The Day of the Dead (Spanish: Día de Muertos or Día de los Muertos) is a holiday celebrated from 31st October through 2nd of November inclusive, though other days, such as 6th November, may be included depending on the locality. It originated, in part, in Mexico,where it is mostly observed, but also in other places, especially by people of Mexican heritage elsewhere. Although associated with the Western Christian All hallows observances of All Hallow’s Eve, All Saints’ Day and All Souls’ Day, it has a much less solemn tone and is portrayed as a holiday of joyful celebration rather than mourning.The multi-day holiday involves family and friends gathering to pay respects and to remember friends and family members who have died. These celebrations can take a humorous tone, as celebrants remember funny events and anecdotes about the departed.
Traditions connected with the holiday include honoring the deceased using calaveras and aztec marigold flowers known as cempazúchitl, building home altars called ofrendas with the favorite foods and beverages of the departed, and visiting graves with these items as gifts for the deceased.The celebration is not solely focused on the dead, as it is also common to give gifts to friends such as candy sugar skulls, to share traditional pan de muerto with family and friends, and to write light-hearted and often irreverent verses in the form of mock epitaphs dedicated to living friends and acquaintances, a literary form known as calaveras literarias.
What does Catrina mean?La Calavera Catrina was created circa 1910 as a reference to the high-society obsession with European customs and by extension, Mexican leader Porfirio Diaz, whose corruption ultimately led to the Mexican Revolution of 1911.
José Guadalupe Posada (February 2, 1852 – January 20, 1913) was a Mexican political printmaker and engraver whose work has influenced many Latin American artists and cartoonists because of its satirical acuteness and social engagement. He used skulls, calaveras, and bones to make political and cultural critiques. Among his famous works was La Catrina.
Posada was born in Aguascalientes on February 2, 1852. His father was Germán Posada Serna and his mother Petra Aguilar Portillo. Posada was one of eight children, among them; José Maria de la Concepción, José Cirilo, José Barbara, José Guadalupe, Ciriaco, and Maria Porfirio. His education in his early years was drawn from his older brother Cirilo, a country school teacher, who taught him reading, writing and drawing. He then joined la Academia Municipal de Dibujo de Aguascalientes (the Municipal Drawing Academy of Aguascalientes). Later, in 1868, as a young teenager he went to work in the workshop of Trinidad Pedroso, who taught him lithography and engraving. Some of his first political cartoons were published in El Jicote, a newspaper that opposed Jesús Gómez Portugal. He began his career as an artist making drawings, copying religious images and assisting in a ceramic workshop in the Ucrain.
Posada’s best known works are his calaveras, which often assume various costumes, such as the La Calavera Catrina, she is offered as a satirical portrait of those Mexican natives who, Posada felt, were aspiring to adopt European aristocratic traditions in the pre-revolution era.
Largely forgotten by the end of his life, José Guadalupe Posada died in 1913 of gastroenteritis. Three of his neighbors certified his death, although only one of them knew his full name.
The Day of the Dead is usually celebrated in Central and Southern Mexico during the chilly days of November 1 & 2Academics have estimated that during his long career, Posada produced 20,000 plus images for broadsheets, pamphlets and chapbooks. Posada was studied by key figures of Mexican muralism. Mural artists inspired by Posada, such as Diego Rivera and José Clemente Orozco catered to a Mexican elite that rejected foreign styles as part of their new-found bourgeois taste.
In the 1920s the US and Mexico based publicist Jean Charlot popularized Posada’s broadsides. In 1929 Anita Brenner’s book Idols Behind Altars used Posada’s illustrations. Brenner called Posada a prophet and linked him to the Mexica, peasants and workers. The US author Frances Toor promoted Posada as folklore with her 1930 book Posada: Gr odor Mexicano, the first monograph on Posada. Rivera commented on 406 engravings by Posada in the foreword for the book
When Leopoldo Méndez returned from the Cultural Missions programs of the Mexican Secretariat of Public Education in Jalisco, Méndez got to know about Posada’s prints and adopted him as artistic and cultural hero. One of Méndez’s last projects was a study of Posada, were Méndez reproduced over 900 Posada illustrations.
Lady of the Dead is an homage to the FRIAS heritage and family and we refer to her as Catrina. Catrina is our interpretation of Day of the Dead, Dia de los Muertos (October 31-November 2), and she is one alluring and sexy Lady
“Catrina has come to symbolize not only El Día de los Muertos and the Mexican willingness to laugh at death itself, but originally catrina was an elegant or well-dressed woman, so it refers to rich people,” de la Torre said. “Death brings this neutralizing force; everyone is equal in the end. Sometimes people have to be reminded.”
