Los tamales mantienen la cultura, la tradición

Riverfront K.C. has the Market, the Sprint Center shouts downtown. The world knows Kansas City because of its beautiful Country Club Plaza ... well my Kansas City, and a Kansas City that has been a destination for hundreds of thousands of Mexican people looking for a place in the Sun in Kansas City’s Westside neighborhood, is represented by a hundred year old institution called Guadalupe School, whose alumni celebrated its Centennial at the Union Station on the Feast Day of

Riverfront K.C. cuenta con el mercado, se oyen los gritos del Sprint Center en el centro de la ciudad.

El mundo conoce a Kansas City debido a su hermoso Country Club Plaza ...muy bien, mi Kansas City, una Kansas City que ha sido un destino para cientos de miles de mexicanos que buscan un lugar en el Sol, en el barrio del Westside, en Kansas City, que está representado por una institución de cien años llamada Escuela Guadalupe, cuyos

Kansas City, Kansas resident Teresa Parada is keeping her mother’s Aurora Zarate legacy of homemade

tamales alive and kicking.Parada works full time as a

family support specialist for the Kansas Children’s Service League-Healthy Families, but she spends a lot of her free time in the kitchen making tamales, just like her mother did. Her mother wanted to make extra money to help pay for her children’s education, and Parada does the same. Her husband works in construction, and she sells the tamale to supplement their income when his work slows down during the winter.

Her mother, Aurora Zarate, is in her late 70s and lives with Parada’s

La residente de Kansas City, Kansas, Teresa Parada, mantiene de su madre, Aurora Zárate, vivito y coleando el

legado de hacer tamales caseros.Parada trabaja tiempo completo

como especialista de apoyo familiar para el Kansas Children’s Service League-Healthy Families, pero ella pasa mucho de su tiempo libre en la cocina haciendo tamales, al igual que su madre lo hizo. Su madre quería ganar dinero extra para ayudar a pagar la educación de sus hijos, y Parada hace lo mismo. Su marido trabaja en la construcción, y ella vende tamales para complementar sus ingresos cuando su trabajo disminuye durante el invierno.

Su madre, Aurora Zárate, tiene casi 80 años y vive con el hermano

“THEY LIKE ... / PAGE 3

“A ELLAS LES ... / PÁGINA 2

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VOL 19 No. 1417 de Diciembre, 2015 * Periódico Bilingüe Kansas City

YOUR LATINO CONNECTION SINCE 1996 TÚ CONEXIÓN LATINA DESDE 1996

Celebración del Centenario de la Fundación de la Escuela Guadalupe

Para Teresa Parada, el hacer tamales en casa durante las vacaciones de Navidad, no es una tarea; es una tradición que su madre, Aurora Zárate, le inculcó décadas atrás. Los hijos y marido de Parada, y la comunidad de Kansas City, se benefician de su trabajo de amor.For Teresa Parada, making homemade tamales during the Christmas holiday isn’t a chore; it’s a tradition that her mother, Aurora Zarate, instilled in her decades ago. Parada’s children and husband, and the Kansas City community, benefit from her labor of love.

LATINOS ARE ... / PAGE 3 LOS LATINOS SON ... / PÁGINA 3

Citizens Bank & Trust tapping in the KC Latino Market

Citizens Bank & Trust held their official ribbon cutting ceremony recently with the Hispanic Chamber of Commerce of Kansas City in the Northland. “We have bilingual associates that are here to help future clients in the Latino community with their banking needs,” said Ryan Downing, Vice President/ Branch Manager.El banco Citizens & Trust celebro su ceremonia oficial de corte de cinta recientemente con la Cámara Hispana de Comercio de Kansas City en el Northland. “Tenemos asociados bilingües que están aquí para ayudar a los futuros clientes en la comunidad latina con sus necesidades bancarias,” dijo Ryan Downing, Vicepresidente/Gerente de Sucursal.

El banco Citizens & Trust conectandose con el Mercado Latino KC Centennial Celebration of the

Founding of Guadalupe School

What a moment in time for Guadalupe School former students. It was a day they will cherish for years to come.Que momento en el tiempo para los antiguos alumnos de la Escuela Guadalupe. Fue un día que apreciarán por los años venideros.

por Joe Arce and Jerry LaMartina

by Joe Arce and Jerry LaMartina

STORIES OF ... / PAGE 8

HISTORIAS DE ... / PÁGINA 8

Citizens Bank and Trust has been providing banking and financial assistance within the community since

1889. A privately owned financial institution, they have served generations of families helping them from checking, savings and loans to business accounts.

Bank staff immerse their selves in the community they serve and

Citizens Bank and Trust ha estado proporcionando servicios bancarios y asistencia financiera a la comunidad

desde 1889. Institución financiera de propiedad privada, que ha servido a generaciones de familias, ayudándoles en sus cuentas de cheques, ahorros y préstamos empresariales.

El personal del banco se sumerge en la comunidad a la que sirve, y, ya

by Joe Arce and Debra DeCoster traduce Gemma Tornero

Los tamales mantienen la cultura, la tradición y el amor vivo Tamales keep culture,

tradition and love alive

Guest writer Jose “Chato” Rios de Garcia Class of 1950

Escritor Invitado José “Chato” Ríos de García Generación 1950

Photo by Jose “Chato” Rios de GaRCia

PRSRT STD U.S POSTAGE

PAID KCMO

PERMIT NO. 990

www.KCHispanicNews.comKC HISPANIC NEWS


Diciembre 17 - 2015 | kchispanicnews.com

de Parada, Alfonso Zárate, en Kansas City, Kansas. Su madre nació en Michoacán, México, y vivió durante muchos años en la ciudad de México, donde nació Parada.

Parada comenzó a aprender del comercio de los tamales a una tierna edad.

