Welcome back to El Mesteño! Host David Flores and Editor/Publisher Homero Vera explore a foundational story etched into the caliche soil of South Texas: The Legacy of Rancho Las Escobas. Founded in the 1850s by don José Felipe Guerra Hinojosa and doña Josefa González de Guerra, this Starr County operation grew from humble beginnings into an economic powerhouse, expanding to a staggering 46,450 acres by the 1880s. More than just a stockraiser's empire, Las Escobas was a progressive community that pioneered education in the region. In this episode, we dive into:

• The pioneering spirit of the Guerra-Hinojosa family, who were among the first citizens of Roma, Texas.
• Don Felipe ran hundreds of horses and cattle, achieving a net worth of over $60,000 in 1884.
• The ranch’s incredible commitment to education, establishing what was likely one of the area’s first bilingual education systems with separate teachers for English and Spanish.
• The physical legacy, including the sillar main house finished in 1880, and the fact that family descendants still retain the headquarters today.

Tune in to hear how this extraordinary ranch captured the "free spirit" of the mesteño ideology and why its story remains vital to South Texas history.

Think Cinco de Mayo is Mexican Independence Day? Think again! Join host David Flores and SME Homero Vera for a 45-minute deep dive into the true story behind the holiday.

We uncover the incredible 1862 Battle of Puebla, where General Ignacio Zaragoza Seguín—a native son of Goliad, Texas—led 4,500 poorly equipped Mexican soldiers, including local hero Major Porfirio Zamora Galván, to defeat the superior French army in a massive upset. Discover the "Texas Connection" to this global holiday and the mesteño spirit that connects our roots and our heroes on both sides of the border.

Recipe:

CORN TAMALES

TAMALES DE ELOTE

Corn tamales or tamales de elote are only

seasonal and not very well known, even amongst

Mexican-Americans from other regions of the state. In

our family we always look forward to the corn season

so we can make these delicious corn tamales.

Field corn is the best corn to use, it tends to make

better masa*. The sweet corn makes for a more liquid

masa.

2 dozen ears of corn

2 cups melted vegetable shortening

1 cup melted butter

1 tsp. sugar

1/2 tsp. salt

corn husks

Take one ear of corn at a time and place on cutting

board. With a sharp knife cut the ends of the ear. Peel

off the rough outer husk and discard. In a sink of

lukewarm water place the soft inner husks. Pull off all

excess cornsilk of ears of corn and set aside. After

cleaning all ears of corn, place ear on its end and with

the sharp knife scrape the kernels of the ear. When

you accumulate a good amount, place in a large bowl.

After scraping all the ears, liquefy the kernels in a

blender, one cup at a time. If you need to pour a little

bit of the melted butter & shortening, do so. Pour

liquefied corn in a bowl and repeat until all kernels are

done. Add melted butter and shortening, sugar, and

salt and mix into a masa. Take corn husks and place

masa into the husk and roll into a tamale. Repeat until

all masa is gone. Place upright in a steamer pot and

cook for about 20 to 25 minutes or until done. Makes

about 3 to 4 dozen. Enjoy.

*masa = dough

Book:
El Mesquite by Elena Zamora O-shay (Zamora’s daughter)

Join host David Flores and Subject Matter Expert Homero Vera (Editor/Publisher of El Mesteño Magazine) as they dig into the story of Rancho Los Braziles, a place in north-central Brooks County that has been in continuous operation for nearly 150 years. In this episode, you will learn about:

• The Founding: The journey of Don José Anastacio Barrera, who crossed the river from Cd. Mier, Tamaulipas, to the Republic of Texas to establish the ranch on May 7, 1878, after buying 1,100 acres for 250 pesos.
• The Legacy: How the Barrera family, who trace their roots to the founding of Mier in 1753, endured a severe drought in the 1890s through hospitality and familia, eventually going from sheep and goats back to raising cattle.
• The Brand: The two theories behind the ranch's unique fierro (brand) shaped like the sole of a shoe (suela de un zapato): a nod to Anastacio's sons, Placido and Manuel, who were legendary trackers (rastreadores), or a reference to the leaf of the native Brazil tree that gives the ranch its name.
• South Texas Grit: The story of the ranch's longevity, from its humble land deal to being honored by the Texas Department of Agriculture in 1987 for 100 years of service.

Recipe Segment: Leche Quemada Dulce

Book Segment: The Woman Who Lost Her Soul: And Other Stories by Jovita Gonzalez, published in 2006 by Arte Público Press