Podcasts about Tamaulipas

My longtime friend Paul Anderson of El Dorado Outfitters has been in the outfitting business for over 20 years. However, it was his passion for wing shooting that lead him to open a wingshooting paradise in Tamaulipas, Mexico. A true bird hunting paradise, El Dorado offers volume dove and duck hunts as well as the [...]

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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Hoy en Me Lo Dijo Adela analizamos con la abogado Javier Martín Reyes la polémica reforma a la Ley de Amparo y los riesgos que representa para los derechos ciudadanos y el blindaje del poder ante abusos de autoridad; conversamos con Camila Martínez, secretaria de Comunicación de Morena, sobre las repercusiones políticas del editorial de Adela y la supuesta división entre la presidenta Claudia Sheinbaum y los hijos de López Obrador; recibimos el reporte de Alan Morales desde Tamaulipas acerca del asesinato del exalcalde de Burgos y la exigencia de justicia por parte del PAN, así como la información de Jonathan Padilla sobre el segundo informe de la gobernadora Delfina Gómez; y, en la sección de salud, el doctor Javi Derma, dermatólogo certificado y director médico de Dermédica, habló de depilación láser y caspa, dos problemas que afectan a millones de mexicanos. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

El Parque del Seguro Social fue refugio tras el sismo de 1985 Refuerzan vigilancia en pozos petroleros de TamaulipasCuba advierte sobre consecuencias de una agresión de EU contra VenezuelaMás información en nuestro podcast

Inician audiencias públicas para Reforma Electoral  Renuncian jueces laborales en Tamaulipas antes de asumir  NASA advierte de aumento inusual de actividad solar  Más información en nuestro podcast

Entérate en Noticentro Renuncian cuatro jueces electos en Tamaulipas antes de rendir protesta Michoacán avanza en segundo anillo periférico de Morelia con nuevo tramo Australia en alerta por riesgos climáticos rumbo a 2050 Más información en nuestro podcast

TSJC DMX designa a nuevos magistrados  Aumentan casos de linfoma en Tamaulipas  Alemania denuncia incursión de drones rusos en Polonia  Más información en nuestro podcast

Matt and EzRaw discuss the latest in boxing news including:Salute to Neno, who passed away this week at 29.News and NotesJMike Tyson vs. Floyd Mayweather: The two biggest boxing stars since Muhammad Ali announces an exhibition bout for a date to be determined in 2026.Jake Paul vs. Gervonta Davis: First press conference for the event is September 17 in New York. Canelo Alvarez vs. Terence Crawford: Crawford looks absolutely shredded going into fight week. iShowSpeed vs. Lamont Roach Jr.?Sebastian Fundora vs. Keith Thurman: Fundora and Thurman come face to face for the first time at their kickoff press conference.TKO/Zuffa Boxing head Dana White reportedly has over $25M in gambling debts at Red Rocks Casino.Naoya Inoue and David Picasso have reached an agreement for a December 27 bout.Keyshawn Davis claims he is retired from the sport of boxing.Tenshin Nasukawa and Takuma Inoue are reportedly finalizing a bout for the vacant WBC Bantamweight Championship in November.Fresh Productions Boxing has won the purse bid for the WBC Junior Welterweight Championship bout between Subriel Matías and mandatory challenger Dalton Smith.Osleys Iglesias defeats Vladimir Shishkin via technical knockout in round 8 of their bout. Iglesias is now the IBF mandatory challenger for the belt held by Canelo Alvarez.EZ Money Parlay of the Day, EzRaw Report Card, EzRaw BreakdownEzRaw Report Card & EzRaw Breakdown9/5 Probox eventFull Canelo fight weekEzra's Raw Hard CashMike's EZ moneyMatt's Best Bet.Quick HitsThe War on Drugs: Trainer Stefy Bull has been sentenced to 10 years for conspiracy to supply cocaine.Jaime Munguia reportedly cleared of PED charges, claims a false positive.Conor Coyle claims innocence and a laboratory mistake.WBO Featherweight Champion Rafael Espinoza is slated to return to the ring in November on a Zanfer Boxing event in Mexico.The purse bid for the rematch between Badou Jack and Noel Mikaelian was won by Bash Promotions with a bid of $301,018.Former super featherweight champion Miguel Berchelt is slated to return to the ring on an October 11, Zanfer Boxing event in Reynosa, Tamaulipas, Mexico. Former IBF Lightweight Champion Richard Commey returned to the ring last week (at welterweight) with a second-round knockout. Read the latest news at Brunch BoxingThoughts or questions? Email us at brunchboxingqa@gmail.comHosts: Matt, and EzRawSocial: MikeProducer: Huey

