Tehuacan and 5 region

Dedication: I dedicate this work to my family who has supported me in everything and that I have never disappointed, and you will follow me in every moment of my life. They are the dedicated because I love them and are part of my life.

Cristina Trujillo Avils

Tehuacan and 5 region

Rationale: Being honest I did this job mainly because I was asked in my school but just as I used to learn more about the city in which I live. And in the future remember how things changed.

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Introduction: In this paper we find things of Tehuacan and 5 regions. We encounter its typical dishes, clothing, traditions, tourist centers, industries, etc. of the five regions. Among many other things that are interesting also important.

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Tehuacan Tehuacn is the second largest city in the Mexican state of Puebla, nestled in the Southeast Valley of Tehuacn, bordering the states of Oaxaca and Veracruz. The 2010 census reported a population of 248,716 in the city and 274,906 in its surrounding municipality of the same name, of which it serves as municipal seat. The municipality has an area of 390.36 km (150.72 sq mi).[1] Originally a Native American settlement, it became officially a city in the Viceroyalty of New Spain in 1660. According to the archaeologist Richard Stockton MacNeish, the Valley of Tehuacn is the first place maize was ever cultivated by humankind. He arrived at this conclusion when he found over 10,000 teoscintle cobs in what is now known as the Cave of Coxcatlan. In the late nineteenth century, the city was well known for its mineral springs. In fact, Peafiel (now owned by Cadbury Schweppes), a well-known soft drinks manufacturer, extracts water from these wells for use in their products. Tehuacan also has an important cluster of poultry producers, making the city and its surroundings one of the most important egg producing regions in Mexico. Geography Tehuacn is located in the southeastern part of the State of Puebla. Northern bordering cities are Tepanco de Lpez, Santiago Miahuatln, Vicente Guerrero y Nicols Bravo; Eastern Vicente Guerrero, San Antonio Caada y Ajalpan; Southern San Gabriel Chilac, Zapotitln, San Antonio Texcala y Altepexi; and Western Zapotitln, San Martn Atexcal, Juan N. Mndez y Tepanco de Lpez.

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Cristina Trujillo Avils

Tehuacan and 5 region

Cristina Trujillo Avils

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Cristina Trujillo Avils

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Glyph of Tehuacan This is the currently accepted glyph city of Tehuacn. It is based on the work of Felipe Franco's 1946 Geographic Indonimia Puebla State, same as inferred from the word Teohuacan, ie instead of gods or the sun. The glyph is interpreted as follows: At the bottom you can see a gum with teeth, which means "place". The album is a solar symbol, or sacred. Hence, to be known as Tehuacn "City of Gods", "Place of those gods", "Place of those with God" or more currently "Sun City".

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Coat of Tehuacan The Shield of Tehuacn is made up of four quarters : In the first quarter there is a black eagle on the nopal with two arrows in its right claw and another crossed by its legs, on the left side of the quarter are three maize with spikes of gold which the Indians call "Miahuatl", in a blue field. In the second quarter it shows a Black Eagle in white with a golden beak putting one leg on ateponaxtle and the other lifting two clasped arrows. At the right side of the eagle an ayacaxtle or sonaja is playing an instrument and dancing with the Indians. Just below is a drum, on the left side are two teponaxcle and below sits a Quetzal feather. In the third quarter there is a bush with a red flower on its outspread branches; in the native language the flower is called a "tlaxochitl". Below the tree is a bird digging up a flower, the tree is called a Mezquite. On the right side is a castle on a hill and near it there are white and colored stones, below the castle is a cave. In the fourth quarter there is a decapitated head which is held up by a hand that is reaching out from the right side and is holding the head up by its hair, the left hand is also in the picture and is grasping an arc. In the midst of the four quarters the head of Chimalpopoca and as Cimera, the Virgin of the Conception.

