Saturday, February 25, 2012

VALENCIA COUNTY

News-Bulletin

2 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

Matanza may be late, but will be better than ever

By UngelBah Daniel-Davila
News-Bulletin Staff Writer udavila@news-bulletin.com

Belen Its kind of like an all-you-can-eat-buffet, only better, yummier and more exciting and cost effective. On Saturday, Feb. 25, the Valencia County Hispano Chamber of Commerce will hold its 12th annual matanza from 6:30 a.m. to 3 p.m. at the Sheriffs Posse grounds in Belen, where matanza teams will compete to see who is the best in each category. Starting at sunrise, teams will begin preparing their meat for entry in five different categories: liver, carne adovada, specialty items, chicharones and the iron pig, a competition in which teams receive a box of mystery meat that they have to turn into a delicious dish within a certain amount of time. For the matanza, the hogs are slaughtered off site, but immediately hauled to the Sheriffs Posse where they are skinned and gutted in the traditional manner before being cooked up for judging and the publics enjoyment. Its a good idea to avoid eating prior to going to the matanza, as there will be so much irresistible food there, ready to be scarfed up. The mouth-watering scent of so many toothsome delights will have your belly growling and your mouth drooling like Pavlovs dog before you can hand your money to the ticket man. Its a competition amongst the teams, so its set up where you can go and sample from the different teams, the different items thatll be coming out, said Yvonne Sanchez, the president of the Valencia County Hispano Chamber of Commerce. Entry into the event is $10 and free for children age 10 and under, which allows for a day of decadent feasting at each teams station, admittance to the food competitions plus a tortilla, biscochito and red chile contest. There will also be a plethora of vendors, a Kiddie Corral and live music by Las Garrapatas, Tradicional, Los Alegres de Belen, and additional performances by Romano Enrique, Mayala Alejandra, Sandra Montoya and Rafael Trujillo. The event is a wholesome affair, says Sanchez. Its tailored to families and gives the community a reason to get together for a meaningful cause. Every year, the chamber puts the money raised at the matanza toward scholarships that will help a local students pay for their continuing education, which sometimes, Sanchez says, is the only financial aid that student will recieve. However, the matanza is set up to be affordable and

Abigail R. Ortiz-News-Bulletin photo

VALENCIA COUNTY HISPANO Chamber of Commerce Board President Yvonne Sanchez displays a first-place matanza award for carne adovada from 2005. inviting for the whole family, Sanchez said. Our Kiddie Corral is always a big thing, especially for people that are coming from Albuquerque or different parts of the state. It is a family event, said Sanchez. So for a family of four two adults and the kids under 10 20 dollars to get in, you can eat all day, you only have to pay for your beverages, and then theres a Kiddie Corral for the kids with kind of old-fashioned kids games. The Kiddie Corral, which will be staffed by School of Dreams Academy students, will offer games such as tug-of-war and gunny sack races, two jumpers and face painting, along with the Valencia County fair queen assisting with pony rides for children. Pictures will be taken of the children who ride the ponies. When you go to the matanza, everybody is just so warm and welcoming. Its just like going to somebodys family matanza, Sanchez said. Its welcoming, every-

body is just really caring and they have a lot of pride in what they do. They want to take care of you. This year, there will be more vendors than usual, increasing from around 30 to about 75. I think just due to all the publicity with the issues we went through with the USDA, were having a lot more vendors, so the vendor alley will be completely filled up this year, she said. As indicated by the event flyer, Our tradition will die when pigs fly, this years matanza, which is the biggest of its kind, almost didnt come to fruition due to safety concerns by the USDA. But after a teleconference with Al Almanza, the administrator for the U.S. Department of Agricultures Food Safety Inspection Service, the chamber was given to go-ahead to put on the event this year. With everything weve been through this year with having to cancel the event, then putting it back on, I think the support that weve gotten has just been tremendous within the community, but even just statewide, people calling who have never been to the event who support what were doing and the tradition of the matanza, said Sanchez. On Feb. 14, the New Mexico House of Representatives adopted House Memorial 58, introduced by State Reps. Alonzo Baldonado, David Chavez and Don Tripp, celebrating the deep cultural importance of the matanza, passed unanimously. We really want to thank the community for standing behind us, says Sanchez. That support has really helped us get through this. The VCHCC will have a booth at the event where attendees will be able to sign letters of support to preserve the matanza tradition, and to hopefully get permanent legislation or an exemption for matanzas. I grew up with matanzas, so thats a vital part of our heritage; and for us to lose that, I think thats why were so adamant about fighting for it, Sanchez said. The Valencia County Hispano Chamber of Commerce expects this to be a banner year for attendance at the matanza thanks to the extra publicity caused by the near cancellation. Because of the expected turn out, Sanchez encourages people attending the event to take advantage of the parkand-ride options that will be available. Free shuttles to and from the Sheriffs Posse will be running from three different parking locations, one southwest of Taco Bell, at the Rail Runner station in Belen and at Calvary Chapel Rio Grande Valley.

February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 3

Vendor Alley

Hom e KiddDepot Corr ie al

Vendor Alley

TEAM LIST Cantina & Cafe 1 Tillery Pontiac, Buick, GMC & Willard
2 Sisneros Bros. Mfg. 3 Jeffs Pumps 4 (Bruce Gallegos Team) 5 The Home Depot 6 (Frank Garcia Team) 7 Los Lunas Parks & Rec. 8 Wal-Mart Distribution Center 9 PG Enterprises/Jesses Fine Wood Works

10 Rays Trenching & Excavating/Sunset Foods 11 Franks New Mexico Products & Diablo Ind. 12 KG Construction/D&G Construction 13 Rio Grande Financial Network/John Kirkpatrick Design & Consulting 14 Fat Sats Bar / Roadrunner Pit Stop 15 Farmers Insurance 16 NM Underground / Systems MD 17 Edward Michaels- Bibo Bar & Grill 18 Disk It 19 ROC Construction 20 Belen Consolidated Schools

4 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

Schedule of eventS
When: Saturday, Feb. 25 Where: Sheriffs Posse Grounds, Sheriffs Posse Cafe and Valencia County Fairgrounds Gates open: 6:30 a.m. to 3 p.m. Cost: $10 at the gate, children ages 10 and under are free Parking: $5 at the Valencia County Fairgrounds; Free shuttle rides will be provided from the New Mexico Rail Runner Station in Belen at 8:39 a.m. and 2:28 p.m. (and one departure from Belen at 4:05 p.m.), from Calvary Chapel Rio Grande Valley and from the designated parking area south and west of Taco Bell on Don Felipe Road and the I-25 Bypass. Donations will be accepted. Where to buy tickets: Rio Grande Financial Network in Los Lunas, Carlos Cantina in Belen and any MyBank location. 9 a.m.: Liver contest 9-10:30 a.m.: Music Garrapatas by Las 10 a.m.: Carne adovada contest 10:30 a.m.-12:30 p.m.: Music by Tradicional 11 a.m.: Chile, tortilla and biscochito contest Noon: Iron Pig competition 12:30-2 p.m.: Music by Los Alegres de Belen 2 p.m.: Chicharone contest 3 p.m.: Awards ceremony * Music by Romano Enrique, Mayala Alejandra, Sandra Montoya and Rafael Trujillo will also be performed throughout the day. *All containers will be delivered to each team a half hour prior to judging time. It is the teams responsibility to deliver each entry on time to the judges tent, which will be located inside the center tent. Judging will be based on presentation, taste, texture and smell. There will be first, second and third place awards given for each category. The grand champion will be selected by the total combined points from each category. The specialty item has to contain some part of the pig to be eligible.

