Dia De Los Muertos

Originating in central and southern Mexico, Dia de Los Muertos is a time in Mexican culture to spend time with family who has passed. It is believed that children descend from Heaven on midnight of October 31st, while adults who have passed join the living on November the second. Altars are created for loved ones to help them find their way home. These Altars are decorated with bright colors, food, photographs and mementos of the deceased. Also found on the altar is Pan de muerto, or, Bread of the Dead, which is made specifically for this celebration. 

Families travels to the cemeteries where their loved ones are buried and celebrate with picnics and music. Sometimes, families even spend the night.

These traditions date back to the time of the Aztecs; roughly 3,000 years. Despite the Spanish invasion and the belief that this practice was sacreligious, the holiday endured, adopting aspects of christianity such as the days it is celebrated on to coincide with All Saints/Souls Day rather than be celebrated in the summer when it was originally observed. Ironically, the new observance dates were held at the same time that European pagans would hold festivals and bonfires on behalf of their deceased ancestors. 

Costumes and parades are common in Dia de Los Muertos celebrations. Skulls and skeletons are the most well known symbols of the holiday. Monarch butterflies also hold an integral role in Dia de Los Muertos because they are believed to hold the spirits of the dead. This is based on the fact that the first monarchs arrive in Mexico on November first for their yearly migration.

Here are some of the common foods consumed for the holiday.

Atole

A hot cup of this thick and hearty maize-based drink is just the thing to warm you up inside and out on a cold November evening, regardless of whether you’re cozily ensconced at home or spending part (or all) of the night at the cemetery overlooking the tombs of your loved ones. 

Though consumed all year round, this comforting beverage is especially appreciated at the Day of the Dead and during the December holidays. Atole is a Mexican drink with indigenous roots, made out of milk, piloncillo, cornflour, vanilla, cinnamon, and salt. Cook the ingredients for 25 minutes, stirring constantly, and enjoy hot.

Ingredients

• 3 cups water (or whole milk)
• 1 small cone piloncillo (or 5 tablespoons brown sugar)
• 1/3 cup masa harina
• 1/4 cup water (warm)
• 1/4 teaspoon ground cinnamon (or 1 cinnamon stick)
• 2 teaspoons Mexican vanilla (good-quality, or 1 vanilla bean)
• Pinch of salt

Instructions

• Heat water or milk in a medium-sized saucepan and add the piloncillo or sugar; cook and stir until sweetener is dissolved. If using piloncillo, keep the heat on low to medium because this cane sugar-based sweetener tends to burn fast, giving your atole a burnt taste. If using milk, use low heat to avoid a quick boil and spillage.
• Create the masa harina slurry by blending the masa harina with the 1/4 cup warm water. Stir vigorously to avoid clumps of cornflour.
• Add the masa harina slurry, vanilla, cinnamon, and salt to the pot. Stir for 1 minute.
• Bring to a simmer and continue to cook, stirring frequently, for 20 to 25 minutes until thickened to the preferred consistency. Atole should be thick, creamy, and velvety, without lumps.
• Remove cinnamon stick and vanilla bean, if using.
• Pour into rustic clay mugs if you have them, or use thick ceramic glasses. Enjoy hot!

Sugar Skulls

You will find these distinctively decorative and edible objects on almost every family’s ofrenda (offering) for the dead. The skulls are made of white sugar mixed with egg whites and pressed into molds. They are allowed to dry, becoming hard, and then adorned with brightly colored icing as well as occasional non-edible items such as colored foil or sequins.

Colorful mountains of large and small sugar skulls are sold by market vendors in Mexico during the weeks leading up to Muertos. You need to plan ahead, as the candy needs to dry overnight.

Ingredients

• 2 1/2 cups sugar
• 1 egg white from an extra large egg, or 2 from small eggs
• 1 teaspoon light corn syrup
• 1 teaspoon vanilla
• Cornstarch, about a half cup, for powdering surface
• Colored sprinkles
• Food coloring
• Fine paint brush
• Colored icing
• Optional: Candy sticks 

Instructions

1. Sift sugar into a large mixing bowl.
2. In another bowl, mix the egg whites, corn syrup and vanilla.
3. Slowly pour the liquid into the powdered sugar. Mix with your hands until sandy dough forms.
4. Form dough into a ball. At this point, you can continue or you can refrigerate dough for later use.
5. Lightly dust surface with cornstarch as well as your hands. Pinch off a heaping tablespoon of dough and shape it into a skull.
6. Press the candy sticks into the bottom of each skull.
7. If you’re using them, lightly press colored sprinkles into the soft candy.
8. Let the candy dry overnight.
9. When candy is dry, use the paintbrush with food coloring to decorate the skulls. Or you can use frosting (one that will dry hard) with a fine tip to decorate them.
10. Hand them out as is, or wrap in a small cellophane bag tied closed with a small ribbon.

Tips

• The skulls may not dry completely on a humid or rainy day.
• If you use the molds, you should follow each manufacturer’s instructions as some molds only work with certain recipes.
• The “dough” should be the consistency of damp sand. Just moist enough to hold together. If “dough” is too dry and crumbly, add 1 teaspoon of water at a time to moisten.
• If “dough” is too moist, add sugar one tablespoon at a time until “dough” is the right consistency.
• If the candy has trouble drying completely, place in a 125 F oven until dry.

Pan De Muerto

Ingredients

• 1/4 cup milk
• 1/4 cup (half a stick) margarine or butter, cut into 8 pieces
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 package active dry yeast
• 1/4 cup very warm water
• 2 eggs
• 3 cups all-purpose flour, unsifted
• 1/2 teaspoon anise seed
• 1/4 teaspoon ground cinnamon
• 2 teaspoons sugar

Instructions

• Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.
• In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
• Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. Blend well until dough ball is formed.
• Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.
• Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into “ropes.”
• On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 “bones.” Cross and lay them atop braided loaf.
• Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
• When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.

Makes 8 to 10 servings.

Enjoy some of the beautiful photographs documenting modern celebration here and here. And here are some photos of the celebrations that take place in Los Angeles.