‘‘Hydromineral first center of america’’

According to Fray Juan de Toqueamada means "Place of the Gods", "Land of Gods" or "place of those who have God" Teo Nahuatl its derivative is: God, his or her Hua and Can: Place, but it is also known as "Tehuacán of Pomegranates or First Hydromineral Latin American Center" itself has a myriad of meanings as you can see.
Fortunately for both locals and tourists has a number of attractions to name a few.

According to Fray Juan de Toqueamada means "Place of the Gods", "Land of Gods" or "place of those who have God" Teo Nahuatl its derivative is: God, his or her Hua and Can: Place, but it is also known as "Tehuacán of Pomegranates or First Hydro mineral Latin American Center" itself has a myriad of meanings as you can see.

Fortunately for both locals and tourists has a number of attractions to name a few. Within architectural Cultural Complex and the Church of "El Carmen", Tehuacán Cathedral, the Church of San Francisco, Calvary Temple, The Church of St. Peter the Apostle, The House of Culture and the Tehuacan Valley Museum but apart from its structure, inside you wonders with everything presented.

Among its natural attractions: The springs of Garci Crespo, Penafiel, Balseca, irrigation and San Lorenzo, Zapotitlán Botanical Garden, San Juan Raya and the lagoons of San Bernardino, it's amazing what they can offer nature and what our eyes can appreciate.

A place not to miss is the archaeological site "La Mesa" in Tehuacán Viejo.

For lovers of all extreme mountain biking is ideal because of its topography, best known tracks are the Limekiln and Quarry, for if we did not know them that the city has been home to Mountain Bike skills Statewide and Regional.

Now go to the rich, the cuisine of the "hip Mole" is prepared from the colonial era, the flavor is based on their regional seasonings and receive special breeding cattle throughout the year, is accompanied by "lapo ".

‘‘Water source’’

This water that flows from our springs Peñafiel, is the result of the melting of Citlaltépetl, "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.
The water comes from a complicated Tehuacán water system that begins in Puebla from the melting of Popocatepetl. The Pico de Orizaba thaws preferably deviate toward the Gulf Coast, but some channels go into the state of Puebla, not discarding that reach through the valley of Tehuacán, but this assumption I could not test it successfully.
Some runoff from the Sierra and the Sierra Negra Zapotitlán Zapotitlán River originate. This river has dug a very deep and wide canyon that most of the year there is a small dry creek inside, but in the rainy season the flow can reach impressive levels forming an angry and dangerous river that carries all your step.
The Tehuacán Valley Water flows south to meet other streams by Santo Domingo River crosses the mountains and will give the Gulf coastal plain giving rise to the mighty river Papaloapan. Tehuacán is considered as the point of origin of this great river.

‘‘Poultry Industry’’

The region's economy is supported by the poultry, livestock, commerce and industry diverse. The latter has been transformed over the years from the rigging, soft drinks and clothing. The poultry industry is heavily invested, give jobs to hundreds of people and is one of the largest in the country.

The main crops of the municipality are corn, beans, pulses and fodder. More recently it has successfully planted sorghum due to the high demand of poultry and livestock.

He raises cattle, pigs and goats grazing. Beekeeping also has gained great importance with quality products for local consumption and for export.

Tehuacán is one of the poultry production regions largest and most important of Mexico. Many of the leading companies in the sector are based in the city and surrounding areas.
He raises cattle, pigs and goats grazing. Beekeeping also has gained great importance, with excellent quality products for local consumption and for export. Pigs and poultry are two of the strongest pillars of the economy of the region.

The economy of the region is sustained in poultry, livestock, commerce and industry diverse.