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History Tehuacn was part of the Royal Road that connected the port of Veracruz to the Great Tenochtitlan, which influences to Carmelita Temple construction is intended in the present location.Archaeological finds show that it was inhabited by village communities 8500 years before Christ. He had a major role in the process of domestication and cultivation of plants. In Tehuacn found the oldest fossil of corn in the world.In 1454 Moctezuma invaded and conquered the place to be a strategic point for further conquests. The population fled to the hill where they were finally defeated Colorado, and after the defeat of the Aztecs on August 13, 1521 was submitted to the Spanish. On 16 March 1660 the Indians of the region acquire the title of "City Indians", earning him his offer to the Spanish at the time. During the War of Independence, the city was used as barracks by the illustrious leader Trujano Valerio.In March 1862, the French army invaded Mexican territory, staying in Tehuacn. The entire state of Puebla was under the rule of the imperialists of Maximilian of Habsburg until 1867.

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TIMELINE 1660 ~ On March 1660 the Indians of the region acquire the title of City Indians

1724 ~ in 1724 began the construction of the Catedral of the Immaculate Conception.

1804 ~ in 1804 was built the Palacio Municipal

1860 ~ The March 16, 1860 born Joaquin Paredes Colin founder of the Public Library and published Historical Sketches of Tehuacan

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1864 ~ On November 24, 1864 born Jose Garci Crespo Founder of Garci-Crespo bottling

1894 ~ in 1894 the Street Agustin de Iturbide changed its name to Ignacio Zaragoza

1905 ~ The Rastro Municipal was opened on 1 February 1905

1910 ~ the monument to the priest Don Miguel Hidalgo was placed in Colonia Guadalupe Hidalgo on September 16, 1910

1928 ~ in 1928 was created the bottling plant Garci-Crespo

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1945 ~ the restaurant "La Lonja" was remodeled

1954 ~ In 1954 was inaugurated the Centro Escolar President Venustiano Carranza

1959 ~ The president of the Republic, Gustavo Diaz Ordaz opened the paved road to Tehuacan Huajuapan de Leon, Oaxaca.

1957 ~ In 1957 was inaugrate the Mercado Municipal 16 de Marzo

1973 ~ The Mural El Nuevo Mundo located inside the Palacio Municipal was opened on November 20, 1973

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1978 ~ In 1978 he officially opened the Federal School Jorge L. Tamayo located in the divisions Arcadia.

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Manantial el Riego 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 asteam engine with 15 horsepower engine. A year later Mr. Pita partnered with AnacharsisPeralta Requena to produce the Red Cross brand. This company was sold in 1903 to Mr Lucindolanes who joined efforts with Joaqun Crdoba toproduce the Covadonga brand from 1924. In1933 this spring would return to industrialize its waters under the signature of Andrs Zaplana and Arturo de la Llave, later step Tehuacan watering Springs power enterprise.

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Manantial de Peafiel 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 watch to their workers day and night so that nonstop 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. 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 rockor 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.

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Manantial de San Lorenzo 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

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Manantial de Garci-Crespo Was discovered in 1920 in the Board auxiliary of San NicolsTetitzintla 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 bythe 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.

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Poultry industry The innovation of new technologies and industrial production methods resulted in spatial concentration in farming, especially in the "industria avicola",the Mexican poultry industry. The agricultural structure in the Valley of Tehuacan has been particularly influenced by this subsector of agro business industry. The development in this area has (since 1947) been determined, above all, by the initiatives and innovations introduced by the Romero Family. Today, the "Grupo Romero" is the leading Mexican egg producer. The development of this family company in to vertically integrated agribusiness firm is briefly described in thisarticle.The expansion of the poultry industry has changed the agricultural structure of the Valley of Tehuacan consider ably. However, this process has occurred in relatively isolated way, so that traditional farming has only been affected to asmallextent. At present, the chicken output capacity in the study area amounts to nearly40 million. Several maps illustrate this development from the sixties up to 1984Nathaly Garca Hernndez 26/january/2013.

