The Foods of Dia de los Muertos

Today is November 1st: Halloween is officially over, daylight savings is on it’s way, and today is the most commonly observed first day of the Latinx holiday, Día de los Muertos.
 
Día de los Muertos translates to “the day of the dead” and is an occasion for joyous remembrance of those in your life who have passed on. Unlike Halloween, the atmosphere is not one of spooky stories and mischief. Even though these holidays have similar historical roots, their present-day traditions are very different. Both began as a way to mark the changing of the season, the loss of light, and the thinning of the veil between worlds. But where Halloween leans into the dark, Día de los Muertos is about the light.

This holiday is a chance for celebration and connection with your closest community. While traditional associated with Mexico, there are people all over the world who observe Día de los Muertos. Families will gather to create ofrendas, which are ornate and colorful altars dedicated to their deceased loved ones. These ofrendas are covered in candles, bright marigold flowers, cherished photographs, and – of course – food! Ofrendas are often personalized with the departed’s favorite foods and drink but there are many dishes typically associated with Día de los Muertos.

Sugar skulls or calaveras are nearly ubiquitous throughout different traditions for Día de los Muertos. These skulls are made from white sugar, pressed into molds of various sizes. The calveras are then meticulously painted with intricate patterns or given the name of a remembered friend. The skulls used as decoration are always depicted smiling, as if laughing at death. The calveras are then placed on the ofrenda or given as gifts. It is widely believed that the skull’s place of importance in this holiday has been passed down from Aztec culture, when skulls were commonly used for art and religious ceremonies. 

Pan de muerto is a sweet and buttery bread, placed on the ofrenda and also served to friends and family. There are some who say that the delectable smell of pan de muerto baking is what draws the spirits home to visit! The loaves are often round and decorated with skulls or bones. The circle loaf is meant to signify the circle of life. Pan de muerto can be additionally flavored with both orange blossom water and amaranth.

Another typical dish for Día de los Muertos is mole, a savory chile pepper sauce made from chocolate and a long list of spices. Mole is often served over meat, tamales, or enchiladas. Mole is a time consuming dish to prepare, which lends itself to this season of togetherness. Similar to how we spend extra time preparing food at Thanksgiving, making mole is a chance for the family to work together in the kitchen. A popular variation on this dish for Día de los Muertos is mole negro – a deep and richly black sauce, originating from Oaxaca. The black color comes from burned chiles, which also give the mole a smoky depth and flavor.

Today we invite you to take a moment and remember your own loved ones who have passed on. Thinking of those memories can call up so much with us – it is no wonder that many traditional Día de los Muertos foods are all about relishing sweetness.