 ‘‘Typical Food of Tehuacan’’

 

  Mole de Caderas:

Typical dish in Tehuacán traditionally begins in the early seventeenth century as a product of miscegenation, when introduced goats in New Spain, began mixing food and one result is the mole mass of hip or spine, and a variety of dishes such as:

* Backbone with garlic
* Espinazo ajoarriero
* Udders
* Kidneys
* Languages
* Heads
* Tacos brains
* Beans with goat leg
* Chito, etc.                                                  

The hip mole ingredients are:                   

* Chile coastal
* Chile guajillo
* Chile serrano
* Tomato
* Tomato
* Cilantro
* Sheet avocado
* Seasonal Green Beans
* Sal
* Guajes
* Hips goat slaughter

How to prepare:

Hips are washed and put to cook with garlic, salt and onion the veins are roasted chilies, ground and then added to the boiling pot where the meat is roasted and boiled tomato tomatoes are liquefied and incorporated into the pot of meat, since the meat is well cooked and add the toasted avocado leaves, cilantro and green beans, and the last boil add the gourd ground.

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.

    

‘‘Chiles en nogada’’

The chiles en nogada are a typical Mexican dish of Puebla State mainly of Tehuacán, whose origin goes back to the time of independence in 1821. That same year, Agustín de Iturbide was proclaimed emperor and passing through the city of Puebla de los Angeles made a triumphant entry with Trigarante army to the capital on September 27, date that curiously coincides with the birthday of the future emperor of Mexico, why, on August 28, 1821, you are offered a banquet.

This dish was made in his honour by the nuns of the convent of Santa Monica and in it, you can see the three colors of the flag: Green was represented by the poblano chile and parsley, white by sauce tender Castile walnut and red, by pomegranate grains. Chiles en nogada, exquisite Mexican flavor

The chiles en nogada are considered internationally as one of the most fine and dishes representative of the Mexican by its aesthetics and exquisite cuisine, besides that they have an important relationship with the consummation of the Spanish Crown Mexico independence.

  

‘‘Muegano’’

Born in San Martín Texmelucan beyond by 1905 according to the recipes that Doña Flora Álvarez wrote one day that he began to experiment with the flour to make a bread type other than cakes that traditionally sold. He sought to offer something different to its clientele, thus he was weaving ideas and applying them in practice until arose a cookie that called his name muegano.

Initially it was round, had a cover of honey with a mild anise flavor, covered it with a thin wafer of flour and venderla fraccionaba diced so. The flavor was distinct to traditional bread and cakes sold; This new cookie began to like people, so began to popularize in this population.

With the passage of the years, Doña Flora left his bakery "Dalia" his son Pioquinto Bustamante Álvarez, he in addition to making cakes that was "strong" to survive, I continue with the mueganos, however in 1938 decided to leave their homeland and move to Tehuacán in search of better luck.

I came here and settled in the street 9 East corner with Paseo Hidalgo, where he spent 48 years, there began to make mueganos that not only he commercialized, created a network of sellers who were installed in the main corners of the city, where in a small wooden table exhibited the product at nightfall, in a part of the table had a perforationThere they placed a bluff covered with red and yellow Chinese paper, Dim lighting told consumers that there was a mueganero.

Others who also wore their lanterns, they decided to walk the streets of the city and to be heard between people trumpeted, "and get your mueganero coming to savor, mueganos of flour and egg your brand the Royal Eagle".

They had this type of lighting, because at that then Tehuacán did not have sufficient coverage in the electric power service and not so opted for the lanterns that had a candle inside.

For its taste and affordable price, the mueganos began to have demand, the people of this city slowly was adopting them as their own, because there was an artisanal biscuit than outside the city and established in public, but who especially liked people.

It was as well as Don Pioquinto Bustamante in 1980 involved in this activity to his son Facundo Bustamante Cervantes, who took as his own recipe inherited by her grandmother, took his team to make a change in your presentation, rather than the biscuit out round, began it to make rectangular in shape.

The supported by his daughters Claudia, Victor, Julio César, Ivonne and Angélica Bustamante Méndez, decided to continue with this tradition that already takes four generations, time that has allowed the mueganos to not only be uniquely identified as Tehuacán and are the dessert in the pan of the mole of hips that is also typical of this city that are known in several States of the country to participate in fairs and craft exhibitions; they have transcended so much that today still enjoying the recipe of Doña Flora Álvarez and when a visitor arrived in this city first thing you recommend them or awarded for game play, are the traditional mueganos have 106 years living in the taste of the people.

