Esc.Sec.Ing.Jorge L. Tamayo

alumno: Ramos Balderas Maria Guadalupe

Profesora: Brenda Yamel Zenteno Buitron

Materia: Ingles III

Proyecto: "ALBUM DE TEHUACAN "

grado . 3°

grupo: "A”

turno matutino

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DEDICATORIA

My teacher for giving me the tools and knowledge do I need to der make this album.

My parents for giving me the necessary and support me during the completion of this work

THANK YOU

RAMOS BALDERAS MARIA GUADALUPE 3 “A”

Geographic location

The town of Tehuacan is located in the southeastern part of the state of Puebla. Its geographic coordinates are the parallels 18 ° 22 '6 and 18 ° 36' north longitude 12, and meridians 97 ° 15 '24 and 97 ° 37' west latitude 24. North Tehuacán Tepanco Lopez, Santiago Miahuatlan, Vicente Guerrero, Nicolás Bravo, Tlacotepec of Benito Juarez (Tecamachalco) and Xochitlán Todos Santos (Tecamachalco); South Tehuacán, San Antonio Cañada Ajalpan, San Gabriel Chilac, Zapotitlán, San Antonio Texcala and Altepexi, Zapotitlán, San Martín Atexcal, Juan N. Mendez

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GLIFO DE TEHUACAN Y SU SIGNIFICADO

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".

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ESCUDO DE TEHUACAN

tehuacan historyTribes from pussy-popolocas Coapan, "Land of Snakes", settled in Calcahualco "Where has circulated houses" known as Tehuacán Viejo. The name derives from the Nahuatl voices: tetl, stone hua, possessive can, instead, "place that has stones". Perhaps for these circumstances moved to current settlement, giving another meaning to the town: "place that has Gods". Archaeological finds show that it was inhabited by village communities 8500 years BC Xelhua, Nonoalca conqueror, took possession of the land in the middle of the fifteenth century. After the defeat of the Aztecs, on August 13, 1521 was submitted to the Spanish. On 16 March 1660 the Indians bought the title to the crown of the City. During the War of Independence was the headquarters of several leaders: José María Morelos, Nicolás Bravo, Manuel Mier y Teran, hosted the Congress of Anahuac. Pomegranate occurs, so is commonly referred to as "the grenades Tehuacán". Decree issued by H. State Legislature, on August 31, 1884, and to honor the memory of Don Juan Crisostomo Bonilla, was appointed: John Chrysostom Bonilla Tehuacán.On April 22, 1899 ratified the boundaries between Hacienda de Buenavista and Zongolica, Veracruz.

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hydromineral first center of america

It is a privileged city location, in the southwestern part of the state of Puebla.It has a variety of tourist resources, both natural and cultural history and around the town, including: springs, archaeological sites, biotic wealth, among other wonders that make it up.In this geographic region are very diverse biological samples such as transcendental phenomena of the earth (fosileras areas, grain onyx, salt water wells, footprints of prehistoric giant animals). endemic plants and animals (which exist only in this site specific land).

Tourist AttractionsCathedral. He devoted the first of September 1962. Presents Baroque features, mainly on the cover, which is flanked by bell towers. They are worthy of admiration

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the cancels of hits, with beautiful stained glass windows.Municipal Palacio (seventeenth century). In 1844 the City purchased the building and has since worked as a campus of the powers of this city. Excluding the churches, it was the first two-story building on the site, so it is also known as "the home of the senior." Inside are two interesting paintings done by muralist Fernando Ramirez Osorio poblano.Church and former convent of Carmen. It was built as a private chapel in 1724, and went public in 1747. Currently, the highlight is the Temple