The original version is a metal engraving with the authorship of the cartoonist José Guadalupe Posada. The original name is Calavera Garbancera. “Garbancera” is the word by which people who sold garbanza were known at that time and who, having indigenous blood, pretended to be European, were already Spanish or French (the latter more common during the Porfiriato) and denied their own race, heritage and culture.1 Detail of the mural Dream of a Sunday afternoon in Alameda Central. To the left of La Catrina, Diego Rivera (child) and Frida Kahlo; on the right, José Guadalupe Posada. This is made notable by the fact that the skull has no clothes but only the hat; from Posada’s point of view, it is a criticism of many Mexicans in the town who are poor, but who still want to pretend a European lifestyle that does not correspond to them. “… in the bones but wearing a French hat with its ostrich feathers.” Diego Rivera was the one who gave him his characteristic outfit, with his feather stole, when he reflected it in his mural ‘Dream of a Sunday afternoon in the Alameda Central’, where the skull appears with its creator, José Guadalupe Posada and a children’s version of Rivera and with Frida Kahlo. The mural was frescoed in 1947, measures 4.7 x 15.6 m and weighs 35 t, including a metal structure that reinforces it. It was originally made by Rivera for a very important hotel in the Historic Center of Mexico City, the Hotel del Prado (destroyed in the earthquakes of 1985) and is currently located in the Diego Rivera Mural Museum, created especially to preserve the mural, considered one of the best known visually from the fruitful stage of Mexican muralism. The Catrinas were also accompanied in the newspapers by the famous skulls. The literary skulls are traditionally Mexican compositions in verse that on the eve of the Day of the Dead are usually written as another manifestation of popular culture to make fun of both the living and the dead, and remember that we are all going to die. They are written with a satirical or burlesque language and are very short texts but they reflect all the spirit and festivity of the Mexican in the face of death. Today it is customary for children at school to make fun of or criticize some character or situation of general interest or fashion with this format. José Guadalupe Posada pointed out: “Death is democratic, since at the end of the day, blond, dark, rich or poor, all people end up being skulls.” Despite this, the skulls that he imagined and engraved are alive in the imagination of Mexico.
What Is an Ofrenda?An ofrenda is a home altar with a collection of objects placed on a ritual display during the annual and traditionally Mexican Día de Muertos celebration. An ofrenda, which may be quite large and elaborate, is usually created for an individual person who has died and is intended to welcome them to the altar setting.
The most important part of the holiday is making altars (ofrendas) dedicated to the dead. In memory of the departed, these altars are covered with gifts, including candles, flowers and favorite foods, such as the classic holiday bread pan de muerto. You may also see the four elements represented:
Earth: pan de muerto
Wind: papel picado or pierced tissue paper
Fire: a lit candle
Water: a clay pitcher or glass of water to satisfy the spirits’ thirst
| Observed by | Mexico, and regions with large Mexican populations |
|---|---|
| Type | Cultural Christian (with syncretic elements) |
| Significance | Prayer and remembrance of friends and family members who have died |
| Celebrations | Creation of home altars to remember the dead, traditional dishes for the Day of the Dead |
| Begins | October 31 |
| Ends | November 2 |
| Date | November 2 |
| Next time | 2 November 2021 |
| Frequency | Annual |
| Related to | All Saints’ Day, All Hallow’s Eve, All Souls Day |
These altars are often placed at home or in public spaces such as schools and libraries, but it is also common for people to go to cemeteries to place these altars next to the tombs of the departed.
Mexican cempasúchil (marigold) is the traditional flower used to honor the dead.
Cempasúchil, alfeñiques and papel picado used to decorate an altarPlans for the day are made throughout the year, including gathering the goods to be offered to the dead. During the three-day period families usually clean and decorate graves; most visit the cemeteries where their loved ones are buried and decorate their graves with ofrendas (altars), which often include orange Mexican marigolds (Tagetes erecta) called cempasúchil (originally named cempōhualxōchitl, Nāhuatl for ‘twenty flowers’). In modern Mexico the marigold is sometimes called Flor de Muerto (‘Flower of Dead’). These flowers are thought to attract souls of the dead to the offerings. It is also believed the bright petals with a strong scent can guide the souls from cemeteries to their family homes.
Toys are brought for dead children (los angelitos, or ‘the little angels’), and bottles of tequila, mezcal or pulque or jars of atole for adults. Families will also offer trinkets or the deceased’s favorite candies on the grave. Some families have ofrendas in homes, usually with foods such as candied pumpkin, pan de muerto (‘bread of dead’), and sugar skulls; and beverages such as atole. The ofrendas are left out in the homes as a welcoming gesture for the deceased. Some people believe the spirits of the dead eat the “spiritual essence” of the ofrendas‘ food, so though the celebrators eat the food after the festivities, they believe it lacks nutritional value. Pillows and blankets are left out so the deceased can rest after their long journey. In some parts of Mexico, such as the towns of Mixquic, Pátzcuaro and Janitzio, people spend all night beside the graves of their relatives. In many places, people have picnics at the grave site, as well.