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.

  

‘‘Mole Poblano’’

The Mole Poblano is a specialty of the city of Puebla, Mexico. It consists mainly of a sauce from a variety of ingredients poured over parts Guajolote (Turkey). It is one of the most representative dishes of the country.

The story of Mole remote pre-Columbian times, it is narrated that the Aztecs prepared for the great lords, a complex dish called "Mulli", meaning gruel or mix. There are several versions of the origin of the Mole as we know it today.

One version places the Mole Poblano in the convent of Santa Clara in the city of Puebla, capital of Puebla (Mexico) when a nun different ground chiles and other seasonings together in a metate.

However, it is certain that the Mole is not the product of chance, but the result of a slow cooking process started from the prehispanic and perfected, yes, in the Colony, when Mexican cuisine enriched with Asian and European elements. Mole Poblano.

‘‘Donkey bread’’

Speaking of Tehuacán can not fail to mention the famous Donkey and tasty bread. 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.
A purpose of this popular mode of transportation, until half a century ago could still be seen on the streets of Tehuacán caravans and traders carrying goods brought in carts and on backs of donkeys. The places where camping out pack trains were called "Mesones", of which there is still memory in elderly people over the city of Tehuacán.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.

  

‘‘Coapan tortillas’’

Santa Maria Coapan, auxiliary board is culturally deeper roots That Distinguish it from the 12 towns of this county subaltern, mostly indigenous Inhabitants Easily Not Easily influenced 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 tortilla 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 omelets That distribute heat for even cooking using clay griddle, 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, thermo These make it Retains heat for more than one hour.Like everything in life changes, to That transport the tables above 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 tortilla That distribute in different homes, in several of These have direct access, ie even if the homeowner eating is not Because there is trust and honesty by So behave.
They are called as Industrial and Tortilla dough, the "coapeñitas" still retain Their salts, so women are mostly With This activity pillars in the home economy.
For the quality and taste of the omelet 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. omelette and for this we met to Developed group of women and this plan, Approached the Ministry of Economic Development and presented Their proposal, precooked omelette 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 was done nearly two That years, collapsed When Disagreements Arise Between Began to them.

      

  

‘‘Memelas’’

"Memela" is a variant of tortillas and poblano is a traditional dish that has existed since pre-Hispanic times. According to historical texts, the memela as Franciscan missionary Fray Bernardino de Sahagun in their accounts of the sixteenth century, is an omelet cooked with chili-meaning native language, chile-and most of the towns and villages that preserve this food are descendants of the Chichimeca people, these natives were engaged since the development of these memelas. We later found that memelas described by the Spanish as a non-round rolls, but long, they call tlaxcalmimilli.

Through the years this variant of the tortilla has prevailed in the diet of people and now this dish has retained its popularity and can find this in various places in the city.

Through the years this variant of the tortilla has prevailed in the diet of people and now this dish has retained its popularity and can find this in various places in the city.
In various communities Puebla, this dish is a good source of income for families. Mentioning again into auxiliary board Resurrection is known that more than 70 percent of families, all members who speak Nahuatl, remain from the sale of memelas and gorditas in different markets in the capital as the Morelos located north.

‘‘Granillo Gruel’’

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 tacos are a Mexican dish consisting of a corn tortilla wrapping various types of meat (steak, sausage, etc.). It is a basic recipe, but with multiple variations, since the blocks can be filled with a myriad of dishes. It is eaten with bare hands and usually accompanied with green sauce or red sauce, usually, but that it can be served with any of the infinite types of sauces and dressings raw or cooked own traditional Mexican cuisine. On cue, like any other manifestation of Mexico's culinary culture is directly associated with the ingredients used in each geographic region of the country.
the dish is believed to have originated in ancient Mexico.

