Join us on this episode of El Mesteño Podcast as we dive into the history of the South Texas "pachanga" and the incredible life of legendary music promoter Francisco "Panchito" Garza.

In this episode:

Featured Segment: Host David Flores and resident historian Homero Vera explore the origins of the "pachanga" social tradition in South Texas—from political rallies to backyard family celebrations—and trace the fascinating career of Panchito Garza. We discuss his work as a vaquero, his role in the school district, and his legacy as the man who built Chapultepec Hall and brought the greatest conjunto musicians to the region.

Dicho Segment: We reflect on the wisdom of the proverb: "El que persevera, alcanza" (He who perseveres will reach their goal), shared by Ines C. Treviño of San Diego, Texas.

Recipe Segment: Bring the taste of the borderlands home with a classic recipe for homemade Tortillas de Harina (Flour Tortillas).

Book Recommendation: We feature The Texas Mexican Plant-Based Cookbook: Indigenous Foodways by Chef Adán Medrano. Chef Medrano joins us to discuss how this book connects 15,000 years of history to the comida casera we love today, offering a fresh perspective on our agricultural heritage.

Tune in to celebrate the culture, history, and flavors that define South Texas!

In this episode of the *El Mesteño Podcast*, titled "The Scholar, The Soldier, The Activist: José de la Luz Sáenz," host David Flores sits down with historian and publisher Homero Vera to explore the remarkable life of a pivotal figure in Mexican-American history.

Here is a breakdown of the segments included in this episode:

Featured Segment:

A deep dive into the life of José de la Luz Sáenz (1888–1953). The conversation covers his early life in rural South Texas, his groundbreaking career as an educator, his service as a soldier during World War I, and his monumental role as a civil rights activist and co-founder of LULAC. The discussion highlights his commitment to documenting the Mexican-American experience and his use of both the classroom and the pen to fight against systemic discrimination.

Dicho Segment:

A traditional *dicho* (proverb) is shared: *"El hogar es donde está el corazón"* (Home is where the heart is), with context provided by Manuel Sáenz of Rancho Nuevo, Duval County.

Recipe Segment:

A recipe for a classic Tex-Mex Vegetarian Guisado, featuring red potatoes, onions, fresh tomatoes, and peppers.

Book Recommendation Segment:

The World War I Diary of José de la Luz Sáenz (edited by Emilio Zamora): An exploration of Sáenz's personal accounts from his service in France and Germany during WWI, and how these experiences fueled his later civil rights activism.

https://a.co/d/0iuhjfL1

No Mexicans, Women, or Dogs Allowed by Dr. Cynthia E. Orozco: A critical look at the founding of LULAC in 1929, challenging common misconceptions and framing the organization as a central pillar of the early American civil rights movement.

https://a.co/d/07Go4O28

In this episode, host David Flores and resident historian Homero Vera explore the foundational years of Premont, Texas, shifting the spotlight to the Mexican and Mexican-American pioneers who built the town’s vibrant community.
Featured Segment: The History of Premont
We dive into the history of Premont, tracing its roots back to 1907 when developer R. P. Haldeman purchased the Galveston Ranch. Homero details the intentional layout of the town—specifically the area east of the railroad tracks centered around Plaza Hidalgo—and highlights the local businesses, political milestones, and resilience of the Mexican-American families who established their roots there. From the legendary performances at "El Tropico" theater to the civic organization of the community in 1911, this segment captures the lasting mark these families left on South Texas.
Dicho Segment
This episode’s dicho is: "En casa de el herrero, azadón de palo" (He who has a trade doesn't use it at home). This selection was contributed by Letty M. Vera of Premont, TX.
Recipe Segment: Pan de Campo (Camp Bread)
We share a recipe for a traditional Pan de Campo, a hearty bread that yields 16 servings. This recipe involves a simple dough prepared with flour, baking powder, salt, and shortening or lard, cooked in a Dutch oven over mesquite coals. It is a perfect accompaniment when served with butter, honey, or carne guisada.
Book Recommendation Segment
Our book recommendation for this episode is J.T. Canales and the Texas Rangers by Richard H. Ribb, published in 2026 by Texas A&M Press.