Nuestros Ranchos Site

I have eaten tamles with raisins and "dulce de viznaga" they are great 
tasting. If you go to Northern Mexico, don't be surprised to find 
olives in your tamal! ( Sonora) 

John Gonzalez

I am sorry.
 I somehow deleted a message from a person asking about Teocaltiche
Please send the message again.  I would love to answer it.

John Gonzalez

Talking about food...
I wonder how many of our members have heard of "Pinole" ? Pinole is
a high energy food made from dry roasted corn ground-up and mixed
with

Talking about food...
I wonder how many of our members have heard of "Pinole" ? Pinole is 
a high energy food made from dry roasted corn ground-up and mixed 
with brown sugar (Piloncillo, o panocha) and cinnamon and sometimes 
either lemon or orange peel for flavoring. The Tarahumara indians of 
Chihuahua use it as a staple food. Tarahumaras are basically 
vegetarians, with meat accounting for about less than 10% of their 
diet. They eat Pinole it or drink it ( can be mixed with water 
or ? ) before they run the ultra marathons.  Pinole is a very 
convinient high energy food because in its powder form can keep  
for months. It is carried in a pouch during long trips and is 
used to sometimes replace whole meals. The Tarahumaras are 
universally known as runners. Tarahumaras have run the 100 mile 
marathon from Nevada to California.  They think nothing of running 
50 miles or more to go visit friends or relatives in a distant 
village.  When was the last time you did that!
They hunt by

--- In ranchos@yahoogroups.com, "Erlinda Castanon-Long"
wrote:
> When I was in Mexico for the first time 2 years ago while in
> Guadalajara our hostess stopped to buy corn tamales from a
roadside
> stand that she frequently buys from.  They were pure corn made
with
> corn oil, no meat fillers, no sause just pure corn tamale.  I had
> never seen that before but they were very sweet just as they were.
>
> As an American born Mexican I was surprised at all the foods I
> didn't recognize both in Jalisco and Zacatecas.  I did find eating
> more healthy, cooking much plainer and portions much smaller.  In
El
> Durazno, District of Jerez, the white cheese was delivered to the
> door wrapped in a cloth, the corn tortillas were made by 2 local

--- In ranchos@yahoogroups.com, "Erlinda Castanon-Long" 
 wrote:
> When I was in Mexico for the first time 2 years ago while in 
> Guadalajara our hostess stopped to buy corn tamales from a 
roadside 
> stand that she frequently buys from.  They were pure corn made 
with 
> corn oil, no meat fillers, no sause just pure corn tamale.  I had 
> never seen that before but they were very sweet just as they were.
> 
> As an American born Mexican I was surprised at all the foods I 
> didn't recognize both in Jalisco and Zacatecas.  I did find eating 
> more healthy, cooking much plainer and portions much smaller.  In 
El 
> Durazno, District of Jerez, the white cheese was delivered to the 
> door wrapped in a cloth, the corn tortillas were made by 2 local 
> women who started at 5am and closed at 8:30am.  People came by and 
> bought them by weight including just masa if they wanted to make  
> tamales.  I had never seen corn taken from the husk to a corn 
> tortilla, they

Esperanza,

So you want to be a food anthropologist, uhh? That must be an 
interesting field!  Did you know that tamalli is Nahuatl for tamal?

You're right about the pork tamales, pork (and lard) became an 
available filling until after the Spanish colonization.  But before 
that, tamales came in a much wider variety that what we can now 
imagine, for example, tamales were made of fish, tadpoles, bees, 
honey, seeds, frogs, ants, tomato, corn, sweets, anything that was 
available at the time.

According to some, the original recipe of this millenary dish came 
out of the need to create a portable food, one that warriors could 
easily take with them to the battle fields, etc.  The tamal wrap was 
ideal as it protected and preserved the food from contamination, etc.

