Doroteo Arango, for that was Pancho Villa’s real name, was born in the state of Durango in 1878, a share-cropper peasant on a hacienda. According to the legend, one day when he was sixteen, he returned home from the fields to find that his sister had been raped by the owner of the hacienda, Don Agustin López Negrete. Doroteo took up his revolver, shot Don Agustin, and escaped into the mountains on a horse.

He became a cattle rustler and later joined a band of rustlers that was led by a man named Francisco “Pancho” Villa. In one of their many skirmishes with the law, the group was surprised by a group of rurales (mounted police) and Francisco was killed. Doroteo then took command of the gang and also assumed the name of the fallen leader. He may have done this to throw off those who hunted him for the murder of the hacienda owner or he may have done this to insure his authority over the group. Anyway, from that time on it was he who was known as Francisco “Pancho” Villa.

Pancho Villa was a natural leader and was very successful as a bandit, leading raids on towns, killing, and looting. He was also involved in more legitimate ventures, including being a contractor on the Copper Canyon railroad.

In 1910, when the Mexican Revolution broke out, Villa was recruited by the revolutionary leader, Abraham Gonzalez. Villa put together an army of armed cowboys and ruffians and became the revolutionary general who led the war in the northern part of Mexico. His charisma and victories made him an idol of the masses.

In 1916, when an American merchant refused to deliver the arms to Villa’s army which they had paid him for, Villa entered the United States and raided the town of Columbus, New Mexico. He was pursued by General “Black Jack” Pershing through the mountains of the State of Chihuahua. Pershing’s pursuit of Villa ended in failure, causing him to telegraph back to Washington that “Villa is everywhere, but Villa is nowhere.”

The war ended in 1920, and many attempts were made on Villa’s life by relatives of persons he had killed. On July 20, 1923, while driving his car through the town on Parral, Chihuahua, he was assasinated. The men responsible were never identified.

Most Americans think that Cinco de Mayo (the 5th of May) celebrates Mexican Independence Day. Not so. Mexican Independence Day is September 16. Then what is Cinco de Mayo?

After Mexico won its independence from Spain in 1821, it went through forty years of internal power struggles and rebellions. By 1861 the country’s finances were so bad that the nation owed 80 million pesos in foreign debts. Mexico’s president, Benito Juarez, pledged to pay off these debts eventually but, as an emergency measure, he suspended all payment for two years.

In France, Napoleon III saw this as an opportunity to establish French colonies in Latin America. He believed that the United States was too involved with the Civil War to try and enforce the Monroe Doctrine, and that if the South won the war—and after the Battle of Bull Run it looked like they might—opposition to his plan would be minimal.

Napoleon enlisted England and Spain to join him in a mission to encourage Mexico to pay off its foreign debts. The mission began with the landing of French, English and Spanish troops at Vera Cruz. The French minister then demanded that Mexico pay 12 million pesos to France, an impossible amount, given the state of the Mexican treasury.

Napoleon then set up a provisional government with his personal emissary as its head, and brought in a much larger French army to enforce it. England and Spain, now realizing Napoleon’s scheme for French domination, protested France’s moves and withdrew their forces.

The French, now alone, marched 6000 dragoons and foot soldiers to occupy Mexico City. On May 5 (Cinco de Mayo), 1862, on their way to the capital, the French soldiers entered the town of Puebla. To stop the French, the Mexicans garrisoned a rag-tag army of 4000 men at Puebla, most of them armed with fifty-year-old antiquated guns. The French general, contemptuous of the Mexicans, ordered his men to charge right into the center of the Mexican defenses.

The handsomely uniformed French cavalry charged through soggy ditches, over crumbling adobe walls, and up the steep slopes of the Cerro de Guadalupe, right into the Mexican guns. When the shooting was over, the French ended up with a thousand dead troops. The Mexicans then counter-attacked and drove the French all the way to the coast.

Now the honor of France was at stake. Napoleon III committed an additional 28,000 men to the struggle. They eventually took over Puebla and Mexico City. Napoleon next arranged for the young archduke Maximilian (photo above), brother of Austria’s Emperor Franz Joseph, to establish himself as emperor of Mexico, as a way to set up a legitimate-seeming government, while insuring French interests in Mexico. Maximilian’s reign lasted just three years. On June 19, 1867, he was executed by a firing squad, four months after the last French troops left the country.

