the mid-17TH century possessed a great deal, since it supplied the extensive land of the estate of the same name, which joined with the Board Assistant of Santa Maria eventos. Halfway through the 19th century, this property was gained by the Mont family. This spring is considered as the cradle of the bottler in Tehuacn industry since Mr Joaqun Pita was installed in 1901 first same factory that produced two thousand boxes annually in mineral water brand diamond with the help of a steam engine with 15 horsepower engine. A year later Mr Pita partnered with Anacharsis Peralta Requena to produce the red cross brand. This company was sold in 1903 to Mr Lucindo lanes who joined efforts with Joaqun Crdoba to produce the Covadonga brand from 1924. In 1933 this spring would return to industrialize its waters under the signature of Andrs Zaplana and Arturo de la Llave, later step Tehuacn watering Springs power enterprise.

Nathaly Garca Hernndez

26/enero/2013

Peafiel manantial

One of the companies committed to society and of great importance for the same since it was helpful for the growth and rise of the same. But it also is said that tower seen in the image was used by the owner of Peafiel in it vijilaba to their workers day and night so that non stop already produce than if any of them what looked and wasn't doing nothing sent to flogging, this and many legends of Penafiel are counted.

On the other hand not only was a soft drink company if not also had Hotel and Bungalows equally important worldwide enter the years 50s by the personalities that they stayed like I had great fame for its curative mineral waters.You can currently visit the Manantial de Peafiel, that offer tours guided without any cost only a small bonus for the Guide, a unique experience because is descendant 20 mts. to introduce to the mantial passing under the modernised with a tour on the history and processes of mantial for its bottling water. In 1948, Mr Garci Crespo left the society and with his departure the company changed its name to "Manantiales Peafiel S.A". This name is due to the rock or penalty that hinders the undercurrents, and gives rise to the springs. This penalty has been sprouting water for many years, remaining faithful and unchangeable, therefore suggested the name of Peafiel..

Nathaly Garca Hernndez

26/enero/2013

San Lorenzo Manantial

Since time immemorial, the spring of San Lorenzo was known as Axoxopan (Ahuehuete) since its birth occurs precisely next to one of these millennial and grandiose trees. It is located about 7 km from Tehuacn, in the Junta Auxiliar de San Lorenzo Teotipilco. its chemical composition made her favorite patients suffering from bile evils. Since the end of the 19th century the locals built a rustic hut where people came to drink or to fill bottles with this healing water. It was around 1938 when Francisco Andrade Balseca began bottling of its tributaries. Shortly after Ramn Gonzlez buy and establish the renowned Springs San Lorenzo there same. Currently Axoxopan spring is used as a spa and important tourist center..

Nathaly Garca Hernndez

26/enero/2013

Jose Garcia Crespo manantial

VENERO was discovered in 1920 in the Board auxiliary of San Nicols Tetitzintla by Jos Garci-Crespo. Over time exploded it into what most forward would be the famous caves of Peafiel and its spring of the same name. The underground corridors were not covered by any artificial material. In 1948 the Garci-Crespo spring changed its name by the Peafiel. Don Jos Garci-Crespo also acquired some land in the so-called Buenagua station, where you installed the Garci-Crespo nurseries and located another spring, which to this day serves as bottling of soft drinks.

Nathaly Garca Hernndez

26/enero/2013

Poultry industry in Tehuacan

The innovation of new technologies and industrial production methods resulted in aspatial concentration in farming, especially in the "industria avicola", theMexican poultry industry. The agricultural structure in the Valley of Tehuacan hasbeen particularly influenced by this subsector of agro business industry. Thedevelopment in this area has (since 1947) been determined, above all, by theinitiatives and innovations introduced by the Romero Family. Today, the "GrupoRomero" is the leading Mexican egg producer. The development of this familycompany into a vertically integrated agribusiness firm is briefly described in thisarticle. The expansion of the poultry industry has changed the agricultural structureof the Valley of Tehuacan consider ably. However, this process has occurred in arelatively isolated way, so that traditional farming has only been affected to a smallextent. At present, the chicken output capacity in the study area amounts to nearly40 million. Several maps illustrate this development from the sixties up to 1984

Nathaly Garca Hernndez

26/enero/2013

Mole de Caderas
INGREDIENTS
1 kg.de goat spine hip 1 sprig of cilantro 200 gr. of green beans into pieces ayocotes guajillo chile to taste 6 tomatoes 2 tomatoes butter for frying salt to taste 1 avocado leaf tosada

PREPARATION
Boil the hip and spine in water with a spoon remove the foam is formed. Place all the chiles in hot water and let it soak for half an hour; mulelos in blender with the same water. Then the mixture and depostala sneaks into the meat. Apart handle tomatoes and tomatoes, peel and mulelos in blender, then add them to the meat also. Use a shovel to move the meat does not stick to the bottom of the pot. Add salt to taste, onion and garlic. When meat is cooked add the avocado leaves and cilatro. Let boil for two minutes and turn off the heat. If you want to add beans to broth do half an hour before the stew off your meal!

