Parral, Chihuahua

Colonial Era

Mining and labor

Labor within the mines was challenging, physically brutal, and frequently exploitative. The principal shaft of the mine at Cerro Prieta was 420 feet deep. In order to access the metals lodged beneath the ground, workers, dug with picks, wedges, metal points, and crowbars.^[4] Tools weighed at times up to forty pounds, and miners were working for twelve hours or more a day. Alongside grueling physical labor, miners were also at risk for danger on the job. Diggers regularly fell into shafts, were crushed by collapsing sections of the mine, and breathed in large amounts of silica causing scar tissue and lung decay. The inhalation of silica in the mines would build up in miner's lungs over years gradually causing severe lung scarring, low oxygen levels, and eventually death.^[4]

After metals were retrieved beneath the surface, miners, frequently enslaved Indigenous and African men utilized leather bags to bring metals to the surface. Derived from the Nahuatl word, tenatl, a fiber or leather bag, ore carriers were generally referred to as tenateros.^[4][2]Carrying 225–300-pound bags of metallic rock from the shafts to the surface, enslaved miners crawled through low passages and ascended by way of pine logs and ladders, before being unloaded into carts for transport.^[4]

A member of the Reales de Minas in Northern Mexico, the mines in Parral had a distinctive militaristic political and social structure.^[2] Labor for the mines of Parral was initially hard to obtain as the Chichimec people were not sedentary and were able to resist Spanish forced labor in the repartimiento system. Thus, systems of free labor emerged in the mines of Hidalgo del Parral that attracted large numbers of Aztec and Tarascan workers from the Southern mining company, Axace and Xixime workers from Sinaloa, Opata from Sonora and some Huichol and Tepehuan workers from Durango.^[2] Connecting networks of migratory native mine workers and suppliers across the region, the economic sphere of Parral extended far beyond the colonial center's geographic boundaries.^[2]

After extraction, metals were transported from the mine to dozens of estates, known as haciendas, across the region for processing. Utilizing the smelting method to crush the ore into coarse gravel and combine it with molten lead, workers separated silver from rock. A few haciendas in Parral did not use the smelting process, and instead utilized patio amalgamation.^[4]

Independence

The large area of southern Chihuahua inhabited by the Tarahumara people included the highway between the mining districts of Parral, Cusihuiriachic, and Chihuahua.^{[citation needed]} Asarco managed the La Prieta mine until the boom ended in the early 1930s; the minerals that were extracted were sent to the United States for final processing and then shipped back to Mexico, the US and other markets. After the end of the silver mining boom, Parral was almost completely abandoned in the early 1930s.

Currently, Parral is a medium-sized town in the state of Chihuahua mainly dedicated to commerce and is an important regional center for trade between the southern regions of Chihuahua and northern Durango. It received its first local television station in 1969, the now-defunct XHJMA-TV channel 3,^[5] and it currently has one local station, XHMH-TV channel 13.

Parral is often associated with several historical figures, including Mexican revolutionary leader Pancho Villa, who was assassinated in Parral on July 20, 1923, and initially buried here; and border ruffian "Dirty" Dave Rudabaugh, a sometime friend and foe of Billy the Kid.

Locals and visitors of Parral can visit the Palacio de Alvardo, a late nineteenth century house belonging to a mining baron, as well as, if accompanied by a guide, the mine itself.^[4] Its intricate network of streets and alleys are distinctive features of the city, helping to preserve its colonial style. Urban development has been slow due to the lack of potable water and its complex physical geography.^[4]

El Palacio de Alvarado

It belonged to one of the most prominent families in Parral, descendants of Pedro Alvarado owning the silver mine called “La Palmilla.” This family was rich enough to offer the President Porfirio Díaz to pay the national external debt. The palace was constructed by Federico Amérigo Rouvier and it is now a museum and cultural center. It has preserved much of the original European-made furniture. The walls of the patio were painted by Italian painter Antonio Decanini between 1946 and 1948.

El Hotel Hidalgo

This historical building was a gift from Don Pedro Alvarado to Pancho Villa and is located next to the Plaza Guillermo Baca.

La Casa de la Familia Griensen (the Griensen Family House)

This is where Elisa Griensen was born. She distinguished herself in Parral history by fighting against a contingent of U.S. soldiers sent to capture Pancho Villa after he crossed the border and attacked Columbus, New Mexico.

The Francisco Villa Museum

The Francisco Villa Museum is a historical building located on the street near the spot where Villa's enemies waited days for him to pass and ultimately assassinated him in 1923. Every year in July, his death is reenacted here.

Casa Stallforth

This was a beautiful and luxurious palace (during the era), with a beautiful baroque style; decorated in the facade with many beings from the Nordic mythology, that once belonged to the Stallforth family—who along with the Alvarado family, became the town's main benefactors, contributing much to its infrastructure.^[3]

Dulces de leche

Dulces de leche are cooked-milk confections found nationwide in Mexico; Parral has been historically acclaimed since the 1930s because of the distinctive flavor of its dulces de leche—candies made with nuts like pecans, peanuts, hazelnuts, and fruits such as apricot, pineapple, coconut and others. Parral's candies have been shipped around the world; interesting destinations include Vatican City, Washington DC, and London.

These traditional confections arrived in Parral in the early 20th century. The origin of recipes is unknown, although it is believed that they arrived in southern Mexico from Europe during the colonial times. Then, these recipes were transferred to later generations.

One of the most famous confectionery artisans in Parral was Don Pablo Rodríguez, founder of La Gota de Miel. Don Pablito (as the Parralenses knew him) was born in Teocaltiche, Jalisco in the late 19th century. He and his wife arrived in Parral in the early 20th century, after working for several years in the State of Coahuila as a baker and a cook in the Hacienda del Rosario (now Parras de la Fuente) for Francisco Madero and Mercedes González (parents of President Francisco I. Madero). It is believed that their recipes might have acquired some influence from professional chefs also working in the hacienda at the time.

Several local artisans in Parral had recently—in the late 1990s—attempted to imitate Don Pablito's original recipe without success.

Enchiladas

Enchiladas are a specialty Mexican plate also found nationwide, and Parral is traditionally famous for its delicious enchiladas. They are a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, or seafood.

These other traditions in Parral started in the early 20th century and they gained notoriety in the mid-late 20th century. Enchiladas originated in Mexico. Anthropological evidence suggests that the indigenous people of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano (The Mexican Chef), published in 1831, and in Mariano Galván Rivera's Diccionario de Cocina, published in 1845.[4][8] Probably, as with the dulces de leche, these recipes arrived to Parral from immigrants from the south of Mexico.

Among the most famous cookers of enchiladas in Parral was Doña Cuca, near the historical Calicanto bridge.

Barbacoa

Barbacoa is meat from cattle or sheep slowly cooked over an open fire or, more traditionally, in a hole dug in the ground covered with maguey leaves; although the interpretation is loose, in the present day it may refers to meat steamed until tender.

During colonial and post-colonial times, Parral was famous because of its delectable barbacoa or birria de hoyo. Such barbacoa contained ingredients as laurel (bay leaf), garlic, maguey, onions, and other condiments. It was one of the luscious foods of the executives, foreigners, and miners working in the silver mines at Parral.

Climate

Parral has an altitude-moderated semi-arid climate (Köppen BSk) with rainfall limited to heavy thunderstorms during the hot summer months. During the dry season from October to May, days range from mild to hot and nights from chilly to mild. Frosts are common though not persistent in the winter.