The North East Cartel, also known as Cartel del Noreste (CDN) or Los Zetas, is a criminal organization based in Mexico, primarily active in the northeastern states of Tamaulipas, Nuevo León, and Coahuila. It is one of the many drug cartels operating in Mexico and has gained notoriety for its involvement in drug trafficking, extortion, kidnapping, and other illegal activities. Here is a comprehensive summary of the North East Cartel:Origins and History:The North East Cartel has its roots in a group of former Mexican military personnel who became enforcers for the Gulf Cartel in the late 1990s. These enforcers eventually split from the Gulf Cartel and formed their own criminal organization, originally known as Los Zetas.Leadership:The leadership structure of the North East Cartel has been fluid and has undergone changes due to infighting, law enforcement actions, and rival cartel conflicts. Key leaders often remain elusive to authorities.Activities:Drug Trafficking: The cartel primarily engages in drug trafficking, smuggling narcotics such as cocaine, marijuana, methamphetamine, and heroin into the United States.Extortion and Kidnapping: The North East Cartel is involved in extortion schemes, targeting local businesses and individuals for protection money. They are also known for kidnapping for ransom.Violence: The cartel is notorious for its extreme violence, often engaging in brutal tactics, including beheadings and mass killings, to intimidate rivals and maintain control over its territories.Organized Crime: In addition to drug-related activities, the North East Cartel is involved in various forms of organized crime, including human trafficking, fuel theft, and money laundering.Territorial Control:The North East Cartel primarily operates in the northeastern states of Mexico, particularly Tamaulipas, Nuevo León, and Coahuila. These regions are key transit routes for drug trafficking into the United States.Rivalries:The cartel has faced intense competition and conflicts with other criminal organizations, including the Gulf Cartel, the Sinaloa Cartel, and rival factions within its own ranks. These rivalries have often resulted in violent confrontations.Government Responses:The Mexican government, in coordination with the military and law enforcement agencies, has initiated various operations to combat the North East Cartel. However, these efforts have often resulted in increased violence and instability in the region.Evolution:The North East Cartel has evolved over the years, adapting to law enforcement strategies and rival threats. It has undergone splits and mergers, making it difficult to pinpoint a single, stable organizational structure.Impact:The cartel's activities have contributed to the overall violence and instability in northeastern Mexico, posing significant challenges to local authorities and causing harm to civilians caught in the crossfire.In summary, the North East Cartel, also known as Cartel del Noreste or Los Zetas, is a powerful criminal organization operating in northeastern Mexico. It is involved in drug trafficking, extortion, kidnapping, and various forms of organized crime. The group is known for its extreme violence and has been a significant contributor to the ongoing drug cartel-related violence in the region.to contact me:bobbycapucci@protonmail.comsource:Is Northeast Cartel Expansion Driving Killings of Police in Nuevo León, Mexico? (insightcrime.org)

Sin clases en Sonora PC suspende actividades por fuertes lluvias  Reportan bloqueos en ReynosaONU condena ataque de Israel contra cascos azules en LíbanoMás información en nuestro Podcast

En más notas, balaceras y bloqueos en Matamoros, Tamaulipas, dejan dos personas heridas, en información internacional, EU incauta 13 mil barriles de químicos para drogas enviados de China al Cartel de Sinaloa, y en los espectáculos, Lady Gaga y Tim Burton estrenan videoclip grabado en la Isla de las Muñecas en Xochimilco. Hosted on Acast. See acast.com/privacy for more information.

En este episodio hablamos de la escalofriante historia de Magdalena Solís, "La Sacerdotisa de la Sangre", y su secta en la remota Villagrán, Tamaulipas. Lo que inició como una burda estafa de los hermanos Hernández, prometiendo tesoros incas en la empobrecida ranchería de Yerba Buena, se transformó en un aterrador culto de sacrificios humanos cuando Magdalena y su hermano Eleazar tomaron el control. Bajo los efectos de las drogas y la manipulación, los habitantes fueron sometidos a horribles rituales de sangre, culminando en la desaparición de policías y una redada masiva que expuso los secretos más oscuros de este caso de psicosis compartida que conmocionó a México. También puedes escucharnos en Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join Visita nuestra página para ver contenido extra: www.leyendaslegendarias.com Síguenos: https://instagram.com/leyendaspodcast https://twitter.com/leyendaspodcast https://facebook.com/leyendaspodcast #Podcast #LeyendasLegendarias