Mexican Baroque. Inside is the most important neoclassical main altarpiece dedicated to the Virgin of Carmen, is a cultural complex that serves as a center speaker.Tehuacán Valley Museum. Belonging to the National Museum of Anthropology and History, occupies part of the former convent of Carmen, above which are the House of Culture and the city library. The showcases exhibits a showcase of prehispanic findings such as pots, plates, beads, grinding stones and remains of human bones. Its walls hung maps and sheets that summarize a history of nearly ten thousand years.Calvary Church. Data for 1759. Its facade is Plateresque. It has columns on the ends, attached to the body of the building, this buttresses and a spherical dome.Ex-Church and Convent of San Francisco. Construction began on 10 September 1592 and concluded in 1615, when he visited Fray Juan de Torquemada. Housed in the late eighteenth and early nineteenth centuries to the famous School of Latinity of New Spain. The temple has a simple facade and high Plateresque.The temple of San Francisco which houses the Diocesan Shrine Parish is located in the center of Tehuacan. It has a single nave, is 60 meters long and 10 wide (inside measurements), 18 meters high and 10 meters wide. The facade is very simple, with a single arch, with stone arch panels and the height of the choir has a double window, all painted white.Regional Museum. This Museum displays archaeological zone of Tehuacan Viejo, also you can know the origin of corn and its importance, because in this area found the oldest fossil of primitive maize, called teozintle, so that known as "the cradle of corn."Museum of Mineralogy. This museum was opened to the public on July 31, 1998 and represents a scientist's dream come true, and sinking into one of colors and shapes to visit this museum. Its creator, Dr. Miguel Romero, a man of great erudition winner of the Carnegie Medal awarded by the Smithsonian Institute in Washington, who discovered two minerals Mexicans, and Ojuelaita Malpimita; humanistic much in advance for your time, we opened the door knowledge and awareness of the raw material and shapes around us: the minerals.The Main Plaza Juarez Park, visitors blanket under the shade of his laurels robust, so pleasant listening and classical Mexican music in the beautiful kiosk solemn Municipal Band performs every Thursday night and Sunday at noon and afternoon.

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tehuacan water source

Few cities in our country have transpired in a way as healthy as it is Tehuacan, Puebla. Located near the slopes of Pico de Orizaba and who naturally receives in its subsoil runoff from mountain glaciers. And is that even today in many places speak of Tehuacán, carbonated mineral water means, became, what marketers call a generic. Name by which a product is universally known, regardless of manufacturer. I say healthy because since marketing began in the early twentieth century Tehuacan mineral water always attributed healing properties, but we go by the principle

the mountains surrounding the Valley of Tehuacan. Sierra de Zongolica highlights the river's Huertilla which joins the Rio Salado and Tehuacan and form the river of the same name that eventually reaches the Dominguillo and download in the Papaloapan.

The area has a lot of mineral springs, such as El Riego Garci-Crespo, San Lorenzo, Penafiel, San Miguelito and others. As there are a lot of springs, infiltration galleries escurrimentos and subsurface water, which pass through much of the city of Tehuacán.

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industria avicola de tehuacan

SRS born from the vision of its founder, Ms.. Socorro Sanchez Romero, originally from Tonala Oaxaca and who in 1948 decided to do business in the city of Tehuacan, Puebla, an ideal place to carry out farming activities. Thus, with great momentum, as initiated activities with the establishment of a small poultry farm, having at that time, with only thousand laying hens.Initially Ms. personally attended the business, and its rapid expansion challenges presented knew him fully resolved. Thus in the year 1964 and in partnership with his brothers Francisca, Zeferino, Miguel Aurelio and society are ROMERO BROTHERS SA, which was dedicated through the years to provide key aspects for the poultry business development, such as research laboratories and vaccine development, factory concentrates for poultry feed and even an incubator specializing in the development of the cocks, among others.These events led to unprecedented development of the poultry industry, not only regionally, but also nationally. Poultry companies in the Tehuacan region at that time were consolidated as developing leaders for the industry.This consolidation is not made Ms. Socorro Romero lost momentum, but rather, allowed his business to grow and diversify in order to break into the pork industry, dedicated to pig production, which eventually achieved business become a cornerstone for our organization.The pork business started in 1965, with a total of 20 sows and a boar, with Ms. Socorro Romero the pioneer for this activity in the region. Convinced of the need to produce the best quality beef in 1970 started his herd nucleus and multiplier herd, joining its food plant, quality control laboratory and pharmaceutical laboratory and biological production, thus forming the basis of the system farm "pyramid" concept now known as multi-farm system, which separates the activities to produce pork, controlling every stage from conception until the fat, through development.In 1990 and meet the demands of global markets, establishing our Artificial Insemination Centre for pigs, which allowed an accelerated incorporate the benefits of genetics, and holding the leading position in the domestic market due to the quality of product.The pork business, to succeed commercially, continued to expand and was so in

