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).

Descripción: Descripción: http://www.puebla.travel/puebla-travel/img/actividades/mural_del_palacio_municipal_%E2%80%9Ctehuac%C3%A1n_y_sus_5_regiones%E2%80%9D_506f307631cd6.jpg

GEOGRAPHIC  LOCATION

The town of Tehuacan is located in the southeastern part of the state of Puebla. Its geographic coordinates are the parallels 18 ° 22 '6 and 18 ° 36' north longitude 12, and meridians 97 ° 15 '24 and 97 ° 37' west latitude 24. North Tehuacán Tepanco Lopez, Santiago Miahuatlan, Vicente Guerrero, Nicolás Bravo, Tlacotepec of Benito Juarez (Tecamachalco) and Xochitlán Todos Santos (Tecamachalco); South Tehuacán, San Antonio Cañada Ajalpan, San Gabriel Chilac, Zapotitlán, San Antonio Texcala and Altepexi, Zapotitlán, San Martín Atexcal, Juan  N. Mendez.

TOURIST  ATTACTIONS

Cathedral. He devoted the first of September 1962. Presents Baroque features, mainly on the cover, which is flanked by bell towers. They are worthy of admiration the cancels of hits, with beautiful stained glass windows.

Municipal Palacio (seventeenth century). In 1844 the City purchased the building and has since worked as a campus of the powers of this city. Excluding the churches, it was the first two-story building on the site, so it is also known as "the home of the senior." Inside are two interesting paintings done by muralist Fernando Ramirez Osorio poblano.

Church and former convent of Carmen. It was built as a private chapel in 1724, and went public in 1747. Currently, the highlight is the Temple

Tehuacán Valley Museum. Belonging to the National Museum of Anthropology and History, occupies part of the former convent of Carmen, above which are the House of Culture and the city library. The showcases exhibits a showcase of prehispanic findings such as pots, plates, beads, grinding stones and remains of human bones. Its walls hung maps and sheets that summarize a history of nearly ten thousand years.

Calvary Church. Data for 1759. Its facade is Plateresque. It has columns on the ends, attached to the body of the building, this buttresses and a spherical dome.

Ex-Church and Convent of San Francisco. Construction began on 10 September 1592 and concluded in 1615, when he visited Fray Juan de Torquemada. Housed in the late eighteenth and early nineteenth centuries to the famous School of Latinity of New Spain. The temple has a simple facade and high Plateresque.

meters high and 10 meters wide. The facade is very simple, with a single arch, with stone arch panels and the height of the choir has a double window, all painted white.

Regional Museum. This Museum displays archaeological zone of Tehuacan Viejo, also you can know the origin of corn and its importance, because in this area found the oldest fossil of primitive maize, called teozintle, so that known as "the cradle of corn."

represents a scientist's dream come true, Museum of Mineralogy. This museum was opened to the public on July 31, 1998 and and sinking into one of colors and shapes to visit this museum. Its creator, Dr. Miguel Romero, a man of great erudition winner of the Carnegie Medal awarded by the Smithsonian Institute in Washington, who discovered two minerals Mexicans, and Ojuelaita Malpimita; humanistic much in advance for your time, we opened the door knowledge and awareness of the raw material and shapes around us: the minerals.

The Main Plaza Juarez Park, visitors blanket under the shade of his laurels robust, so pleasant listening and classical Mexican music in the beautiful kiosk solemn Municipal Band performs every Thursday night and Sunday at noon and afternoon.

             

TEHUACAN WATER SOURCE

Few cities in our country have transpired in a way as healthy as it is Tehuacan, Puebla. Located near the slopes of Pico de Orizaba and who naturally receives in its subsoil runoff from mountain glaciers. And is that even today in many places speak of Tehuacán, carbonated mineral water means, became, what marketers call a generic. Name by which a product is universally known, regardless of manufacturer.

the mountains surrounding the Valley of Tehuacan. Sierra de Zongolica highlights the river's Huertilla which joins the Rio Salado and Tehuacan and form the river of the same name that eventually reaches the Dominguillo and download in the Papaloapan.