En este episodio hablamos de la escalofriante historia de Magdalena Solís, "La Sacerdotisa de la Sangre", y su secta en la remota Villagrán, Tamaulipas. Lo que inició como una burda estafa de los hermanos Hernández, prometiendo tesoros incas en la empobrecida ranchería de Yerba Buena, se transformó en un aterrador culto de sacrificios humanos cuando Magdalena y su hermano Eleazar tomaron el control. Bajo los efectos de las drogas y la manipulación, los habitantes fueron sometidos a horribles rituales de sangre, culminando en la desaparición de policías y una redada masiva que expuso los secretos más oscuros de este caso de psicosis compartida que conmocionó a México. También puedes escucharnos en Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join Visita nuestra página para ver contenido extra: www.leyendaslegendarias.com Síguenos: https://instagram.com/leyendaspodcast https://twitter.com/leyendaspodcast https://facebook.com/leyendaspodcast #Podcast #LeyendasLegendarias

Primer frente frío traerá bajas temperaturas y lluvias en Edomex: SMNTren choca contra tráiler en Tamaulipas; dos lesionadosMás de 1,400 muertos por sismo en AfganistánMás información en nuestro podcast

A 13 kilómetros de la playa, se encuentra AMUPAC, la base extraterrestre que protege a Tampico de los huracanes, Así como suena tomó una embarcación para dirigirse a la base y en altamar, escuchar historias como la del capitán Paco, que fue arrastrado mientras pescaba por un OSNI u objeto sumergible no identificado. Y como en Tampico no se puede dejar de hablar de extraterrestres… nos colamos en una reunión de los creyentes del fenómeno para hablar de ceremonias de contacto, medicina extraterrestre o de lo loco que suena tener este tipo conversación. Así como suena tomó una embarcación con destino a AMUPAC, la base extraterrestre que protege Tampico de los huracanes, para escuchar historias como la del capitán Paco, que fue arrastrado en la lancha en la que pescaba por un OSNI u objeto sumergible no identificado. Y como en Tampico no se puede dejar de hablar de extraterrestres… nos colamos en una reunión de los creyentes del fenómeno para hablar de ceremonias de contacto, medicina extraterrestre o de lo loco que suena tener este tipo conversación. En Tampico todos tienen una historia o teorías sobre el tema extraterrestre. Así como suena tomó una embarcación para escuchar de primera mano y en la zona, como un OSNI -objeto sumergible no identificado- arrastró al capitán Paco en una lancha mientras pescaba y nos colamos en una reunión de los creyentes del fenómeno para hablar de ceremonias de contacto, medicina extraterrestre o de lo loco que suena tener este tipo conversación.

CONTENT WARNING: MURDER, TORTURE, MUTILATION, HUMAN SACRIFICE, SEXUAL ABUSE, SEXUAL VIOLENCE, CANNIBALISM, CHILD ABUSE, DRUG USE, CULT ACTIVITY.On this episode, we remind you to start getting your cold weather clothes out, because the cold is coming!Andrez takes us to Yerba Buena, Tamaulipas, Mexico on this episode. In the 1960s, this town underwent something truly inexplainable and disturbing. A group of honest hard-working people settled this rugged region. Unexpectedly, two strangers arrived and the trajectory of these people's lives changed forever. Many of the residents were converted into a vampire-like cult. Join us if you want to hear you details.Email us any personal paranormal and true crime encounters and/or suggestions at: quespookypodcast@gmail.com Follow us on Instagram, TikTok, and YouTube: @quespookypodcast

Cartel violence in Mexico has been marked by some of the most shocking atrocities in modern criminal history, blending organized crime with open terror. The Los Zetas cartel became infamous for mass killings such as the 2010 massacre of 72 migrants in Tamaulipas, and the 2011 San Fernando massacre where 193 kidnapped bus passengers were tortured, murdered, and buried in mass graves. They further displayed their brutality in 2012 by leaving 49 decapitated and mutilated bodies along a highway in Nuevo León. These atrocities were not just acts of violence, but public spectacles designed to enforce fear, dominance, and territorial control across swathes of Mexico.More recently, the Jalisco New Generation Cartel (CJNG) has escalated the brutality through methods that resemble war crimes. Authorities uncovered “schools of terror” where teenage recruits were forced into cannibalism, mutilation, and psychological training to become hardened killers. In Jalisco, investigators also discovered an extermination camp with ovens and human remains, underscoring the industrial scale of cartel violence. With over 120,000 people reported missing in Mexico, these discoveries highlight how cartels have transformed from profit-driven enterprises into entities that use mass atrocities, ritualized violence, and fear-based governance as central tools of power.to contact me:bobbycapucci@protonmail.comsource:Baja, Chihuahua among top 3 in Mexico for ‘atrocities' | BorderReport