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Water Tehuacan This water that flows from our springs Peafiel, is the result of the melting of Citlaltpetl, "Holy Mountain" or "Pico de Orizaba". Over several kilometers, the water is filtered through layers of limestone subsoil of the region, emerging as pure water and mineral rich. When the Spanish arrived in Tehuacan, the natives of the Aztec Empire and knew the properties of "magic water". The story goes that the emperor Moctezuma I, they brought in pots or gourds, Tehuacan Mineral Water to the Great Tenochtitlan, to benefit from its properties.

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Hydromineral first center of America It is a privileged city location, in the southwestern part of the state of Puebla. It has a variety of tourist resources, both natural and cultural history and around the town, including: springs, archaeological sites, biotic wealth, among other wonders that make it up. In this geographic region are very diverse biological samples such as transcendental phenomena of the earth (fosileras areas, grain onyx, salt water wells, footprints of prehistoric giant animals).

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Food typical of Tehuacan MOLE DE CADERAS The Hips Mole is a traditional dish of goat meat in the region of Tehuacan, Puebla, and also from the region of Huajuapan de Leon, Oaxaca in Mexico. The mass of hips is considered one of the most important dishes in the states of Puebla and Oaxaca, due to the long aging and care in the preparation of the animal, which takes advantage of all the meat-and the Festival killing of accompanying and begins the sacrifice of farm animals for food preparation and preservation and subsequent curing of meat. In preparing the bulk of the meat is used hips and hip bone, salt-based seasonings, chile and a dip in lemon to give it a special touch with a broth of boiled red meat hips and wild beans. The characteristic flavor of the dish is the meat of the goats that are taken for a ride of a year grazing through the southern regions of the state of Puebla and northern Oaxaca, feeding livestock with grass only in the region which are kept hydrated by water obtained only by plants and herbs consumed. In practice this type of breeding is obtained meat a strong flavor and characteristic with which they prepare traditional dishes.

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MUEGANOS Traditional Mexican dessert recipes like mueganos are always well worth making. This wonderful treat is made with cinnamon, almonds, eggs and more. These deep fried dough pieces are coated in thick, sweet syrup. Mueganos are really flavorful and adults and kids will love their flavor and texture. You can serve them on sticks or use them to decorate cakes, pies, or Mexican mousse recipes. Mueganos are especially loved by kids because they are so sticky and delicious.The ingredients for traditional Mexican dessert recipes are sometimes a little unusual and you might find the white wine to be an unusual ingredient for such a sweet dessert but it does give the mueganos an authentic flavor. The cake crumbs are sweeter than breadcrumbs and perfect for making the mueganos mixture. The cinnamon adds a distinctive Mexican aroma and taste. This traditional Mexican dessert is not the most figure-friendly but if you are looking for low calorie Mexican desserts, just have a smaller portion. This one is too delicious to miss out on! You can serve mueganos as a dessert, as a late morning or late afternoon Snack or even have them at a party or a buffet.

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PAN DE BURRO Apparently this bread is from the San Jose Miahuiatln. The donkey bread is also made in San Sebastin Zinacatepec and even in the city of Tehuacn. San Jose bread Miahuatln can be differentiated from San Sebastin bread for the following reasons: In San Jose Miahuatln bread is made in the traditional more. The preparation of the dough is entirely by hand, not using yeast in your recipe, which makes the bread obtained more compact, heavier and harder consistency than San Sebastian Zinacatepec, which are preferably used as mixers and yeast in your formula. As a result, the San Sebastian bread is fluffy and light more than San Jose, but is attributed to the bread taste better than San Jose. The name "Pan de Burro" was given by way of transporting packaged and tied on donkeys from their place of production to consumer sites. At the top bring a brand which clearly represents a burrito. But today you are all donkey bread round bread that was made with a traditional recipe in the production sites that deserve the title of panburreras. The donkey bread is usually white interior but there panela bread, which is Brown.