“Cuando era más joven, 8 o 10 años, yo era la que siempre estaba en la cocina con mi mamá, simplemente ayudándola”, dijo a Kansas City Hispanic News. “Cuando llegamos a los Estados Unidos, siempre estaba con mi mamá. Cada época de Navidad era simplemente para ayudar con dinero porque los ingresos de mi padre no eran suficientes. La manera en que mi padre nos crió a nosotros fue que las mujeres ayudaban en casa, así que realmente no salíamos mucho. Por lo que fui una chica de casa. Yo era un marimacho, también, así que siempre estaba con mis hermanos y todo, pero cuando se trataba de cocinar, siempre estaba allí con mi madre”.

Parada comenzó a expandir su producción de tamales cuando la salud de su madre decayó.

“Hace unos 10 años, mi mamá empezó a enfermarse por lo que ella no fue capaz de hacerlo más, así que me hice cargo desde allí”, dijo, y agregó, que esperaba que sus hijas pudieran continuar con la tradición de hacer tamales.

“A ellas les gusta comerlos”, dijo. “Siempre están hablando de lo buenos que son mis tamales - no sólo ellas, mi hijo Cristian, también. En cada tanda, tiene que probar uno para ver si son lo suficientemente buenos. Él tiene que darme el sello de aprobación”.

Por lo general, ella sola hace cerca de 60 docenas de tamales en cinco tandas a la vez. Ella prepara un tanda y empieza a cocinarlos. Mientras que se están cocinando, prepara la siguiente tanda, y así sucesivamente. Algunas personas le dicen que su método toma mucho trabajo, pero es una de las razones de que sus tamales son deliciosos. Su menú: pollo, cerdo - cada uno con chile rojo o verde - y rajas (jalapeños asados) que llevan jalapeños y queso mozzarella.

“Yo uso la masa de El Taquito (con nada más en ella), en comparación con la masa de la bolsa”, dijo.

Sus tamales son más grandes que el promedio, también.

“Mi madre siempre me enseñó a no engañar a la gente con su dinero”, dijo. “Usted les da el valor de su dinero”.

Su madre no ha dejado de todo hacer tamales y no está feliz por eso, dijo.

“Ella siempre quiere venir y ayudar, y yo le digo que no”, dijo. “Sé que su espalda ya no puede más. Ella no puede hacer mucho con sus manos. Ella se molesta mucho de que sólo se sienta allí y no es capaz de ayudar, así que prefiero no hacerla enojar, y cada vez que hago un tanda, le llevo algunos tamales”.

Hacer tamales es un trabajo duro, dijo Alfonso Zarate, pero es importante por varias razones.

“Lo más importante es que, por ser inmigrantes, (conserva) nuestra cultura”, dijo, “y un montón de gente siempre habla de venir aquí y ajustarse a la herencia norteamericana, mientras que yo creo que lo que realmente estamos haciendo es una aculturación y mezclando las culturas que tenemos de nuestra familia con lo que tenemos aquí, y mi hermana está haciendo eso a través de los tamales, porque ella hace eso y muchos de nuestros amigos norteamericanos e incluso méxico-americanos de segunda y tercera generación, todos, disfrutan eso. Así que es importante,

esa es la forma en que nos criaron, y es la forma en que ella está contribuyendo a mantener no sólo a nuestra familia, sino nuestro legado cultural”.

Ese legado se basa fundamentalmente en el amor.

“Las madres - es donde vierten su amor, en las comidas”, dijo Zárate, “en la crianza de sus hijos, no

sólo espiritualmente, (sino también) emocionalmente y el hacer tamales era una de esas cosas que mi madre realmente disfrutó hacer y ella les enseñó a mis hermanas lo mismo”.

Parada también ve que el legado de su madre está centrado en el amor.

“Mi mamá no tenía mucho o no tiene mucho que dar,

pero las tradiciones de todos los alimentos que ella nos ha enseñado cómo hacer - eso es simplemente el amor que nos mostró”, ella dijo. “Y luego le decimos, cuando estamos tratando de perder peso, “que es por su culpa’”.

“Tenemos esta cosa, de que todos mis hermanos se reúnen y hacen tamales para Navidad, y luego tenemos que compararlos con los míos”, dijo. “Todavía dicen que no hay nada como los de mi mamá, y los míos prácticamente tienen el sabor

como los de mi mamá. Mi madre ha trabajado tan duro, y si no hay nada más que ella va a dejar, serán sus tradiciones, lo que ella nos enseñó a hacer”.

traduce Gemma Tornero

CONT./PÁGINA 1

Parada makes about 60 dozen tamales in five batches at a time, usually by herself. She prepares a batch and starts cooking them. While they’re cooking, she prepares the next batch, and so on. Some people tell her that her method takes too much work, but it’s one of the reasons her tamales are delectable. Her menu: chicken, pork – each with red or green chiles – and rajas (spit jalapenos pepper) which have jalapenos and mozzarella cheese. Once done it’s just a matter of time they are gone.Parada hace cerca de 60 docenas de tamales en cinco lotes a la vez, por lo general por sí misma. Ella prepara un lote y empieza a cocinarlos. Mientras que están cocinando, se prepara el siguiente lote, y así sucesivamente. Algunas personas le dicen que su método toma mucho trabajo, pero esa es una de las razones porque sus tamales son deliciosos. Su menú: pollo, cerdo - cada uno con chiles rojos o verdes - y rajas (pimientos jalapeños azados) que tienen los jalapeños y queso mozzarella. Una vez hecho esto es sólo una cuestión de tiempo para que se agoten.