The area has a lot of mineral springs, such as El Riego Garci-Crespo, San Lorenzo, Penafiel, San Miguelito and others. As there are a lot of springs, infiltration galleries escurrimentos and subsurface water, which pass through much of the city of Tehuacán.

Industria   avicola de tehuacan

Initially Ms. personally attended the business, and its rapid expansion challenges presented knew him fully resolved. Thus in the year 1964 and in partnership with his brothers Francisca, Zeferino, Miguel Aurelio and society are ROMERO BROTHERS SA, which was dedicated through the years to provide key aspects for the poultry business development, such as research laboratories and vaccine development, factory concentrates for poultry feed and even an incubator specializing in the development of the cocks, among others.

These events led to unprecedented development of the poultry industry, not only regionally, but also nationally. Poultry companies in the Tehuacan region at that time were consolidated as developing leaders for the industry.

This consolidation is not made Ms. Socorro Romero lost momentum, but rather, allowed his business to grow and diversify in order to break into the pork industry, dedicated to pig production, which eventually achieved business become a cornerstone for our organization.

The pork business started in 1965, with a total of 20 sows and a boar, with Ms. Socorro Romero the pioneer for this activity in the region. Convinced of the need to produce the best quality beef in 1970 started his herd nucleus and multiplier herd, joining its food plant, quality control laboratory and pharmaceutical laboratory and biological production, thus forming the basis of the system farm "pyramid" concept now known as multi-farm system, which separates the activities to produce pork, controlling every stage from conception until the fat, through development.

In 1990 and meet the demands of global markets, establishing our Artificial Insemination Centre for pigs, which allowed an accelerated incorporate the benefits of genetics, and holding the leading position in the domestic market due to the quality of product.

The pork business, to succeed commercially, continued to expand and was so in 1993 and thanks to the organization of the Pork Group Tehuacán area, the project consolidates a Federal Inspection Type Trail (TIF) that meet the standards achieved international health as managed by the USDA and the European Community.

All these actions enabled business over the years the business consolidation of our company. However, our founder, Ms.. Socorro Romero Sanchez, not only leaves us lessons at the business, but also in the human, through its continuous concern for the community.

The development of our company has helped creating a lot of jobs, added to this we have always had the notion of social responsibility, which has been historically reflected in works like the following:

• 1967 Creation of the first school of primary education for girls and boys and boarding school for girls, in Tlacotepec Diaz, Puebla. The following year would create primary school Santa Maria del Monte, both in the Sierra Negra in Puebla.

TYPICAL FOOD 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.

           

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.

PAN DE BURRO.

Apparently this bread is from the San Jose Miahuiatlán.

The donkey bread is also made in San Sebastián Zinacatepec and even in the city of Tehuacán. San Jose bread Miahuatlán can be differentiated from San Sebastián bread for the following reasons:

In San Jose Miahuatlán 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 panburrerías.

The donkey bread is usually white interior but there panela bread, which is Brown.

               

PULQUE

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

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 coapeñitas" 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 "coapeñitas" 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 Méndez, began to disintegrate and all the work that was done nearly two years, collapsed when disagreements began to arise between them.

     

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.

 

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 Cristóbal, 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 Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán. It is not clear why the Spanish used their word, "taco", to describe this indigenous food.

                   

POMEGRANATE

The pomegranate is the fruit of the pomegranate is a fruit with more antioxidant content and is consumed as fresh fruit, it can be included in salads, in sauces for meats and was formerly used as an acid juice for cooking stews , soups, soft drinks and sorbets. This fruit can be stored for a fortnight at room temperature and up to one month in the refrigerator and has a lot of properties and their use is strongly recommended in the following cases:

                                                                                                 

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.

HUAJE

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.

TEHUACAN AND 5 REGIONS

Mixteca Region

This region is distinguished as semi-desert, is located south-west of the town of Tehuacan and where populations are:

SAN JOSE Miahuatlan

This name comes from the words miahuatl Azteca, ear of corn, and tlan between or next, which means "between the ears of corn stalk." It is made of bread or bread round ass

 whose specific feature is the name that is assigned by the peculiar form of consumption. Architectural Historical Monument: St. Joseph's Church, dating from the XVI century, located in the county seat.

