¡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.

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.

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)