A ellas les gusta comerlos”

De nuestra familiaEnrique, Teresa, Jessica, Gabriela y Cristian Parada

a su familia,Feliz Navidad y Próspero Año Nuevo

From our family Enrique, Teresa, Jessica, Gabriela and Cristian Parada

to your family, Merry Christmas and Happy New Year

aURoRa ZáRate

As Teresa Parada made her tamales, she shared with Hispanic News that she has a special steamer pot that dates back 40-plus years and was handed down to her by her mother. Parada calls it her “magic steamer pot.” She said she can cook about a dozen and a half tamales in it within 45 minutes. The flavor that comes out with each one holds the magic from her mother’s teaching.Mientras que Teresa Parada hacía sus tamales, compartía con Hispanic News que ella tiene una olla de vapor especial que se remonta a más de 40 años y que fue heredada a ella por su madre. Parada la nombra su “olla mágica de vapor”. Ella dijo, que puede cocinar una docena y media de tamales en 45 minutos. El sabor que sale en cada uno de ellos tiene la magia de la enseñanza de su madre.


kchispanicnews.com I Diciembre 17 - 2015 3

as the Hispanic community grows around them, they have taken steps to attract the Latino business owner and Latino families seeking personal banking needs to their doors.

“We have bilingual associates that are here to help future clients in the Latino community with their banking needs and can answer any questions they have about financial services we offer,” said Ryan Downing, Vice President/Branch Manager.

Citizens Bank and Trust staff continuously looks for ways they can improve their product services for their clientele.

“We see there is a lot of growth in the Hispanic community and we want to be involved helping them with their financial needs,” said Downing.

This month the Hispanic Chamber of Commerce welcomed Citizens Bank and Trust as new members of the chamber. A light lunch and a door prize raffle were held at the ribbon cutting ceremony at their new location at 4911 North Oak Trafficway in Kansas City, Missouri.

“We are a full service financial institution and we offer more of a personal touch with our clients. We are community focused and we establish a relationship with our customers—we know their names and they know us by our name as well,” said Downing.

Developing a relationship with the Hispanic Chamber of Commerce will help Downing reach potential customers, whether it be individuals or families wanting to open checking and savings accounts or looking for a loan or reaching the business owner to grow their business.

Hispanics are the fastest growing ethnic segment expected to grow 167

percent from 2010 to 2050. As a member of the Chamber, Citizens Bank and Trust officers will have the opportunity to talk with successful business members. They will learn from the ones who are the decision makers and hear first hand what services they want from a financial institution—whether that is free checking, direct deposit options, loan services or investment advice.

Liliana Biermaier is a Bilingual Financial Services Representative at Citizens Bank and Trust and has been in this position since March of 2015. Before assuming her current title, she worked as a bilingual bank teller.

Making the move to the North Oak Trafficway branch has her fulfilling a need to help their Spanish speaking only clients.

“I am able to build relationships with the Hispanic community by visiting businesses and going to events within the Hispanic Chamber of Commerce. I also provide Financial Education in Spanish to the Spanish speaking community that will benefit

from our Financial Literacy program,” she said.

They boast that they give each client their personal attention and the customer will always work with their own personal financial advisor each time they come in.

As a bilingual associate she understands that people find it comforting to speak about their banking issues in their own language.

“We speak their language so that makes it easier for people to have a connection with us,” said Biermaier.

Many businesses today are offering direct deposits of their paycheck into a financial institution. She understands if people are hesitant to use the electronic transfer of funds.

“Direct deposit is a concern with the Hispanic community. Many banks also require that you maintain a certain balance in the account or you have to pay a banking fee. We offer free accounts and no minimum balance and they do not have to set up a direct deposit account. It is very easy to do business with us,” she said.

brother, Alfonso Zarate, in Kansas City, Kansas. Her mother was born in Michoacán, Mexico, and lived for many years in Mexico City, where Parada was born.

Parada started learning the tamale trade at a tender age.

“When I was younger, 8 or 10 years old, I was the one that was always in the kitchen with my mom, just helping her out,” she told Kansas City Hispanic News. “When we came to the United States, I was always with my mom. Every Christmas time, it was just to help supplement income because my dad’s income wasn’t enough. … My dad’s way of raising us was that the girls helped out at home, so we didn’t really go out a lot. So I was more of a home girl. I was a tomboy, also, so I was always out with my brothers and everything, but when it came to cooking, I was always there with my mom.”

Parada started expanding her tamale production when her mother’s health declined.

“About 10 years ago, my mom started getting sick … so she wasn’t able to do it anymore, so I just took it from there,” she said, adding that she hoped her daughters would carry on the tamale tradition.

“They like to eat them,” she said. “They’re always advocating for me about how great my tamales are – not only them, but my son Cristian, too. Every batch, he has to test one to see if they’re good enough. He has to give me the seal of approval.”

She makes about 60 dozen tamales in five batches at a

time, usually by herself. She prepares a batch and starts cooking them. While they’re cooking, she prepares the next batch, and so on. Some people tell her that her method takes too much work, but it’s one of the reasons her tamales are delectable. Her menu: chicken, pork – each with red or green chiles – and rajas (spit jalapenos pepper) which have jalapenos and mozzarella cheese.

“I use the masa from El Taquito (with nothing else in it), versus the masa in the bag,” she said.

Her tamales are bigger than average, too.

“My mom always taught me that you don’t (cheat) people out of their money,” she said. “You give them their money’s worth.”

Her mother’s not quite up to making the tamales anymore and isn’t happy about it, she said.

“She always wants to come and help, and I just tell her no,” she said. “I know her back gives out. She can’t do very much with her hands. She gets very upset that she just sits there and is not able to help, so I’d rather not have her get upset, so every time I make a batch, I’ll take her some.”

Making tamales is hard work, Alfonso Zarate said, but it’s important for several reasons.

“The most important thing is that, being immigrants, (it retains) our culture,” he said, “and a lot of people always talk about coming here and conforming to the American heritage, whereas I think what we’re really doing is acculturation and blending the cultures that

we have from our family into what we have here, and my sister’s doing that through the tamales, because she does that and a lot of our American friends and even second- and third-generation Mexican-Americans all enjoy that. So it’s important, and that’s the way we were raised, and that’s the way she’s contributing to maintaining not only our family but our cultural legacy.”

