This document provides information about Tehuacan, Mexico. It begins with a dedication and justification for the work from the student. It then presents an overview of Tehuacan, discussing its location, history, industries including soft drinks and poultry, and typical foods like pan de burro and mole hip. The document shares details on Tehuacan's glyph, shield, and springs that supported industries. It provides a brief summary of Tehuacan's history dating back thousands of years.

1. School: Ing: Jorge L. Tamayo.
Student Name: Larissa Janeth Martinez
Fiscal.
Teacher: Brenda Yamel Zenteno Buitron.
Grade and Group: 3° “A” Morning.
“Tehuacan”
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2. Dedication:
I dedicate this work to my parents because they did the best to me to study in this
school and my dependent only I succeed and they also make me to be a better
person every day.
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3. Justification:
I made this work in order to make known Tehuacan as a magical and beautiful not
only for its scenery if not also for its traditions, its history, its culture, its gastronomy
industries entre other things.
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4. Presentation
This paper presents the Tehuacán its location, geography, industries, history
tehuacan meaning "place of Gods" meaning concerning the popolocas, the first
known inhabitants here are surprised tehuacan and its natural .
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5. Location:
Puebla in Mexico
Tehuacan in Puebla:
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6. Tehuacan and 5 regions:
Tehuacan:
Tehuacán is the second largest city in the Mexican state of Puebla, nestled in the
Southeast Valley of Tehuacán, bordering the states of Oaxacaand Veracruz. The
2010 census reported a population of 248,716 in the city and 274,906 in its
surrounding municipality of the same name, of which it serves as municipal seat.
The municipality has an area of 390.36 km² (150.72 sq mi).[1]
Originally a Native American settlement, it became officially a city in the Viceroyalty
of New Spain in 1660. According to the archaeologist Richard Stockton MacNeish,
the Valley of Tehuacán is the first place maize was ever cultivated by humankind.
He arrived at this conclusion when he found over 10,000 teoscintle cobs in what is
now known as the Cave of Coxcatlan.
In the late nineteenth century, the city was well known for its mineral springs. In
fact, Peñafiel (now owned by Cadbury Schweppes), a well knownsoft
drinks manufacturer, extracts water from these wells for use in their products.
Tehuacán also has an important cluster of poultry producers, making the city and
its surroundings one of the most important egg producing regions in Mexico. [2]
After the NAFTA agreement had been signed, Tehuacán saw a flood of
textile maquiladoras established in the city and surrounding areas. These textile
factories principally put together blue jeans for export to companies such as The
Gap, Guess, Old Navy, and JC Penney. At the height of the maquila (short for
maquiladora) boom, there were an estimated number of more than 700 maquilas in
town, including those that were operating from homes, often in secret. While this
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7. situation created a negative unemployment (zero unemployment) and the maquilas
sought workers as far away as Orizaba and Córdoba in the neighboring state
of Veracruz, it also created an urban and environmental nightmare. In one decade,
Tehuacán went from being a town of 150,000 inhabitants to a city of 360,000.
Although many maquilas have closed today, in 2007 there were still over 700 of
them found in Tehuacán.[3] Due to the poverty of the families living in Tehuacán,
child labour in the maquilas is common, and worker's rights are often exploited
there. Additionally, chemicals such as caustic soda, chlorine, peroxide, oxalic
acid, sodium bisulphate, potassium permanganate, and sodium
hexametaphosphate are being discharged into the freshwater supplies by the jean
laundries. Despite having new purifying technologies available at certain large
facilities, they are still not being used the majority of the time. The water, which
contains heavy metals such as mercury, lead, copper, zinc, chrome, cadmium and
selenium is then used by the farmers to irrigate their land. The cost of
environmental deterioration in 2002 was estimated to be $63 billion per year.
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8. Tehuacán glyph
This is the currently accepted glyph city of Tehuacán.
It is based on the work of Felipe Franco's 1946
Geographic Indonimia Puebla State, same as inferred
from the word Teohuacan, ie instead of gods or the
sun.
(From "La Fortaleza del Cerro Colorado Tehuacan
Puebla," Galvez Mauricio Rosales)
The glyph is interpreted as follows: At the bottom you
can see a gum with teeth, which means "place". The
album is a solar symbol, or sacred. Hence, to be known as Tehuacán "City of
Gods", "Place of those gods", "Place of those with God" or more currently "Sun
City".
