With the strength of 20 Mexicans in every can.

With the strength of 20 Mexicans in every can.


"There are so many moments in the classroom when policy and legislation become personified. So when I hear the conversation on Capitol Hill around immigration reform, I struggle to understand how policymakers can use language that dehumanizes my students and their families. Everyday I teach kids who are undocumented—kids who are brilliant and studious and do everything right only to have this country tell them they don’t deserve the same right to higher education as everyone else. And with college admissions decisions beginning to come in across the country, I’m becoming painfully aware of how much our country is losing out on by failing to give so many students these opportunities."

"When the law tells them that it wont matter- you’re a number before you’re a face."


When I die bury me under the México and Latin America section. 


When I die bury me under the México and Latin America section.


“A woman who writes has power, and a woman with power is feared.”
—  Gloria E. Anzaldúa
Blessed by nuestro señor el pastor. 


Blessed by nuestro señor el pastor.


Anonymous asked: Your opinion on the capture of el chapo ?

After reading this it seems to me like his services were no longer needed. Thank god, I couldn’t stand to listen to another damn corrido alterado de ese guey.


Al Pastor Burgers



  • 6 dried guajillo chiles, stemmed, seeded and soaked
  • 2 teaspoons crumbled dried marjoram
  • 2 teaspoons crumbled dried oregano
  • 2 cloves garlic, peeled
  • 1 small white onion, chopped, divided
  • 1/2 cup sweetened pineapple juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 pounds extra-lean ground pork
  • Vegetable oil
  • 1 pineapple, peeled, cored and sliced into 1/2-inch thick rounds
  • 1/2 cup mayonnaise
  • 8 sesame seed hamburger buns
  • 1 cup fresh cilantro leaves


Drain the soaked chiles and put them in a blender with the marjoram, oregano, garlic, 1/4 of the chopped onion and the pineapple juice and puree until smooth. Add the salt and pepper. Mix to combine.

Put the pork in large bowl and pour the marinade on top. Using a fork, mix well. Cover with plastic wrap and refrigerate for 30 minutes.

Heat a grill pan over medium-high heat.

Divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch thick patty.

Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes.

Meanwhile, brush the grill pan with oil and grill the pineapple slices until golden brown, 2 minutes per side.

Spread 1 teaspoon mayonnaise on the cut sides of each bun and warm on the grill pan about 2 minutes, cut-side down.

Place a burgers onto the bottom half of the bun. Top with a slice of grilled pineapple, some cilantro and the remaining chopped onion. Cover with the bun tops and serve.

daftharlot asked: Estoy tan Feliz que encontre tu blog. Soy mexicana pero con poquo knowledge de donde vengo I was born in Michoacan and brought her when I was 3. And I'm still undocumented, but thank you for this blog I love it <3

I am happy you did too, and on your quest for knowledge feel free to compartir lo que aprendas con nosotros.


loca-como-tu-madre-deactivated2 asked: Hiiiijole, neta que ver vatos como tu me llena el corazón de esperanza jaja. Ver morros Mexicanos que no le anden tirando al swag y verse gringotes negando el nopalote me dan ganas de vomitar. Toparme con gente como tu que abrazan su nacionalidad y la ponen en alto me da chingo de gusto. Saludos, compa.

Ijole, muchas graicas por eso, que eso es merito lo que quiero que vea la gente cuando visitan mi blog. De nuevo gracias mi chava!