That legacy is fundamentally based on love.

“The mothers – that’s where they pour their love into the meals,” Zarate said, “in nurturing their kids not only spiritually (but also) emotionally, and tamales was one of those things that my mother really enjoyed doing, and she taught my sisters the same way.”

Parada also sees her mother’s legacy as being centered on love.

“My mom didn’t have much or doesn’t have much to give us, but the traditions of all the foods that she has showed us how to make – that’s just in itself the love that she showed us,” she said. “And then (we tell her) when we’re trying to lose weight, ‘This is why it’s your fault.’ …

“We have this thing that all of my siblings get together and make tamales for Christmas, and then we have to compare them to mine,” she said. “And so, they still say there’s nothing like my mom’s, (and) mine pretty much taste like my mom’s. My mom has worked so hard, and if there’s nothing else she’s going to leave, it’s going to be her traditions that she taught us to do.”

CONT./PAGE 1

Citizens Bank & Trust’s staff continuously looks for ways they can improve their product services for their clientele. Starting from the left is Liliana Biermaier, a bilingual financial services representative II; Samantha Hankins is a financial services representative II; Heather Green is a senior financial services representative and Ryan Downing, branch manager.El personal del banco Citizens & Trust busca continuamente formas en que puedan mejorar sus servicios de productos para su clientela. Partiendo de la izquierda esta Liliana Biermaier, representante bilingüe de servicios financieros II; Samantha Hankins, representante de servicios financieros II; Heather Green, representante principal de servicios financieros y Ryan Downing, gerente de la sucursal.

Parada has a built in tester within her son Cristian (top picture). “Every batch, he has to test one to see if they’re good enough. He has to give me the seal of approval.”Parada ha creado a un degustador con de su hijo Christian. (foto arriba) “En cada lote, él tiene que probar uno para ver si son lo suficientemente buenos. Él tiene que darme su sello de aprobación”.

“They like to eat them”

que la comunidad hispana crece a su alrededor, se han tomado medidas para atraer a dueños de negocios latinos y a familias latinas que buscan satisfacer sus necesidades de banca personal.

“Tenemos asociados bilingües que están aquí para ayudar a los futuros clientes dentro de la comunidad latina con sus necesidades bancarias y pueden responder a cualquier pregunta que tengan acerca de los servicios financieros que ofrecemos”, dijo Ryan Downing, Vicepresidente/Gerente de Sucursal.

El personal de Citizens Bank and Trust busca continuamente formas en que pueden mejorar los servicios de sus productos para su clientela.

“Vemos que hay un gran crecimiento en la comunidad hispana y queremos participar ayudándoles con sus necesidades financieras”, dijo Downing.

Este mes, la Cámara de Comercio Hispana dio la bienvenida a Citizens Bank and Trust como nuevo integrante de la cámara. Se llevaron a cabo, un almuerzo ligero y una rifa con premio durante la ceremonia de corte de listón, en la inauguración de su nueva ubicación en el número 4911 de North Oak Trafficway, en Kansas City, Missouri.

“Somos una institución financiera de servicio completo y ofrecemos más allá de un contacto personal con nuestros clientes. Estamos enfocados en la comunidad y establecemos

una relación con nuestros clientes, sabemos sus nombres y ellos nos conocen también por nuestro nombre”, dijo Downing.

El desarrollar una relación con la Cámara de Comercio Hispana, ayudará a Downing a llegar a los clientes potenciales, ya se trate de individuos o familias que desean abrir cuentas corrientes y de ahorro o que estén en busca de un préstamo o acercarse al dueño de negocio para hacerlo crecer.

Los hispanos son el segmento de más rápido crecimiento étnico y se espera que crezca 167% entre 2010 y 2050. Como integrante de la Cámara, Citizens Bank and Trust tendrá la oportunidad de hablar con integrantes de negocios exitosos. Ellos aprenderán de los que están encargados de tomar las decisiones y conocerán de primera mano cuáles son los servicios que quieren de una institución financiera, ya sea una cuenta de cheques gratis, opciones de depósito directo, servicios de préstamos o inversiones.

Liliana Biermaier, es una Representante Bilingüe de Servicios Financieros en Citizens Bank and Trust y ha estado en el cargo desde marzo de 2015. Antes de asumir su actual puesto, ella trabajó como cajera de banco bilingüe.

Al hacer el cambio a la sucursal North Oak Trafficway la tiene satisfaciendo una necesidad al ayudar a sus clientes de habla hispana.

“Soy capaz de establecer relaciones con la

comunidad hispana, visito empresas y voy a eventos dentro de la Cámara de Comercio Hispana. También proporciono Educación Financiera en Español para la comunidad de habla hispana, misma que se beneficiará de nuestro programa de Educación Financiera”, dijo.

Afirman que dan a cada cliente su atención personal y, que el cliente, siempre va a trabajar con su propio asesor financiero personal cada vez que viene al banco.

Como asociada bilingüe, ella entiende que a las personas les resulta reconfortante hablar de sus cuestiones bancarias en su propio idioma.

“Hablamos su idioma, lo que hace más fácil para las personas el tener una relación con nosotros”, dijo Biermaier.

Muchas empresas, hoy en día, están ofreciendo depósitos directos de su cheque de pago a una entidad financiera. Ella entiende si las personas no se atreven a usar la transferencia electrónica de fondos.

“El depósito directo es una preocupación con la comunidad hispana. Muchos bancos también requieren que usted mantenga un cierto monto en la cuenta o, sino, tiene que pagar una cuota bancaria. Ofrecemos cuentas gratuitas y sin saldo mínimo y no tienen que tener una cuenta de depósito directo. Es muy fácil hacer negocios con nosotros”, dijo ella.

CONT./PAGE 1

CONT./PÁGINA 1

Latino fastest growing in U.S.

