Menu: A Mexican Feast for Día De Los Muertos
Día de los Muertos, celebrated throughout Mexico on November 1st and 2nd, is a time to honor family and loved ones who have died by decorating their grave sites with offerings of candles, marigolds, and perhaps most important, favorite foods and drinks of the departed. Despite its macabre tone, it's a festive holiday: common edible offerings include cookies, sugar skulls, and sweet breads, and elaborate savory dishes and favorite liquors like mezcal or pulque. This year, create your own Day of the Dead feast: honor the day with Mole Verde Zacatecano (chicken in green mole sauce), Frijoles de la Olla (stewed pinto beans with pico de gallo), red chile tamales, and Pabassinas, traditional day of the dead cookies studded with raisins and nuts.
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Guacamole is typically prepared in a molcajete, a mortar made from volcanic rock. See our step-by-step guacamole gallery.
Tamales, made with masa (stone-ground corn) dough and wrapped in corn husks, are a Mexican staple. For tips on making them, see our guide the Art of the Tamale.
You can find more authentic Mexican recipes in our photo gallery of Mexican Home Cooking.
While Pabassinas (the raisin and nut cookies included above) are a common day of the dead treat, so are cookies cut into skulls and decorated with icing. We recommend using this classic sugar cookie recipe.
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