Crafts: reed baskets are manufactured.

Zapotitlan

It is a place for a year feeding the goats that will be slaughtered for the traditional slaughter season, which starts in mid-October and ends in mid-November. Another feature of one of the populations of this region is San Juan Raya where thousands of years ago was an arm of the sea, and in it you can admire countless marine fossils.

Crafts: In San Antonio Texcala (Population Zapotitlan), are made of different pieces of marble and onyx stones in most of the area.

SAN GABRIEL Chilac

It is a community located near the city of Tehuacán. This population was popoloca home and was later conquered by the Spanish. Its name means Place of chile. The Day of the Dead are armed colorful flower arrangements to decorate the candles that people put in the offering and on the grave of their dead.

We found the tenates full of fruits, flowers, bread donkey and confetti adorning Chilac offerings.

VALLE REGION

It is located at the ends of the north and southeast of the city of Tehuacán, which include the following towns:

TEHUACÁN

Its meaning as Fray Juan de Torquemada is "Place of the Gods", "Land of Gods" or "place of those who have God" and is derived from the Nahuatl teo: God hua: his or her and can: place. Also known as "Tehuacán of Pomegranates" or as the "First Latin American Hydromineral Center", also known as "Tehuacán, health city".

Mountain Region

This region is in the highest place and cold in the municipality and is patron of the region "Our Lady of the Snows" and extensive vegetation dominated and most of the people who live there are engaged in the lumber yard, which most of this wood is pine and fir as well as its other activity is the embroidery and textiles.

This region is located north of the town of Tehuacan and where populations are:

SAN ANTONIO GLEN

Tepectlán, Nahuatl name from the radical "tepetl" hill stone "tlán", that means "between mountains". Architectural Historical Monument: The parish church dedicated to San Antonio dating from the XVI century, located in the county seat.

Crafts: They do work and reed palm tissue.

VICENTE GUERRERO

Cuautlán is the word of Nahuatl origin, formed by the radical "cuahuitl" tree and "tlan" instead, which means "place of trees".

Architectural Historical Monument: Parish church dedicated to the Virgin Mary dates from the sixteenth century.

                                                                                                  

SAN LORENZO

 The Plateau of San Lorenzo is a Biosphere Reserve with vegetation consisting of mesquite and cactus of different classes, there are three small craters than fifty feet in diameter and thirty feet deep about called "Xihuicos" that may be formed in times remote for a meteorite fallen from space.

The fauna is limited to rabbits, hares, opossums, ringtails, raccoons, skunks, and voles.

There are twelve schools that serves preschool through high school and its proximity to Tehuacán allows its young people have access to the wide range of higher education that is offered there.

The ejido uses water from the springs to offer two very popular resorts: the one in the center of town south of Highway 150 that comes from Puebla, and known by the name of Sport Fishing with facilities modern family to spend a Sunday happy.

They are a source of employment for its residents several embotalladoras as maquiladoras and Bright Water.

HIGHLANDS REGION

It is located northeast of the city of Tehuacán and where populations are:

Tepanco of Lopez

The name of this town has two possible translations. It can be derived from the word tepantli (or boundary wall) and-co (locative particle). In this case, as can be seen in the boundary. The other possibility is when derived from tepan (scree) and-co, from which can be translated as In the scree. The Lopez family name was added in 1861, by decree of the State Congress of Puebla.

Historic Landmark: eighteenth-century parish church dedicated to San Juan Bautista.

Crafts: They are crafted, woven palm and reed.

Chapulco

Name consisting of the Mexica, "or chapulli chapollin" from which the aztequismo chapulin, lobster and "co" in, meaning "The Locusts or Grasshoppers".

Architectural Historic Landmark: parish church in honor of St. Peter built in the XVI century, located in the county seat.

Crafts: tilled timber and tissues are made of palm and reed.

SANTIAGO Miahuatlan

Nahuatl word derived from "miahuatl" ear of corn, "tlan" among or alongside and make meaning "between the ears of corn stalks."

Architectural Historical Monument: The parish church built in the sixteenth century, dedicated to Lord James.