2012 Matanza SponSorS

Platinum
City of Belen

2012 Matanza teaMS

Tillery Pontiac, Buick, GMC and Willard Cantina and Cafe Sisneros Brothers Manufacturing Jeffs Pumps Bruce Gallegos Team Home Depot Frank Garcia Team Los Lunas Parks and Recreation Walmart Distribution Center PG Enterprises and Jesses Fine Wood Works Rays Trenching and Excavating and Sunset Foods Franks New Mexico Products and Diablo Ind. KG Construction and D&G Construction Rio Grande Financial Network and John Kirkpatrick Design and Consulting Fat Sats Bar and Grill and Roadrunner Pit Stop Farmers Insurance New Mexico Underground and Systems MD Edward Michaels and Bibo Bar and Grill Disk It ROC Construction Belen Consolidated Schools

Gold
Baca Rough Stock Rodeo Valencia County News-Bulletin Valley Fence Co. Waste Management

Silver
Belen Consolidated Schools Calabaza Consultants Fiesta Tents MyBank New Mexico Educators Federal Credit Union PNM State Farm Insurance, Brian Alexander University of New Mexico-Valencia Campus Home Depot Valencia County Sheriffs Office

Kyzer Farm La Montanita Co-op Mathews Custom Meat Processing New Mexico Bank and Trust New Mexico Water Service Co. Nino Trujillo & Co. Old Mill Farm and Ranch Stores Red Doc Farms, Dr. Roland Sanchez Safeco/Colorado Casualty Sams Club Sandia Laboratory FCU School of Dance Academy Shawn Hogue/Up and Down Graphics Sheriffs Posse Cafe Sheriffs Posse Board State Employees Credit Union Stewart Title Valencia County Fair Board Village of Bosque Farms Village of Los Lunas Volvo Rents

Bronze
A&A Plumbing Big Brothers/Big Sisters Calvary Chapel Rio Grande Valley CenturyLink Conquistador Dental, Dr. Roland Sanchez El Paraiso Management Services, LLC Greetings Etc., Inc. HUB Furniture and Carpet Co. Kangaroo Jumpers

Political
Committee to Elect David Chavez Hector Balderas for U.S. Senate Kelly Fajardo for County Clerk State Sen. Michael Sanchez Peggy Carabajal for County Clerk

Contribution
Huning Limited Partnership

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 5

2012 Matanza Vendors

Linda Kuhn Ben C deBaca: Southwest Native Designs Albert Trujillo: Trujillo Cut Ups Gail Holt: Purses, belts and Western jewelry Henry Perea: Cooking kettles National Guard Armory CenturyLink Abe Garcia: Coffee and treats Cecilia Jaramillo: Biscochitos Beverly Maes: Cowgirl glam, belts and purses Heidi Baca: Coffee and hot chocolate Sams Club Brian Alexander: State Farm Insurance Bonnie Montoya: Necklaces, bracelets, sport gifts and jewelry ABQ Kettle Corn Sandia Area Federal Credit Union State Rep. Alonzo Baldonado Valencia County Democratic Party Health Quest Chiropractic Peggy Carbajal Camille Briscoe Pastries of Love: Funnel cakes, chocolate-covered strawberries, pretzels, marshmallows and extra-large homemade cookies El Paraiso Management Services Juanita Cervantes: Toys, sunglasses and novelties Big Brothers/Big Sisters Rene Soiles/Chris Soiles: Pampered Chef and wireless Internet tech help University of New Mexico-Valencia Campus La Vida de Felecidad Los Lunas Pilot Club: Coffee Civitan Club Kiwanis Club Tiger Wrestling Team: Coffee and hot chocolate Horsen round Therapeutic: Horse training Children, Youth and Families Department Los Lunas School Drumming Team Business Women of Valencia County School of Dreams Academy: Hot chocolate and doughnuts Los Lunas Middle School Relay for Life Youth Development Inc. Richard Melzer: Valencia County Historical Society Noe Lara: Art, walking sticks and crosses Leslie Poolheco: Crosses Randy Simma: Pottery Laura Franklin: Faith healer and herbalist

Dragon Star Studios Max Coffee: Creative metal works Belen Art League: Ann Marie Werner-Smith and Cher Colston Lorraine Cordova: Acrylic landscape paintings Jason Baldonado: Crosses Sazza Arts of New Mexico: Sylvia

Regalbrugge, embellished steel crosses, polymer clay art jewelry and decorated sweat shirts Roger and Jane Hocking: Wood designs and oil paintings Bruebaker: Jewelry Lorraine Spradling

Congratulations
Valencia County Hispano Chamber of Commerce on Matanza #12 and your continued support of Valencia County youth through the money raised at your matanza!

Senator Michael S. Sanchez

505 Main St. SW Los Lunas, NM 87031 SenatorMSSanchez@aol.com

865-0688

6 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

Food safety is a priority at the matanza every year

By Julia M. DenDinger
News-Bulletin Staff Writer jdendinger@news-bulletin.com

Belen No one likes the hall monitors, the librarians who shush you or the cop who pulls you over for speeding. But no one wants to be the one trampled by impatient students, to fail a test because the library was noisy or injured by a daredevil driver. And when you pop that first chicharone into your mouth at the Valencia County Hispano Chamber of Commerce annual Matanza, you dont want the nagging worry that you might get sick. Thanks to a dedicated team of food safety experts from the New Mexico Environment Department, the chances of food-borne illness is slim. This year, as every year since 2001, NMED will be lending a safe hand to the annual fundraiser. Butch Tongate, deputy secretary of the New Mexico Environment Department, said the 20 teams that slaughter and prepare the meat during the matanza met with NMED staff on Feb. 15 for a course in safe food handling practices. We do this every year to comply with food handling rules, Tongate said. We give each team a permit application, and once its completed, we issue them a permit. When the day comes, there will be at least five inspectors out at the matanza to monitor preparations, he said. If they see anything that is a problem, they let the team members know and hopefully they can correct it immediately. This year, Frank Fiore, acting bureau chief of the Environmental Health Bureau, will be one of those inspectors out at the Sheriffs Posse grounds making sure food is handled correctly and participants are kept safe. When you have an event that is open to the public and you feed people and serve food, there are regulations you have to adhere to, Fiore said. Food service and processing regulations require the

