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Developing muganos Real Tehuacan Eagle began in 1938 as

a family business founded by Don Piquito Bustamante

Alvarez, who inherited the original recipe created in 1905 by
his maternal grandparents Don and Dona Ocotlan Jess
lvarez Romero who had a bakery in San Martin
Texmelucan.Posteriormente who continued with this
business was the creator of the recipe muganos mother
Doa Flora lvarez Bustamante Pioquinto where muganos
the Golden Eagle immediately conquer the consumer's palate
Fortunately this sweet tradition continued with Don Pioquinto respecting the original recipe ,
which was inherited in 1930 the then 17 year old boy who Pioquinto Bustamante with the strength
of his own age tested marketing of muganos succeeding in several cities .
In 1938 Don Pioquinto Bustamante decided to settle permanently in Tehuacan , was in a house on
Heroes Street independence, Hidalgo colony for half a century don Pioquinto installed Factory
delicious muganos Royal Eagle became traditional sweet Tehuacan and its region since Tehuacan
counted with a new gastronomic attractiveness over time was endorsing even the everyday
landscape changed with the presence of vendors mugano utilizing traditional wooden box and
lantern and so sang the proclamation offering muganos , hence moved into your new home,
where he is currently on number 519 South 3rd Street inaugurated on September 7, 1989 .
Unfortunately Don passed away a year later Pioquinto ,
assuming the direction of the Eagle Real muganos his
son Don Facundo Bustamante Cervantes , who together
with his sons continue to make nutritious cookie that
has turned over more than a century as the traditional
sweet Tehuacan and Region .
In March 2008, we obtained the M DISTINCTIVE
participating during the Upgrade Program ( Quality
Management System ) Lajapyme given by the company .
Finally , our experience in this business synthesized
trajectory gives us the pattern to be getting better and
achieve business success .


- 50 grs. of piloncillo,
- 1 kg. flour,
- 1 egg,
- 1 tsp. salt
- 400 ml. vegetable oil,
- liter of water.
To the syrup:
- kg. of Piloncillo,
- 1 and liter of water,
- 1 cinnamon stick.
Step by Step: Grind the brown sugar, dissolve it in water and mix with flour, egg and a teaspoon of
salt. Knead until a stiff dough with a rolling pin to stretch, until it is very thin. Cut squares of 1.5
inches per side, fry them in the oil and let cool. Balos with piloncillo syrup, prepared in advance,
boiling water in a saucepan with the remaining brown sugar and cinnamon to make thick syrup
consistency. The squares will sticking with honey, fives, to form muganos, left to dry on the table.

Our company was founded in 1953 and since then
ofrrecemos quality market. Unique pieces of onyx that
come alive in warm lighting, strong features,
expressions that are transformed into style in taste. So
some of our clients are factories of France, Liverpool,
Office Depot, Fiesta Americana Guadalajara offer.


There sombreara straw and palm reeds; onyx sculpture and carving; jarceria ixtle, carpentry and
joinery rosewood. Pots and different objects made of clay and the Kings of Metzontla Chilac
embroidery, plus drawing objects palm and sisal and wooden figurines.

Speaking of Tehuacan can not fail to mention the
famous and tasty " Pan de Burro " . Apparently this
bread is originally from the San Jos Miahuiatln .
The "pan de burro " is also made in San Sebastin
Zinacatepec and even in the city of Tehuacn . San
Jose bread Miahuatln can be differentiated from
San Sebastin bread for the following reasons :
In San Jos Miahuatln more bread is made in the
traditional way . The preparation of the dough is
completely handmade , no yeast in your recipe is used , which makes the bread obtained
more compact , heavier and harder than San Sebastian Zinacatepec consistency, which
are preferably used as mixers and machines yeast in your formula . As a result , the bread
of San Sebastian is more fluffy and lighter than San Jose , but is given a better flavor to
the bread of San Jose.
Pan de burro
The name " Pan de Burro " was given by way of transporting packaged and tied on
donkeys from their production sites to consumption sites . On top bring a mark which
clearly represents a burrito. However it is currently considered everything donkey bread
round bread that was made with a traditional recipe in places of production that the title of
panburreras are merited .
The "pan de burro " is usually white inside but there is bread brown sugar , which is brown.
A purpose of this popular medium of transport, until half a century ago could still be seen
on the streets of Tehuacan caravans and traders carrying goods brought on donkeys and
carts . The places where camping out pack trains " Inns " , which is still in the memory of
older people in the city of Tehuacan were called .

* 3 cups white bread flour
* 2 1/2 (0.25 ounce) packages dry yeast
* 1 tablespoon salt
* 1 cup warm water
1. Dissolve yeast in warm water. Mix flour and salt. Add the yeast and mix with a spatula until well
blended. Cover with flour a clean surface. Amasa at least ten minutes, until smooth and elastic
(the consistency and texture of the dough).
2. Wrap in plastic film and leave in a warm place until doubled (about an hour). Put the dough on
the floured surface gently crushed to remove bubbles. Cut into 8 pieces. Form rolls make a slit
lengthwise with a knife. Put on a greased plate and let double in size.
3. Bake for 15 to 20 minutes or until golden brown.