Families tidying and decorating graves at a cemetery in Almoloya del Río in the State of Mexico, 1995Some families build altars or small shrines in their homes; these sometimes feature a Christian cross, statues or pictures of the Blessed Virgin Mary, pictures of deceased relatives and other people, scores of candles, and an ofrenda. Traditionally, families spend some time around the altar, praying and telling anecdotes about the deceased. In some locations, celebrants wear shells on their clothing, so when they dance, the noise will wake up the dead; some will also dress up as the deceased.
Food
During Day of the Dead festivities, food is both eaten by living people and given to the spirits of their departed ancestors as ofrendas (‘offerings’). Tamales are one of the most common dishes prepared for this day for both purposes.
Pan de muerto and calaveras are associated specifically with Day of the Dead. Pan de muerto is a type of sweet roll shaped like a bun, topped with sugar, and often decorated with bone-shaped pieces of the same pastry. Calaveras, or sugar skulls, display colorful designs to represent the vitality and individual personality of the departed.
In addition to food, drinks are also important to the tradition of Day of the Dead. Historically, the main alcoholic drink was pulque while today families will commonly drink the favorite beverage of their deceased ancestors.[16] Other drinks associated with the holiday are atole and champurrado, warm, thick, non-alcoholic masa drinks.
Agua de Jamaica (water of hibiscus) is a popular herbal tea made of the flowers and leaves of the Jamaican hibiscus plant (Hibiscus sabdariffa), known as flor de Jamaica in Mexico. It is served cold and quite sweet with a lot of ice. The ruby-red beverage is also known as hibiscus tea in English-speaking countries.
Calaveras
A common symbol of the holiday is the skull (in Spanish calavera), which celebrants represent in masks, called calacas (colloquial term for skeleton), and foods such as chocolate or sugar skulls, which are inscribed with the name of the recipient on the forehead. Sugar skulls can be given as gifts to both the living and the dead. Other holiday foods include pan de muerto, a sweet egg bread made in various shapes from plain rounds to skulls, often decorated with white frosting to look like twisted bones.
Calaverita
In some parts of the country, especially the larger cities, children in costumes roam the streets, knocking on people’s doors for a calaverita, a small gift of candies or money; they also ask passersby for it. This custom is similar to that of Halloween’s trick-or-treating in the United States, but without the component of mischief to homeowners if no treat is given.
Food is, as with any celebration, an integral part of the Día de los Muertos celebration. But food as an ofrenda is offered for the aroma, it is not believed that the foods are used or consumed by the spirits. The foods are eaten or given away by the living later, after their essence has been consumed.
Salt acts to cleanse the spirits and purify their souls during the following year.
Traditional Foods & Recipes
Pan de Muerto ~
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Ingredients1½ cups Flour ½ cups Sugar 1t Salt 2 Packets Dry Yeast 1t Anis Seed |
½ cup Milk½ cup Water½ cup Butter4 Eggs 4½ cups Flour |
Instructions
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Glaze:
1/2 cup Sugar
1/3 cup fresh OrangeJuice
2 tablespoons grated Orange Zest
| Bring to a boil for 2 minutes, then apply to bread with a pastry brush. | |
| Sprinkle on colored sugar while glaze is still damp. |
Mexican Hot Chocolate Recipe
Ingredients
- 2 teaspoons good quality ground cocoa
- 1 teaspoon sugar, plus extra to taste
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground almonds. You can add more if you want a thicker texture
- 250 ml milk
Instructions
- Make the chocolate mix by putting all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined.
- Heat the milk in a pan and add the chocolate mix.
- Bring to the boil and reduce the heat.
- Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the milk.
- Serve hot.
Mexican Tamales
Mexican Red Pork Tamales
Ingredients
for 16 servings
FOR WRAPPING
- 1 bag dry corn husk
- hot water, for soaking
TAMALES
- 2 roma tomatoes
- ½ small white onion
- 2 dried guajillo chiles, dried
- 2 dried pasilla chiles
- 2 cloves garlic
- 4 cups water, divided, plus 1 tablespoon
- 2 teaspoons salt, plus more to taste
- pepper, to taste
- ½ tablespoon ground cumin
- 2 tablespoons canola oil
- 3 lb pork shoulder, cubed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup lard
- 2 lb fresh corn masa
- salsa verde, for serving
Preparation
- Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.
- Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.
- Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.
- Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.
- Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.