News-Bulletin file photo

THE NEW MEXICO Environment Department said those handling food at the matanza are given instructions how to safely handle the meat. people participating in the food serving and preparation get the permit and we check to see they are adhering to safe food handling practices. You have a lot of things happening at the same time tortillas, beans, maybe some biscochitos something can go wrong. We want to educate those participating in the process. Fiore said this years conflict between the chamber and the U.S. Department of Agriculture most likely occurred due to a shift in inspectors. He said for many years, the New Mexico Livestock Board was responsible for meat inspections. Inspectors from the livestock board would inspect the hogs for the matanza while they were alive and then after the animals were killed. They were granted authority under the USDA to do the inspections, Fiore said. The livestock board lost that authority in 2007. Im not sure why or what happened. As a result of them no longer having that authority, it reverted back to the USDA. During the matanza, Fiore said everything from the preparation to the cooking to the serving of the food is overseen by the NMED inspection team. Different foods require different standards, he said. Pork, for example,

requires a cooking temperature of at least 170 degrees, but cooking temperatures for beef are lower. Thats why you can serve a steak rare. Pork, to a large extent, you cannot do that due to the chance of parasites in the flesh, Fiore said. Its not as much an issue with beef. But there is still concern. Rare pieces of beef need to hit at least 130 degrees internally. Ground beef needs to make it up to 160 degrees, Fiore said. Once its cooked, food needs to remain at 140 degrees until its served. If it drops below that temperature, health standards call for it to be chilled to 41 degrees, Fiore said, if it is going to be sitting for any length of time. Anything much over four hours, we know the temperature has dropped and it needs to be discarded, he said. Regular hand washing and gloves are key when serving any food that is ready to eat, Fiore said. Anything that has already been cooked or prepared, a sandwich, for example, no bare hands, he said. Clean hands without gloves are OK when working with the raw food because it is going to be cooked, or go through a kill step, before its consumed. Fiore said he isnt sure if the department will give an award for the best site as it has in the past. But he is most certainly looking forward to attending his first Valencia County Hispano Chamber Matanza. Our intent is to arrive early in the morning when things get started, he said. It should be a real eye opening for people who come early to see the teams begin the slaughter. But at the end of the day, the goal is to protect public health, Fiore said. Its not just the meat. It can be something as simple as a biscuit, he said. If a hand was sneezed on and didnt get washed or the glove changed, someone can get sick. We arent able to prevent everything, but we can give direction and guidance.

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 7

Walmart team hopes to defend championship title

By Jason W. Brooks
News-Bulletin Staff Writer jbrooks @news-bulletin.com

Los Lunas Of all the teams in the county hoping to defend a title, one has nothing to do with sports. The Walmart Distribution Center No. 6084 team will have someone to play each position at the 12th annual Valencia County Hispano Chamber of Commerce Matanza, which is set for Saturday, Feb. 25 at the Sheriffs Posse grounds. And to hear the defending team champions tell it, they have an all-star at every spot on the field. From a professional butcher to a grill designated just for matanzas, the distribution center team has a lot of pieces to the puzzle, and it won the team champion title at the 2011 matanza. It was the second time the group had won the team champion award, having triumphed also in 2006. If the sports analogy about a winning team seems a stretch, its important to look at how a team of specialists blends to create a fluid unit that works together well. Its in our background, said Randy Griego, the team captain and lead organ See Walmart, Page 8

Jason W. Brooks-News-Bulletin photo

THE WALMART DISTRIBUTION Center No. 6084 matanza team poses in front of its grill. The team won its second Valencia County Hispano Chamber of Commerce Matanza team champion award in 2011.

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8 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

from PAGE 7

Walmart: Local team is determined to carry on the matanza tradition

safety and handling as ever. It needs to be really cold for a matanza, so well see what kind of weather we have in late February, he said. And hopefully, it wont be windy that day. Griego said he received a lot of phone calls after the initial cancellation of the matanza from people that arrange their January plans around the annual event. He thinks the health issues and the extra month of hype might make this the biggest matanza yet. None of us wanted to let the event go, and those who had no interest before, are suddenly intrigued, said Griego. Jaramillo said last year, there was a moment that epitomized what matanzas are all about when Castillos son was allowed to kill the pig for the first time. Its not that people have to cook food like this all the time anymore, said Jaramillo. But its important to teach our children how villages, especially in the northern half of the state, used to do things. You have to show young people firsthand, or the tradition wont get passed down, he said. You cant get this experience out of a history book.

nizer. Its part of our family traditions. The list of Walmart employees, their spouses, and many others, who make up the distribution centers team, is vast. In addition to those who volunteer on matanza day or help in small ways, there are many who handle food in some way. Griego is practically the only member of the team who doesnt have a specific cooking job, but his wife, Yvonne, is one of the many chefs. She and Berna Castillo make sopaipillas. Joe Jaramillo is a Tom native and a career butcher, so hes in charge of cutting up the pig. The point of a matanza, he says, is to use as much of the pig as possible, to show the next generation how its ancestors made the most of food. Joe Lucero handles specialty foods, for which there is a separate award for each year. Thomas Chavez handles grill prep and keeping the fire going, while Marvin Glass holds the titles of grillmaster and sanitation guru. Joe Gonzales handles chicharones, another specialty dish. Daniel Lucero is affectionately referred to as an errand boy, while Ken Chaffey, Shirl Santiago, Benny Lee Jaramillo and Joe Lucero have roles as well. Lori Haught handles the liver specialty dish. Scott Myrick prepares carne ado-

Submitted photo

JOE JARAMILLO performs pork skin prep work for the Walmart Distribution Center No. 6084 matanza team. The group won team champion awards in 2006 and 2011. vada, and Paul Castillo is in charge of selecting, moving and slaughtering the pig. This will be Griegos fifth year, and the 11th year for the team. He said the team is prepared for as much emphasis on

2011 Matanza Winners

Iron Pig Competition: 1. ROC Construction Peoples Choice Award: 1. Valencia Consulting Group/Devine Mortgage and Financial Services Tortilla: 1. Ida Garley; 2. Karen Valenzuela; 3. Anita Montoya Red chile: 1. Elaine Montoya; 2. Maria Toledo; 3. Danell Griego Biscochito: 1. Cecilias Cafe; 2. Socorro Heft; 3. Pat Toennies and Cheryl Baca (tie) Liver: 1. Valencia Consulting Group/Divine Mortgage and Financial Services and Tillery Pontiac, Buick, GMC and Willard Cafe (tie); 2. Rio Grande Financial Network/John Kirkpatrick Design and Consulting; 3. Rays Trenching and Excavating/Sunset Foods Carne adovada: 1. Rays Trenching and Excavating/Sunset Foods; 2. Fat Sats/Roadrunner Pit Stop; 3. Walmart Distribution Center Specialty item: 1. Walmart Distribution Center; 2. Rays Trenching and Excavating/ Sunset Foods; 3. Valencia Consulting Group/ Divine Mortgage and Financial Services Chicharone: 1. PG Enterpises/Jesses Fine Wood Works; 2. Lucero Farms/Broken Hammer Construction; 3. ROC Construction Team Champion: 1. Walmart Distribution Center; 2. Rays Trenching and Excavating/ Sunset Foods; 3. PG Enterprises/Jesses Fine Wood Works

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MATANZA MADNESS

February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 9

News-Bulletin file photos

THE FABULOUS FLAVORS at the annual Valencia County Hispano Chamber of Commerce Matanza can be both smelled and tasted on Saturday, Feb. 25.