Los latinos son el segmento étnico de más rápido crecimiento en los EU



“It’s not comfortable for us to do this, to call out members of our own

community who don’t reflect our community values, but we have no choice,”

Cristóbal Alex, president of the Democratic-backed Latino Victory Project.

The Plantation Democrats have spoken. They have unleashed their basic ignorance of what Hispanics are. In doing so, they denigrate the two most successful Hispanic political candidates in American history.

No Hispanic since Admiral of the Navy David Farragut turned down the nomination offered him in 1868 by the Republican Party has there been a legitimate Hispanic candidate for President. This time we have two Hispanic Presidential candidates from two of the most important states in a Presidential election -- United States Senator Marco Rubio of

Florida and United States Senator Ted Cruz of Texas.

Mary Jordan of the Washington Post writes: “Liberal Hispanic groups have launched a new campaign designed to turn Latino voters against the two Cuban American Republicans who have risen to the top tier of the GOP presidential field — assailing Marco Rubio and Ted Cruz as traitors to their own culture.”

“Traitors to their own culture.”

What baloney! Rubio was born in Miami amidst a Cuban American culture to Cuban immigrant parents, a bartender and a hotel maid. He speaks Spanish better than most, certainly better than the “Spanglish” of “pocho” Mexicans (that means border Mexicans who mostly don’t speak Spanish by the third generation). “Traitors” Rubio and Cruz have escaped the “Hispanic” widespread disdain of higher education culture; both are college and law school educated.

Cruz was born in Canada to an American mother

and Cuban exile father, oil industry workers. He was not born in a Hispanic community like Rubio and doesn’t speak Spanish, but neither do many third-fourth-fifth generation Mexican Americans in Iowa, Chicago or Dallas.

These two men are not “traitors to their own culture” they are products, American products, of a changing and assimilating culture. America does that, it always has. That is why it is so great, so exceptional.

What Cristobal Alex means is that Rubio and Cruz aren’t Puerto Rican or Mexican American enough, or in the eyes of “indigenous” racists among us, not Indian enough because neither has Indian blood. Of course…most Cubans and Puerto Ricans have little or no Indian blood. They aren’t mestizos, mixed Indian and European blood.

Mr. Alex thinks that being Hispanic is a homogeneous and monolithic existence, experience. He is wrong. He thinks, for example, that every Hispanic should agree with him on immigration reforms

or supporting minimum wage increases. These issues and dozens of others are not unanimously supported by “all” Hispanics.

Rubio helped create a giant bipartisan Comprehensive Immigration Reform bill that passed the Senate but never had a chance in the House. No Puerto Rican or Mexican American Senator wrote that bill or voted for that bill because there are no Puerto Rican or Mexican American Senators. Marco Rubio did it.

Rubio clearly states that a comprehensive bill had NO CHANCE of passing in the House so he proposes a narrower route towards reform and legalization. Cruz is against any reform. On that issue he is ignorant – in my opinion. But there are many Hispanics who feel like he does, especially some Puerto Ricans and Cubans. So they are ignorant, too.

Puerto Ricans have no dog in the immigration reform hunt. Cubans have the special “wet foot, dry foot” policy that turns illegal alien Cubans into legal immigrants the minute their feet touch sand in Florida, or they cross from Mexico into San Diego, California. In San Diego, if they are in the pedestrian or car line into the U.S. they are in the U.S. for a hundred yards before they speak to a U.S. officer. They are allowed to stay. Mexican Americans don’t like that while Mexicans are hunted down and deported.

Plantation Democrat Mexican American Dolores Huerta, who is described as an influential labor leader and civil rights activist is idolized by liberal Democrats. They are alone. She had so little support in California from the state’s 40 percent Mexican American population that a Democrat governor couldn’t appoint her to a regular term as a University of California regent. This Hispanic failed labor leader calls these two U.S. Senators Cruz and Rubio that millions of people have voted for “sellouts” and “traitors” and that these two highly successful Hispanic candidates, “are turning their backs on the Latino community.”

She or Mr. Alex neglect to point out that some conservative Hispanics criticize Senator Cruz, for pushing new limits on immigration — including the repeal of the 14th Amendment guarantee that anyone born in the United States is granted citizenship. That is clearly wrong and unconstitutional but some Hispanics agree with that position, are they sellouts too?

Mr. Alex, Dolores Huerta and other “liberal” Democrats have sold out the very culture they say they belong to. What these people don’t understand is what my grandfather used to tell me, “Put ten Mexicans into a room and you have 11 different opinions.” That is good. That is very American.

Call Lupe Today | Llame Hoy a Lupe

816.252.1391

“Hispanic or American traitors”

President Obama’s Speech, “All Is Calm. All Is Bright?”

All is calm and all is bright? Few Americans are singing Silent Night this week in

America.If President Obama wants

to shut down ISIS he must do the following:

First, let me say I do agree with Obama in that we must not send thousands of soldiers to Syria. This would end up costing us thousands of lives and another trillion dollars that we do not have. However we can do the following:

- Communication/Media must be shutdown. Americans are guaranteed freedom of speech but not ISIS. We must do everything we can to take out their ability to communicate. This means cell phones and Internet access. Can we not figure this out? Any social media corporation that has ties to America or any segment of the free world must help with this. ISIS promotes, taunts and recruits via online propaganda. We have to stop this.

- All means of making money has to cease. Bomb oil refineries controlled by ISIS. Put them out of commission. ISIS has millions and millions of dollars at their disposal.

- Shut down their travel means. Take out their major bridges, destroy their highways and airports. Take out all sources of food supply.

- Work strategically with Russia, France, England and Germany. However, the Middle East countries must get on board with manpower and cash to support this effort. Where is worthless Saudi Arabia? By the way, Saudi Arabia does not even want the Syrian refugees in their country. They would rather send them to Germany or America!