Festival of Matanza

One of the highest traditions of Tehuacan
is the dish called "Mole Hips", which the
Festival of Slaughter arises, included
since 1997 in the directory CONACULTA
festivals anddeclared cultural heritage of
the state of Puebla on 22 October 2004.
"Massacre" is a tradition that began in the
early seventeenth century. Being
introduced goats in New Spain, began the
food mix that made a variety of dishes to
popular cuisine as the backbone in garlic,
backbone ajoarriero, udders kidneys, tongue, head, tacos brains beans with goat leg and
what the chefs skillfully was created.
According to custom, a day before the season begins , Matanzas wake , light a campfire
on the site that has been assigned to your job, which border a cord with herbs and arrange
to start your job , thereupon occurs "pica " : the first goat to sacrifice , is adorned with
flower dead and offered to the gods as a request for permission and adoration for Tetlale (
shaman ) , Matanzas that drunk , contact the gods to bury the first mince with a knife in the
neck of the animal , however in recent years , the knife has been replaced by the airgun .
Near the time of slaughter , several gangs of people from different parts of the region
involved in the killing were ready .
The Gang Chilac San Gabriel, for example, were responsible for killing livestock, remove
the skin and chop him up , while Zapotitln Palmas were responsible for making jerky chito
, and like these other crews had different activities.
For the start of the season called kill, folkloric arts festival , whose main focus is the
presentation of a dance choreography called
Slaughter is prepared. The interpretation is in charge
of a local folk ballet company and the communities of
Ajalpan , Zinacatepec , Miahuatln San Jose , and
Santa Maria Coapan Chilac with its own native
dances .
The objective of the Ethnic Festival 2012 Matanza is
to integrate and display in one space and time, the
most representative cultural productions of cultural
processes of Puebla , Guerrero and Oaxaca Mixteca region , to contribute to the
development and distribution of creative products , artistic , intellectual and ancient culture
of the Mixtec people. And to promote and disseminate the heritage and cultural diversity of
the 3 Mixtec : Puebla , Oaxaca and Guerrero .
It also aims to expand and strengthen the sense of belonging to the Mixteca region of the
municipality's population and Tehuacan Valley coming from different cultural traditions in
constant exchange, but Mixtec known weight of the material and intangible heritage that
determines the culture and local identity countrymen and recognition as belonging to one
region music groups , dance , folk art, gastronomy, acrobats and other promoters of the
Mixtec culture .

The Mole hips is a traditional dish of goat
meat in the region of Tehuacan, Puebla,
as well as the region of Huajuapan de
Len , 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 the whole is used flesh and the
Festival of Slaughter and starts
accompanying slaughter of farm animals
for food preparation and preservation and
subsequent curing of meat .
In preparing the meat heap hip and hip
bone , salt-based seasonings , chile is
used and a dip in lemon to give it a special
touch with a broth with boiled red meat hips and wild beans . The flavor of the dish is
characteristic of meat goats that are taken for a ride a year grazing through the southern
regions of the state of Puebla and northern Oaxaca, feeding cows only grass in the region
which are kept hydrated by water obtained only by plants and consumed herb . In practice
this type of breeding meat a strong and distinctive flavor to traditional dishes which are
prepared is obtained.
Traditional Mexican stew that bears the distinctive ingredients hip and spine of the Goat .
The sauce is made with guajillo , serrano chilies and coastal , tomato , tomato, avocado
leaves , cilantro and bean typical of the region.
The hips are cooked in water with onions , garlic, and salt and roasted chilli sauce is
prepared , and this is incorporated into the broth with toasted avocado leaves, the beans
are added when the meat is cooked.
It is typical of the state of Puebla , especially in the capital , Cholula and Tehuacan. Some
add minced raw gourds and cilantro , and make it huaxmole hips , though this name is not
used to designate it . This form of huaxmole also eaten in Oaxaca.
Mole of hips
In traditional restaurants Puebla announced with emphasis when preparing this mole , and
for many is very special , to the extent that a mole dish hips is more expensive than the
mole poblano . Is made where an annual holiday during the time of the Matanza of goats ,
that is, from October to December is celebrated.
On October 20 of each year is held in Tehuacan Matanza festival , where there are dances
and dances such as the so-called "dance of the Matanza ," where literally dances to a
male goat to sacrifice the end with a shot in the forehead .

One hip goat
One goat spine
2 kilo tomatoes
1 kilo tomato
10 coastal chilies
10 Cuicatecos chilies
10 guajillo chilies
10 serrano chiles
5 cloves of garlic
2 onions
1 bunch of cilantro
1 bunch huajes
Avocado leaves

First let's cook the hip and spine with a little water, preferably this tape hips and add
onion, 1 clove garlic, cilantro and green beans. This is due to leave until the meat is fully q
soft or about 3 hours. Some look ready let stand while doing the following procedure.
Meanwhile, roast the chiles and put to boil with tomatoes and tomatoes, q let cool slightly
and grind to fry with butter and then started giving season.
Once seasoned chilies and tomatoes, we add the broth is prepared to start with the hip
and spine, cilantro, green beans, huajes the pipicha and avocado leaves and let boil until
the meat fully this cooked and this thick broth.