For Keeping A Valencia County Tradition Alive!

Thank You

Village of Los Lunas

660 Main Street NW P.O. Box 1209 Phone (505) 839-3840 FAX (505) 352-3580 Mayor Councilors Robert Cecilia CC Castillo Charles Griego Vialpando Richard Lovato Gerard Saiz

10 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

Families continue matanza tradition year after year

By ABigAil R. ORtiz
News-Bulletin Staff Writer aortiz@news-bulletin.com Its more than eating fresh food in every form a pig can be cooked in. Yearly matanza celebrations are about spending time with family, friends, making new memories and keeping this old Hispanic tradition alive.

Chamber matanza
The annual Valencia County Hispano Chamber of Commerce Matanza began in 2000 as a way to finance scholarships. The event grew from having four hogs for two teams with about 300 to 400 people in attendance the first year to having 47 hogs for 20 teams with more than 10,000 people in attendance today. The second year we had it, we maybe had four or five teams, said Yvonne Sanchez, president of the Valencia County Hispano Chamber of Commerce. Then it was just tremendous from that point on. With the struggles this years event faced with a possible cancellation, this years matanza is bringing about more pride in residents, Sanchez said. I really think the community wants to gather together and celebrate that and show everybody else out there what a great event a matanza is and how it brings the community together, she said. Matanzas are a part of the local culture and something Sanchez said the community must hold on to. I dont think theres anything that can describe when youre out there, she said. Its like youre a part of their family and the sense of competition. Its pride of how maybe your grandparents showed you how to do something. Having an annual matanza is a way of carrying on this Hispanic tradition for residents who have moved away or cant celebrate in their own backyards. By continuing this tradition, Sanchez said residents are keeping their culture alive.

Abigail R. Ortiz-News-Bulletin photo

MANY LOCAL FAMILIES keep the tradition of matanzas alive by having their own and participating in the annual Valencia County Hispano Chamber of Commerce Matanza. Pictured, from left, are Delilah Sanchez, and her parents, Alice and David Valenzuela. Los Lunas resident David Valenzuela, whos team has won three champions awards and two Peoples Choice Awards among others, has participated in the competitions with family and friends for 10 years. Its hard work and we have a good time, Valenzuela said. Thats the best flavor to add having a good time. Delilah Sanchez, Valenzuelas daughter, said being involved in the event is a way her family ensures the younger generations know the intricate details of this tradition. They just want to make sure that when theyre gone one day, that we continue the way that they do it, Delilah said. I think a lot of the teams now, even though their grandfathers, did it, they didnt really learn it and theyre just guessing how to do it. Before starting the day, whether at family matanza or at the chamber event, Sanchez said her family makes a toast for those who have passed away. They always give us good days, she said. It could be an ugly day before or an ugly day after, but that day of, we never worry because they bring us a good day. was a child almost 90 years ago. Its something we grew up with, Sanchez said. When he was a young boy, Sanchezs neighbors and family would take turns holding matanzas at their homes and sharing the food with each other. Jessie Trujillo, also of Belen, said her family would send plates of food to neighbors, which isnt done anymore. Now, people have their own matanzas at home and invite family and a few friends, but they dont send food over to their neighbors like they used to, Trujillo said. Belen resident Ed Trujillo said matan-

Remembering days of old

Toby Sanchez, of Belen, said hes been participating in family matanzas since he

n See Tradition, Page 12

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 11

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12 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

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Submitted photo

Preparing Americas Taxes Since 1955

THE FIRST VALENCIA County Hispano Chamber of Commerce featured four pigs and two teams, with about 300 to 400 people in attendance.

from PAGE 10

Tradition: Youth enjoy matanzas

Making new memories
For Adriana Martinez, a Belen High School senior who has been celebrating matanzas since she can remember, this event celebrates her familys life. Its celebrating whats going on, what weve come through throughout the year, and I guess its just kind of really celebrating each others presence, Martinez said. To Omar Gallegos, another BHS senior, matanzas are a family reunion, which Gallegos grandparents travel from Mexico to attend. Its us getting together and celebrating that my grandma and grandpa are there, because we dont have them here all the time, Gallegos said. Matanzas are a New Mexican tradition and something some consider a holiday, Martinez said. Most New Mexicans, I guess, we consider it in our state as a holiday, because we are so accustomed to it, Martinez said, adding her family has matanzas several times a year. April Chavez, a BHS junior, said she looks forward to the yearly event. Its where you go all out and have food, chicharones, share things with one another, have a good time and eat good food, Chavez said. Delilah Sanchez said this event resonates with her children. If my children came in here and you asked them, What is your favorite holiday of the year? It isnt Christmas, it isnt Easter and it isnt Thanksgiving its the matanza, and every single one of them would say that, she said, adding the tradition and family time is invaluable.
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zas, a yearly tradition, are beautiful. We do them every year, not only once, but a bunch of them. Every weekend we have one, Trujillo said, adding each family has their own cooking and ingredient secrets. Matanzas revive memories of old when elderly residents would watch their own parents slaughter and cook food, as well as spend time with family, friends and neighbors, said Marie Varela, of Belen. Its so weird. You sit there and listen to people, and all the time they say, I remember when I did this with my father, and I remember when I did this with my grandfather. It just brings back the tradition, Varela said, adding continuing the celebration helps instill the tradition in younger generations. With four boys and four girls, Las Nutrias resident Esmael Baca said he and his wife arent involved with his familys annual matanza since his children have taken charge of the tradition. The boys shoot the pig and bleed him, take him to a big board and scrape it. They do the work, Baca said, adding his daughters took over his wifes matanza duties. Valenzuela said if it wasnt for his grandchildren, he would have stopped putting on his personal matanza that began more than 25 years ago. The grandkids say, Grandpa the pigs are already big. We got to kill him. Before they were pets, and now as soon as theyre big, the grandchildren are ready to have a matanza, he said laughing. Alice Valenzuela, Davids wife, described the family matanzas as fiestas, where attendees sit and chat under tents, play in horseshoe tournaments and listen to a choir or band.

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 13

News-Bulletin file photo

ALONG WITH JUMPERS, there will also be old-fashioned games such as tug-of-war and gunny sack races in the Kiddie Corral at the annual matanza.