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1993 and thanks to the organization of the Pork Group Tehuacán area, the project consolidates a Federal Inspection Type Trail (TIF) that meet the standards achieved international health as managed by the USDA and the European Community.All these actions enabled business over the years the business consolidation of our company. However, our founder, Ms.. Socorro Romero Sanchez, not only leaves us lessons at the business, but also in the human, through its continuous concern for the community.The development of our company has helped creating a lot of jobs, added to this we have always had the notion of social responsibility, which has been historically reflected in works like the following:• 1967 Creation of the first school of primary education for girls and boys and boarding school for girls, in Tlacotepec Diaz, Puebla. The following year would create primary school Santa Maria del Monte, both in the Sierra Negra in Puebla.• 1971 Construction of Social Rehabilitation Center of Tehuacan, Puebla.

Typical food of Tehuacan

mole de caderas

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

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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.

mueganos

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. They are a great sweet treat for anytime you fancy one. Once you make them for the family once they will be begging you to make this Mexican dessert recipe again.

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Pan de Burro.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

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Pulque

It is not known who invented pulque; its origins go back at least 1,000 years. Various stories and myths have developed as to its origins. Most involve Mayahuel, the goddess of the maguey. It was thought that the aguamiel collecting in the center of the plant was her blood. Other deities, such as the Centzon Totochtin (400 rabbits) are associated with it, by representing the drink's effects, and are the children of Mayahuel. Another version involving Mayahuel has her as a mortal woman who discovered how to collect aguamiel but someone named Pantecatl [pan'tekat ͡ɬ ] discovered how to make pulque.Another story states that pulque was discovered by the Tlacuache [t ͡ɬ a'k ̫ at ͡ʃ e] (opossum), who used his human-like hands to dig into the maguey and extract the naturally fermenting juice. He became the first drunk. Tlacuache was thought to set the course of rivers. The rivers he set were generally straight except when he was drunk. Then they follow Tlacuache's meandering path from cantina to cantina. Another story traces the discovery of aguamiel to the Toltec Empire, when a noble named Papantzin was trying to get the emperor to marry his daughter Xochitl. He sent her to the capital with an offering of aguamiel, honey of the agave plant. The emperor and princess wed, and their son was named Meconetzin [meko'net ͡ sin] (maguey son In other versions of the story, Xochitl is credited with discovering pulque

tortillas de coapan

Santa Maria Coapan, auxiliary board is deeper cultural roots that distinguish it from the 12 towns of this county subaltern, indigenous inhabitants mostly not easily influenced easily 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 tortillas 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

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supplement tehuacaneros hundred, that from 10 in the morning can enjoy taking tortillas that distribute heat even clay griddle using for cooking; 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, these thermo make it retains heat for more than one hour.Like everything in life changes, to transport the tables above that 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 tortillas that distribute in different homes, in several of these have direct access, ie come even if the homeowner is not because there is trust and honesty by So behave.Despite the existence of competition for about 80 tortilla and openness in the local urban area where they work the "comaleras" as they are called industrial and tortilla dough, the "coapeñitas" still retain their sales, so women with this activity are mostly pillars in the home economy.The work of these women and girls, begins between five six, when wearing the nixtamal to mills that are distributed in different parts of the population, the development of tortilla takes them an hour and a half or two depending on the amount of corn that have prepared, in addition there are those who make omelet in the morning and in the evening, as already have orders to fill.For the quality and taste of the tortilla is prepared with 100% white corn, led them to start working on a project that some described as "dreamy", but they were about to.

