El dia de los muertos
El dia de los Muertos or Day of the Dead, Mexico's most important and certainly its most interesting holiday, is fast approaching. It evolved, as did so many things in Mexico from a combination of Indian and Spanish Customs.

(Click Here for Zacatecas Inspired Recipes - Including Asado do Boda - "Wedding Stew")

By James W. Peyton

DAY OF THE DEAD El Día de los Muertos or Day of the Dead, Mexico's most important and certainly its most interesting holiday, is fast approaching. It evolved, as did so many things in Mexico from a combination of Indian and Spanish Customs. Before the Conquest the Indians celebrated children and the dead for an entire month. When the Spanish arrived they brought with them their All Souls Day, a time when people prayed for the souls of those in purgatory. Eventually the two came together, with, as usual the, Indian form assuming the more prominent role. It is considered the one time of the year when the spirits of departed loved ones return to their homes for a visit. Day of the Dead is actually celebrated on two days, November 1st, All Saints Day, and November 2nd, All Souls Day. The first day is when it is believed the spirits of deceased children return, with the adults arriving the next day. The weeks leading up to the holiday are a time of preparation: Grave sites are cleaned and decorated. Special foods are prepared both as ofrendas to be placed around altars for the visiting spirits and for the living who celebrate renewing the connection with their lost loved ones. Families take great care to prepare the favorite foods of their departed members. Special foods include Pan de Yema or Pan de Muertos, egg and sweet breads often flavored with cinnamon, both of which are usually decorated with skeletons and other whimsical representation, and dipped into steaming mugs of hot chocolate, (see recipe below). Tamales, moles and alcoholic drinks like mezcal for the adults are also typical. Day of the Dead is a time of celebration, not melancholy and macabre as many in the United States may be inclined to believe. To make Mexican chocolate, break into pieces a 3.3 ounce tablet of Mexican chocolate and bring it to a simmer with 2 ½ cups milk. Stir the mixture until the chocolate is melted and completely combined. If you cannot find Mexican chocolate, use semi-sweet chocolate, and add to the pan 1 teaspoon sugar and ½ teaspoon cinnamon. Mexicans prefer their chocolate beaten to a froth with a wooden implement called a molinillo. To imitate its action an immersion blender works well. You can also use a regular blender, but be careful to blend only a small amount at a time, using a brief pulse then releasing steam by raising the lid, as hot ingredients have a tendency to explode out of the blender bowl. This chocolate is delicious with any kind of sweet for fruit bread. Click Here for Zacatecas Inspired Recipes - Including Asado do Boda - "Wedding Stew"

 

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