Avioneta se desploma en TamaulipasCorte de EU frena aranceles globales de Trump por abuso de poder presidencialMás información en nuestro Podcast

¡Última llamada! Reemplacamiento en Edomex vence este 31 de agosto  Claudia Sheinbaum exige libertad para Pedro Castillo y llama a la ONU a actuar   Aterrizaje de emergencia en Tamaulipas deja una víctima fatalMás información en nuestro Podcast

Tamaulipas: 70 denuncias contra Cabeza de Vaca por desvíos millonarios   Metro CDMX cierra acceso oriente de Aquiles Serdán por hundimiento  Brasil desmantela red de lavado que operaba en mil gasolineras  Más información en nuestro podcast

Se pronostica lluvias fuertes y tormentas eléctricas en CDMX y Edomex SSa de Tamaulipas denuncian a exgobernador Cabeza de Vaca por presuntas irregularidadesMéxico y 25 países suspenden paquetería postal a EU por alza de arancelesMás información en nuestro podcast

Se reunieron los titulares de los Secretariados Ejecutivos Estatales de Seguridad Pública de las 32 entidades. El día de hoy se realizará un bloqueo masivo en la autopista México-Querétaro. La Fiscalía General de la República y las autoridades locales de Tamaulipas dieron 293 años de prisión a José Luis "L" , conocido como "El Jabón" por participar en el homicidio del hijo del escritor mexicano, Javier Sicilia. Hosted on Acast. See acast.com/privacy for more information.

En esta edición de Saga Noticias con Max Espejel y Kim Armengol te contamos lo más relevante de México y el mundo: la renuncia de Vidulfo Rosales tras 23 años de representar a los familiares de los 43 normalistas de Ayotzinapa, las declaraciones de Claudia Sheinbaum sobre la reducción salarial de los nuevos ministros de la Suprema Corte, la inseguridad en Zacatecas con el hallazgo de restos humanos en un presunto campo de adiestramiento, el operativo federal que desarticuló una célula del Cártel Jalisco Nueva Generación, los escándalos de abuso infantil en Jalisco y Tamaulipas, el respaldo de Sheinbaum a Genaro Lozano como embajador en Italia, la exoneración de Pío López Obrador y Morena por financiamiento irregular, la disculpa pública de Adidas por apropiación cultural en Oaxaca, el récord histórico de inversión extranjera en México, la violencia en la Copa Sudamericana y la explosión en Cali, Colombia, la recompensa de Estados Unidos por el líder criminal “El Abuelo” y el descubrimiento en Coahuila de la especie de caracol más pequeña del mundo. No olvides suscribirte, dejar tu like y activar la campanita

En esta edición de Saga Noticias con Max Espejel y Kim Armengol te contamos lo más relevante de México y el mundo: la renuncia de Vidulfo Rosales tras 23 años de representar a los familiares de los 43 normalistas de Ayotzinapa, las declaraciones de Claudia Sheinbaum sobre la reducción salarial de los nuevos ministros de la Suprema Corte, la inseguridad en Zacatecas con el hallazgo de restos humanos en un presunto campo de adiestramiento, el operativo federal que desarticuló una célula del Cártel Jalisco Nueva Generación, los escándalos de abuso infantil en Jalisco y Tamaulipas, el respaldo de Sheinbaum a Genaro Lozano como embajador en Italia, la exoneración de Pío López Obrador y Morena por financiamiento irregular, la disculpa pública de Adidas por apropiación cultural en Oaxaca, el récord histórico de inversión extranjera en México, la violencia en la Copa Sudamericana y la explosión en Cali, Colombia, la recompensa de Estados Unidos por el líder criminal “El Abuelo” y el descubrimiento en Coahuila de la especie de caracol más pequeña del mundo. No olvides suscribirte, dejar tu like y activar la campanita