Kiddie Corral offers children activities, old-fashioned games

By Brent ruffner
News-Bulletin Staff Writer bruffner@news-bulletin.com

Belen Looking for somewhere to keep the children entertained at this years Valencia County Hispano Chamber of Commerces Matanza? The Kiddie Corral might be your answer. The special area, which is in a rodeosized arena, is geared to keep children occupied with games and activities during the annual event on Saturday, Feb. 25. Admission to the Kiddie Corral is free, and the area features games such as tug-of-war and gunny sack races. Hispano Board President Yvonne Sanchez said the group wanted to deviate from children who are used to the age of technology and activities that involve video games and computers. Children 10 and under get into the matanza at no charge. We wanted old-fashioned games, Sanchez said. We are going to have tug-of-war and gunny sack races. All of that stuff is free. There is no charge. Sanchez said there will be two jump-

ers and face-painting for a nominal fee. Members of the Valencia County Sheriffs Posse will be giving children pony rides for $1 each. Members of the National Guard are also expected to have a climbing rock wall for children in that area. We are not babysitting the kids, Sanchez said. Obviously, if they are younger, we want the parents to be there to supervise them. Sanchez said Home Depot, a sponsor of the matanza, will have officials on hand to help with childrens activities. Officials will have kits for children to build a certain project. In years past, kits have included building a bird house and a tool box. She said board members wanted the Kiddie Corral to be similar to a regular family matanza where the children play while the adults work on making the food. If you arent there doing the cooking, you are out there playing with cousins and neighbors, running around climbing trees and doing that kind of stuff, Sanchez said. We want it to be a family event, thats why there isnt a charge.

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14 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

By Julia M. DenDinger

Local butcher explains the use of pig parts

the annual slaughter and Steve Chavez and his wife, Chrissy, the owners of Mathews Meats in Belen, have helped carry on that tradition by processing extra hogs for the matanza. Because the event has grown so much over the past decade, one hog per team often isnt quite enough for the crowds. Steve said while the average customer will ask for a variety of cuts off a hog pork chops, roasts and tender loin when they process meat for the matanza, everything is cut small so it can easily go into a vat of red chile for carne adovada or into a cooking disk as carnitas. Steve and Chrissy bought the business from Jon Mathew in 2001, but they werent new to the process of meat processing or matanzas. My dad had a meat processing plant right out of his home on Tafoya Road in Belen, Steve said. In 1975, he got a business license from the city. There wasnt much to it back then. Times have changed, and Mathews Meats is licensed through the New Mexico Livestock Board, is subject to regular inspections by the board and the

News-Bulletin Staff Writer jdendinger@news-bulletin.com

Belen Your mom always told you to finish all your food and not be wasteful. Usually in reference to starving children somewhere. A similar sentiment is applied to the hogs used in the annual Valencia County Hispano Chamber of Commerce Matanza. While starving children probably wont be found at the event, there also wont be much left of the hogs either. Traditionally, the matanza season starts when the weather gets cold in the months approaching the holidays. More than just a social event to pass the cold months, early matanzas were a crucial annual event to get the lard that families would need for holiday dishes and for the rest of the year. Lard was used to make holiday foods such as tamales, posole and the sweet treat of biscochitos. The traditions of matanzas came to New Mexico from Spain. For the past 12 years, the chamber has worked hard to maintain the tradition of

Julia M. Dendinger-News-Bulletin photo

n See Meat, Page 14

CHRISSY AND STEVE CHAVEZ, owners of Mathews Meats, help carry on the tradition of the matanza by processing extra hogs for the Valencia County Hispano Chamber of Commerces annual Matanza.

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 15

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Meat: Each part of the hog used
Steve said he was certain that pork belly prices had little or nothing to do with chicharones. They talk about the stock market and pork bellies a lot, so I guess they do pretty well, he laughed. Then the teams begin breaking down the hog into the large cuts of meat, which are then cut into cubes or strips, depending on preference, for carne adovada, carnitas and other aromatic dishes. Steve said the front shoulder is usually put into the red chile to marinate. Theres usually more marbling in them more fat, he said. Some people dont like that today, because most people want all lean cuts. The back leg ends up in the red chile and the loin is often cut into small steaks as a treat. Ribs are cut in half for easy handling and eating, and soaked in red chile. You know, everything is red chile, Steve says, pausing. I never really thought about it. I wonder why that is. I dont know anyone who uses green chile at a matanza. Any little trimmings and some fat goes into making the carnitas, Steve said. By this time, theres not much left of the hog but the feet, and theres a use for them too, Chrissy said. The feet go into posole. Its an older tradition, and I dont know if they do it at the matanza, she said. After clarifying that people wont see little pointy hooves floating around in a cooking pot, Chrissy said its still something her mother does. And the good thing about traditions is, theres really no wrong way to do them. Chrissy said when she was a kid, and her family slaughtered a hog, her father would take the back leg and cut the meat into long strips, soak the strips in red chile, then hang them in the shed to dry. Then he would send us out for a little at a time, she said. He would tell us go to the shed and get some enchilada. Thats what he always called it. You know, I dont know why.

from PAGE 14

New Mexico Environment Department and of course a business license through Valencia County, since their business is located just outside the Belen city limits. Steve said they are pursuing U.S. Department of Agriculture certification for the processing center. Setting aside the modern world of white aprons and electric knives, Steve and Chrissy talk about how a hog is used in a traditional matanza. Typically, the process begins with boiling water and burlap sacks. After the hog is killed, the hair has to be taken off. Some folks lay the sacks on the carcass and pour water over it, while others dip the burlap into vats of boiling water and put them on the hog to soften the hair. Steve explains that there is a fine line between getting the carcass too hot and not hot enough. You have to know what youre doing, he said. Next, they gut the animal and take out the internal organs the liver, heart and kidneys. Steve said many people will save the fat from around the kidney because its soft and crumbly and melts easily. They use it to get started cooking the carnitas, he said. Steve said he can remember matanzas as a child when they would thoroughly clean the small intestine, then cut it into small sections and fry them until they were crispy. The ears and tail are often tucked into the coals for later and the head is cooked for tamale meat. That you usually give to mama, he said with a smile. Then the teams cut strips of fat with the skin still attached off the carcass and the fat and skin is separated. There is usually a small amount of meat still attached to the fat, which makes for the best chicharones. Chrissy says when a pig comes in for processing, the owner needs to make a tough choice bacon or chicharones because it all comes from the same place, the pork belly.

