Traditional Mexican Food for Day of the Dead Celebrations
Tara A. Spears
Observed each year on November 1st and 2nd, the Day of the Dead combines elements of a harvest festival, mystical beliefs of the Mexican pre-Colombian natives, and Roman Catholic views and motifs brought by the Spanish colonizers. Fruits and crops of the season often have multiple meanings when eaten at this time, or when placed on the altares (altars) prepared by each family to welcome the spirits of their beloved deceased. The listed foods and customs are traditional to all parts of Mexico, but keep in mind that each region and family has their own take and traditions to celebrate their dead.
There are several activities that typically occur to observe Day of the Dead. Families gather to clean and decorate the grave; create home altar with a display calacas (skeleton figurines); participate in Catrina parade; and sharing stories of the dead. Some regions celebrate in a grand fashion but even in rural Jaltemba Bay I have witnessed each of the above activities.
On these days each year, Mexicans remember their family and friends who are deceased. Unlike other cultures, Mexico celebrates the departed with a party full of flowers, colored confetti and food, lots of food. Here are some examples of traditional food that is served at Day of the Dead gatherings.
Pan de muerto: Literally “bread of the dead.” This bakery product is placed on the altar during the festivities and enjoyed by the families of the deceased. The loaf’s shape, toppings, and recipe vary from region to region.
Calabaza en Tacha (Candied Pumpkin): Candied pumpkin, another classic tradition, is often placed on the Day of the Dead altar as an offering for the deceased and is served as breakfast, dessert, or snack for the living.
Tamales: Although there are as many types of tamales as there are savory fillings, tamales, no matter their flavor, are a favorite food during El Día de los Muertos celebrations. The main part of most fillings is made out of corn, an ancestral grain endemic to Mexico, carrier of powerful symbolic meaning. It’s not difficult to see why you’d celebrate your ancestors with a meal that has been part of the culture for centuries.
Atole: 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.
Mole: With many regional variations, mole is a Mexican culinary treasure. Each family recipe is well cherished and passed on from one generation to the next. So what can be more appropriate to celebrate someone’s life than a dish that has been loved by so many ancestors? Mole is present in all Day of the Dead festivities.
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.
Churros: Sweet fried dough is irresistible no matter the preparation or ingredients. Humble in origin, churros are liked by all and offered on altars to welcome the deceased.
Jamoncillo de Leche (Milk Fudge): Easy to make and visually beautiful, these tasty morsels of milk fudge are shared by friends and family to celebrate the Day of the Dead.
Camote (Sweet Potatoes): Camote or dulce de camote, is traditionally eaten during the festivities. An ancestral meal, nutritious and packed with vitamins and fiber, sweet potatoes are sold all over the country from street stands and are a well-liked healthy snack.
Pozole (corn stew): Pozole is a dish of pre-hispanic origin. The name pozole comes from the Nahuatl word “pozolli” which means ‘frothy’. Which refers to the appearance of the white corn as it’s boiled. It was a dish reserved for special celebrations and religious ceremonies but now common during the holidays.
Champurrado (Hot Chocolate): Celebrations of the dead can mean long hours outside, honoring the deceased in cemeteries, or walking around in the festive parades. Champurrado is frequently packed in a thermos to share with friends and family during the vigil hours. Since it is relatively warm nights here in Jaltemba Bay, the locals I interviewed for this article all said tequila was the adult beverage of choice.
Day of the Dead is one of the most important and colorful celebrations in Mexico. Far from a sad or scary occasion, Muertos is a festive family commemoration of loved ones who have passed on, with homages and tributes in all households. Since food plays a major role in the observance, it’s a great reason to try a couple of the traditional dishes to immerse yourself in Mexican culture.
