Episode 20: The Battle of Santa Gertrudis
In this episode, host David Flores is joined by historian Homero Vera to uncover the pivotal, yet often overlooked, Battle of Santa Gertrudis. Fought on June 16, 1866, during the French Intervention in Mexico, this clash was the turning point that broke the back of imperialist forces in the northeast and helped return President Benito Juárez to power.
Episode Segments:

• Act I: The Hero of Camargo & The Strategy at Mesa del Ebanito: We explore the military tensions leading up to the battle, including the dramatic standoff between Generals Servando Canales and Gerónimo Treviño, and how General Canales’ local knowledge proved vital to the Republican victory.
• Act II: The Blood Red Creek & The War of the Convoy: A breakdown of the intense, two-hour battle that changed the supply game for the imperialists, the capture of a massive supply convoy, and the immediate geopolitical ripple effects in Matamoros.
• Act III: The Unsung Heroes – Commandant Macedonio Rodríguez & The Camargo Squadron: We honor the brave men from Camargo who formed the backbone of this fight. We read the muster roll of the Camargo Squadron, highlighting the personal sacrifice of Commandant Macedonio Rodríguez Garza and his local men.
• Dicho Segment: A traditional dicho to reflect on the nature of the fight.
• Recipe Segment: A classic recipe for Arroz con Pollo.
• Book Recommendation: A spotlight on The Kingdom of New Spain by Don Pedro Alonso O’Crowley.

¡Ay, Dios mío! Get ready to step back in time, raza, because in this episode, David and Homero are taking us on a journey deep into Jim Hogg County during the 1800s. We are uncovering the legendary history of Rancho Randado—and let me tell you, this wasn't just some little ranchito. It was an absolute South Texas powerhouse!

From a 50-peso land deal to a massive 35,000-acre empire famous for its Spanish ponies , El Randado wasn't just a business; it was a living, breathing community. We’re talking about a self-sustaining village with its own bakers, blacksmiths, and deep-rooted family legacy. Grab your coffee, settle in, and let’s dive into the free-spirited mesteño history that shaped our ancestors.

In our main feature, we trace the roots of El Randado from its 1836 "denouncement" by Don Antonio García Garza to its golden era under the legendary Don Hipólito García. Discover how this massive operation grew to hold thousands of horses and cattle , survived the visits of historical figures like Robert E. Lee , and even fueled revolutionaries with rifles and horses. Plus, we look at how the formidable women of the family—Doña Andrea and her daughter Margarita—took the reins as matriarchs to keep the ranch prosperous into the 1900s.

Dicho Segment:

Our dicho for this episode is a classic piece of viejito wisdom. Literally translating to "The prickly pear cactus will be seen only when it bears fruit," this phrase serves as a sharp reminder about human nature. It means that some people will only come around, visit, or check in on you when you have something to offer or when you are thriving. ¡Acuérdense, raza! Know who your real ones are when the nopal is bare.

~ Jose Noe Martinez, Santo Niño, Duval County.

Recipe Segment:

Nothing says South Texas comfort food like a warm bowl of albóndigas (meatballs) simmering in a rich, savory vegetable broth. Perfect for gathering the family around the table, this recipe yields 6 to 8 generous servings.

• For the Meatballs: Ground beef, ground pork, minced onion, rice, eggs, fresh mint, chile chipotle, salt, and pepper.

• For the Soup Base: Chopped onion, 2 cans of drained tomatoes (lightly pureed), 2 minced garlic cloves, 3 quarts of beef stock or bouillon.

• Vegetables: 1 ½ cups sliced carrots, 1 ½ cups cubed unpeeled zucchini.

• Toppings: Grated Parmesan cheese (optional), salt, and pepper to taste.

1. Shape & Chill: Mix your meatball ingredients thoroughly. With wet hands, shape them into walnut-sized meatballs and chill them in the fridge. (Makes about 42 meatballs!)

2. The Base: Saute your chopped onion in a large kettle until tender. Stir in your lightly pureed tomatoes and minced garlic, letting it simmer for 5 minutes before cranking up the heat with your beef stock.

3. Simmer to Perfection: Once boiling, drop in your fresh vegetables and chilled meatballs. Cover and let it simmer for 45 minutes to an hour. Top with a little cheese if you like it that way, and serve warm!

Book Recommendation Segment:

Tejano Empire

Author: Dr. Andrés Tijerina

Format: Hardcover (Clayton Wheat Williams Texas Life Series)

If Episode 19 left you craving more history, you need to add this to your bookshelf immediately. Dr. Andrés Tijerina—an esteemed Professor of History and a native of Ozona—presents a breathtaking, exhaustive look at the unique ranching culture that thrived in South Texas up until the 1880s.

Tejano Empire explores the very identity of our ancestors: their tightly interconnected families, Catholic faith, distinct tools, and architecture beautifully adapted to the rugged wild horse desert. Complete with stunning line drawings by Ricardo M. Beasley and pen-and-ink details by Servando G. Hinojosa, this book is an absolute standard reference for Hispanic culture in the Lone Star State.

Don't forget to visit mestenomedia.com to view the historical Hipólito García family tree and the authentic cattle brands discussed in today's show!

Join David Flores and expert Homero Vera as they travel to San Ygnacio, Texas, one of the "crown jewels" of the border towns, to uncover a history rooted in stone and stars.

• Featured Story: The episode details the 1830 founding of San Ygnacio by Don Jesús Treviño of Revilla, and the construction of the stone Fort Treviño by his son-in-law, Don Blas María Uribe. The heart of the story is the fort's famous sundial, built in 1851 by José Villarreal as a monument to La Estrella del Norte—the North Star. Villarreal used the North Star to guide himself and his cousin home after they were kidnapped by Indians near Revilla around 1820, traveling north first to confuse their captors before turning south.
• Dicho Segment: Ines C. Treviño shares the proverb, "El carbon que ha sido brasa, con un soplido vuelve a arder". This means that if someone is hot-headed or hot-tempered, just a small push or a little talk will be enough to get them riled up.
• Recipe Segment: This week's featured dish is JALAPENO CORNBREAD WITH MEAT, a one-dish meal that combines a cornmeal batter with bacon grease, cream style corn, grated yellow cheese, ground meat, chopped onion, and jalapeños.
• Book Recommendation: We recommend Tlalcoyote (published January 22, 2001) by Ernesto Uribe. The novel is a spell-binding story of survival and adaptation to violent cultural change, set in Texas and Louisiana in the early 1820s. It follows young Rogelio Ramirez through life as a captive in a Comanche camp, through slave voodoo rites on a Louisiana plantation, and into 19th-century New Orleans.