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16 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

Fat Sats owner keeping tradition alive for children

By Brent ruffner
News-Bulletin Staff Writer bruffner@news-bulletin.com

Belen This time of year is a time for culture and tradition. On Saturday, Feb. 25, that tradition will live on. In December, Valencia County Hispano Chamber of Commerce board members voted to cancel its annual matanza because of an ongoing dispute with the U.S. Department of Agriculture. Carlo Trujillo is one of many who is glad the USDA reversed its decision over the annual pig roast. The matanza will take place at the Valencia County Sheriffs Posse grounds. Trujillo, who is one of a group of owners at Fat Sats Bar and Grill and the Roadrunner Pit Stop, said the chambers matanza has become an important way to continue a New Mexican tradition. I think its very important, Trujillo said. This is culture. This is tradition. This is something that I want to show my children. Trujillo said his family has participated in matanzas ever since he can remember. A picture of his grandfather, Saturnino Trujillo, a former contractor in the area, and other family members from the 1940s is proudly displayed at the front of the restaurant. The picture was taken at a matanza in Valencia County. I remember growing up with my grandpa and uncles and relatives and helping them out since I was 4 or 5 years old, Trujillo said. This year, Trujillo said his team of 10 to 14 people plan to enter competitions that include serving up plates such as carne adovada and chicharones. In 2009, the team won the Iron Pig Competition, in which teams are given a box of ingredients and must make something that looks and tastes

Brent Ruffner-News-Bulletin photo

CARLO TRUJILLO, of Fat Sats Bar and Grill, holds a picture of a matanza from the 1940s. The picture was taken at a matanza in Valencia County.

good in a certain amount of time. Trujillo said the team uses chile from Garfield, N.M., that should

come in handy for the matanza. He said that the right spice can have the judges leaning toward a certain recipe

over another. If you have a good flavored chile, it definitely helps in everything that you do, Trujillo said. But Trujillo said he will definitely be busy for this years event. He said the restaurant will cook breakfast for the entire Valencia County Hispano Chamber of Commerce Matanza. Fat Sats recently started offering its customers a breakfast menu. He said the Fat Sats team is comprised of non-employees and that the name doesnt necessarily give them a leg up on the competition. When we are doing that competition, we dont really think of it as our restaurant, Trujillo said. Its our family and our friends getting together, just like back in the day. Trujillos father, Joe, said he remembers getting up before sunrise from the time he was little and going through a progression that started with gathering materials to being a major contributor to the event. He said the event usually means people who cook the food smell like pork afterwards. But he admits matanzas are a blast. Its something we have always done in our family once or twice a year, Joe said. The elder Trujillo said teams can learn from one another and pick up different methods of cooking along the way. He said teams can make their technique better by watching others at the event. Everybody has their own way of doing it, Trujillo said. But he said Valencia County residents should come out to celebrate the tradition that has been passed down from generation to generation. In Belen, people are always doing matanzas, Carlo Trujillo said. Its good for everybody to get a taste.

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 17

Chicharones are favorite of LL Parks and Rec team

By Mike StearnS
News-Bulletin Staff Writer mstearns@news-bulletin.com

Los Lunas If the rest of the matanza teams are taking the Los Lunas Parks and Recreation team lightly, then they havent taken into account Herman Garcias vast experience. Garcia calls the Valencia County Hispano Chamber of Commerce Matanza the Super Bowl of matanzas. With this being only the third matanza for the parks and recreation team, Garcias life-long love of matanzas will play a prominent role. Garcia has been a participant in all 11 of the previous matanzas, but that is not all of his experience. He and his family have been doing matanzas since he was a boy. Matanzas have been around here since I was brought up, says Garcia. When you have a matanza, all of the neighbors would bring things over. It is not just about familia, it is about the neighbors the vecinos. Consequently, Garcia knows most of his competitors and they know him. But that is one of the things that make n See Parks, Page 18

Mike Stearns-News-Bulletin photo

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18 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012
from PAGE 17

Parks: Garcia shares his recipe

this a much anticipated event for the

Valencia County native. It is all about the fellowship, said Garcia. I mean, it is a competition and I like to win. I guess everyone does. But win or not, Garcia just likes to see people enjoying the traditional Hispanic fare, such as carne adovada, biscochitos, ribs soaked in red chile, and Garcias favorite, chicharones. I just like to see people eating those ribs with chile pouring down the sides of their mouth, said Garcia. Joining Garcia on the team will be Parks and Recreation Director Mike Jaramillo, Youth Sports Coordinator Jason Duran and Park Ranger Pat Jaramillo. Garcia anticipates help from a couple of the guys from the street department as well. As long as the village continues to approve (the expense), we will be here, said Garcia. As a matter of fact, Village Administrator Peter Fernandez is going to come help us this year. Garcia is glad the tradition was not interrupted by the United States Department of Agriculture, as was originally thought. Of the decision to have the event, Garcia said, It is a big thing. What kind of irritated me is that this whole thing is for kids. All of this is going for scholarship. I have done matanzas since the 1970s, and I have never heard of anyone getting sick. We have done everything that they have asked of us. Garcia noted that his team, as well as most of the others, were very willing to comply with anything the heath department or USDA would ask of them. Garcia is glad the tradition of the event will not be impugned or interrupted by unnecessary outside regulation this year. It is a family thing, said Garcia of the spirit of the matanza. We see the kids and the elderly people everyone comes out. Garcia noted that many of the older people are glad to see young people participating. He wants the tradition to be handed down to the next generation, just as his father taught him. When I am gone, you guys have to take over, Garcia said. It is a tradition that has to continue on. I will never stop doing it. I will help anyone to cook matanza. Garcia has coached Young American Football League teams in Los Lunas for more than 14 years. When the kids come over for a football matanza at his house, he works

on teaching the young men how to prepare the pig for cooking in the matanza tradition. I love to make the chicharones, said Garcia. That is my speciality. It is kind of a secret. Noting that the chicharones are usually the last item cooked, Garcia said, If you go to matanza, that is the thing that people want is the chicharones. I love eating and I love cooking. That is what I love to do. Thinking about his favorite part of the matanza, Garcia began to share his fathers recipe. OK, Ill tell you my secret. Ill tell you right now, said Garcia. There are only three ingredients, milk and salt (and pork fat). Some people do them right away, but I tell you what I do, he said. I let the fat get a little done and then I add the milk and salt at the same time. That gives it the taste, color and texture all at the same time. Garcia cautioned about cooking the favorite treat too fast. It takes about three hours, the experienced cook said. That is the problem with the way a lot of people make them. It has to go slow. The best way is over a small fire and with wood. They do not taste as good over a propane tank. Garcia remembers all of the matanzas, from the first rain-soaked event to last years 11th annual. But the first one sticks out in his mind, held in a downpour that did not stop the cooks or the crowd from attending. We got down and we got ready and I am not lying, we were cooking with our fires floating in water, he said of the first Valencia County Hispano Chamber of Commerce Matanza. People showed up. They ate the pigs and it was wonderful. He recalled the sixth year when the rains came again. The event was postponed for two weeks and they still had to lay straw down for people to walk on the rain-soaked ground. We called it mud-tanza, said Garcia, laughing. I am glad that it came back. It is good for the economy, he said. All of this money is going to stay right here in this county. We cant lose this thing. I just want to wish everyone good luck. I like everyone out there and I know them all. I wish them all good luck, he said. I enjoy it, I dont know why. I guess it is like a sport to me. I am ready for it, said Garcia of the matanza Super Bowl. Let the games begin.