There is plenty of information available online if you do a search 
for a combination of keywords, like tamalli, tamal, nahuatl, masa, 
etc.

Now, speaking about the indigenous (Amerindian) diet versus what 
experts say is

When I was in Mexico for the first time 2 years ago while in 
Guadalajara our hostess stopped to buy corn tamales from a roadside 
stand that she frequently buys from.  They were pure corn made with 
corn oil, no meat fillers, no sause just pure corn tamale.  I had 
never seen that before but they were very sweet just as they were.

As an American born Mexican I was surprised at all the foods I 
didn't recognize both in Jalisco and Zacatecas.  I did find eating 
more healthy, cooking much plainer and portions much smaller.  In El 
Durazno, District of Jerez, the white cheese was delivered to the 
door wrapped in a cloth, the corn tortillas were made by 2 local 
women who started at 5am and closed at 8:30am.  People came by and 
bought them by weight including just masa if they wanted to make  
tamales.  I had never seen corn taken from the husk to a corn 
tortilla, they let me help since I was family.. they did use a 
machine to shape and cook them. They typically ate twice a day with

Hi Joseph,

Thanks for the envy.  The frustrating thing for me is that the record which identifies my ancestor as  does not allow me to search much further.  As you know indigenous people needed permission from a european to legally use a surname.  I found this information in film #1156614, Bautismos de Senecú in the Juarez Cathedral Archives.  I quickly looked into my copies of the microfilms and found two individuals, 4 Oct. 1793 and 11 Nov. 1793, described in the body of the text as  and  respectively.  Also there's another entry describing a family as .  Senecú was a very diverse pueblo.  Most of the entries in this film simply use the word  but there are other designations including .  I may buy the whole film some day.  It seems that dozens of people in Senecú are related to my ancestors.  The same film also includes entries from the mission at San Lorenzo del Real.  Both communities were about 9

Hi Kitty Cortez

ANA has same information of Pedro Sandoval and Juana
Cortez.

1. Her Cortez Line: YGNACIO CORTES Y MARIA TERESA DE
AVILA
 2. Ygnacio Rafael Cortes m. Petronila Magallanas, 
3.Matias Cortes m. Maria Reducindo Arellano b. 05 MAR
1802, 4. Antonio Cortes spouse Decideria Sandoval
{parents Felix Sandoval and Francisca Sandoval}, 5.
Casimira De Jesus Cortes b. 09 MAR 1846  m. Trinidad
Cortes date: 20 JUN 1866 {his parents were #4 above.}
>From Trinidad and Casimira: Epifania Cortes Cortes 
m.1911 had son Jose Refugio Arellano 19 MAR 1912 who
married Teresa Luna Lamas.

The luna Line; Bonifacio b 1877 spouse Romalda Lamas:
Cruz de Luna b. 19 JUL 1840 m. 23 APR 1863 to Pilar
Sandoval b. 11 OCT 1839{parents: Jose Filomeno
Sandoval and spouse Ana Huizar}: Yldefonso de Luna and
his Estefana Gonzales: Victor de Luna 06 MAR 1776:
etc, etc....to Bartolome De Luna 1620 his spouse
Lorenza De Haro b. 17 OCT 1630

jose munoz

--- Kitty Cortez  wrote:

> Jose Munoz,  
>

David P. Delgado wrote:

I have two Chiricahua grandmothers and a Piro ggggGrandfather.

