3 Traditional Dishes to Celebrate Day of the Dead
Today we bring you 3 delicious recipes to celebrate Day of the Dead. Enjoy!
Pan de Muerto de Veracruz (Bread of the Dead)
Like the rest of Mexico, Veracruz celebrates Day of the Dead but has some local variations, especially in Papantla . “Ofrendas” (altars to the dead) can be set up on tables or on board which are suspended from the ceiling.
The altar is called a pachau and the lack on one in the home can bring on social rejection for violating community norms. These are decorated with palm fronds, bananas, oranges, limes, anis and chocolate figures. Food stuffs include mole, candy, tamales, local breads and other regional specialties. A glass of water and “renio” (a type of local alcohol) are also placed.
Mixiotes de Carne de Cordero de Hidalgo
Tamales Colados de Tabasco
The offerings for the dead prepared at home are also common among the Chontal. In front of the permanent altar found in all homes, the male members of each family place a bed of banana leaves on which they arrange food and other items. In the traditional manner, they place manea, cooked chicken covered with plain tamales (cornmeal steamed dumplings) the main dish of the offering, in the center. On the sides, they arrange earthenware or gourd mugs of chorote (a drink made of corn flour and cacao), in each of which is a stir stick which has small ball of cornmeal dough on the tip of the handle. Next comes the uliche, turkey seasoned with salt, cumin and cilantro.
When the ceremony is done, the head of the household takes a pot each of chorote, uliche and manea, and shares it with all those present. Once everybody has partaken of each of these dishes, he carves the turkey and serves.
Even though there are Chontal communities where women take a more active part in the Day of the Dead ceremonies, it is almost a rule that they stay away from the celebration, and they are forbidden to go to the cemeteries