Leo Montalvo
Title
Leo Montalvo
Description
Biographical Synopsis of Interviewee: Leo Montalvo was born on June 9, 1943, in México; when he was nine years old, he came to the United States; he also worked in the fields for a time; during his senior year in high school, he worked as an assistant cook at a bracero processing center in Hidalgo, Texas; while there, he worked in the kitchen helping to prepare meals and cleaning; he went to college and eventually graduated from law school; later, he became involved in politics, and he went on to serve two terms as mayor of McAllen, Texas.
Summary of Interview: Mr. Montalvo recalls his senior year in high school when he worked as an assistant cook at a bracero processing center in Hidalgo, Texas; his shift started after school at 3:30 and lasted until 11:30; in addition, he also worked Saturdays and Sundays; he earned a little over $1.00 an hour; the braceros were given breakfast, lunch, and dinner; the meals consisted of chicken or meat, which was prepared as carne guisada, picadillo, or papas con carne picada, beans, powdered potatoes, bread, milk or an orange drink, and fresh fruit; anywhere between 200 and 300 people would eat at once, depending on the time of day; breakfast was served between 7:00 and 7:30, and dinner was served between 5:30 and 6:00; the braceros were always allowed a second serving if they so desired, and they were never denied more food; the mess hall was comprised of an open area with nothing but tables and up front was the counter; in order to get served a meal, the men would move in a line alongside the counter with their trays; he goes on to recall particular instances with braceros while he was in town; in addition, he comments on how and why he views the use of braceros as exploitative; in his opinion, a legal guest worker program would be beneficial insofar as it would ensure payment for the workers and provide an avenue for complaints.
Summary of Interview: Mr. Montalvo recalls his senior year in high school when he worked as an assistant cook at a bracero processing center in Hidalgo, Texas; his shift started after school at 3:30 and lasted until 11:30; in addition, he also worked Saturdays and Sundays; he earned a little over $1.00 an hour; the braceros were given breakfast, lunch, and dinner; the meals consisted of chicken or meat, which was prepared as carne guisada, picadillo, or papas con carne picada, beans, powdered potatoes, bread, milk or an orange drink, and fresh fruit; anywhere between 200 and 300 people would eat at once, depending on the time of day; breakfast was served between 7:00 and 7:30, and dinner was served between 5:30 and 6:00; the braceros were always allowed a second serving if they so desired, and they were never denied more food; the mess hall was comprised of an open area with nothing but tables and up front was the counter; in order to get served a meal, the men would move in a line alongside the counter with their trays; he goes on to recall particular instances with braceros while he was in town; in addition, he comments on how and why he views the use of braceros as exploitative; in his opinion, a legal guest worker program would be beneficial insofar as it would ensure payment for the workers and provide an avenue for complaints.
Creator
Vera, Homero S.
Montalvo, Leo
Subject
Cook at a bracero processing center in Hidalgo, Texas
Contributor
Cristóbal Borges
Rights
Institute of Oral History, The University of Texas at El Paso
Language
eng
title (Spanish)
Leo Montalvo
creator (Spanish)
Vera, Homero
contributor (Spanish)
Cristóbal A. Borges
Rights Holder
Institute of Oral History, The University of Texas at El Paso
Original Format
Mini Disc
Duration
20:06
Bit Rate/Frequency
24 bit
96 k
96 k
Interviewer
Vera, Homero S.
Interviewee
Montalvo, Leo
Location
McAllen, Texas
File Name Identifier
Montalvo_LRG003
Citation
Vera, Homero S. and Montalvo, Leo, “Leo Montalvo,” Bracero History Archive, accessed November 25, 2024, https://braceroarchive.org/es/items/show/96.