One theory is that this existed because the men worked all day in the field, so that women invented this food, and it was easy to carry and easy to consume. According to some researchers, say the first taquiza of it is known, was documented by Bernal Diaz del Castillo, in his article, "True History of the Conquest of New Spain" by Hernán Cortés in Coyoacan for his captains and conquerors.

But really, the taco existed long before the Conquest. The birth of tortillas with taco in prehispanic molli were prepared on hot stones and decorated with cochineal, some of them accompanied by beans and chili ingredients were then, and still, the nutritional basis of the Mexican people. The stew is then put to stud, was based on the meat that was consumed during that time.

                        

‘‘POMEGRANATE’’

The pomegranate is a infrutescencia, fruit of a tree called pomegranate reaching up to four meters high, of the family of Punicáceas; small family of trees and shrubs whose fruits have seeds and coarse prismatic.

The fruit has a thick skin with scarlet or crimson golden on the outside and a lot of internal seeds surrounded by a juicy pulp ruby. In the East is considered a symbol of love and fertility and their virtues have been spread by poets as well known as García Lorca.


ORIGIN AND VARIETIES

It is known that the pomegranate was cultivated in ancient times because they have found evidence of the consumption of this fruit in Egyptian tombs from 2,500 years before the Christian era. It is believed that the Carthaginians introduced pomegranate in the Mediterranean region as a result of the Punic wars, hence the name proposed by Linnaeus: Punica granatum. Theophrastus described this tree around 300 BC and Pliny referred to him as one of the most valuable fruit.


The pomegranate is a fruit shrub native to the countries of Eastern Europe (Dalmatian Coast and Greece) and East (Palestine, Iran, Afghanistan, Pakistan), ie its origin extends from the Balkans to the Himalayas. Currently, its cultivation is widespread in many countries in Europe, Asia and America, being notable in countries like Afghanistan and Iran, especially fragrant and tasty varieties, Israel, Brazil and California. Spain is one of the leading producers in the world and the largest European exporter. The current area of ​​pomegranate in Spain exceeds 2,500 hectares, producing close to 20,000 tonnes. The varieties produced in Spain, especially in Andalusia and Levante area (Alicante and Murcia) are: Grain Elche, which mature between October and November and Játiva or Mollar Mollar of Valencia, earlier collection, with prices of generally higher sales due to product shortages at harvest time.

Although the shells begin to appear in the markets in mid-September, late fall is when this fruit offers its grains in all its fullness, and held until the end of January. The grenade must collect before it matures completely, if not, the fruit on the tree explodes. The thickness of the skin makes it possible to store them for months and resists well the transport.

          

‘‘Chiken’’

Chicken meat is the most food in the world and this is due to their low cost.
The chicken is also widely used in fast food restaurants.
Note that acquires a high nutritional value because it is more easily digested than meat. However it is very rich in purines (like all meat products) and therefore should be avoided in case of gout or high uric acid.
Also usually eat goose bumps. However you have to limit that this meat is harder and takes longer to cook than chicken.                                                                                                                                            Chicken is a very popular meat because their nutritional qualities is the fact that is well suited to all budgets.

            

 ‘‘Chileatole’’

De origen prehispánico, la palabra chileatole refiere hoy día a un guiso moderno de los estados de Puebla, Tlaxcala, Veracruz, Morelos y Oaxaca. Una sopa salada de atole de maíz. Existen muchas recetas con fuertes variantes regionales. Sin embargo, la estructura base del chileatole es la de ser una sopa salada de atole de maíz con chile.

Aunque no lo parezca, no es un guiso muy antiguo. Su receta tendrá poco más de dos siglos de existencia. Quizá sea mucho más reciente todavía. Pero sus orígenes sí se cruzan con los de todas las cocinas que configuran la cocina mexicana contemporánea. Y el resultado final es exquisito y muy nutritivo.

