As the blending of cultures continues in Hopkins County, one can't help but notice the many differences and similarities that exist among the various ethnic groups that make a composite of our population. Long known as a western or southwestern state, and once owned by Mexico, Texas has always been influenced by our neighbors to the south, and this couldn't be more apparent than in the cowboy or vaquero culture. Many of the traditions and skills have long been similar. However, when the pure culture remains in the native country, a new and stark difference many times is evident.

Such a difference was related just last week at a roping exhibition at Como-Pickton School. Two young men, both juniors at Como-Pickton High School, brought out their ropes and demonstrated the ways of the vaquerro for a group of students that stood in awe of their skill and talent. When asked, both Martin Munoz, Jr. and Cesar Salazar readily identified with their Mexican heiritage and told of learning how to creatively use a rope at an early age, as they were reared in California, before moving to Hopkins County, last year.

 
Junior Munoz, left, demonstrates the more Mexican dress of a vaquero, while Cesar, on the right, shows how most
American cowboys of even Hispanic descent, are dressed, while working on a ranch.

 

Junior shows his expertise in trick roping or "florear la soga."

Cesar Salazar credits his grandfather, Francisco Aguayo, who lives in Zacatecas, Mexico, with first teaching him how to throw a rope. Aguayo is an exhibition roper and taught his grandson some of the finer techniques of "trick" roping. "And, it doesn't matter how much someone shows you, it takes practice and more practice," inserted Junior. "In order to be good at throwing a rope, you've got to use one almost every day to keep in practice."

 

Junior demonstrates the moves necessary to getting the loop big enough to jump
in and out of it in the air.

Both Salazar and Munoz lived in Mexico until about the age of seven, and then moved with their families to California, where their families worked on ranches. "We've been reared around cattle and  horses all of our lives," states Salazar. "And, it was just natural to learn how to use a rope, when an animal needed doctoring or caught for some other purpose."

"I can hardly remember ever not riding a horse," states Munoz. "I've grown-up riding and roping and continue to try to get better at it every day!"

Cesar shows his skill in making a large loop and having control of the rope,
before you can make a jump or encompass another partner int he loop.

Both Cesar and Junior have brought a part of their native country to Hopkins County and there remains a "stark" difference between their superior roping skills, when compared to many of the young adults their age, that are native to this area. They've brought with them an influence that has developed for generations in Mexico. "But, now we might have a hard time doing some of the things that come natural for students who have always lived in Hopkins County," inserts Junior. "It's the differences that make people interesting and unique!"

Cousins, Salazar and Munoz, are both active in life at Como-Pickton High School, where they are both involved in playing soccer. And, Salzar has a fondness for basketball, where he plays on a league team, when he's not busy roping.

And, like stated by Munoz, the differences in culture, is what keeps Hopkins County such a great place to live. Each of us can always learn something from someone else, or at the very least, recognize the superior talent of another, and appreciate the skills necessary to master them. We can all agree that these two young men definitely have a talent with a rope!

Roping skills isn't the only influence that the Hispanic Community has brought to Hopkins County. Many of the dishes served in the local restaurants reflect a shift to a more Tex-Mex cusine, and Cesar and Junior offered one of their favorite foods:

Mexican Mole

3- boneless chicken breasts
2 - tablespoons vegetable oil
1 - 15 oz. can of tomato sauce
1/2 cup Picante sauce
4 - teaspoons unsweetened cocoa
1 - teaspoon ground cumin
1 - teaspoon oregano
1 - teaspoon garlic salt
And, cloves and nutmeg to taste

Brown the chicken in oil and drain the fat. Combine the remaining ingredients,
mixing well. Pour the mixture over the chicken in a skillet and bring to a boil.
Reduce heat, cover, and simmer for 10 minutes. Remove chicken to a serving
platter and enjoy.

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