Published: 11/02/2013 - Updated: 02/25/2016
Author: Nayeli Reyes4 Comments
In Mexico, one of the most important celebrations is the Day of the Dead on the 1st/2nd November. The purpose of this day is to remember loved ones who have passed and many families across the country place altars that are filled with offerings, from toys to candles to clothes, to remember these people. Of course the food is an essential part of this celebration, as each family usually offers favorite foods to the dead while gathering together to enjoy these dishes.
Here are some delicious Mexican recipes to try for the next "Día de los Muertos":
Day of the Dead bread
- 600 gr. Flour
- 1 packet of yeast
- 1/2 cup of warm water
- 1 cup sugar
- 1/2 tsp. salt
- 150 gr. butter
- 1 ½ tsp. Orange blossom water
- 1/2 cup. milk
- 4 eggs
- 3 egg yolks
- Mix the yeast in warm water with a tablespoon of flour and a spoonful of sugar. Let stand for about 15 minutes until foam begins to form.
- Whisk 1/2 cup sugar, salt and orange blossom water in a bowl or using a blender.
- Add the milk and yeast mixture.
- Add 3 eggs and 3 egg yolks little by little until they are incorporated into the mixture well. The dough should be soft and elastic.
- Add the melted butter and mix gently to prevent lumps.
- Cover the dough with a damp cloth or plastic wrap and rest for at least 2 hours.
- Form portions of the desired size and shape into rounds, reserve a portion of the dough to form the "bones" of the bread. Place them in a cross on top of the bread portions and glaze with the remaining egg, beaten with a little water .
- Resting again until doubled in volume and varnish.
- Bake at 180°C for 30 minutes until lightly browned .
- 8 cempazuchitl flowers
- 1/2 onion
- 2 cups vegetable stock or chicken stock
- 3 tbsp. vegetable oil
- 2 carrots
- 4 tomatoes
- 200 ml. cream
- Remove the flower petals and wash and disinfect well.
- Chop the carrots into chunks.
- Cook the tomatoes in salted water.
- Blend carrots, tomato and onion with a little vegetable or chicken stock.
- Sautée the preparation in oil and add the cream. Bring to the boil and season with salt and pepper.
- Garnish with the cempazuchitl flower petals and serve hot.
- 100 gr. Corn flour
- 1l. water
- 300 ml evaporated milk
- 350 gr. Guava
- 250 gr. Sugar
- 1 Cinnamon stick
- 1/4 tsp. salt
- Dilute the dough in water until there are no lumps. If necessary, add more water.
- Heat over a low temperature until the mixture thickens slightly and add the cinnamon.
- Blend or process guavas with water.
- Add sugar and salt to the diluted mass.
- Add the guava and water, mix well and remove the piece of cinnamon.
- Add to the dough and add diluted evaporated milk. Bring to the boil then reduce heat and simmer.
- Heat over a low flame until thickened for about 25-30 minutes. If the preparation is too thick you can add more water, or if the liquid is very dilute add more mass and serve hot.
About the author
It would be amazing to celebrate this occasion with different food and tradition, instead of celebrating the Halloween just as it is, maybe it would be amazing idea to gather the family and try celebrating the day of dead, remembering the people we still love in an exotic way haha…
the bread sounds very exotic and interesting, maybe I would try it even if the date has passed, I like it, and I love baking things, it is my favorite way of cooking, so I will enjoy that a lot!, and maybe it can be my new recipe for bread for the Christmas!
I took Spanish classes all throughout high school and college, and I used to love the day of the dead celebrations we had every year. We made calabazas out of bread, we had all sorts of ‘dulces’, and one girl from Mexico even made this delicious Mexican rice dish. I’m excited to try the atole recipe though.
The day of the dead bread sounds distinctly similar to what me make in the UK at Easter time: “Hot cross buns” – they also have a cross on top and are supposedly to represent the cross which Jesus died upon.
The Atole and soup sound delicious too, but ingredients such as fresh guavas and cempazuchitl flowers are almost impossible to source as they simply do not grow here… Is there any alternative you can suggest?