.

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).

Descripción: Descripción: http://www.puebla.travel/puebla-travel/img/actividades/mural_del_palacio_municipal_%E2%80%9Ctehuac%C3%A1n_y_sus_5_regiones%E2%80%9D_506f307631cd6.jpg

GEOGRAPHIC  LOCATION

The town of Tehuacan is located in the southeastern part of the state of Puebla. Its geographic coordinates are the parallels 18 ° 22 '6 and 18 ° 36' north longitude 12, and meridians 97 ° 15 '24 and 97 ° 37' west latitude 24. North Tehuacán Tepanco Lopez, Santiago Miahuatlan, Vicente Guerrero, Nicolás Bravo, Tlacotepec of Benito Juarez (Tecamachalco) and Xochitlán Todos Santos (Tecamachalco); South Tehuacán, San Antonio Cañada Ajalpan, San Gabriel Chilac, Zapotitlán, San Antonio Texcala and Altepexi, Zapotitlán, San Martín Atexcal, Juan  N. Mendez.

TOURIST  ATTACTIONS

Cathedral. He devoted the first of September 1962. Presents Baroque features, mainly on the cover, which is flanked by bell towers. They are worthy of admiration the cancels of hits, with beautiful stained glass windows.

Municipal Palacio (seventeenth century). In 1844 the City purchased the building and has since worked as a campus of the powers of this city. Excluding the churches, it was the first two-story building on the site, so it is also known as "the home of the senior." Inside are two interesting paintings done by muralist Fernando Ramirez Osorio poblano.

Church and former convent of Carmen. It was built as a private chapel in 1724, and went public in 1747. Currently, the highlight is the Temple

Tehuacán Valley Museum. Belonging to the National Museum of Anthropology and History, occupies part of the former convent of Carmen, above which are the House of Culture and the city library. The showcases exhibits a showcase of prehispanic findings such as pots, plates, beads, grinding stones and remains of human bones. Its walls hung maps and sheets that summarize a history of nearly ten thousand years.

Calvary Church. Data for 1759. Its facade is Plateresque. It has columns on the ends, attached to the body of the building, this buttresses and a spherical dome.

Ex-Church and Convent of San Francisco. Construction began on 10 September 1592 and concluded in 1615, when he visited Fray Juan de Torquemada. Housed in the late eighteenth and early nineteenth centuries to the famous School of Latinity of New Spain. The temple has a simple facade and high Plateresque.

meters high and 10 meters wide. The facade is very simple, with a single arch, with stone arch panels and the height of the choir has a double window, all painted white.

Regional Museum. This Museum displays archaeological zone of Tehuacan Viejo, also you can know the origin of corn and its importance, because in this area found the oldest fossil of primitive maize, called teozintle, so that known as "the cradle of corn."

represents a scientist's dream come true, Museum of Mineralogy. This museum was opened to the public on July 31, 1998 and and sinking into one of colors and shapes to visit this museum. Its creator, Dr. Miguel Romero, a man of great erudition winner of the Carnegie Medal awarded by the Smithsonian Institute in Washington, who discovered two minerals Mexicans, and Ojuelaita Malpimita; humanistic much in advance for your time, we opened the door knowledge and awareness of the raw material and shapes around us: the minerals.

The Main Plaza Juarez Park, visitors blanket under the shade of his laurels robust, so pleasant listening and classical Mexican music in the beautiful kiosk solemn Municipal Band performs every Thursday night and Sunday at noon and afternoon.

             

TEHUACAN WATER SOURCE

Few cities in our country have transpired in a way as healthy as it is Tehuacan, Puebla. Located near the slopes of Pico de Orizaba and who naturally receives in its subsoil runoff from mountain glaciers. And is that even today in many places speak of Tehuacán, carbonated mineral water means, became, what marketers call a generic. Name by which a product is universally known, regardless of manufacturer.

the mountains surrounding the Valley of Tehuacan. Sierra de Zongolica highlights the river's Huertilla which joins the Rio Salado and Tehuacan and form the river of the same name that eventually reaches the Dominguillo and download in the Papaloapan.