Notas Macabrosas - Fieles católicos encuentran un insólito altar con cabeza de vaca a pocas horas del concierto de Marilyn Manson - Pareja murió luego de que su carro cayera por un acantilado en Brasil; mantenían relaciones sexuales en un mirador - Zoológico de Dinamarca pide donar mascotas no deseadas para alimentar depredadores e imitar la "cadena alimenticia natural" - Alcalde de Culiacán debe explicar desaparición de animales en Zoológico - Hospital es multado en Tailandia por no deshacerse correctamente de su basura - De la IA a la vida real; bebé recibe el nombre de Chat Yipit - Se advierte a ciudadanos estadounidenses que no toquen a los conejos con "tentáculos" negros - Atropellan a oso en la carretera Panamericana rumbo a Ciudad Juárez - Desaparece adulto mayor en San Luis Potosí; lo encuentran en Tamaulipas nadando entre cocodrilos - Captan en rancho 'jabalí zombie' con la mitad de la espalda mordida - Perro le avienta bloque en la cabeza a joven - Joven pierde la vida al caer de un segundo piso, tras negarse a que su novio revisara su celular - Pastor propone matrimonio a viuda durante funeral de su esposo - El asesino convicto Bryan Kohberger se ha quejado de estar "extremadamente molesto" y de no poder dormir en la prisión Pésima Ejecución - Ejecuciones por la pena de muerte que salieron mal. También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast​ Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join Síguenos: https://instagram.com/leyendaspodcast​ https://twitter.com/leyendaspodcast​ https://facebook.com/leyendaspodcast​ #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAca

Notas Macabrosas - Fieles católicos encuentran un insólito altar con cabeza de vaca a pocas horas del concierto de Marilyn Manson - Pareja murió luego de que su carro cayera por un acantilado en Brasil; mantenían relaciones sexuales en un mirador - Zoológico de Dinamarca pide donar mascotas no deseadas para alimentar depredadores e imitar la "cadena alimenticia natural" - Alcalde de Culiacán debe explicar desaparición de animales en Zoológico - Hospital es multado en Tailandia por no deshacerse correctamente de su basura - De la IA a la vida real; bebé recibe el nombre de Chat Yipit - Se advierte a ciudadanos estadounidenses que no toquen a los conejos con "tentáculos" negros - Atropellan a oso en la carretera Panamericana rumbo a Ciudad Juárez - Desaparece adulto mayor en San Luis Potosí; lo encuentran en Tamaulipas nadando entre cocodrilos - Captan en rancho 'jabalí zombie' con la mitad de la espalda mordida - Perro le avienta bloque en la cabeza a joven - Joven pierde la vida al caer de un segundo piso, tras negarse a que su novio revisara su celular - Pastor propone matrimonio a viuda durante funeral de su esposo - El asesino convicto Bryan Kohberger se ha quejado de estar "extremadamente molesto" y de no poder dormir en la prisión Pésima Ejecución - Ejecuciones por la pena de muerte que salieron mal. También puedes escucharnos en Youtube, Spotify, Apple Podcasts, Amazon Music o tu app de podcasts favorita. Apóyanos en Patreon: https://www.patreon.com/leyendaspodcast​ Apóyanos en YouTube: https://www.youtube.com/c/leyendaslegendarias/join Síguenos: https://instagram.com/leyendaspodcast​ https://twitter.com/leyendaspodcast​ https://facebook.com/leyendaspodcast​ #Podcast​ #LeyendasLegendarias​ #HistoriasDelMasAca

“Los extraterrestres nos protegen” o al menos eso piensan los tampiqueños que tienen cerca Playa Miramar, donde una creencia popular cuenta que en el mar está AMUPAC, una base alienígena que ha protegido a los pobladores de los temibles huracanes desde 1966. Las historias de contacto y avistamiento son muchas. No sólo se trata de luces en el cielo, hay testimonios de personas que han visto extraterrestres caminando por la playa o ovnis sumergiéndose en en el mar. Así como suena habló con Juan Carlos López, presidente e investigador de la Asociación de Investigación Científica Ovni de Tamaulipas, AICOT, quien ha visitado la base y además, es guía de turismo ufológico. A Tampico no le pegan los huracanes porque están bajo la protección de los extraterrestres y la razón es sencilla, en Playa Miramar, en pleno Golfo de México, hay una base alienígena. Las historias de contacto y avistamiento son muchas y llevan años. No sólo se trata de luces en el cielo, hay testimonios de personas que han visto extraterrestres caminando por la playa o ovnis sumergiéndose en en el mar.