The identity of the tribes. . .you are so so so blessed in your finding
of these treasured pieces of information. I think I'd trade 6 months
worth of research time to find information like that. How did you find
that info? Was it written right in the record? My records just use the
generic Yndio. I also have roots in El Paso and I've seen some tribes
mentioned by name in the records but not in mine.

thanks for sharing and if you think I'm thinking of you enviously. . .
.well yes I am. I'm happy for you, but yes I want to be happy for me too!

joseph

Hello and Welcome Jose,

I know exactly how you feel.  I too was born and
raised in the US and have found that while I am here
in the US many people ask me where I am from and I say
I am from the US.  They do not accept that response,
when I say that I am Mexican they say, "OH, Yes. I see
it in you."
Now when I am in Mexico I am confronted with the same
from Mexican citizens.  They ask me where I am from
and do not accept my response that I am from
Zacatecas.  They tell me that I speak with an accent
and that I am not from Mexico.  I tell them that I was
born in the US and they say, "Si, claro, eres
Chicana."
I guess I can say like La India Maria, NO soy ni de
aqui ni de alla. Then i like to quote Selena
Quintanilla's father, Abraham, when he told her that
"When we are in the US we (Mexican-Americans) have to
be more American than the Americans to be accepted and
when we are in Mexico, we need to be more Mexican than
the Mexicans."

I don't know where I was going with that.
I do want

>> "Mexican
>>genealogy is like a
>>big bowl of tamales, you never know what you're
>>gonna get".  You may
>>pull out a pork tamale, or beef, or cheese, beans,
>>coconut, sugar and
>>raisins.....
>>
Raisin Tamales. . .I thought my mom was the only one that made these.

Boy could I eat a dozen by myself right now (but not all Raisin). I
guess I'd have to say that Pork with lots of "gordo" on the meat are my
favorite. but I can't eat Tamales that have been cooked, cooled, frozen
and warmed up [well I guess I could]. I have to have mine fresh cooked.
Boy are they good.

I'd say that Tamales are my favorite food, then again I think I'd rather
have a big bowl of Menudo with lots of chopped onion, some oregano,
cilantro, and lemon juice and a tall pile of flour
tortillas (fresh made).

Can the next person flying to North

"Mexican

genealogy is like a
big bowl of tamales, you never know what you're
gonna get". You may
pull out a pork tamale, or beef, or cheese, beans,
coconut, sugar and
raisins.....

Raisin Tamales. . .I thought my mom was the only one that made these.

Boy could I eat a dozen by myself right now (but not all Raisin). I
guess I'd have to say that Pork with lots of "gordo" on the meat are my
favorite. but I can't eat Tamales that have been cooked, cooled, frozen
and warmed up [well I guess I could]. I have to have mine fresh cooked.
Boy are they good.

I'd say that Tamales are my favorite food, then again I think I'd rather
have a big bowl of Menudo with lots of chopped onion, some oregano,
cilantro, and lemon juice and a tall pile of flour tortillas (fresh made).

Can the next person flying to North Carolina bring me some tamales?

Solito aqui en Carolina del Norte,

joseph

ps: my mom's mom was from Jalisco. That is how this discussion of
Tamales fits in and stays on

This is my dead end with the Avila/Sandoval branch of our family.
HUSBAND: 	 Miguel Avila 	     WIFE: 	 Carmen Sandoval
	: 		 CHILDREN
	1 	| 	Name: 	  Felix De Avila
	 	bir: 	 1804
		| mar: 	 28 Feb. 1824 		Villa Del Refugio, Zacatecas, MEXICO
	 	to: 	   Fabiana Salamanca
		|	Father:       Miguel Avila
    Mother :   	Carmen Sandoval
2 	| 	Name: 	Maria Eufracia  Avila Sandobal
F | 	chrr: 	 20 Mar 1782		Villa Del Refugio,  Zacatecas, MEXICO
3			Name:	Maria Josefa Fermina Avila Sandoval

F chrr 17 Jul 1790 Villa Del
Refugio, Zacatecas

4			Name	Maria Margarita Avila Sandobal

F chrr 28 oct. 1797 Villa Del
Refugio, Zacatecas

5			Name	Jose Casildo Avila Sandobal

M chrr 11 Apr 1803 Villa Del
Refugio, Zacatecas

6	Name:	Maria Luiza Avila Sandobal
F	chrr:	01 Sept 1805                                      Tayahua, Zacatecas

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