Every 5th of May in Mexico, school children throughout the country celebrate the victory of the Mexican people over the French at the Battle of Puebla, but these celebrations are minor compared to their counterparts in the United States, where millions of Americans drink beer, eat tacos and hold parties to celebrate Cinco de Mayo, even though they have no idea what the holiday is all about.

Before the arrival of the Spaniards, fermented sap from the Maguey plant was extracted into a beverage known as ‘pulque.’ Pulque holds the esteem of being North America’s first distilled drink. Aside from that, origins of the liquor seem as ethereal as the effects it produces. Tequila branches from this phantom lineage by way of a small town with the same name in the state of Jalisco. In the ancient Nuahatl language, “tequila” translates to “place of the plant harvest” and represents the relationship between the region and the raw material—the Blue Agave.

There are over 130 species of agave. However, only one variety is used in the production of tequila according to standards set by the Mexican government. That variety is the Blue Agave, or Agave Tequilana Weber Azul. A common misconception is that tequila is made from a cactus. The Agave is actually closer in relation to succulents like the Lily or the Amaryllis even though it looks spiky in appearance. Only the hearts of the plant are used in distillation while the thick leaves are processed into fiber. Other varieties may be used in the formulation of tequila’s kindred spirit Mezcal, but only the Blue Agave is used to distill tequila. Mature agave at the time of harvest can grow 5 to 8 feet tall, span 7 to 12 feet across and, although not a cactus, can live up to 15 years!

Another myth infusing the agave spirits of tequila and mezcal turns over the worm. Drinkers and non-drinkers alike recognize the connection. However, like all things Tequila, origins of this curious practice of adding worms to bottles survives mostly as folklore, even though many believe it is more marketing strategy than authentic Mexican Tradition. In fact, only Mezcal carries the worm, this again due to the Mexican standards authority, Norma Oficial Mexicana (NOM). The worms are the thoroughly pickled larvae of the moth species Hypopta Agavis and, although not found in higher-priced bottles of Mezcal, are believed to enhance the flavor as well as act as an aphrodisiac. Viewed as a delicacy by many in Mexico, the Gusano Rojo (Red Worm) and the Gusano Blanco (White Worm) are safe to eat, even if their properties and histories are debatable.

Knowing tequila is not cactus and has no worm, it now comes down to the matter of taste. Tequilas divide into three groups agreed upon by aficionados in the industry. Like many beverages, Tequilas are classified according to their age. Blanco (white), also referred to as Plata (silver), is the youngest of the three types. Tequila Blanco is aged less than two months and is distinguished through its abrasive flavor. Also identified in this category is Tequila Oro (gold). This is a blend of the young Tequila Blanco and a more-aged variety, often mixed with coloring to resemble older vintages. Second of the three classes is Tequila Reposado (rested). This mid-aged tequila is known for its peppery aftertaste and has an age greater than two months but less than one year. The third and final variety is Tequila Anejo (aged). Tequila Anejo mellows for a period between one year and three years and finishes smoother on the palate as a result.

Aside from these distinctions, the sky (or the floor) is the limit. From the heart of the agave all the way to expensive, individually-numbered collectable keepsake bottles, the taste of tequila really boils down to the spirit of personal preference. Sipping, shooting, mixing or just plain drinking are all part of the charm bottled in this passionate product from Mexico. Curious connoisseurs searching for the flavor that suits best may even find themselves, suitcase in hand, bouncing across the border for a measure of Mezcal complete with worm. No matter how it’s served, the taste as well as the mystery surrounding this potent potable are sure to leave any traveler thirsting for more of Mexico.

Before the arrival of the Spanish Conquistadors, Campeche was the principal town of the Mayas, who called it Ah Kin Pech (serpent tick), which the Spanish interpreted as “Campeche.”

Led by Hernandez de Cordova, Spanish explorers set sail from Cuba in 1517 to search for new lands. Cordova is credited with the discovery of the Yucatan Peninsula.