La palabra náhuatl “chilli” fue traducida por fray Alonso de Molina para su Diccionario como “pimienta de las indias”, un fruto que luego nombra también como “ají”, un término de origen caribeño. En los hechos, no deja pensar en ningún tipo de chile en concreto. Y la palabra “atolli” no se encuentra presente en el diccionario del franciscano conquistador espiritual. Pero, según Rémi Siméon, “atole” hace referencia a una “papilla de masa de maíz (nixtamalizado) de la cual hacían gran consumo los indígenas preparándola de muy diversas maneras”; agua, “atl”, para salivar bien o degustar o sabrosa, “toloa”.

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.

         

 ‘‘Pepitas (semillas)’’

In Mexico and Spain, known as nuggets or pipes to seeds of different plant species, particularly those of Cucurbita maxima, C. moschata and C. pepo, popularly known as the three pumpkin. They are edible and are eaten roasted. Are prepared by soaking in saturated salt water, and placing them on a griddle toasting with salt are also used to prepare a variety of mole known as pepián or pipián.
Depending on how food is prepared, and after it was cooked, the seeds are presented with skin or without it, the peel is bright, and the seed itself dark green, or olive.
The seeds can be agglomerated to form a crowbar.

 

‘‘Amaranth’’

The Grain amaranth, quinoa like is considered as a pseudo cereal, as it has similar properties to the cereals but is botanically although not everybody puts them within this group.

The cultivation of amaranth or Huautli in America dates back to more than seven thousand years. Some authors claim that the Maya would be the first to cultivate it and then gradually they were doing Aztecs and Incas. Amaranth, quinoa and corn plants were considered sacred. The Spanish banned its cultivation as resented that used in rituals.
In fact, any food not to speak of the Bible was put into doubt on their suitability as food.

Today growing Quinoa and Amaranth are taking a boom as they are rediscovering their large estates. Besides occur in traditional countries like Mexico, Peru and Bolivia and there are others that have been put to work as China, the U.S. and India.

    

 ‘‘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.

                  

‘‘Peanuts (with garlic)’’

Is a legume grown in tropical and subtropical regions of the world, grows in the ground, in a woody shell.
Besides being delicious, is a versatile source of nutrition, it can serve as a light snack, a salad accompany or be the main ingredient of a dish or dessert.
Provides important health benefits. It contains vitamin E, an antioxidant that protects vital cellular damage.

Peanuts sauteed with garlic paste, salt and sesame oil, served sprinkled with chili powder for a rich appetizer. Peanuts are consumed in large quantities in mexico, in stews and snacks in peeling the fun at Christmas is.

 ‘‘The mural in tehuacan’’

The mural was painted by the brothers Carpinteyro originating in Tehuacán, starting its production on November 2, 1983 and ending on February 12, 1984. The mural is embodied the evolution of Tehuacán and its five regions, from its Foundation until the modern era.

Wall 1: "Origin"

The mural tells the origin of life from the cell until the creation of living beings, the universe and nature.

Cell: is the fundamental basis of everything being alive or not alive upon the face of the Earth.

Science: from the protozoa to mammals.

The universe: Los hermanos Carpinteyro share Masonic ideology whose fundamental basis is not to be in favour of politics, science, social classes and the economy; for this reason, they painted the 5 pointed star and a tree appears under that star.

Darwin. At the bottom, shows the fall of the great Tenochtitlan on August 13, 1521, where the domestication of maize is learned. The high part of the mural depicts paradise with an eye, where in the Center shows a skull whose ends are on Adam and Eve expelled from Paradise by eating the forbidden fruit; on one side is an angel carrying the coat of arms of Puebla and Tehuacan, which is called "Puebla de los ángeles" in the capital city.

Wall 2: "Region of the mixteca"

The second mural shows the Mixtec region located to the southwest of the Township. The third mural can be seen the Altiplano region, located northeast of the municipality of Tehuacán and where populations are in: López Tepanco, Chapulco and Santiago Miahuatlán.