The area has a lot of mineral springs, such as El Riego Garci-Crespo, San Lorenzo, Penafiel, San Miguelito and others. As there are a lot of springs, infiltration galleries escurrimentos and subsurface water, which pass through much of the city of Tehuacán.

Industria   avicola de tehuacan

Initially Ms. personally attended the business, and its rapid expansion challenges presented knew him fully resolved. Thus in the year 1964 and in partnership with his brothers Francisca, Zeferino, Miguel Aurelio and society are ROMERO BROTHERS SA, which was dedicated through the years to provide key aspects for the poultry business development, such as research laboratories and vaccine development, factory concentrates for poultry feed and even an incubator specializing in the development of the cocks, among others.

These events led to unprecedented development of the poultry industry, not only regionally, but also nationally. Poultry companies in the Tehuacan region at that time were consolidated as developing leaders for the industry.

This consolidation is not made Ms. Socorro Romero lost momentum, but rather, allowed his business to grow and diversify in order to break into the pork industry, dedicated to pig production, which eventually achieved business become a cornerstone for our organization.

The pork business started in 1965, with a total of 20 sows and a boar, with Ms. Socorro Romero the pioneer for this activity in the region. Convinced of the need to produce the best quality beef in 1970 started his herd nucleus and multiplier herd, joining its food plant, quality control laboratory and pharmaceutical laboratory and biological production, thus forming the basis of the system farm "pyramid" concept now known as multi-farm system, which separates the activities to produce pork, controlling every stage from conception until the fat, through development.

In 1990 and meet the demands of global markets, establishing our Artificial Insemination Centre for pigs, which allowed an accelerated incorporate the benefits of genetics, and holding the leading position in the domestic market due to the quality of product.

The pork business, to succeed commercially, continued to expand and was so in 1993 and thanks to the organization of the Pork Group Tehuacán area, the project consolidates a Federal Inspection Type Trail (TIF) that meet the standards achieved international health as managed by the USDA and the European Community.

All these actions enabled business over the years the business consolidation of our company. However, our founder, Ms.. Socorro Romero Sanchez, not only leaves us lessons at the business, but also in the human, through its continuous concern for the community.

The development of our company has helped creating a lot of jobs, added to this we have always had the notion of social responsibility, which has been historically reflected in works like the following:

• 1967 Creation of the first school of primary education for girls and boys and boarding school for girls, in Tlacotepec Diaz, Puebla. The following year would create primary school Santa Maria del Monte, both in the Sierra Negra in Puebla.

TYPICAL FOOD 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.

           

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.

PAN DE BURRO.

Apparently this bread is from the San Jose Miahuiatlán.

The donkey bread is also made in San Sebastián Zinacatepec and even in the city of Tehuacán. San Jose bread Miahuatlán can be differentiated from San Sebastián bread for the following reasons:

In San Jose Miahuatlán 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 panburrerías.

The donkey bread is usually white interior but there panela bread, which is Brown.

               

PULQUE

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

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 coapeñitas" 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 "coapeñitas" 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 Méndez, began to disintegrate and all the work that was done nearly two years, collapsed when disagreements began to arise between them.

     

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.

 

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 Cristóbal, 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 Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán. It is not clear why the Spanish used their word, "taco", to describe this indigenous food.

                   

POMEGRANATE

The pomegranate is the fruit of the pomegranate is a fruit with more antioxidant content and is consumed as fresh fruit, it can be included in salads, in sauces for meats and was formerly used as an acid juice for cooking stews , soups, soft drinks and sorbets. This fruit can be stored for a fortnight at room temperature and up to one month in the refrigerator and has a lot of properties and their use is strongly recommended in the following cases:

                                                                                                 

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.

HUAJE

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.

TEHUACAN AND 5 REGIONS

Mixteca Region

This region is distinguished as semi-desert, is located south-west of the town of Tehuacan and where populations are:

SAN JOSE Miahuatlan

This name comes from the words miahuatl Azteca, ear of corn, and tlan between or next, which means "between the ears of corn stalk." It is made of bread or bread round ass

 whose specific feature is the name that is assigned by the peculiar form of consumption. Architectural Historical Monument: St. Joseph's Church, dating from the XVI century, located in the county seat.