Their first landing was at the Mayan village of Catoche where the natives greeted the conquistadors with an ambush and drove them back to sea. After fifteen days adrift without adequate supplies or water they ventured ashore again, this time at Campeche. Here, what seemed to begin as a friendly welcome turned into a simple choice—the high priest of the village set fire to a pile of reeds and told the sailors if they were not back to their boats before the blaze burned out, they would be used to rekindle the flames.

Back at sea, the Spanish sailors worked their way down the coast until they arrived at Champotón. Locating food and water, the conquistadors also found themselves surrounded by Mayan warriors whose legions “seemed to multiply” until they outnumbered the Spanish 200 to one. The Mayans paid close attention to Captain Cordova, filling him with ten arrows that would eventually, five agonizing days later, claim his life. The Spaniards afterwards called the site costa de la mala pelea “the coast of the bad fight.”

In 1541, after the Mayans were finally subdued, the Spanish town of Campeche was founded. Once conquered, the harvest of the area’s abundant natural resources began. Before long, Campeche grew to be one of the richest cities in Mexico, second only to Veracruz in its wealth.

One commodity in particular led to this boom, the precious logwood tree, a medium-sized evergreen with yellow flowers. Profiteers quickly learned that the tree was also the source of rich violet and black dyes used by the natives to color their textiles. In Europe, these hues were produced by indigo dyes, exotic and affordable only to royalty and the rich. The introduction of the logwood dye provided a less-expensive alternative.

The export of logwood thrived as ships filled with cut sections sailed back to Spain. It did not take long before the success of this business caught the attention of a particular group of people—pirates.

These pirates, the swashbuckling characters popular in movies and stories, including Henry Morgan and Francis Drake, were privateers holding government commissions backed by Henry VIII and Elizabeth I. The monarchy understood that fifty tons of logwood in a single trip would fetch more than a year’s worth of other cargo. So, the resources in Campeche became a target for attacks by pirates who beleaguered the town forcing officials to erect giant walls to protect against raids.

Wealth not commandeered by pirates was put toward construction which can still be seen in the splendid colonial architecture. Named a UNESCO World Heritage site in 1999, the colonial city of Campeche is well worth a visit.

Winemaking in Mexico has its own history and can be traced back to the arrival of the Spanish. Early settlers predicted that Mexico’s tropical climate would not be suitable for growing grapes, but that did not stop the explorer Hernando Cortes who enacted legislation calling for landholders to plant new vines every year. The Catholic Church was on board with this plan as they brought the Mission grape to be grown on land owned by the church. The vines prospered in the hot, dry climate and helped support the economic health of the colony. In fact, it could be said that in some ways, Mexico owes its independence to the grape. One man in particular, Miguel Hidalgo, was instrumental in planting the vines of revolution.

Miguel Hidalgo was born in 1753 and is credited with cultivating the spirit of rebellion against Spanish oppression. Because of his patriotism, his championing of human rights and his personal courage, he is considered by Mexicans to be the father of their nation and a symbol of Mexican independence. At twenty years of age Hidalgo received his Bachelor of Theology degree and lectured in philosophy and theology at San Nicolás Obispo and, after being ordained as a priest, became rector of the school. Hidalgo worked hard to improve the lives of his parishioners, mastering their native languages and teaching them crafts and skills to improve their economic condition. In his parish at Dolores and throughout Mexico, he promoted winemaking and silk culture.

Wine production continued robustly until the mid-to-late 17th century when the Spanish Monarchy saw the New World competition too great a risk to their profits. The cottage industry of winemaking was declared illegal in the colonies. The Spanish crown called for the eradication of vineyards and deployed Franciscan missionaries to ensure that only wine imported from Spain was used in the sacrament. However, this did not stop the Jesuits, who continued fermenting grapes on the sly. Father Hidalgo was a staunch supporter of this rebellious activity because he wanted self sufficiency for the people in his parish and was intolerant to the subjugation of those in a lower economic situation by those acting on behalf of the king. The ceasing of wine production along with other economic hardships imposed by the king led Hidalgo to organize protest and then revolt.