Conexión internacional para analizar la reunión entre Putin y Trump con un especialista en relaciones globales. En el foro, la periodista Shalma Castillo nos revela detalles sobre el proveedor del Gobierno de Tamaulipas que fue extraditado a Estados Unidos por narcotráfico, y cómo recibió contratos millonarios durante la administración de Américo Villarreal. Además, actualizaciones sobre la crisis migrante y enlaces con nuestros reporteros en campo. Y para cerrar con arte y humor, los actores Natalia Moguel y Ricardo Ache nos invitan al espectáculo musical “Ardidas y Dolidos”, que se presenta el 22 y 30 de agosto en el Centro de Espectáculos CEV.  

Capturan en Tamaulipas a “Tormenta Junior”, presunto líder de Los EscorpionesAir Canada vuela de nuevo, pero la huelga continúaMás información en nuestro Podcast

Conagua limpia más de 35 mil toneladas de basura de ríos y presas en Edomex  SEP impulsa hábitos sanos en la Feria de Regreso a Clases 2025  Siguen activos incendios forestales en Baja California y Tamaulipas

Conexión internacional para analizar la reunión entre Putin y Trump con un especialista en relaciones globales. En el foro, la periodista Shalma Castillo nos revela detalles sobre el proveedor del Gobierno de Tamaulipas que fue extraditado a Estados Unidos por narcotráfico, y cómo recibió contratos millonarios durante la administración de Américo Villarreal. Además, actualizaciones sobre la crisis migrante y enlaces con nuestros reporteros en campo. Y para cerrar con arte y humor, los actores Natalia Moguel y Ricardo Ache nos invitan al espectáculo musical “Ardidas y Dolidos”, que se presenta el 22 y 30 de agosto en el Centro de Espectáculos CEV.  

Participa en el concurso de bocetos 2025 Descartan desabasto de agua en Tamaulipas Escasez de agua ya es de importancia nacional en Inglaterra

¡Prepárate! Activan doble alerta por lluvias fuertes en CDMX  Vinculan a proceso a presunto asesino del fiscal federal en Tamaulipas  Netanyahu lanza nueva ofensiva en Gaza, niega intención de ocuparlaMás información en nuestro Podcast

El viernes pasado, el Gabinete de Seguridad de Israel aprobó un nuevo plan para expandir la ofensiva militar contra Hamás en la Franja de Gaza. En respuesta, miles de personas salieron a protestar en Tel Aviv, en una de las mayores manifestaciones desde el comienzo de la guerra contra Hamás.Según The New York Times, Donald Trump firmó una orden ejecutiva para que el Pentágono utilice la fuerza militar contra los cárteles de la droga de América Latina, designados ya organizaciones terroristas por la Casa Blanca; una movida que Claudia Sheinbaum ya salió a rechazar. Además… Las medidas de Estados Unidos y México para combatir el tráfico de drogas no han disminuído las operaciones de los cárteles; Gerardo Fernández Noroña y Luisa María Alcalde chocaron al hablar de vivir en la justa medianía; Detuvieron al presunto asesino del fiscal federal en Tamaulipas; Trump y Putin se verán este viernes en Alaska; La policía de Londres arrestó a 532 personas por respaldar a “Palestine Action”; Y Honduras y Nicaragua mostraron su apoyo a Nicolás Maduro este fin de semana.Y para #ElVasoMedioLleno… Un equipo de Harvard logró revertir la demencia en ratones con un suplemento de litio. Para enterarte de más noticias como estas, síguenos en redes sociales. Estamos en todas las plataformas como @telokwento. Hosted on Acast. See acast.com/privacy for more information.

En el nuevo episodio de Tras las Líneas analizamos a fondo la situación actual que tiene en vilo a México. ¿Qué tan cierto es que los cárteles están enviando a su gente a luchar a Ucrania? También abordamos el reciente ataque a la casa de la alcaldesa de Queréndaro, Michoacán, un hecho que ha generado alerta y preocupación. Por último, profundizamos en la ejecución del delegado de la Fiscalía General de la República en Reynosa, Tamaulipas, y cómo este hecho podría desatar una nueva guerra entre grupos criminales. Un análisis contundente y sin filtros de la violencia y las tensiones que marcan la agenda nacional.#TrasLasLíneas #NarcoMéxico #Cárteles #Tamaulipas #Michoacán #Reynosa #FiscalíaGeneral #NarcoGuerra #NoticiasMéxico #SeguridadMéxico #CártelesEnUcrania #ViolenciaEnMéxico #gafe423