Tehuacan Shield
He Shield of Tehuacán is made up of four quarters:
In the first quarter there is a black eagle on the nopal with two arrows in its right
claw and another crossed by its legs, on the left side of the quarter are three maize
with spikes of gold which the Indians call "Miahuatl", in a blue field.
In the second quarter it shows a Black Eagle in white with a
golden beak putting one leg on ateponaxtle and the other
lifting two clasped arrows. At the right side of the eagle an
ayacaxtle or sonaja is playing an
instrument and dancing with the
Indians. Just below is a drum, on the left side are
two teponaxcle and below sits aQuetzal feather.
In the third quarter there is a bush with a red flower on
its outspread branches; in the native
language the flower is called a
"tlaxochitl". Below the tree is a bird
digging up a flower, the tree is called
a Mezquite. On the right side is a castle on a hill and
near it there are white and colored stones, below the
castle is a cave.
In the fourth quarter there is a decapitated head which is
held up by a hand that is reaching out from the right side
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9. and is holding the head up by its hair, the left hand is also in the picture and is
grasping an arc. In the midst of the four quarters the head of Chimalpopoca and as
Cimera, the Virgin of the Conception.
History of Tehuacan:
Tehuacán was part of the royal road that communicated to the port of Veracruz toTenochtitlan.
Historical past dates back to 8500 BC. The choco-popolocas tribefrom Coapan,
was established in Tehuacán Viejo.The history of the region dates back to ancient years before
it was a stretch of seacurrently leaves its trail in San Juan Raya with an immense amount of
fossil,
dinosaur footprints; in the city of Tehuacán there streets with ridges formedlimestone named
“Tecuate”
that were once sea corals.
During pre-Columbian timesis noteworthy that the Tehuacan Valley was crib corn and avocado.
The earlycivilizations were popolocas who built the city of the sun "Tehuacan old",unfortunately
not much is known of this archaeological zone, even have beenfound vases and ceramic.The
city at the time of the insurgents served as a strategic point for location givingasylum to the
troops of Morelos.In the early twentieth century due to its famous waters springs the city will
becomean international tourist center filling of large luxury hotels at the time.Tehuacan is also
known for its fairs, the best known is the the fair of pomegranates, that's why Tehuacan is
known as the city of pomegranates.
Inwhich it presented a bit of what is Tehuacan, with a mixture of customs andtraditions
originating indigenous and Spanish architecture, culture and cuisine
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10. Tehuacan soft drink industry
The existence of springs that have healing properties allowed Tehuacán was
recognized as the first American hydromineral center under the slogan "Tehuacán,
health city". His fame transcended borders and hundreds of people came from
several states and abroad to consume natural or bottled water and thus cure their
illnesses.
The abundance of water in various parts of the municipality came eight bottling of
mineral water and refreshing flavor that had great height in the domestic market,
where consumers by saying "give me a Tehuacán" knew distributors related to
product is bottled at this place.
The boom in the soft drink industry was from the forties and continued until the
eighties, when the bottlers, mostly local and national entrepreneurs, became the
main source of employment for male workers, achieving some nearby towns
inhabitants emigrated to what was used in one of the highest paid activities and
better employment benefits.
Spring “El Riego”
Located at the foot of the plateau “El Riego”. In the middle of the seventeenth
century had a great flow, as supplied the extensive grounds of the estate of the
same name, which was adjacent to the Auxiliary Board of St. Mary Coapan. A half
of the nineteenth century this property was the family Acquire Mont.This source is
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11. considered to be the cradle of the bottling industry in
Tehuacán in 1901 as Mr. Joaquín Pita's first factory installed
same year produced two thousand boxes of mineral water
brand diamond with the help of a steam-engine of 15
horsepower. A year later Mr. Pita was associated with
Anacharsis Peralta Requena to produce the brand Red Cross.
This company was sold in 1903 to Mr. Lucindo Carriles from
1924 who joined forces with Joaquin Cordoba to produce the
brand Covadonga. In 1933, this source would industrialize its
waters under the signature of Arturo and Andrés de la Llave
Zaplana, after the company was able to Tehuacán “El Riego”
springs.