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 19

Artists, crafters to show their work at Matanza

By DeBorah Fox
News-Bulletin Staff Writer dfox@news-bulletin.com

Los Lunas Feed all of your senses at the 12th annual Valencia County Hispano Chamber of Commerce Matanza, where the art of cooking traditional pork dishes will be complimented by the work of local artisans. This year, there will be more art vendors than last year, showcasing a potpourri of items guaranteed to delight and astonish your visual and tactile senses. There will also be the healing arts of local curanderas (healers), such as Laura Alonzo de Franklin. I tried to get everybody to kind of use a Southwestern theme, ruralist and that sort of thing to kind of go along with matanza, said Los Lunas artist and author No Lara. He gathered together a wide variety of more than a dozen artisans and craft smiths, honoring local culture and tradition. Lara will have a booth with many of his own Southwestern-themed paintings, decorated wooden walking sticks and

driftwood crosses inlaid with semiprecious stones that he has been creating most recently. Jason Baldonado will also bring wooden crosses to the matanza along with Leslie Poolheco, who will be offering her crosses, too. The art bizarre will be set up near the music at the Sheriffs Posse Cafe. Local historian Richard Melzer, a professor at the University of New Mexico, will have a booth with his books on state history available for purchase. His publications have appeared in New Mexico Magazine, the New Mexico Historical Review, Western Historical Quarterly, El Palacio, Journal of the West and Military History of the Southwest. Max Coffee will have his new metal work and chimeneas-type stoves. He makes interesting metal creations, some with a holiday theme, such as a giant cactus decorated with Christmas lights, and others that are just decorative. He also has interesting pendulum pieces that can be useful as meditation tools. Hes a very creative guy, Lara said. I just admire people like that.

Deborah Fox-News-Bulletin photo

n See Art, Page 20

ARTIST AND AUTHOR No Lara has gathered together a large variety of local artisans and crafters for the 12th annual Matanza. Lara will showcase his oil paintings as well as his walking sticks and driftwood crosses.

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20 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

NOE LARA, a Los Lunas artist, will show his art, including this Southwestern oil painting. Lara said this was originally a painting of Jesus Christ, but decided to change it because sometimes thats how my artwork evolves.

from PAGE 19

Art: Various mediums displayed

Painter Sylvia Regelbrugge is also a potter who forms polymer clay Pueblo churches and jewelry. She also renders unique embellished steel crosses. They are really, really nice, Lara said about her crosses. Youll just have to see them. They are beautiful. The micaceous pottery that artist Vilis sculpts comes from an ancient New Mexico art dating back nearly 2,000 years. The clay is found all over the state and produces beautiful, metallic pottery that is durable and safe to use in cooking. Its what some of the earliest inhabitants of the area used to cook with. He digs and processes his own clay to make the unglazed cookware. The pottery he makes you can cook with, Lara said. Thats the difference between his micaceous pottery and the rest of them. In March, Vilis will give a four-week workshop on his technique at the Tom Art Gallery, Lara said. The Belen Art League will have two booths where productions by a number of its members will be available for purchase. Just in time for Easter, intricately painted faber eggs by Jane Chevalier will be available. These extraordinary egg creations are made from ostrich, turkey and other egg shells.

When Chevalier asked Lara how the eggs would fit in with matanza, he told her about an old Mexican tradition. We had what is called, Coscarones, this is a Mexican and Hispanic tradition around the Southwest ... you drill a little hole in the egg, wash it out and fill them full of confetti for Easter Sunday picnics or backyard parties. There will be landscape oil paintings by Chere Holtz, Carmen de Leon and Lorraine Cordova, plus professional photographs of local landscapes and other scenes by Cheryl Holston. Dont miss Ann Marie Werner-Smiths charming elongated sculptures of saints. Randy Simma makes awesome ceramic adobe and Southwestern-style night lights and other ceramic creations. Then there is Ben C. de Baca who will have his paintings on wood, and Roger Hocking who does woodwork with a scroll saw. He also has leather and bead work. Albert Trujillo makes one-of-a-kind knives, forging his own blade, whittling his own wooden handles, and stitching his own leather sheaths. In another section of booths, there will be some commercial vendors as well, selling jewelry, clothing and other manufactured items.

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 21

Mariachi and rancherita music to entertain at matanza

By DeBorah Fox
News-Bulletin Staff Writer dfox@news-bulletin.com

Belen This years music line up for the annual Valencia County Hispano Chamber of Commerce Matanza will be a little bit different than in prior years. New to the venue is a young dance troupe, La Merced Elementary Ballet Folklorico. They recently performed at the state capitol, and have performed at churches and nursing homes over the years. Dance teacher, Etna Garcia, and her group of 20 dancers have been working together for five years. The music emphasis this year will be more rancherita than mariachi due to the delay in the event this year, said Pete Rael, the matanza entertainment organizer. The rancherita-style bands play faster songs, more foxtrot style, he said. They play songs that are more local in nature, rather than the international songs done by the great mariachi bands of Mexico and the Southwestern United States. There will be two hours of Mariachi music and at least three hours of local rancherita bands. The brand new one is a local band, totally local in nature, and thats Los Alegres de Belen, said Rael. They are from around the county, and have been playing at senior centers, church fundraisers, weddings, baptisms and anniversaries for most of the past decade. Singer Frank Esquibel, who manages the band, said they were awful when they first started. If you have ever heard them play, you will find that hard to believe. One thing led to another and we found out we really loved it, Esquibel said. We dont do it for the money, thats for sure. The band regularly volunteers to play at many senior centers, including Belen, Socorro, Isleta and as far north as Aztec. Sometimes, they get a little stipend to

Submitted photo

MARIACHIS TRADICIONAL will perform at the annual Valencia County Hispano Chamber of Commerce Matanza again this year. Some of the other entertainers will also sit in for a couple of songs with the local rancheritas bands, Los Garrapatas and Los Alegres de Belen. help with travel expenses. The band has a following who dance wherever the band is playing. We love doing it and seeing others enjoy it, said Esquibel. We play cumbias, rancheritas and we do waltzes corritas. They also play country and western songs and a host of oldies and La Bamba, and Bye, Bye Love by the Everly Brothers. We play for celebrations, graduations just any occasion that might come up that somebody wants a live band, we can do it, Esquibel said. Just before Christmas, we played at the Hard Rock Hotel for Isleta elders. The band will start its set at noon and play until 2 p.m., maybe to 3 p.m. The other rancherita band is a matanza favorite, Los Garrapatas, who will put a tick in your ear and make you dance. They have played the matanzas for the past four years, said Gene Chavez, lead and rhythm guitarist. They have won several music awards from the New Mexico Hispano Music Association, the New Mexico Hispano Entertainers Association, and the KANWs Peoples Choice Band of the Year. Los Garrapatas were the special guests of the New Mexico Musical Academy at the Quince Grandes Awards Show, said Chavez. The Garrapatas are going to play clearly New Mexico-rooted songs, because they wrote the songs, said Rael. One of the songs they are noted for is, La Matanza. Thats kind of their signature song, and everyone loves that song, because it is about a matanza.

