Today we bring you 3 delicious recipes to celebrate Day of the Dead. Enjoy!

Pan de Muerto de Veracruz (Bread of the Dead)

Recipe of Traditional Pan de Muerto

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

Recipe of Lamb Mixiotes 

Day of the Dead in the state is referred to as the “Xantolo” which extends from October 31 to November 2. One area which is known for its traditions is Huejutla de Reyes, where altars dedicated to the dead are especially large and profusely decorated with flowers, colored paper and traditional foods, with the intention of counteracting mourning. In a number of areas, rituals based on Huasteca traditions are also performed.
Danza de Xantolo
One of these is called the “Danza de Xantolo,” in which masked figures in robes dance in candlelight. In other communities, youths in costume will dance from house to house, to be invited in to eat dishes prepared for the occasion. Another tradition is to have bands play at the cemeteries on November 2, where tombs are cleaned and decorated with flowers, garlands and more.

Tamales Colados de Tabasco

Recipe of de Tamales Colados

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