Spring of "San Lorenzo"
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.
Spring "Peñafiel"
It is fed by an underground stream that originates in the Pico de Orizaba or
Citlaltépetl (Cerro de la Estrella) due to the melting glaciers of snow, another
wonder hydrological arid valley Tehuacan and is the work of infiltration galleries
dating from colonial times and even today
some still producing water.
LOCATION: Avenida José Garci-Crespo
federal highway Tehuacán – Orizaba.
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12. Poultry industry:
With a daily production, approximately, 45 thousand boxes of eggs, Tehuacán is
the second national poultry production, which has led the industry to seek cost
reductions in areas such as poultry feed, as currently several farms have their own
feed mills.
Romero Consortium, founded several decades ago by Socorro Romero Bringas, is
the strongest in poultry production in Tehuacán, but in recent years the local
market is held with industry Bachoco Sonora, who came to racing you in your own
house.
There are a total of 13 farms that concentrate the production of 45 thousand boxes
of egg per day, according to Jorge Cadena Romero, president of the Union of
Poultry Farmers of Tehuacán, but it should be noted that there are small farms that
make their own efforts, some of which are derived from the same extended family.
Since 1993, poultry farmers maintain a sanitary cordon against diseases such as
avian influenza, so several of them explained that there is no risk that the disease
could affect local farms.
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13. Typical Food Tehuacan:
PAN of DONKEY
Water bread or white bread (pan de burro, represents the purity of the soul) is used
as offerings for the day of the Dead. It is made in
San Gabriel Chilac, San Sebastian and San Jose
Zinacatepec Miahuatlán and is so named because
the baskets before they were brought to the bread
were transported on donkeys, currently decoraos
with a drawing of it.
Ingredients:
* 3 cups white bread flour
* 2 1 / 2 (0.25 ounce) packages dry yeast
1 tablespoon salt
* 1 cup warm water
Preparation:
1. Dissolve yeast in warm water. Mix flour and
salt. Add yeast and mix with a spatula until well
blended. Cover with flour a clean surface. Knead
at least ten minutes, until smooth and elastic
(the consistency and texture of the dough).
2. Wrapped in a plastic sheet and leave in a
warm place until doubled (about an hour). Put
the dough on a lightly floured surface crushed to
eliminate bubbles. Cut into 8 pieces. Form rolls
make a slit lengthwise with a knife. Place on an
oiled sheet and let double in size.
3. Bake for 15 to 20 minutes or until golden.
MUEGANO
Ingredients:
1 kilo of flour
1 egg
¼ liter of water
50 grs. of brown sugar
400 grs. butter
Sal
FOR HONEY:
½ kilo of brown sugar
¼ liter of water
1 cinnamon stick
Procedure:
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14. Mash well the brown sugar and dissolved in water.
Mix the flour, egg, brown sugar dissolved in water and a teaspoon of salt. Knead
the dough well so that is consistent and extends through the roller to leave quite
thin.
Cut dough into squares, fried in butter. Allowed to cool and get into the honey
syrup.
To make honey, put water in a saucepan, brown sugar and cinnamon crushed,
letting it boil until it holds strong ball.
Stick the cubes in groups of five, to form muéganos, which is left to dry on the
table.
MOLE HIP
This delicious dish originating in the Mixtec Oaxaca and Puebla share is the result
of a ritual that goes from pasture to slaughter the goats.
Ingredients:
1 set of hips and spine killing goat
1.5 kg. tomatillo or miltomate
Chile Costeño to taste
Onion to taste
Garlic
3 bunches of Colorado Guaje
1 bunch Pepicha
10 dried avocado leaves
Salt to taste
Oil to taste
Oil to taste
Preparation:
Boil the meat with garlic, onion and salt for three to four hours until meat is tender.
Was withdrawn and reserved broth.
Apart little water is boiled in tomatoes
with chilies and garlic to taste. Strain
and reserve.
In a pan heat a little oil or a little fat
from the broth, add the blended with a
little broth and allowed to season, add
the meat with the rest of broth,
avocado leaves and the pepicha boil.
Peel the gourd and blended with a
little broth and poured into the
pan. Mole boil two minutes and serve
hot.
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