We further need to get control of the Visas that are being issued to anybody and everybody. People from all over the world can get a Visa to America for almost any excuse. This must tighten up drastically.

Guns are still not the problem. The San Bernardino

couple had a bomb factory in their garage. They could eventually have killed dozens or hundreds with bombs! Does anybody remember April 19, 1995? Timothy McVeigh killed 168 people and injured over 600 in Oklahoma City with a truck bomb! The radical Muslims of September 11, 2001 took over airplanes that became catastrophic missiles killing almost 3000 people. Do you remember the Jonestown massacre? In 1978, 900 people were led to their deaths by the radical religious leader Jim Jones. Jones led some and forced many to drink the poisonous cyanide Kool-Aid. Jones’ henchmen guards did have guns. However, most of the 900 died from cyanide poisoning. Radical religion was at the forefront of this massacre. Groups such as Jones’ People’s Temple and Radical Muslim Mosques are a danger to our society and must be monitored.

Speaking of religion, our President needs to call America together in Prayer. We need a special day of prayer for this nation. People are jittery. People are buying guns and ammunition as fast as they can be made.

Nothing could have been more frightening than the Civil war. Bloody killing was taking place all over this country. Americans were killing Americans. The 30th

day of April 1863 was set aside by Abraham Lincoln as a day of fasting and prayer for this nation. We stress, jitter and worry about this country and world situation. More and more our world needs a strong and wise America to step up and provide strong and wise leadership. Surely, we need the wisdom, help and power from Almighty God to lead and calm this nation.

Glenn Mollette is an American Syndicated Columnist and Author. He is the author of eleven books and read in all fifty states.

This column does not reflect the view of any organization, institution or this paper or media source.

IN MY VIEW

By Glenn Mollette

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Receta para preparar tamales en casa

Tamale making during the holidays can bring families and friends together and at the same time create your own special tradition that can last a lifetime.El preparar tamales durante las fiestas decembrinas puede unir a las familias y amigos y al mismo tiempo crea su propia tradición que puede durar toda la vida.

Recipe for making tamales at home

Tamales are a Christmas tradition for many Latino/Hispanic familes households across the country. These labor-intensive savory or sweet bundles of flavor are

the ultimate comfort food dating back to 7000 BC! Friends and family come together to cook, eat, and celebrate the holiday at a tamale-making feast called a “tamalada.” This isn’t a time for some to sit and be served while others toil over the dinner preparations; it’s a time to roll up your sleeves and enjoy the tradition of preparation with your loved ones!

Hosting your own tamalada this holiday season? The IMUSA GlobalKitchen Tamale Steamer makes it easy to do! Available in two sizes, 8 qt and 16qt., this pot features a glass lid with a team vent, a reliable stainless steel construction, and a cool-touch knob for safe and easy maneuvering. Available at Target.com SRP 8-quart $29.99/ 16-quart $43.99. You can also save time by making tamales in a pressure cooker – recipe below!

Below, please find a two yummy tamale recipes, courtesy of IMUSA, to share with your readers. Please let me know if you’d be interested in posting or including them in any upcoming holiday or recipe articles you are working on. Happy to send images upon request.

Sweet Pumpkin Pie Tamales:Cook time: 1 hour 30 minsTotal time: 1 hour 55 mins

Ingredients•40 To 60 dried corn husks•7 Cups maseca corn flour•3 Cups packed brown sugar•2 Teaspoon cinnamon•2 Teaspoon Salt•2 Teaspoon ground ginger•1 Teaspoon ground cloves•1 Teaspoon ground nutmeg•2 29-ounce cans of pumpkin puree•4 Sticks of butter, melted•2 Cups of warm milk•2 Cups of walnuts, chopped•12 Ounces of raisins, a•About 2 1⁄2 cups Fresh white cheese/queso

fresco (optional)

Preparation1. Fill a large bowl with warm water and soak

corn husks until softened, about 30 minutes.2. In an extra large bowl add Maseca corn

flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.

3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.

4. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.

5. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or with grated queso fresco. MAKES 40-60 TAMALES.

Portions 40 Portions

Coffee Rubbed Carnitas Tamales with Salsa VerdePrep time: 25 minsCook time: 1 hour 30 minsTotal time: 1 hour 55 mins

Ingredients•Carnitas:•1 Tbslp. unsweetened cocoa powder•1 Tblsp. instant espresso coffee•1 Tblsp. kosher salt•1 tsp. paprika•2 tsp. dried oregano•1 tsp. ground black pepper•1 tsp. cumin•1/8 tsp. coriander•1/8 tsp. cayenne pepper•4-5 lb. pork shoulder•2 Tblsp. vegetable oil

Tamales:•4 C. Maseca flour•2 sticks butter, room temperature•Dried corn husk, soaked in warm water for

at least an hour•salt•Salsa Verde:•12 tomatillos, husks removed and quartered•6 cloves of garlic•1 jalapeño, seeds removed•2 poblano peppers, seeds removed•1 medium Vidalia onion•1 bunch cilantro•1 tsp. salt•1 Tblsp. lime juice

Preparation1. To make carnitas, mix first 9 dry ingredients

in a bowl. Rub pork shoulder throughout with the dry rub and allow to rest for a couple of hours or overnight in the refrigerator.

2. Heat vegetable oil on medium-high heat in the IMUSA pressure cooker and brown pork shoulder on all sides. Add enough water to almost cover the shoulder (about 3 cups) and close and lock lid. Allow to come to pressure on high heat, then lower heat to the minimum needed to maintain pressure. Cook for 60 minutes.

3. Turn off heat and allow pressure to release naturally (about 10-15 minutes). Pull out the meat and using two forks, shred pork meat, removing excess fat. Set aside and reserve liquid in pressure cooker.

4. Make tamales by mixing 4 cups of Maseca flour with 2-3 cups reserved pork stock, butter and 1 tsp. salt, until you achieve the consistency peanut butter.