Nathaly Garca Hernndez

26/enero/2013

Mole Poblano
INGREDIENTS

Nathaly Garca Hernndez

26/enero/2013

PREPARATION

Nathaly Garca Hernndez

26/enero/2013

MUEGANO

Ingredients:

1 kilo of flour 1 egg liter of water 50 grs. of brown sugar 400 grs. Butter Sal FOR HONEY: kilo of brown sugar liter of water 1 cinnamon stick

Procedure:
Mash well the brown sugar and dissolved in water. Mix the flour, egg, brown sugar dissolved in water and a teaspoon of salt. Knead the dough well so that is consistent and extends through the roller to leave quite thin. Cut dough into squares, fried in butter. Allowed to cool and get into the honey syrup. To make honey, put water in a saucepan, brown sugar and cinnamon crushed, letting it boil until it holds strong ball. Stick the cubes in groups of five, to form muganos, which is left to dry on the table

Nathaly Garca Hernndez

26/enero/2013

PAN DE BURRO

ingredients:
* 3 cups white flour for bread * 2 1/2 (0.25 ounce) packages dry yeast * 1 teaspoon salt * 1 cup warm water

Preparation:
1. Dissolve yeast in warm water. Mix flour and salt. Add yeast and mix with a spatula until well blended. Cover with flour a clean surface. Amasa least ten minutes, until smooth and elastic (the consistency and texture of the dough). 2. Wrap in plastic foil and leave in a warm place until doubled (about an hour). Put the dough on lightly floured surface flattens to remove bubbles. Cut into 8 pieces. Form rolls make a slit lengthwise with a knife. Put on a greased plate and let double in size. 3. Bake for 15 to 20 minutes or until golden.

PULQUE
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It is not known who invented pulque; its origins go back at least 1,000 years. Various stories and myths have developed as to its origins. Most involve Mayahuel, the goddess of the maguey. It was thought that the aguamiel collecting in the center of the plant was her blood. Other deities, such as the Centzon Totochtin (400 rabbits) are associated with it, by representing the drink's effects, and are the children of Mayahuel. Another version involving Mayahuel has her as a mortal woman who discovered how to collect aguamiel but someone named Pantecatl discovered how to make pulque.Another story states that pulque was discovered by the Tlacuache who used his human-like hands to dig into the maguey and extract the naturally fermenting juice. He became the first drunk. Tlacuache was thought to set the course of rivers. The rivers he set were generally straight except when he was drunk. Then they follow Tlacuache's meandering path from cantina to cantina. Another story traces the discovery of aguamiel to the Toltec Empire, when a noble named Papantzin was trying to get the emperor to marry his daughter Xochitl. He sent her to the capital with an offering of aguamiel, honey of the agave plant.

TORTILLAS DE COAPAN
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Santa Maria Coapan, auxiliary board is deeper cultural roots that distinguish it from the 12 towns of this county subaltern, indigenous inhabitants mostly not easily influenced easily by trends emerge daily to replace traditions give identity to the people. The town is located 5 minutes south of the city, for years it has become the main supplier of handmade tortillas in markets, restaurants, hotels and colonies of the urban area, texture and size set it apart from the rest, that are still in great demand. "The coapeitas" as popularly told, are women who are responsible for feeding supplement tehuacaneros hundred, that from 10 in the morning can enjoy taking tortillas that distribute heat even clay griddle using for cooking; this is achieved by the traditional way as the van saved since doing, the multiple wrapped in cloth napkins placed inside containers and palm fabrics are known as "tenates" have a height of about 45 to 50 centimeters, these thermo make it retains heat for more than one hour.Like everything in life changes, to transport the tables above that population to Tehuacan, made long and arduous treks, with the advent of urban transport that changed, what has remained is how to take these containers from home to POS, load holding them with her shawl on her back, there are women who make their journey by an hour or more lugging 20 or 30 kilos of tortillas that distribute in different homes, in several of these have direct access, ie come even if the homeowner is not because there is trust and honesty by So behave. as they are called industrial and tortilla dough, the "coapeitas" still retain their sales, so women with this activity are mostly pillars in the home economy. For the quality and taste of the tortilla is prepared with 100% white corn, led them to start working on a project that some described as "dreamy", but they were about to realize, exporting to the U.S. tortilla and for this we met a group of women and developed this plan, approached the Ministry of Economic Development and presented their proposal, precooked tortilla tested, the package was designed in order to be moved and they were a few months to achieve it, the group led by Victoria Gudelia Albino Mndez, began to disintegrate and all the work that was done nearly two years, collapsed when disagreements began to arise between them