Zapotitlán Salinas, is displayed as the place where fed for a year to the goats that are going to be slaughtered during the season of the traditional slaughter, which starts in mid-October and ends in mid-November.

The mural shows San José Miahuatlán, as a town distinguished by its semi-desertic climate, where the donkey bread or bread round whose name is assigned by the peculiar way of eating it is elaborated.

You can also appreciate the population of San Juan Raya, which is represented as the place where thousands of years ago was an arm of the sea and where you can find a number of marine fossils.

                

‘‘Wall 3:Altiplano Region’’

In the third mural can appreciate the Altiplano region, located northeast of the city of Tehuacán and where populations are: Tepanco Lopez, and James Miahuatlán Chapulco.

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.

Wall 4: Valley Region

In the mural room you can see the Valley region, which is located at the tips of the North and Southeast of the municipality of Tehuacan, where they emphasize the following populations: Tehuacán, Ajalpan, Coxcatlán and Catholicism.

In the mural stands the city of Tehuacán, which was recognized as the "first panimávida Center of Latin America" by its springs.

Shown also in the mural, the imprisonment of Don Benito Juárez and the way in which he sacrificed the animals for slaughter, as well as the ruins of the Calvary and the Cathedral.

Wall 5: Sierra Region

The mural shows the Sierra region, located to the East of the municipality of Tehuacán and where are the populations of: Zoquitlan, Eloxochitlán, Coyomeapan and Tlacotepec de Diaz.

At the top of the wall, as it is the area of the sierra and the other end illustrates the variety of products and fruits that are available is shown Tehuacan and its region, the Parque Juarez and a woman; displays as in the times of the revolution, women who wore a White Ribbon in her head were single and that wore a Purple Ribbon were committed.

In this particular region are virgin forests of the area and where vanilla is grown in a place called River Tezinzintepetl Tonto is as specified production that occurs in that area the rum, like the liquor "Lapo".

This region is located east of the city of Tehuacán.

 

Wall 6: Mountain Region

The mural shows the region of the mountain, located north of the municipality of Tehuacán and where populations are found in: San Antonio Cañada, Vicente Guerrero and Nicolás Bravo.

The mural is embodied the peculiar area, as its extensive vegetation and where the majority of the inhabitants are dedicated to the lumberyard. On one side of the mural are highlighted all the businesses that in one way or another were an important part of the economy of the city, such as: San Lorenzo, Peñafiel, Garci-Crespo, irrigation, Aguas de Tehuacán, San Francisco and Balseca. The famous lagoons of San Bernardino Lagunas are appreciated at the other side of the wall. 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.

 

‘‘Five Regions in Tehuacán’’

Region of the Mixteca

This Region is distinguished as semi-desert, is located to the South-West of the municipality of Tehuacán and where the populations of:

SAN JOSE MIAHUATLAN

This Aztec name from the words miahuatl, stem of corn, and tlán between or together, which means "between the ears of the corn stalk". Made from donkey bread or bread round whose specific feature is the name that is assigned to it by the peculiar way of consuming it. Historical architectural monument: San Jose Church, dates from the 16th century, located in the city.

Crafts: Reed baskets are made.

ZAPOTITLÁN SALINAS

It is a place where fed for a year to the goats that are going to be slaughtered during the season of the traditional slaughter, which starts in mid-October and ends in mid November. Other characteristics of populations in this region is San Juan Raya where thousands of years ago was an arm of the sea, and in it you can admire a without number of marine fossils.

Crafts: San Antonio Texcala (population of Zapotitlan), producing different pieces of marble and Onyx stones in most of the area.

SAN GABRIEL CHILAC

It is a community located near the city of Tehuacan. This population was popoloca of origin and then was conquered by the Spaniards. Its name means place of chile. The day of the dead colorful flower arrangements are armed to decorate candles that people will put in the offering and at the grave of their deceased.

We find the fruit-filled tenates, flowers, bread of donkey and the confetti decorating Chilac offerings.