5. Assemble the tamales by using a rubber spatula to spread about ¼ to ½ cup of dough mixture onto the center of the corn husk. Add some pulled carnitas in the center and gently fold one side of the corn husk to the other end and tie a knot at the larger end with a thin strip of corn husk, or fold up bottom end to prevent masa from slipping out. Fold over the other side of the tamale to close it.

6. Once all of the tamales have been assembled place them right side up into the IMUSA pressure cooker on top of a metal steaming basket, filled with an inch or two of water.

7. Close and lock pressure cooker and cook for 20 minutes under pressure. Use the rapid release method to remove pressure.

8. To make the salsa verde, add all of the ingredients in a food processor and pulse until you reach the desired consistency. Season to taste and serve on top of each tamale.

Los tamales son una tradición de Navidad para muchas familias de hogares hispanos/latinos de todo el país. ¡Estos paquetes de comida

de trabajo intensivo y con sabor salado o dulce son lo máximo en comida casera y se remontan a 7000 años AC (Antes de Cristo)! Amigos y familiares se reúnen para cocinar, comer y celebrar los días festivos en una fiesta para hacer tamales, al evento se le conoce como “tamalada”. No se trata de una ocasión insignificante, para sentarse y ser servido mientras que otros trabajan en los preparativos de la cena; ¡sino que es un tiempo para arremangarse la camisa y disfrutar la tradición de la preparación con sus seres queridos!

¿Será anfitrión de su propia tamalada esta temporada de fiestas decembrinas? ¡El IMUSA GlobalKitchen Tamale Steamer hace que sea fácil hacerlo! Disponible en dos tamaños, 8 y 16 cuartos, esta olla cuenta con una tapa de vidrio con un orificio de ventilación del equipo, una construcción de acero inoxidable fiable, y una perilla fría al tacto para la maniobra segura y fácil. Disponible en Target.com SRP de 8-cuartos a $29.99 dólares y la de 16-cuartos a $43.99 dólares. También puede ahorrar tiempo al hacer los tamales en una olla a presión - ¡recetas a continuación!

A continuación encontrará dos deliciosas recetas de tamales, cortesía de IMUSA.

Tamales dulces de pie de calabaza:Tiempo de cocción: 1 hora 30 minutosTiempo total: 1 hora 55 minutos

Ingredientes•40a60hojasdemaízsecas•7tazasdeharinademaízMaseca•3tazasdeazúcarmorena•2cucharaditasdecanela•2cucharaditasdesal•2cucharaditasdejengibremolido•1cucharaditadeclavodeolormolido•1cucharaditadenuezmoscadamolida•2latasde29onzasdepurédecalabaza•4barrasdemantequilla,derretida•2tazasdelechecaliente•2tazasdenuecespicadas•12onzasdepasas,•Alrededorde21/2tazasdequesoblanco

frescoPreparación1. Llene un recipiente grande con agua caliente

y remoje las hojas de maíz hasta que se ablanden, aproximadamente 30 minutos.

2. En un tazón grande adicional agregue la harina de maíz Maseca y el resto de los ingredientes secos. Mezcle asegurándose de que todos los grumos se deshagan con sus dedos. A continuación, agregue todos los ingredientes líquidos y una vez más, use las manos para mezclar la harina de maíz. Añada más agua según sea necesario hasta lograr la consistencia de la mantequilla de maní. Incorpore las nueces y las pasas.

3. Unte los tamales mediante el uso de una espátula de goma para distribuir media taza a 1 taza de mezcla de masa sobre la hoja de maíz, dependiendo del tamaño de la hoja. La pasta debe cubrir aproximadamente dos tercios de la hoja de maíz, lejos de la orilla, asegurándose de que haya espacio en cada lado para doblar. Doble suavemente un lado de la hoja de maíz hasta el otro extremo y doble atravesado el extremo puntiagudo. Coloque cada lado del pliegue del tamal hacía abajo. Debe haber un extremo abierto en cada tamal.

4. Una vez que los tamales están doblados, llenar el IMUSA TAMALE VAPOR con agua justo por debajo de la línea de llenado y coloque la rejilla en la bandeja de vapor. Coloque cuidadosamente cada tamal parado en la bandeja de vapor sin sobrecargarla y ponga el agua a fuego lento. Póngalo tapado al vapor durante 90 minutos.

5. Retire cada tamal con pinzas y deje reposar durante unos minutos antes de servir como un platillo de guarnición dulce o con queso fresco rallado. PARA HACER DE 40-60 TAMALES.

Porciones1. 40 porciones

Tamales de Carnitas con Café en Salsa VerdeTiempo de preparación: 25 minutosTiempo de cocción: 1 hora 30 minutosTiempo total: 1 hora 55 minutos

Ingredientes•Carnitas•1cda.decacaoenpolvosinazúcar•1cda.caféexpresoinstantáneo•1cda.saldegrano•1cdta.paprika•2cucharaditasdeoréganoseco•1cdta.depimientanegra•1cdta.comino•1/8cdta.cilantro•1/8cdta.pimientadecayena•4/5delibradecarnedecerdo(hombro/

bondiola)•2cda.aceitevegetal

Tamales:•4tazasdeharinaMaseca• 2 barras de mantequilla, a temperatura

ambiente•Hojasdemaízsecas,remojadasenagua

caliente durante al menos una hora•salSalsa Verde:• 12 tomatillos, sin cáscara y cortados en

cuartos•6dientesdeajo•1jalapeño,sinsemillas•2chilespoblanos,sinsemillas•1cebollamediana•1manojodecilantro•1cdta.desal•1cda.dejugodelimón

Preparación1. Para hacer las carnitas, mezcle los

primeros 9 ingredientes secos en un tazón. Condimente el hombro de cerdo con la mezcla y dejar reposar durante un par de horas o durante la noche en el refrigerador.