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PULQUE Apparently this bread is from the San Jose Miahuiatln. The donkey bread is also made in San Sebastin Zinacatepec and even in the city of Tehuacn. San Jose bread Miahuatln can be differentiated from San Sebastin bread for the following reasons: In San Jose Miahuatln bread is made in the traditional more. The preparation of the dough is entirely by hand, not using yeast in your recipe, which makes the bread obtained more compact, heavier and harder consistency than San Sebastian Zinacatepec, which are preferably used as mixers and yeast in your formula. As a result, the San Sebastian bread is fluffy and light more than San Jose, but is attributed to the bread taste better than San Jose. The name "Pan de Burro" was given by way of transporting packaged and tied on donkeys from their place of production to consumer sites. At the top bring a brand which clearly represents a burrito. But today you are all donkey bread round bread that was made with a traditional recipe in the production sites that deserve the title of panburreras. The donkey bread is usually white interior but there panela bread, which is Brown.

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TORTILLAS DE COAPAN 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.

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MEMELAS 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.

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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.

TACOS The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Daz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernn Corts arranged for his captains in Coyoacn. It is not clear why the Spanish used their word, "taco", to describe this indigenous food.

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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.

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HUAJES The huaje is one of the best options for livestock feed because it has a high protein content: 30 percent like soy, plus it tolerates drought, the team of teachers RISEMP Institute of Technology Ciudad Altamirano (ITCA), exclusive conference for South Awakening. They explained that in the region of Tierra Caliente purchase concentrate for livestock feed, but is very expensive and does not provide the desired gain. A strong limitation that exists in agricultural regions of the country is the lack of improved pastures of higher nutritional value more conducive animal performance. Under conditions of dry or humid tropics is the problem even greater food shortages. However, it has a legume forage species well adapted to drought conditions, called huaje and for good adaptation and productivity features is a good alternative in animal feed, both rainfed and irrigated. Cattle meat or milk can be eaten directly from the pasture for the browsed, but can also be cut and green directly into the animal feed or as ground. The huaje is a legume forage plant bush type, which naturally abounds in our country and livestock grazes. It is very digestible, with high percentage of protein, resistant to grazing and soil fertilizer. The huaje has the distinction of fixing nitrogen in the soil air. Nitrogen is the most expensive fertilizer exists. The teachers explained: "What the huaje is to fertilize the land on which it is sown, and around pastures are always green." Livestock in the Tierra Caliente region can become a platform using the huaje agroexport.

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Bibliography http://es.wikipedia.org/wiki/Tehuac%C3%A1n http://www.google.com.mx/imgres?q=glifo+de+tehuacan&um=1&hl=es&tbo=d&biw =1454&bih=726&tbm=isch&tbnid=EW66g10FInnVkM:&imgrefurl=http://academiatl atoani.blogspot.com/2010/07/glifodetehuacan.html&docid=Ym6a3ZH18diZnM&img url=http://4.bp.blogspot.com/_q8_VGtKeTUU/TECqjJWFqRI/AAAAAAAABko/TQjK FI2k7Bo/s1600/Glifo%252Bde%252BTehuac%2525C3%2525A1n.jpg&w=1070&h =1296&ei=vtzoUNL1IoOY2AX43YH4DA&zoom=1&iact=rc&dur=240&sig=1173388 55176349805114&page=1&tbnh=141&tbnw=117&start=0&ndsp=35&ved=1t:429,r: 0,s:0,i:82&tx=103&ty=76 http://puebla-tehuacan.wexico.com/Tehuacan/Escudo-de-Tehuacan/indexeng.html http://www.tehuacan.com.mx/2011/08/los-manantiales-de-penafiel/ http://sec-tamayo.blogspot.mx/ http://www.gruposrs.com.mx/nuestra-empresa/historia/

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