n See Entertainment, Page 23

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22 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

Traditions Run Deep

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February 18, 2012 Valencia County News-Bulletin 2012 Hispano Chamber of Commerce Matanza 23

from PAGE 21

Entertainment: Locals to perform

Romano Enrique from Tom. Hes been living in Spain with his wife, but happens to be here on a visit. Hes a super singer, said Rael. Alejandra is a Los Lunas High School graduate, and has been a professional mariachi singer for 12 years. She has performed at six of the annual matanzas, and has several of her own CDs. Making it to a professional level as a female mariachi singer is complicated, but I will never stop trying to be the next famous female mariachi singer, Alejandra said. Since she was a little girl, she remembers her father playing the guitar and singing. He was my influence to start singing, she said. One day, I sang a song called El Columpio with my dad. He said I had a voice and had to do something with it. From that day on, she knew she wanted to use her singing voice to reach peoples hearts to make a difference in the world. These are concert quality folks, Rael said. The mariachi band as well as the singers. The mariachi singers will also sing a song or two with the rancherita bands.

All of the band members are native New Mexicans. The band evolved from the rodeos of Escobosa. Leo Chavez, the oldest brother and founder of Los Garrapatas, started taking his younger brothers to each rodeo and asked them to fill in at various times for missing or absent musicians, said Chavez. By the early 1970s, after a particularly good cumbia sabrosa, said singer Leo Chavez, the emcee and announcer of the rodeo, Ben Torrez of Chilili, a well-known musician and singer in his own right, exclaimed, Ahhoooeee, estos hermanos son como las garrapatas cuando se te meten en las orejas, no les puedes quitar el zumbido! From that day on, la gente from the pueblitos started referring to the rodeo house band, the Chavez brothers, as Los Garrapatas, and the name was born, said Chavez. They will play from 9 to 10:30 a.m. with the mariachis to follow. The Mariachis Tradicional played last year, said Rael. I asked them to play again this year, and they are going to play for two hours. Along with their own singers, they will add New Mexico State University student Mayela Alejandra, and singer

MARIACHI SINGER Mayela Alejandra is a Los Lunas High School graduate, and currently enrolled at New Mexico State University. She has treated audiences with her powerful singing at the past six matanzas.

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24 2012 Hispano Chamber of Commerce Matanza Valencia County News-Bulletin February 18, 2012

56 & 58 EDEAL RD., LOS LUNAS 2 Homes, Barn, 8.70 Acres 10 Acre feet of Pre-1907 Water Rights $999,000.00-Price Reduced! 64 EDEAL RD., LOS LUNAS 2.25 Acres & Home $205,000.00-Price Reduced! 64-A EDEAL RD., LOS LUNAS 3.20 Acres 7 Acre feet of Pre-1907 Water Rights $230,000.00-Price Reduced! SILVER RD/HWY 314, LOS LUNAS 8 Acres $520,000.00-Price Reduced!
2730 S. LOS LENTES, LOS LUNAS

382 CORONADO LANE, LOS LUNAS 1,800 Sq. Ft., 3Bed, 2Bath Tons of Amenities $189,500.00 371 CORONADO LANE, LOS LUNAS 1,550 Sq. Ft., 3Bed, 2Bath Tons of Amenities $169,500.00 1428 JUAN PEREA, LOS LUNAS 1,915 Sq. Ft., 3Bed, 2Bath .79 Acre, seconds from the Railrunner $128,000.00 1065 HWY 304, LAS NUTRIAS 1,550 Sq. Ft., 3Bed, 2Bath Tons of Amenities $60,000.00 2195 BOSQUE FARMS BLVD 3,200 sq.ft.bldg, 1.40 Acres $580,000.00 CARSON DRIVE, LOS LUNAS 3.04 Acres $1,185,880.00 LUJAN RD., LOS LUNAS .5664 Acre $140,000.00 LUJAN RD., LOS LUNAS .50 Acre $150,000.00 620 E. REINKEN AVE, BELEN 1,800 sq. ft. bldg & 900 sq. ft. bldg. $300,000.00 or Lease-$2,000 per month 1500 RIVER RD., BELEN 1,810 sq. ft. home/office, 1.30 Acres $250,000.00-Price Reduced! MAIN STREET, BELEN .53 Acre $161,602.00 I-25 BYPASS, BELEN 8.5870 Acres- $1,309,171.00 1.1371 Acres- $ 227,192.00 DON LUIS TRUJILLO BLVD, BELEN 10 Acres $1,960,200.00 I-25 BYPASS, BELEN 4.1763 Acres $699,300.00-Price Reduced! HWY 314 FRONTAGE, BELEN 1.114 Acres- $195,000.00 2.07 Acres- $195,000.00 855 CASTILLO RD., BELEN 2,400 sq. ft. bldg., .24 Acre $200,000.00 or Lease $2,200 per month 324 SOUTH MAIN, BELEN 18,882 sq. ft-bldg, 1.717 Acres $295,000.00-Price Reduced!

5.82 Acres & Home $375,000.00-Price Reduced!

2750 S. LOS LENTES, LOS LUNAS 4.20 Acres & Mobile Home $215,000.00-Price Reduced! SILVER RD/HWY 314, LOS LUNAS 8 Acres $520,000.00-Price Reduced! LAMBROS LOOP, LOS LUNAS 3.94 Acres w/Pre-1907 water rights $686,504.00-Price Reduced! MIGUEL RD, TOME 17.9945 Acres w/Pre-1907 water rights $1,259,615.00 CIELO ESCONDIDO, TOME 6.13 Acres $153,900.00-Price Reduced!
25.44 Acres/can be split into 8.48 acre tracts

ROMERO RD., TOME $890,400.00 MESA RD, BELEN 22.98 Acres $689,400.00

Congratulations to the VALENCIA COUNTY HISPANO CHAMBER OF COMMERCE On the 12th Annual Matanza!

STOREY AVE, BELEN 3.75 Acres/3-1.25 acre lots $36,000.00-Price Reduced! 237 HWY 346, BOSQUE 5 Acres & 2 Homes $199,000.00-Price Reduced! WINDMILL RD, BOSQUE 7.73 Acres $165,000.00-Price Reduced! 12 JARAMILLO LOOP, VEGUITA 12.37 Acres w/Home & Barn $199,000.00-Price Reduced! VINEYARDS, VEGUITA 82 Acres $656,000.00-Price Reduced! VINEYARDS, SOCORRO COUNTY 9.58 Acres $85,000.00-Price Reduced!