Colapsan edificios en Turquía tras sismo, hay personas atrapadas  ¡Orgullo nacional! México envía 102 brigadistas a Canadá para enfrentar incendios  Menos mexicanos repatriados, Tamaulipas reporta caída del 30% en retornos desde EUMás información en nuestro Podcast

En la CDMX se llevará a cabo la  Feria Nacional de Empleo para las Juventudes 2025  Niños en Tamaulipas reciben reconocimiento de doble nacionalidad  Rusia acusa a Ucrania de reclutar a miembros de cárteles latinoamericanos  Más información en nuestro podcast

Yucatán destina 105 mdp para reforzar el transporte metropolitano Va y VenZelenski reitera que Ucrania no cederá territorio; Trump y Putin preparan reunión claveMás información en nuestro Podcast

Trish Luna, doctora en astrofísica

Continua la histórica afiliación de trabajadores de aplicación al IMSS; SCJN ampara a Lorenzo Cordova contra libros de texto; Basura espacial de SpaceX en Tamaulipas; y el plan estratégico de rescate a Pemex

En días recientes ha comenzado a circular una imagen que ha generado controversia e indignación: un coronel del Ejército Mexicano fue captado en Tamaulipas presuntamente teniendo un encuentro con un miembro del Cártel del Noreste. La fotografía ha desatado todo tipo de especulaciones y preguntas. ¿Estamos ante una filtración real que evidencia la colusión entre fuerzas armadas y el crimen organizado? ¿O se trata de una campaña de desinformación para desestabilizar a las instituciones de seguridad? En este episodio de Tras las Líneas analizamos a fondo la imagen, su contexto, quiénes podrían estar detrás de esta filtración y qué consecuencias tendría para la ya fracturada confianza ciudadana en las Fuerzas Armadas.#EjércitoMexicano #CártelDelNoreste #Tamaulipas #CorrupciónMilitar #gafe423 #CrimenOrganizado #CDN #Narcotráfico #México2025 #noticiasmexic#EjércitoMexicano #CártelDelNoreste #Tamaulipas #CorrupciónMilitar #gafe423 #CrimenOrganizado #CDN #Narcotráfico #México2025 #noticiasmexico CORREO DE CONTACTO:contactogafe423negocios@gmail.comREDES SOCIALES DE GAFE423:https://linktr.ee/gafe423REDES SOCIALES DE PLASTY:https://biolink.info/ElPlasty25SPOTIFY:ZONA DE GUERRA: https://open.spotify.com/episode/0IhYvUsBhO4ZqYR8ZHTpSl?si=TAPP9tJ-Rz-FD9lxp-2alwLA CARA OCULTA: https://open.spotify.com/show/7GnQt1XO7jEMA6rDfgoTsK?si=LTGmHwHSRYWAUyXfWd4ocATRAS LAS LINEAS: https://open.spotify.com/show/6bDNRLtJsC0KCRFsSfpFA7?si=xqpP5f3dRrCaTkqXLYVcBQOTRAS PLATAFORMAS:TIK TOK:https://www.tiktok.com/@traslaslineas?_t=ZS-8xZ1mAff1tf&_r=1FACEBOOK:https://www.facebook.com/share/16TdzKd3BX/?mibextid=wwXIfrTELEGRAM: https://t.me/+MS-HDsRoCPQyYzAxPATREON: https://www.patreon.com/c/GAFE423CANAL DE WHATSAPP: https://whatsapp.com/channel/0029VaEDP2iAe5VmN2aMhq2I

¡Bienvenidos a Saga Noticias con Kim Armengol y Max Espejel! En esta emisión, te presentamos los acontecimientos más impactantes en México y el mundo: avances en el caso del asesinato del delegado de la FGR en Tamaulipas, operativos contra bandas criminales en Tabasco, y la decisión histórica de Estados Unidos de no solicitar la pena de muerte para “El Mayo” Zambada.Además, revisamos el despliegue del Ejército en Jalisco, hallazgos alarmantes en Coyoacán, tensiones políticas rumbo al relevo en el Poder Judicial, la nueva ofensiva migratoria de Donald Trump y una tragedia natural en la India. Cerramos con noticias insólitas desde Dinamarca y el orgullo mexicano con Osmar Olvera en Singapur. ¡No olvides suscribirte y dejar tus colorcitos!