CALTEPEC

Nahua voices "calli", House; "tepetl", Hill; and "c"; where lime-tepec which means you get "houses on the Hill". Architectural landmarks: the parish of Santa María de la Asunción dates back to the 16th century. image depicting sculptural Santa María de la Asunción and the parish murals depicting scenes from the life of Christ, located in the municipal seat. Crafts: Palm and synthetic fiber, hats are manufactured rugs, are sheathed bottles handbags.

The Highlands region

Northeast of the municipality of Tehuacán is located and where populations are found in:

TEPANCO LOPEZ

The name of this municipality has two possible translations. Tepantli (wall or boundary) and — co (locative particle) can be derived from the word. In this case, you can be considered in the boundary. The other possibility is when it is derived from tepan (pedregal) and — co, from which can be translated as in the pedregal. The surname Lopez was added in 1861, by Decree of the Congress of the State of Puebla.

Landmark: The 18th century parish church dedicated to San Juan Bautista.

Crafts: They are made by hand, woven Palm and Reed.

CHAPULCO

Name that consists of the mexica; "chapollin or chapulli"; from where comes the chapulin, lobster and "co", aztequismo; It means "In the locusts or grasshoppers".

Historic architectural monument: Temple parish in honor to San Pedro built in the 16th century, located in the municipal seat.

Crafts: Wood for construction are styled and woven Palm and Reed are made.

SANTIAGO MIAHUATLÁN

Nahuatl word which is derived from "miahuatl", ear of corn, "tlan", between or together and make the meaning: "among the ears of corn reeds".

Historical architectural monument: the parish church built in the 16th century, dedicated to Lord Santiago.

Crafts: Is woven Palm and Reed. Hand embroidered dresses.

Century parish church.  Woven Palm and Reed.             Century in Santiago Miahuatlan.

     

Valley region

It is located at the points North and the southeast of the municipality of Tehuacan, where they emphasize the following populations:

TEHUACÁN

According to Fray Juan de Torquemada meaning 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 referred to as "Tehuacan of grenades" or the "Prime Center part of Latin America", it is also known as: "Tehuacán, city of health".

It was inhabited by village communities 8500 years BC Popolocas tribes. The 1660, Indians bought the Crown the title of city and was given the name of "City of Indians in the name of our Lady of conception and cave". During the war of independence was headquarters of several warlords: José María Morelos, Nicolás Bravo, Manuel Mier y Terán; In addition, it hosted the Congress of Anáhuac. By Decree, on 31 August 1884, was appointed "Juan Crisóstomo Bonilla Tehuacán".

Its architectural attractions include the convent and the Church of Carmen, the Cathedral of Tehuacan, the Church of San Francisco, the Temple of Calvary, the Casa de la Cultura and the Museum of anthropology and history. Celebrations, dances and traditions: January 6 Comparsa de los Santos Reyes, is a simulacrum of the adoration of the child Jesus; 1st to 15th September fair traditional; October and November "The massacre", is to kill goats baited and prepare the meat. Easter in April representation of life, crucifixion and death of Jesus; in March festival of the town (anniversary of the title of the city).

The Municipal palace dating from the 19th century known as "la casa de los Altos" for having been the first building of two floors in the city. In 1855 it was converted into the enclosure of the municipal powers and which currently contains murals detailing the history, daily life and landscapes of the region.

AJALPAN

It comes from the Nahua roots "atl", water; "xalli" sand and bread, indicating on or in; so that the primitive name of Axalpan, become Ajalpan, means "on the sand in the water or in the sand of the river".

Architectural landmarks: the 16th century parish church dedicated to the Lord of the Caculco, the parish of San Juan Bautista, the Buenavista Hacienda and Rancho La Trinidad, located in the municipal seat.

In what refers to literature highlights brochure of 'Land and freedom' of Miguel Barbosa. Crafts: Are they made woven Palm and carrizo; pottery and cleaning is also practiced.

COXCATLÁN

Aztec name formed "cuzcatl", string of jewels, stones or beads Choker; "tlan" close together (place); Cozca-tlan, means "place of (using) chokers or necklaces."

