“El Dia de los Muertos is a time to look back and a time to look forward. It’s when we remember the deceased and guide their souls back to be with us,” says Ana M Alonso, who migrated to Australia seven years ago and is .
During this UNESCO-recognised ‘Intangible Cultural Heritage of Humanity’, families return to the graves of relatives to tell stories and decorate the site with candles, flowers – chrysanthemums and marigolds c and their loved one’s favourite foods.
Part of this 3,000-year-old Aztec tradition includes gathering together to share food, so here are some ideas for your Day of the Dead festivities.
Start the day with a classic Mexican dish in the style of a rural breakfast, huevos rancheros – tortillas topped with fried eggs and a freshly made spicy tomato salsa. Simple and extremely moreish.
The quintessential dish at Día de Muertos is a sweet, brioche-style bun known as ‘bread of the dead’ or pan de muerto. Flavoured with anise and orange blossom water, and topped with crossbones-shaped dough inspired by a skeleton, the bread is eaten among families and placed on shrines and altars as an offering to the deceased.
Mexico’s answer to the lasagne, pastel Azteca or Aztec pie is layered with corn tortillas, poblano chillies, corn, salsa, sour cream and Oaxaca cheese – a white cheese that can stretch like mozzarella. Like nachos, this is an ultimate party dish.
Source: Alan Benson
Found all over Mexico, this refreshing and savoury Bloody-Mary style drink starts with a mix of clamato juice (or tomato juice, as a substitute), Worcestershire sauce or Maggi seasoning, hot sauce, plenty of lime and salt. It washes down popcorn – or any Mexican food – a treat.
Source: Benito Martin
Any dish with the name ‘a la Mexicana’ will include tomato, onion and green chilli, which represent the colours of the Mexican flag. Recently, some Mexican cooks have taken to adding a splash of soy sauce to this beef dish to deepen the flavour, but if the beef is well coloured the flavour will be great either way.
Chicken tamales are a staple in Mexican cuisine, particularly during Day of the Dead festivities. Made from corn dough and wrapped in husks or banana leaves, this dish dates back more than 10,000 years.
Pepian is an ancient sauce made from pumpkin seeds, sesame seeds, tomatoes and spices that is typically served with poached chicken or pork, or as a filling for tamales. It’s delightfully smooth, aromatic and nutty.
This Mexican comfort food classic comes in many variations – this version, pozole rojo (red pozole), is rich and hearty.
It wouldn’t be a Mexican holiday without a pot of mole. Made from chillies, spices, raisins, peanuts and chocolate, the sauce can be ladled over grilled meats, steamed vegetables or stuffed into tamales.
Requiring just three ingredients – tamarind, caster sugar and chilli powder – these sweet-sour-spicy balls are a must for your Day of the Dead festivities.
Source: Feast magazine
The first record of chocolate being consumed was when the Ancient Mayans ground cocoa beans and blended them with spices, chilli and water into a drink. This modern version serves up the chilli-laced chocolate on a shortcut pastry base for a lively spin on a classic chocolate tart.
Mayan chocolate tart Source: Petrina Tinslay
For the unacquainted, Mexican chocolate is medium dark, slightly bitter and gritty in texture. It’s traditionally in hot chocolates, but here it’s mixed with cinnamon, turned it into ice-cream and sandwiched it between two biscuits.
Mexican chocolate and cinnamon ice-cream sandwich Source: Benito Martin
While there are endless riffs on margaritas – , , , – this recipe is for the classic, with its timelessly tangy appeal.
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