Crafts: reed baskets are manufactured.

Zapotitlan

It is a place for a year feeding the goats that will be slaughtered for the traditional slaughter season, which starts in mid-October and ends in mid-November. Another feature of one of the populations of this region is San Juan Raya where thousands of years ago was an arm of the sea, and in it you can admire countless marine fossils.

Crafts: In San Antonio Texcala (Population Zapotitlan), are made of different pieces of marble and onyx stones in most of the area.

SAN GABRIEL Chilac

It is a community located near the city of Tehuacán. This population was popoloca home and was later conquered by the Spanish. Its name means Place of chile. The Day of the Dead are armed colorful flower arrangements to decorate the candles that people put in the offering and on the grave of their dead.

We found the tenates full of fruits, flowers, bread donkey and confetti adorning Chilac offerings.

VALLE REGION

It is located at the ends of the north and southeast of the city of Tehuacán, which include the following towns:

TEHUACÁN

Its meaning as Fray Juan de Torquemada is "Place of the Gods", "Land of Gods" or "place of those who have God" and is derived from the Nahuatl teo: God hua: his or her and can: place. Also known as "Tehuacán of Pomegranates" or as the "First Latin American Hydromineral Center", also known as "Tehuacán, health city".

Mountain Region

This region is in the highest place and cold in the municipality and is patron of the region "Our Lady of the Snows" and extensive vegetation dominated and most of the people who live there are engaged in the lumber yard, which most of this wood is pine and fir as well as its other activity is the embroidery and textiles.

This region is located north of the town of Tehuacan and where populations are:

SAN ANTONIO GLEN

Tepectlán, Nahuatl name from the radical "tepetl" hill stone "tlán", that means "between mountains". Architectural Historical Monument: The parish church dedicated to San Antonio dating from the XVI century, located in the county seat.

Crafts: They do work and reed palm tissue.

VICENTE GUERRERO

Cuautlán is the word of Nahuatl origin, formed by the radical "cuahuitl" tree and "tlan" instead, which means "place of trees".

Architectural Historical Monument: Parish church dedicated to the Virgin Mary dates from the sixteenth century.

                                                                                                  

SAN LORENZO

 The Plateau of San Lorenzo is a Biosphere Reserve with vegetation consisting of mesquite and cactus of different classes, there are three small craters than fifty feet in diameter and thirty feet deep about called "Xihuicos" that may be formed in times remote for a meteorite fallen from space.

The fauna is limited to rabbits, hares, opossums, ringtails, raccoons, skunks, and voles.

There are twelve schools that serves preschool through high school and its proximity to Tehuacán allows its young people have access to the wide range of higher education that is offered there.

The ejido uses water from the springs to offer two very popular resorts: the one in the center of town south of Highway 150 that comes from Puebla, and known by the name of Sport Fishing with facilities modern family to spend a Sunday happy.

They are a source of employment for its residents several embotalladoras as maquiladoras and Bright Water.

HIGHLANDS REGION

It is located northeast of the city of Tehuacán and where populations are:

Tepanco of Lopez

The name of this town has two possible translations. It can be derived from the word tepantli (or boundary wall) and-co (locative particle). In this case, as can be seen in the boundary. The other possibility is when derived from tepan (scree) and-co, from which can be translated as In the scree. The Lopez family name was added in 1861, by decree of the State Congress of Puebla.

Historic Landmark: eighteenth-century parish church dedicated to San Juan Bautista.

Crafts: They are crafted, woven palm and reed.

Chapulco

Name consisting of the Mexica, "or chapulli chapollin" from which the aztequismo chapulin, lobster and "co" in, meaning "The Locusts or Grasshoppers".

Architectural Historic Landmark: parish church in honor of St. Peter built in the XVI century, located in the county seat.

Crafts: tilled timber and tissues are made of palm and reed.

SANTIAGO Miahuatlan

Nahuatl word derived from "miahuatl" ear of corn, "tlan" among or alongside and make meaning "between the ears of corn stalks."

Architectural Historical Monument: The parish church built in the sixteenth century, dedicated to Lord James.

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