Today, Mexico is gaining recognition as a player on the world wine market. And, rightly so, with Baja wineries such as Monte Xanic earning acclaim with it’s award winning Chardonnay and Cabernet Sauvignon; and Bodegas Santo Tomas, in operation for 120 years, regarded as the oldest continuously producing commercial winery in Mexico, there’s no doubt that Mexican wine is a force to be reckoned with.

Sisal fiber was instrumental in the fabrication of hammocks giving weavers in the Yucatan an important role. From the mid 19th century all the way to World War I, sisal fiber was considered the major cash crop for this area. In fact, the town of Sisal is located just 53 miles north of the Yucatan’s capital city of Mérida and still contains an abundance of the plants from which the fiber is produced.

The popularity of hammocks spread due to their function in the Royal Navy. Here, hammocks benefited sleeping sailors because they rocked in synchronicity with the pitch and roll of the ship. These sleeping arrangements were preferred because hammocks take up less room than traditional bunk beds and protected sailors from falling out while asleep on rough seas.

The widespread use of the hammock may have come from their utility on the ocean, but their safety benefits evolved from necessities on land. The elevated support of the hammock allowed the ancient Mayans a better alternative to lying on the wet jungle floor filled with biting insects and other vermin.

Hammock: just saying the word causes you to imagine swaying in a breeze on the beach or relaxing in the backyard on your day off. Known for their cocoon-like comfort, there is no disputing the practical design of a hammock. And over the years, artisans have honed their craft and now hammocks are made in a variety of colors and styles. In the capital city of Merida and its surrounding villages, the hammock has become a symbol of the Yucatan. Travelers to this part of Mexico can readily find hammock vendors in the central plazas of towns they visit. Adding to their unique design is the fact that Mayan Hammocks are lightweight and easy to pack, making them great souvenirs from your next trip to the Yucatan peninsula, the Peruvian Amazon, or Costa Rica with The California Native.

This issues feature stories include:

REVISITING PERU’S NAZCA LINES

The desert markings, believed to have been made thousands of years ago, made little impression on occasional travelers who viewed them from ground level, but when they were spotted by aircraft in the 1930’s they caught the world’s attention. They have since been surveyed, mapped and studied. Only two questions remain—who made them, and why?

RAPID TRANSIT: COSTA RICA STYLE

Costa Rica has long been a favorite destination for both the beginner and the experienced river runner. With ample annual rainfall, mountainous landscapes, and plenty of road-to-river access, the country prides itself on being a whitewater paradise.

GHOSTS OF THE GALAPAGOS

Packing a pearl-handled revolver, a riding crop and three lovers, the Baroness Eloisa von Wagner Bosquet disembarked on the Island of Floreana, in 1932, and declared herself “Empress of the Galapagos.”

COPPER CANYON’S LOST TREASURES

In 1880, Alexander “Boss” Shepherd, the last territorial governor of the District of Columbia, packed up his family and, in the remote village of Batopilas, at the bottom of Copper Canyon, developed one of the richest silver mining operations in the world.

THERE’S MORE TO CHINA THAN BEIJING

Because the Olympics were hosted in Beijing, chances are that you learned more about China in 2008 than at any previous time. On the other end of the country, far from bustling Beijing is Yunnan Province—home to the largest variety of ethnic groups in China.

CALIFORNIA NATIVE ADVENTURES
The newsletter also includes schedules, prices and descriptions of California Native’s tours to Mexico’s Copper Canyon, Peru, the Galapagos, Patagonia, Costa Rica, Yucatan and Chiapas, Myanmar (Burma) and Laos, Bhutan, Yunnan, China, and Ireland.

Having an idea of what the weather will be makes it much easier to pack. For those going to the Yucatan, packing is easy. Lightweight clothing (preferably from natural fibers), light-colors (they reflect the sun’s rays), and a  wide-brimmed hat (to protect your face and ears from the sun). And, of course, don’t forget your swim-suit!

If you are traveling to Copper Canyon, predicting the weather is a bit more difficult.  Mexico has three climate zones, tropical, temperate and cold, and the Copper Canyon tours traverse all three of them.