MEMELAS
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Fried or toasted memelas cakes are made of dough topped with different fresh ingredients eaten as appetizers or snacks in the state of Oaxaca, Mexico has its origins in Which Prehispanic food. They are similar to fresh corn tortillas, but are somewhat fatter. Memelas are Oaxacan local name for the almost identical sopes and huaraches That are served in other parts of Mexico, just Made with different toppings. Described as memelas are best toasted Oaxacan little pizzas made of corn. The dough is flattened corn tortillas with a press then pinched to create indentations along its borders, then Placed over a hot comal or griddle. When the omelet is cooked like basis and charred where the dough hits the hot metal of the grill, chewy medium-well as a steak, is then topped with black beans, salsa, shredded cabbage, black mole, guacamole and cheese. Although the traditional Memela is supposed to be topped with no other additional ingredients, toppings may vary Those today from recipe to recipe. Modern incarnations include other vegetables and the option of a layer of tinga (shredded chicken with tomatoes, onions and peppers) or potatoes and sausage. Memelas Have Been served at Oaxacan / Mexican restaurants in the United States since the 1990s.

Nathaly Garca Hernndez

26/enero/2013

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ATOLE DE GRANILLO

Atole is a traditional drink of pre-Hispanic origins, is consumed throughout the country, although the taste is different in different states or cities. The fact granillo gruel in San Cristobal de las Casas need white corn, cinnamon, lime, sugar and water. The corn is boiled in water with lime, after which it is ground (the left half and the other half thick film). And re-boil are added the remaining ingredients. Due to the cold weather of San Cristbal, many eateries and stoves often prepare this drink is ideal companion for tamales. This drink is consumed daily in this city.

CHILEATOLE
The oldest is the typical preparation of chocolate among Mexican prehispanic consisting of roasted and ground cocoa beans, for chocolate paste, which is added to a gruel. This is seasoned with pepper, vanilla and sometimes sweetened with honey, was taken as a drink. Hernan Cortes in his Letters of Relation distinguished him as a very energy drink. For its bitter taste and pungent Europeans did not accept it, prompting the creation of champurrado. In its most common, chileatole refers to a modern dish of Mexico, which is basically a salty corn atole (instead of candy), flavored with other ingredients, and consumed as a sou

1660 Nathaly Garca Hernndez 26/enero/2013 14

On 16 March 1660 the Indians of the region acquire the title of "City Indians".

1724 In 1724 the Cathedral Conception.

began the construction of of the Immaculate

1804 In 1804 was built the "Palacio Municipal.

1860 The March 16, 1860 born Joaquin Paredes Coln, founder of the "Public Library" and published "Historical Sketches of Tehuacn"

1864 On November 24, 1864, born Jos Garci Crespo Founder of Garci-Crespo bottling.

1894 In 1894 the street "Agustn de Iturbide" changed its name to "Ignacio Zaragoza". 1905 Nathaly Garca Hernndez 26/enero/2013 15

The "Rastro Municipal" was opened on 1 February 1905

1909

On November 17, 1909 arrived in Francisco I. Madero who came to actions taken by the leaders and "Antirreeleccionista Party". the "Hotel Mexico."

this city Mr. oversee the supporters of Madero stayed at

1910 The monument to the priest Don Miguel Hidalgo y Costilla was placed in Colonia Guadalupe Hidalgo on September 16, 1910.

1928 In 1928 was created the bottling plant GarciCrespo

1945 En 1945 el restaurante La Lonja fue remodelada en su totalidad

1954 Nathaly Garca Hernndez 26/enero/2013 16

In 1954 was inaugurated the Centro Escolar President Venustiano Carranza.

1956 In 1956 the President of the Republic, Gustavo Diaz Ordaz opened the paved road to Tehuacn Huajuapan de Leon, Oaxaca.

1957 In 1957 was inaugurated the "Mercado Municipal 16 de Marzo de 1660

1973 The mural "El Nuevo Mundo" located inside the Palacio Municipal, was opened on November 20, 1973.

1978

In 1978 he officially opened the Federal School Jorge L. Tamayo, located in the division's Arcadia.

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17