Hoy en Me Lo Dijo Adela hablamos de justicia… o más bien, de su ausencia.Empezamos con el desgarrador caso de Dulce Belén Sánchez Castañeda, una mujer sentenciada a 70 años de prisión por un delito que no cometió. La reportera Marcela Nochebuena de Animal Político nos cuenta cómo Dulce fue torturada, violada y perdió a sus gemelos, todo para fabricar una culpa que no existe. Hoy lucha por justicia con pruebas que demuestran su inocencia. Un caso que pone en evidencia lo podrido del sistema.Luego, nos enlazamos con Willy Zúñiga, vocero de seguridad de Tamaulipas, para hablar de la muerte de Ernesto Cuitláhuac Vázquez Reyna, delegado de la FGR en ese estado. ¿Qué hay detrás de este caso? ¿Qué implica para la seguridad en una de las zonas más calientes del país?Cerramos con una mesa de análisis política de alto nivel con Damián Zepeda (PAN), Arturo Ávila (Morena) y Juan Zavala (Movimiento Ciudadano). Debatimos sobre la Comisión de Reforma Electoral, la opacidad de la plataforma “Transparencia para el Pueblo” que ha rechazado el 99.56 por ciento de los recursos de revisión, y la polémica liberación de Israel Vallarta tras años sin sentencia firme.Como siempre, el jovencito Juan Carlos Diaz Murrieta con los deportes.

Bienvenidos a la quinta temporada de Pediatras en Línea, un podcast creado para conectar a profesionales de la salud con experiencias, herramientas y modelos innovadores que están transformando el cuidado pediátrico en nuestras comunidades. Hoy tenemos un episodio dirigido a ustedes: pediatras, médicos de atención primaria, residentes y profesionales que trabajan con pacientes pediátricos hispanohablantes.  Nos acompañan dos cirujanos pediatras de Children's Hospital Colorado que lideran una iniciativa única en su tipo: una clínica de cirugía pediátrica completamente en español. Conoceremos cómo funciona este modelo, su impacto en la atención, y cómo puede servir como inspiración para replicarlo en otros sistemas de salud. El Dr. José Luis Díaz-Mirón es originario de Nuevo Laredo, Tamaulipas, México. Estudió medicina en Baylor College of Medicine, en Houston, Texas y completó su residencia en cirugía general en Washington University School of Medicine, en San Luis, Missouri. La especialidad en cirugía pediátrica la realizó en la Universidad de Michigan, Ann Arbor. El Dr. Jonathan Hills-Dunlap estudió en la escuela de medicina de la Universidad de Stanford. Cuenta con una maestría en salud pública de la Escuela de Salud Pública de Harvard. Su residencia la cursó en Brigham and Women's Hospital y en la Escuela de Medicina de Harvard. Realizó un fellowship de Investigación en Servicios de Salud Pediátrica de Harvard en el Boston Children's Hospital y la subespecialidad de Cirugía Pediátrica en el Children's Hospital Colorado en la Universidad de Colorado. Actualmente ambos trabajan en Children's Hospital Colorado donde han desarrollado la primera clínica en el estado de Colorado para pacientes de habla hispana. Clínica de cirugía pediátrica de habla hispana . Click or tap if you trust this link." id="OWA0ed31062-1cc1-9dc2-f276-b96e9f292da1" href="Clínica de cirugía pediátrica de habla hispana ">Clínica de Cirugía Pediátrica | Children's Hospital Colorado (Children's Hospital Colorado ) ¿Tienes algún comentario sobre este episodio o sugerencias de temas para un futuro podcast?  Escríbenos a pediatrasenlinea@childrenscolorado.org.

Investigan muerte de presunto servidor público federal en Reynosa   Imágenes de hambre en Gaza son un “agravio a la humanidad”: ONU A 5 años de la tragedia de Beirut, el mundo aún recuerdaMás información en nuestro Podcast

Colectivos de desaparecidos protestan en la FGR de GuerreroFGR investiga asesinato del fiscal de Tamaulipas Se desata incendio al sur de California '"

En las profundidades del Golfo de México, frente a las costas de Tampico, de la playa Miramar, se oculta una base alienígena llamada Amupac. Según la leyenda, seres de otro mundo la construyeron para desviar huracanes y proteger a la ciudad. En este episodio exploramos testimonios, creencias y lo que dice la ciencia sobre esta misteriosa barrera invisible.