Historic architectural monument: Parish church dedicated to San Juan Evangelista dates from the 16th century, located in the municipal seat.

Handicrafts: Woven Palm and Reed.

ALTEPEXIIt comes from the Nahua voices comes from "atl", water; "tepexitl", Cliff, and "c"; shaped Atl Tepexi-C, meaning "water on the cliff".

Historic architectural monument: Temple parish in honor to San Francisco of the 16th century, located in the municipal seat.

Crafts: Made of woven reeds and Palm.

 

Sierra region 

This peculiar region presents the jungles in the area and where vanilla is grown, in a place called Tezinzintepetl is located in river fool and as production is specified that it occurs in that area the firewater, like liquor "Lapo".

This region is located to the East of the municipality of Tehuacán and where the populations of:

ZOQUITLAN

"Zoquitla" Aztecs, slew, voices (of "zoquitl", mud, silt) and "tla" abundance and the ending "tlan" together, indicating between, so we have the meaning "between the mire or bog, site full of silt".

Historical monuments: the Church of St. Paul, erected in the 16th century. Effigies of San Pedro and San Pablo carved in wood.

Crafts: Wood carving, manufacturing of spoons in wood, Reed baskets, palma triangular blowholes, and sparingly wool clothing.

ELOXOCHITLÁN

Word composed of two words mexicas "eloxochitl", corn flower and "tlan", changed to Tan, which means together; where is clear "between the flowers of corn". Historic architectural monument: Parish church in advocation of San Miguel Arcángel, located in the municipal seat.

Handicrafts: Woven Palm and Reed.

COYOMEAPAN

It originates from the Nahua "cayome", plural voices from Coyotl, Coyote; "atl", water; and "bread" on, upon; compound forming "Coyome-a-pan, which means:"in water of the coyotes'. " Historical and architectural monuments: Parish church in worship to the Blessed Virgin Mary and the Municipal Palace with an existence of 100 years, located in the municipal seat. Artworks: of the genre literary "criticized Criticón", "Give the Council", "money is the only factor of happiness", "The reporter", "in tenement house", "Comedies of children's Theatre", of Don Ambrosio grandson Chazares.

Crafts: Make textile work of wool, (cotones and embroidered Nahua) tissues of Palm and Reed.

TLACOTEPEC DE DIAZ

Nahua Word, coming from "tlahco": medium, half; "tepetl": Hill and c, co:; It means "in the middle or in the middle of the Hill".

Historic architectural monument: Parish church dedicated to Saint Sebastián Mártir, dates from the 16th century.

Crafts: Are they made woven Palm and Reed.

Mountain region

This region is located in the place most high cold municipality and is Patron Saint of that region "Nuestra Señora de las nieves" and where it is the predominant extensive vegetation and the majority of people that live are dedicated to the lumberyard, which mostly this wood is pine and FIR as well as its other activity is also the embroidery and textile.

In this region it is located to the North of the municipality of Tehuacán and where populations are found in:

SAN ANTONIO CANADA

Tepectlan, name of the radical "tepetl" nahuatl, Hill, stone; "tlan", place, meaning "between mountains". Historical architectural monument: the parish church dedicated to San Antonio that dates back to the 16th century, located in the municipal seat.

Handicrafts: woven Palm and Reed work are made.

VICENTE GUERRERO

Cuautlan is the word of nahua origin; formed by the radical "cuahuitl", tree, and "tlan", place; which means "place of trees".

Historical architectural monument: parish church dedicated to the Virgin Mary dates back to the 16th century.

Handicrafts: Woven Palm and Reed.

NICOLAS BRAVO

Cuauhitlan: voice of cuauhitl nahuatl, tree: tlan, together; they mean: "trees" or "Place of wood or trees".

Historical architectural monument: Temple of the 16th century, dedicated to San Felipe Apóstol, located in the header.

Handicrafts: Woven Palm and Reed are manufactured.