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memelas

Fried or toasted memelas cakes are made of dough topped with different fresh ingredients eaten as appetizers or snacks in the state of Oaxaca, Mexico has its origins in Which Prehispanic food. They are similar to fresh corn tortillas, but are somewhat fatter. Memelas are Oaxacan local name for the almost identical sopes and huaraches That are served in other parts of Mexico, just Made with different toppings.

Described as memelas are best toasted Oaxacan little pizzas made of corn. The dough is flattened corn tortillas with a press then pinched to create indentations along its borders, then Placed over a hot comal or griddle. When the omelet is cooked like basis and charred where the dough hits the hot metal of the grill, chewy medium-well as a steak, is then topped with black beans, salsa, shredded cabbage, black mole, guacamole and cheese.Although the traditional Memela is supposed to be topped with no other additional ingredients, toppings may vary Those today from recipe to recipe. Modern incarnations include other vegetables and the option of a layer of tinga (shredded chicken with tomatoes, onions and peppers) or potatoes and sausage.Memelas Have Been served at Oaxacan / Mexican restaurants in the United States since the 1990s.

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atole de granillo

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 taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán. It is not clear why the Spanish used their word, "taco", to describe this indigenous food.

granada

La granada que es fruto del granado es una de las frutas con más contenido antioxidante y se la consume como fruta fresca, se la puede incluir en ensaladas, en la preparación de salsas para carnes y antiguamente se utilizaba el zumo como elemento ácido para cocinar guisos, sopas, en bebidas refrescantes y sorbetes. Esta fruta se puede conservar unos quince días a temperatura ambiente y hasta un mes en la heladera y como tiene infinidad de propiedades su consumo es muy aconsejable en los siguientes casos:>> Es antoxidante por lo tanto retarda el envejecimiento de ciertas células del cuerpo.

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>> Evita la retención de líquidos, la fratulencia y ayuda a combatir la hipertención.

>> Es aconsejable en caso de anemia.

>> Por su bajo contenido en calorías se recomienda su consumo en dietas para adelgazar y personas con diabetes.

>> Ayuda a eliminar los líquidos en los riñones y a quien padece de gota

chicken

The meat of the chicken, also called "chicken", is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

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chiliatole

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 soup.

The basic ingredients are usually chileatole:• Corn Masa.• Water.• Grains of corn (maize) tender.• Chile, usually ancho chile.• Epazote (flavoring plant).• Onion and other spices.

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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.The teachers silvopastoral team has the support of the foundation of Guerrero Produce to implement a major project called "Conversion of livestock in Tierra Caliente".Finally, they mentioned that these agroforestry systems have been tested and are sustainable.

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San Lorenzo

Springs of San Lorenzo

Since time immemorial, the spring was known as San Lorenzo Axoxopan (Ahuehuete) since its birth came precisely next to one of these ancient and majestic trees.It is located about 7 km from Tehuacan, in the San Lorenzo Auxiliary Board Teotipilco. its chemical composition made of patients who reported favorite evils bile.Since the late nineteenth century the locals built a rustic house where people came to drink or fill jugs with this healing water. It was around 1938 when Francisco Andrade Balseca began bottling its tributaries. Shortly after Ramón González spot buy and establish the renowned San Lorenzo Springs. Currently Axoxopan the spring is exploited as important spa resort.