2. Caliente el aceite vegetal a fuego medio o alto en la olla a presión IMUSA y dore el hombro del cerdo por todos lados. Añada agua suficiente para cubrir casi todo el hombro (alrededor de 3 tazas) y cierre con seguro la tapa. Permita que suba la presión a fuego alto, luego baje al fuego mínimo necesario para mantener la presión. Cocine por 60 minutos.

3. Apague el fuego y deje que la presión se libere de forma natural (unos 10-15 minutos). Saque la carne y con el uso de dos tenedores, deshebre la carne de cerdo, eliminando el exceso de grasa. Ponga a un lado y guarde el líquido en la olla a presión.

4. Haga los tamales mezclando 4 tazas de harina Maseca con 2-3 tazas de caldo de cerdo, mantequilla y 1 cdta. de sal, hasta lograr que tenga la consistencia de la mantequilla.

5. Unte los tamales utilizando una espátula de goma extendiendo alrededor de ¼ a ½ taza de mezcla de la masa en el centro de la hoja de maíz. Agregue un poco de carnitas deshebradas en el centro, doble suavemente un lado de la hoja de maíz hasta el otro extremo y haga un nudo en el extremo más grande con una fina tira de hoja de maíz, o doblar el extremo inferior para evitar que la masa se salga. Doblar sobre el otro lado del tamal para cerrarlo.

6. Una vez que todos los tamales se han untado y cerrado, póngalos hacía arriba en la olla a presión IMUSA en la parte superior de la rejilla metálica de vapor, lleno con una o dos pulgadas de agua.

7. Cierre y asegure la olla a presión, cocine durante 20 minutos bajo presión. Utilice el método de liberación rápida para eliminar la presión.

8. Para hacer la salsa verde, agregue todos los ingredientes en un procesador de alimentos y licúe hasta que alcance la consistencia deseada. Sazone al gusto y sirva la salsa en la parte superior de cada tamal.

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ex alumnos celebraron su Centenario de vida en Union Station, durante la Fiesta del Día de Nuestra Señora de Guadalupe, 12 de diciembre - 1915 - 2015.

Los clanes de los Martínez, Gómez, García, Sotelo, Briseño, Pérez, De la Torre y Ríos, todos, se reunieron para celebrar un hito en la historia de nuestra ciudad reconociendo la larga e importante historia de la Escuela Guadalupe.

Tantos evocando, recordando, los muchos recuerdos de sus experiencias al asistir allí a la escuela. Historias de amistades de toda la vida, o episodios que cambian la vida, como el que le sucedió a Chato,

allá por 1950: al entrar en la guardería, se puso delante de su nueva maestra, la señorita Margarita, quien rápidamente lo ungió como Joe Frank, un nombre que llevó hasta que se enlistó en el Ejército de Estados Unidos en 1966 y vio su acta de nacimiento, dándose cuenta de que se le dio el nombre cristiano de ¡José Francisco!

¡Oh, todas las historias sobre la Hermana Christine Joseph o la Hermana Guadalupe! ¡O el momento en que un estudiante se encargó de liberar los campanarios de la iglesia de las palomas con su pistola de aire comprimido, después de escuchar a una monja decir que esas aves sucias propagaban enfermedades!

Trescientas personas asistieron a este maravilloso evento que celebró a una escuela que comenzó en un espacio alquilado en la calle Belleview, en el número 1915, teniendo como maestras a las Hermanas de San José de Carondelet. En 1919 las autoridades eclesiásticas católicas compraron la abandonada Iglesia Evangélica Luterana Emmanuel, ubicada en la esquina de las calles 23 y Madison.

La Escuela Guadalupe fue trasladada al sótano de la iglesia. En 1927, fue construida la actual escuela y comenzaron a asistir los estudiantes con apellidos como García, Paredes, Robles, Arroyo Arzola.

For the 300 hundreds or so individuals that attended the centennial celebration of Guadalupe School it was a special time to reminisce and to visit with classmates, and for others it was a time to reconnect and stay in touch once again.Para los 300 cientos o así de personas que asistieron a la celebración del centenario de la Escuela Guadalupe fue un momento especial para recordar y reencontrarse con los compañeros de clase, y para otros fue un tiempo de reconección para estar en contacto una vez más.

CONT./PAGE 1

CONT./PÁGINA 1

Our Lady of Guadalupe, December 12th - 1915 - 2015. The Martinez, Gomez, Garcia, Sotelo, Briseno, Perez, De La Torre and Rios’ clans all gathered to celebrate a milestone in our City’s history acknowledging a long and important history of Guadalupe School.

So many reminisced, remembered, the many memories of their experiences going to school there. Stories of lifelong friendships, or life changing episodes, like the one that happened to Chato, back in 1950: when

entering Kindergarten, he stood before his new teacher, Miss Margaret, who promptly anointed him as Joe Frank, a name he carried until he enlisted in the US Army in 1966 and saw his birth certificate, realizing that he was given the Christian name of Jose Francisco!

Oh, all the stories about Sister Christine Joseph or Sister Guadalupe! Or the time when a student took it upon himself to rid the church steeple of pigeons with his BB gun, after hearing a Nun announce that those dirty birds spread disease!

Three hundred attended this wonderful event that celebrated a school that started in rented space on Belleview Street in 1915 with Sisters of St. Joseph Carondelet, acting as teachers. In 1919, Catholic Church authorities purchased the abandoned Swedish Evangelical Lutheran Emmanuel Church on the corner of 23rd and Madison. Guadalupe School was moved to the basement of the church. In 1927, the present school was built and students with names like Garcia, Paredes, Robles, Arroyo, Arzola, began attending.

Stories of lifelong friendshipsHis to r ias de amis tades de por v ida

Photos by Jose “Chato” Rios de GaRCia

Documents

Los tamales mantienen la cultura, la tradición