Upon arrival in the town of El Fuerte (around sea level), you can expect temps in the 70’s even in January. This changes dramatically as you climb high into the Sierra Madre Mountains to the town of Creel where elevations around 6500 feet can cool the air considerably. Expect frost in the early mornings from mid-October through the middle of March. It may even snow. Dress in layers. Avoid taking bulky overcoats—a comfortable jacket on a couple layers of long sleeves or a sweater should suffice. Don’t forget a pair of gloves. In the winter, if the day is sunny, you can expect the air to be mild (highs in the low 60’s). Don’t get too acclimated to the chillier air because from Creel, an excursion to the town of Batopilas in the bottom of the canyon brings you back to the heat of Mexico. It is a fact that the folks who live in Batopilas only acknowledge three seasons; summer, fall, and spring.

As winter approaches, people in the United States and Canada look to Mexico as a top vacation spot to escape the cold. Providing  respite from the temperatures in the higher latitudes, Mexico has long been a sun-lover’s paradise.  From the splendid heat and humidity of the Yucatan Peninsula, to the coastal climate at the tranquil town of La Paz, Mexico is renown for short sleeves, sandals, and sunscreen. But this time of year is also the perfect time to visit the wonders of Copper Canyon, with its scenery, cultural diversity and wide range of temperatures for everyone to enjoy.

Mayo Indian lady making tortillas in Mexico’s Copper Canyon

When you order a tortilla in Spain or South America you’ll receive an omelette—layers of eggs, potatoes and seasonings. But in the U.S., we are familiar with the tortillas of Mexico, kind of flat bread or pancakes. Meals are served with, in or on tortillas made of corn or wheat flour. Tortillas are very versatile and can be wrapped around fillings to make burritos and enchiladas, folded and filled to make tacos, served flat like a plate for a tostada, baked into a bowl for salads, or served like bread with a meal. Since 1985, NASA shuttle missions have been using tortillas to solve their food handling problems and eliminate bread crumbs in the instrument panels.

The Tortilla has become a regular food staple in most kitchens and can be found in every local grocery store. They are almost as common as a loaf of bread.

Of course you can’t beat the tortillas made in the traditional way in Mexico, such as the ones we enjoy on our trips to Mexico’s Copper Canyon , the Yucatan and Chiapas, but you can do a pretty good job of making them yourself.

The traditional way of making tortillas includes curing the corn in lime water until the hulls peel off, then grinding it with a stone mano (a cylinder-shaped stone similar to a rolling pin) and metate (a stone with a concave top for holding the corn). I usually skip this step, as it can be very time consuming.

Tortillas
3 cups flour (wheat, all-purpose or maza harina /corn flour)
1 teaspoon salt
2 teaspoons baking powder
5-6 tablespoons lard or vegetable shortening
1 1/4 cups warm water (mas o minos/more or less)

Mix the dry ingredients together in a large bowl. Cut in the shortening or lard using a pastry cutter or criss-cross two knives.

If the mixture crumbles, you do not have enough shortening or it is not mixed. If it is a hard ball then you need to add more flour.

Add the warm water and mix the dough quickly by hand moving it around the sides to pick up any flour remaining in the bowl. Continue to knead the dough until it is soft and no longer sticky.

Cover the dough with a towel or plastic wrap to let it rest for about 5 to 10 minutes. Letting the dough set allows the water and flour to mix and will give you a softer tortilla after cooking.

Take your ball of dough and begin forming 1-inch diameter balls. Pat each between your hands, turning and patting until it is shaped like a fat disk. Place it aside and continue to do with the rest of dough.

On a lightly floured surface take one of the dough patties and begin to roll it out until you the dough is about 1/8-inch thick and 8 to 10 inches in diameter.

Heat your comal, or heavy griddle, over medium to medium-high heat.  You will have to adjust
the heat after the first couple of tortillas. Heat till brown spots form, usually about 30 seconds each side.

Pull the tortillas off the griddle and lay them inside a folded towel or tortilla warmer until ready to serve.  You can use these to make tacos, enchiladas or burritos. Or, butter one up and sprinkle with cinnamon sugar for special treat. Can’t get any better!

Makes approximately 2 dozen tortillas