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Garci-Crespo Springs

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Venero which was discovered in 1920 in the Auxiliary Board of St. Nicholas Tetitzintla by José Garci-Crespo. Over time it exploded to turn it into what would later be the famous caves of Peñafiel and spring of the same name. The underground passageways were not covered by any artificial material. In spring 1948 the Garci-Crespo changed name to Penafiel.Don José Garci-Crespo also acquired some land in the call Buenagua Station, where he set up nurseries located Garci-Crespo and another spring, which to this day serves as soft drink bottler

Peñafiel  

The bottling of our products has deep roots. He started in the city of Tehuacan, Puebla, universally known as City Health. This water comes from the melting delPico de Orizaba ("Citaltépetl"), which over many kilometers underground, is enriched with mineral salts (carbonates, chlorides, sulfates, calcium, sodium, etc..) And purified by filtering by limestone subsoil of the region.Knowing the virtues and fame of the mineral waters, Mr. José María Garci Crespo de la Vega and Carlos Silva, founded in June 1928 the company "Springs of Tehuacan, SA" whose objective was to bottle and distribute bottled water in Mexico. In November 1937, the company changed its name to "Garci Crespo

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Springs, SA", and two years later opened the first dealership in the Valley of Mexico.In 1948, Mr. Garci Crespo left the company and with his departure the company decides to change his name to "Peñafiel Springs, SA". This name comes from the rock or rock that hinders the undercurrents, and leads to the springs. In Tehuacan, Puebla, this rock has brought forth water for many years remained faithful and unchanging, therefore, proposed the name Peñafiel.

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 CANADATepectlan, name of the radical "tepetl" nahuatl, Hill, stone; "tlan", place, meaning "between mountains". Historical architectural monument: the parish church

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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 GUERREROCuautlan 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.

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:

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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.

COYOMEAPANIt 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.

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Altiplano region

It is located northeast of the town of Tehuacan and where populations are:• • Tepanco Lopez• • Chapulco• • Santiago MiahuatlanNoted for its location Cerro Colorado found that measures 2200 meters high above sea level and in whose place Popolocas fought the forces of Montezuma's Aztecs, the legend that appeared in that area the "Virgin of the Conception" noticiada by the Spanish and in her honor was built the Cathedral of our city known as "Our Lady of Conception and Cave" within which lie the remains of Don Valerio Trujano, who was the right arm of Jose Maria Morelos y Pavon who passage through these lands in their struggle for independence.Flora:                            Fauna:                                          Products:- Nopal                          - Bull                                             - Maize -Maguey                                                                             - Asheal                                                                                           - Chile Miahuateco

Valley Region

In this valley of Tehuacán highlights our city that was known for its springs as the "First Latin American Hydromineral Center" and also in the town of San Lorenzo is a Ahuehuete of which have countless legends.

As important fact in this mural illustrates the imprisonment of Father of the Americas Don Benito Juarez who by order of General Santa Anna was captured in Oaxaca and whose arrival in this city was the June 4, 1853 where he stayed for 65 days and was taken to the city of Perote Veracruz on 9 August of that same year. He was held in the premises now occupied by the

RAMOS BALDERAS MARIA GUADALUPE 3 “A”

Mexican Red Cross in Tehuacan, which is why its facade presents a plaque to this fact.

In this mural are also reflected how the animals are sacrificed for the kill like the ruins of Calvary and the Cathedral.-Flora:                                  Products                      Crafts                         -Reed-grais                          - Wheat                      - Carued of onix-Laurel                                 - Maize                       - Fabrics of palm -

Mixtec regionIt is located south-west of the town of Tehuacan and where populations are:• • Zapotitlan.• • San Gabriel Chilac.• • San Jose Miahuatlan.• • Caltepec.Zapotitlan: Shown as the location for a year to feed the goats that will be slaughtered for the traditional slaughter season, which starts in mid-October and ends in mid-November.San Jose Miahuatlán: Region that is distinguished as semi-desert, which prepares the bread round bread donkey or whose property specifies the name is assigned by the peculiar form of consumption.San Juan Raya: Place where thousands of years ago was an arm of the sea, and where you can find countless marine fossils.In San Antonio Texcala (Population Zapotitlan), are made of different pieces of marble and onyx stones in most of the area.Flora:                          Fauna:                         Products:Cactus                        - Guat                           - Donkey Bread     - Bean

RAMOS BALDERAS MARIA GUADALUPE 3 “A”

RAMOS BALDERAS MARIA GUADALUPE 3 “A”