🎙️ Episode13: "The Legacy of Don Esteban Cisneros and Doña Eulalia Tijerina de Cisneros"

🎙️Episode19: "The Legend of El Randado: 35,000 Acres of Heritage"

¡Ay, Dios mío! Get ready to step back in time, raza, because in this episode, David and Homero are taking us on a journey deep into Jim Hogg County during the 1800s. We are uncovering the legendary history of Rancho Randado—and let me tell you, this wasn't just some little ranchito. It was an absolute South Texas powerhouse! From a 50-peso land deal to a massive 35,000-acre empire famous for its Spanish ponies , El Randado wasn't just a business; it was a living, breathing community. We’re talking about a self-sustaining village with its own bakers, blacksmiths, and deep-rooted family legacy. Grab your coffee, settle in, and let’s dive into the free-spirited mesteño history that shaped our ancestors. In our main feature, we trace the roots of El Randado from its 1836 "denouncement" by Don Antonio García Garza to its golden era under the legendary Don Hipólito García. Discover how this massive operation grew to hold thousands of horses and cattle , survived the visits of historical figures like Robert E. Lee , and even fueled revolutionaries with rifles and horses. Plus, we look at how the formidable women of the family—Doña Andrea and her daughter Margarita—took the reins as matriarchs to keep the ranch prosperous into the 1900s. Dicho Segment: Our dicho for this episode is a classic piece of viejito wisdom. Literally translating to "The prickly pear cactus will be seen only when it bears fruit," this phrase serves as a sharp reminder about human nature. It means that some people will only come around, visit, or check in on you when you have something to offer or when you are thriving. ¡Acuérdense, raza! Know who your real ones are when the nopal is bare. ~ Jose Noe Martinez, Santo Niño, Duval County. Recipe Segment: Nothing says South Texas comfort food like a warm bowl of albóndigas (meatballs) simmering in a rich, savory vegetable broth. Perfect for gathering the family around the table, this recipe yields 6 to 8 generous servings. * For the Meatballs: Ground beef, ground pork, minced onion, rice, eggs, fresh mint, chile chipotle, salt, and pepper. * For the Soup Base: Chopped onion, 2 cans of drained tomatoes (lightly pureed), 2 minced garlic cloves, 3 quarts of beef stock or bouillon. * Vegetables: 1 ½ cups sliced carrots, 1 ½ cups cubed unpeeled zucchini. * Toppings: Grated Parmesan cheese (optional), salt, and pepper to taste. 1. Shape & Chill: Mix your meatball ingredients thoroughly. With wet hands, shape them into walnut-sized meatballs and chill them in the fridge. (Makes about 42 meatballs!) 2. The Base: Saute your chopped onion in a large kettle until tender. Stir in your lightly pureed tomatoes and minced garlic, letting it simmer for 5 minutes before cranking up the heat with your beef stock. 3. Simmer to Perfection: Once boiling, drop in your fresh vegetables and chilled meatballs. Cover and let it simmer for 45 minutes to an hour. Top with a little cheese if you like it that way, and serve warm! Book Recommendation Segment: Tejano Empire Author: Dr. Andrés Tijerina Format: Hardcover (Clayton Wheat Williams Texas Life Series) If Episode 19 left you craving more history, you need to add this to your bookshelf immediately. Dr. Andrés Tijerina—an esteemed Professor of History and a native of Ozona—presents a breathtaking, exhaustive look at the unique ranching culture that thrived in South Texas up until the 1880s. Tejano Empire explores the very identity of our ancestors: their tightly interconnected families, Catholic faith, distinct tools, and architecture beautifully adapted to the rugged wild horse desert. Complete with stunning line drawings by Ricardo M. Beasley and pen-and-ink details by Servando G. Hinojosa, this book is an absolute standard reference for Hispanic culture in the Lone Star State. Don't forget to visit mestenomedia.com [https://mestenomedia.com/] to view the historical Hipólito García family tree and the authentic cattle brands discussed in today's show!

🎙️Episode 18: "The North Star of San Ygnacio"

