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The President of Mexico is elected for a six-year term by the people. The candidate who wins the most votes is elected president even if he or she does not have an absolute majority. Since no President can serve more than a single term in office, every presidential election in Mexico is a non-incumbent election

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Enrique Peña Nieto

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SInce thoase of the Mexican Descent first started Emigrating. It gave those going to school a wider variety of ciriculars and languages to learn.

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Benito Juarez was born in the state of Oaxaca, the child of Zapotec Indians. After studying the law, he rose to become governor of Oaxaca and then went on to national politics. In 1861, he became President of Mexico and served during a tumultuous time in the nation's history as Europeans powers meddled in the country's affairs. The city of Oaxaca is home to numerous monuments and public spaces in honor of its native son, including a large mural at the eastern city limits along the highway that leads northeast to the small town of San Pablo Quelatao where Juarez was born

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Halloween (or All Hallows’ Eve) is celebrated on October 31 in several countries. It has its roots in pagan celebrations for the end of the harvest season, various festivals of the dead, and the Celtic Samhain festival. Day of the Dead (or Dia de los Muertos) is a Mexican holiday, also celebrated in parts of Latin America and the U.S., to remember and pray for family and friends who have died. It is on November 1.

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The three background colors of the Mexican flag signify the following: green represents hope, white stands for purity, and red symbolizes the color of blood for those who have died fighting for Mexico's independence

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Hi my name is Alexia and i want to live in Australia when im older

Hola mi nombre es Alexia y quiero vivir en Australia cuando soy mayor.

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Push and Pull Factors for my families emigration

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Push and Pull Factors for my families emigration

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Push:  Lack of Economic Oppurtuinuty
Pull: The U.S provded far better income then Mexcio

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First Ancestor In the United States and Relation 

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First Ancestor In the United States and Relation 

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Maria Chapa
My Grandma
came to the United States in December 4, 1970

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Quinceañera, is a rite of passage for fifteen-year-old Latina girls. It is a community and family celebration full of tradition and meaning when a young girl is symbolically escorted into womanhood by her family and the event is witnessed by her community.

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Tlayuda (CC photo by ikuya courtesy of Flickr)

The Tlayuda, (sometimes mistakenly called "Clayuda") originates specifically in the central valley regions of Oaxaca State. An age-old local specialty, tlayuda refers to the large, unique type of tortilla that's native to central Oaxaca as well as to the dish using this same type of tortilla but topping it off with various ingredients. We might loosely call this dish "Mexican Pizza", for lack of a better expression. The most important component of this dish is the big tortilla, which sometimes has a diameter measuring more than 40 centimters (16 inches).

Making Tlayudas (CC photo Paolita A courtesy of Flickr)

It's baked on a clay skillet, grill, or directly over hot coals, then placed in a basket made of woven palm leaves in order to give it it's characteristic texture - somewhat flexible, yet brittle, slightly moist, with unique smocky flavor. It's smothered in refried , with additional toppings such as chorizo, tasajo (), shredded , cecina (), asiento (unrefined lard), chicharron (fried rinds), lettuce, avocado, tomato, Oaxaca cheese (the Mexican version of string cheese), and . However, there are no hard-and-fast rules about the toppings. And you can eat your tlayuda open faced or folded in half, almost like an empanada or Italian calzone.

Tlayudas are very popular antojitos (snacks) in the delicious array of Oaxaca Food, especially late at night after parties. So, the next time you have a craving for some munchies, why not prepare your own version of tlayudas?

Ingredients:

2 Cups black (homemade or canned), drained with liquid reserved

1 Clove garlic, minced*

1 Onion, finely chopped*

Chile powder to taste

Cumin to taste*

Salt to taste*

Freshly ground black pepper to taste*

2 Large (12-inch or bigger) tortillas

1 Cup shredded Oaxaca or Mozzarella cheese

1 Cup meat of your choice, like chorizo or shredded , cooked, optional

1 Cup chopped lettuce

2 Roma tomatoes, diced

1 Avocado, peeled, pitted and sliced

1/2 Cup crumbly cheese of your choice, like queso fresco or farmer's cheese, optional

Salsa to taste

*Note: If you've prepared black from scratch and already added seasonings, these additional spices might no be necessary. If using plain canned , it's best to add these ingredients.

Directions:

Preheat the oven to 450 degrees Farenheit.

If using canned , put them in a small saucepan set over medium heat. Add the garlic, onion, chile powder, cumin, salt, and pepper. Warm the mixture, stirring occasionally, for about 5 minutes.

Place the mixture (or your homemade ) in a blender. Blend after adding just enough reserved liquid from the to achieve a chunky-style purée.

Place one tortilla on a baking sheet or pizza stone and spread half of the on it. Add 1/2 cup of the Oaxaca cheese and 1/2 cup of the meat. Bake for 5 minutes

Remove and sprinkle with 1/2 cup lettuce, half of the diced tomatoes, half of the sliced avocado, and 1/4 cup of the crumbly cheese. Bake another 3-5 minutes, until the toppings are hot and the tortilla is crispy around the edges.

Repeat procedure with the other tortilla.

Top them off with to taste. Eat them open-face, fold them in half, or cut them into slices and serve.

Posted by Lindsay

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Tlayuda (CC photo by ikuya courtesy of Flickr) The Tlayuda, (sometimes mistakenly called "Clayuda") originates specifically in the central valley regions of Oaxaca State. An age-old local specialty, tlayuda refers to the large, unique type of tortilla that's native to central Oaxaca as well as to the dish using this same type of tortilla but topping it off with various ingredients.

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My Heritage background evolves around Mexican, Native American, and Spaniard.