The ejidos and agrarian communities are the form of land tenure that covers most of the surface in the Mexican countryside; these offer important agricultural and livestock production and most of the hills, forest areas, mangroves, coasts, water, mines and various natural attractions are in their lands
The ejido in Mexico
Mainly associated with the revolutionary agrarian reform, which projected the agrarian law of 1915 as collective, undivided land that could not be sold or inherited. Throughout the 20th century, its legislation underwent various changes, in accordance with the economic and political projects of the governments in power.
The key element to understanding the introduction of ejidos in Mexico as an integral part of the laws that followed the Mexican Revolution is the historical context in which the country found itself. Historian Emilio Kouri, in his article “The Invention of the Ejido”, speaks of the ejido as a social result of the Mexican armed struggle that was the revolution, but rather as a temporary response to the social demands of the revolution.
“That a revolution destroys what is unjust or does not work in order to try something new and different -with or without success- is the usual thing, and in the case of Mexico the agrarian reform of the Revolution invented the ejido. There should be no doubt that it is a modern invention, as will be seen below. The ejido was born as a provisional, almost accidental arrangement, but in less than two decades it was consolidated as the main instrument for governmental redistribution of land (...).
However, the ejido became a major piece in the policy of agrarian distribution in Mexico, more as a political tool to establish rural peace after the fall of Porfiriato than as an effective tool to fulfill the demands of the peasants; for the post-revolutionary war period, these aspects of communal restitution and indigenous property spaces provided by the creation of the ejidos resulted in a practical policy of control. In this regard, Kourí also mentions in his article the following:
“Thus, for both political and historical reasons, the solution to the agrarian problem at that time was clear: communal property was what the humblest people of the countryside (the Indians above all) understood best, what was most convenient to their present needs and, moreover, apparently, what the Zapatistas in arms on the other side of the Ajusco said they wanted(...).
January 6 marks a century since, in the midst of a great civil war, the Carrancista faction enacted an agrarian law in Veracruz that unintentionally marked the beginning and course of the most extensive agrarian reform in the modern history of Latin America. Throughout more than seven decades, the governments emanating from the Revolution gave way to an enormous transformation of the legal order and the social distribution of rural property in Mexico.
Pushed first by the demands and struggles of new peasant organizations and soon also by the irresistible attraction of its clientelist potential, the Revolution ended up distributing a lot of land, and not only bad land. Cardenismo (assisted by the Great Depression) broke up a good part of the large haciendas, demolishing without a second thought a long-lived economic and social institution that symbolized not only the consolidation of territorial property and local power since the mid-19th century, but also the legacy of conquests, subjections and viceregal depredations.
By 1991, when the Constitution was amended to put an end to the repartition, more than two-thirds of Mexico's land and forests had been subject to agrarian reform. There is much to debate about the costs and benefits, the vices and virtues, or the aspirations and failures of the Revolution's land distribution, but in any case, what is certain is that the magnitude of that institutional change in land ownership is comparable only to that which occurred as a result of the Spanish conquest in the sixteenth century.
El ejido, símbolo de la Revolución Mexicana*
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how do you like to season and roast pumpkin seeds?
i saved a lot of seeds from pumpkin carving but i just haven't gotten around to baking them yet although i probably should soon
Soy sauce is a good hack for tasty seeds
ooooh do you mix soy sauce in with the seeds before or after roasting? :o
Before. Olive oil and soy sauce marinate then bake.
Pop em on a pan and toss em in a bit of oil, have your oven fucking maxed, pop em in for like 3 minutes, give em a stir and then maybe another 2, if you hear them start to crackle they're very close to done, once they're out toss em with some salt pep and paprika. The line between cooked and burned is pretty fine on em. You can also use a pan on the stovetop, pre heat it to dangerous levels, drop oiled up seeds in and toast em, once again it's very fast
oh i'm definitely giving your method a go! i didn't know the process could even be that fast?? starting to realize that i might have been baking them much too long in the past lol
You're toasting em, so gotta go fast. I literally roast pumpkin seeds professionally once a week as prep work, I have a 600 degree pizza oven that I crank to max, there is no such thing as too much heat here, you wanna go hot and fast. Another job we'd do the super hot pan method but blast the pan with a bit of tamarind sauce and toss the seeds in it on heat for maybe 5 seconds (gas burner so we could heat a pan very up) and then get it off the heat and then just toss it around in the hot pan for another 20 or so seconds then pour them out into a bowl or cooler pan
Holy fuck pepitas in tamarind sound SO GOOD. When I used to roast them I would do it at much lower heat and I felt it got the job done...do you think the higher heat makes them more flavorful or the texture/cronch is just better?
Better texture, more snappy less crumbly
I had a bunch when making pumpkin soup over the halloween weekend. I just tossed them in olive oil and then into the air fryer for like 5-10 minutes. crushed them up and used them as a garnish for the soup
pumpkin soup is sooo good, i've never crushed the seeds before but that does sound really
Salt pepper paprika olive oil.