Join David Flores and expert Homero Vera as they travel to San Ygnacio, Texas, one of the "crown jewels" of the border towns, to uncover a history rooted in stone and stars. * Featured Story: The episode details the 1830 founding of San Ygnacio by Don Jesús Treviño of Revilla, and the construction of the stone Fort Treviño by his son-in-law, Don Blas María Uribe. The heart of the story is the fort's famous sundial, built in 1851 by José Villarreal as a monument to La Estrella del Norte—the North Star. Villarreal used the North Star to guide himself and his cousin home after they were kidnapped by Indians near Revilla around 1820, traveling north first to confuse their captors before turning south. * Dicho Segment: Ines C. Treviño shares the proverb, "El carbon que ha sido brasa, con un soplido vuelve a arder". This means that if someone is hot-headed or hot-tempered, just a small push or a little talk will be enough to get them riled up. * Recipe Segment: This week's featured dish is JALAPENO CORNBREAD WITH MEAT, a one-dish meal that combines a cornmeal batter with bacon grease, cream style corn, grated yellow cheese, ground meat, chopped onion, and jalapeños. * Book Recommendation: We recommend Tlalcoyote (published January 22, 2001) by Ernesto Uribe. The novel is a spell-binding story of survival and adaptation to violent cultural change, set in Texas and Louisiana in the early 1820s. It follows young Rogelio Ramirez through life as a captive in a Comanche camp, through slave voodoo rites on a Louisiana plantation, and into 19th-century New Orleans.

🎙️ Episode 17: "Pedro Armendáriz Hastings – From Laredo to the Silver Screen"

¡Qué onda, familia! Welcome back to another episode of El Mesteno. Today, we are coming to you straight from the heart of the brush country to bring you a story that bridges the borderlands with the global stage. When you think of the Golden Age of Mexican Cinema—la Época de Oro—one face immediately stands out. Those intense eyes, that commanding presence... we’re talking about the legendary Pedro Armendáriz. He was the ultimate onscreen "macho" and a favorite of both Mexican director Emilio "El Indio" Fernández and Hollywood giant John Ford. But what a lot of folks don’t realize is that long before he was a cinematic icon, he was a Laredo boy with deep South Texas DNA running through his veins. In this episode, host David Flores sits down with el mero mero of history, Homero Vera, to break down the incredible Roma-Laredo connection and the genealogy of the Hastings lineage. What we dive into in this episode: * The Borderland Roots: How a Boston name like Hastings married into local families to become part of the ranching and trade culture of Roma and Laredo. * A Border Kid: Discover how Pedro and his brother Francisco were raised by their grandparents in Laredo after being orphaned in post-revolutionary Mexico. * The Cafe Soliloquy: The Hollywood-style story of how Pedro was discovered in a Mexico City cafe reciting Hamlet to an American tourist. * The Tragedy of The Conqueror: The heartbreaking truth behind his exposure to radiation during a film shoot in Utah, his final role in the James Bond classic From Russia with Love, and his heroic exit. This week, we are serving up a traditional dish from Spain that features a meat incredibly familiar to all of us here in South Texas: fajitas. It’s perfect for a light, flavorful meal! * 1/2 of a fajita * 3 tbsp. olive oil * 3 tbsp. vinegar * 2 sliced hard-boiled eggs * 2 sliced Roma tomatoes * 1/2 sliced onion * 6 sliced olives * Dash of oregano 1. Boil the fajita meat in a saucepan for 30 minutes or until fully cooked. 2. Let it cool, then shred the meat into a casserole dish. 3. Combine the olive oil, vinegar, and oregano, then pour it over the meat. 4. Garnish with the sliced tomatoes, onions, and olives. Add salt and pepper to taste. 5. Let it sit in the refrigerator for 20–30 minutes before serving. Serves 4 to 6 people. 💡 Variety Tip: You can also lay these ingredients on a bed of lettuce and enjoy it as a refreshing salad! Books: I Can Hear The Cowbells Ring by Lionel G. Garcia A beautiful collection of autobiographical vignettes that reconstructs post-WWII life in a small, rural South Texas village. Garcia writes with fine humor and nostalgia, bringing together an unforgettable lineup of local characters into one big extended family. * About the Author: Born and raised in San Diego, Texas, Garcia practiced veterinary medicine in Seabrook while writing award-winning novels. He received the Texas Institute of Letters Best Novel Award and was even compared to Gabriel García Márquez by the Los Angeles Times. Barrio Patriots by Dave Gutierrez Named one of the 24 Best History Books of All Time by Book Riot, this book uncovers the jaw-dropping history of Company E, 141st Infantry—the only all-Mexican American Army unit in WWII. Follow their grueling journey from landing at Salerno to facing the heartbreaking Rapido River disaster. * About the Author: A dedicated historian and host of the Patriots from the Barrio podcast, Dave has been featured at the National WWII Museum. Fun fact: Wilmer Valderrama’s production company has obtained the film rights to bring this story to the big screen! Check out mestenomedia.com for full genealogy charts and photos from Pedro’s time in Laredo. ¡Hasta la próxima! Keep your stories alive.

🎙️Episode 16: "The Legacy of Rancho Las Escobas"

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.

🎙️Episode 15: "Beyond the Batallas: The Real Story of Cinco de Mayo"

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)