- In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.
- Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.
- Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.
- Drain the soaked corn husks.
- Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.
- Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.
- Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.
- Unwrap the tamales and serve with salsa verde.
Day Of The Dead Cookies
Black food coloring
Teal food coloring
Orange food coloring
Green food coloring
Purple food coloring
Yellow food coloring
- In a large bowl, whisk together flour, baking powder, and salt and set aside.
- In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
- Shape into a disk and wrap in plastic. Refrigerate 1 hour.
- When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Using a skull cookie cutter, cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes (so your shapes hold while baking!).
- Bake cookies until edges are lightly golden, 10 to 12 minutes. Let cool completely.
- Meanwhile make icing: In a medium bowl, combine powdered sugar, milk, corn syrup, and vanilla. Add about a quarter of the icing to a piping bag fitted with a small round tip. Outline edges of cookies.
- Pour about half of remaining icing into another medium bowl and thin with 1 teaspoon of milk at a time until a good flooding consistency. Add to another piping bag fitted with a small round tip. Pipe icing into centers of cookies to fill completely with icing.
- Divide remaining icing into 6 separate bowls and dye them black, teal, orange, green, purple, and yellow.
- Place colors into separate piping bags fitted with a small round tip and pipe decorative faces onto cookies.
Mexican Hot Chocolate
Pinch of cayenne pepper (optional)
pure vanilla extract
Pinch of kosher salt
Marshmallows, for serving
- In a small saucepan over medium heat, whisk to combine milk, cinnamon, and cayenne, if using. Heat, stirring occasionally, until bubbles begin to appear where the milk meets the pan.
- Remove pan from heat and whisk in chocolate, vanilla, and salt until chocolate is melted.
- Divide into mugs and top with marshmallows, a sprinkle of cinnamon, and chopped chocolate before serving.
MARGARITA PUNCH
Ingredients:
- 2 (12-oz) cans frozen limeade, thawed
- 1 (12-oz) can frozen lemonade, thawed
- 1 (1-oz) bottle orange extract
- 4 cups water
- 13 cups Sprite, (1½ 2-liter bottles)
- 1½ cup tequila, or to taste
Instructions:
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Combine all ingredients in a large pitcher. Refrigerate until ready to serve.
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Serve over ice.
Cempazuchitl or Mexican marigold is a flower traditionally used as part of the celebrations of November 1st and 2nd for All Souls Day and Day of the Dead. Marigolds are believed to guide the spirits to the Day of the Dead altar with their bright colores and strong smell.
MAKES 18- 20 SMALL TORTILLAS.
Ingredients:
2 cups of corn flour to make tortillas.
1/2 cup dried marigold petals.
1 tsp sea salt.
1 3/4 cups of hot boiling water, approx.
Method.
Add all the dry ingredients into a medium size bowl, then pour the hot water in little by little, stir and incorporate all the ingredients with a wooden spoon. Once is manageable and the mixture has cooled down a bit you can place your masa over the kitchen counter and knead briefly, you should have a soft to touch but non sticky masa.
Heat up a non stick pan.
Then to make the tortillas follow these steps:
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Form masa balls with the palms of your hands
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Place into the tortilla press in-between two pieces of plastic film.
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Press your masa down shaping a tortilla.
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Place over a really hot non stick pan and flip over after a minute or less until both sides are cooked.
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Repeat the same procedure with the rest of your masa.
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Spread over the counter to allow them to cool down and then store away.
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Alternatively if you are using them straight away keep them warm covered with a tea towel, you can reheat over a hot pan if necessary.
Marigold Infused Tequila From Sweetlife Bake
- 1 cup organic marigold petals
- 2 cinnamon sticks
- 4 cups tequila
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Combine ingredients and allow to infuse about 4-7 days. Strain when ready to serve.
Mushroom Tamale Pie With Lime Cornbread Crust
- PREP TIME 15 minutes
- COOK TIME 45 minutes
- SERVES 6 to 8
Ingredients
- Filling
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound mixed mushrooms (oyster, shiitake, cremini, maitake, etc.), sliced
- 1 cup fresh corn kernels (or frozen and defrosted)
- 2 medium onions, diced
- 1 red bell pepper, diced
- 2 poblano peppers, diced
- 6 cloves garlic, roughly chopped
- 3 jalapeños, quartered lengthwise and sliced
- 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano
- 2 tablespoons ancho chile powder
- 1/4 cup guajillo chile paste
- 1 (14 oz.) can pinto beans, drained and rinsed
- 3 cups vegetable stock
- 6 ounces shredded cheddar, pepper Jack, Monterey-Jack, or a blend
- Sour cream, for serving
- Limey Cornbread Crust
- 1 cup all-purpose flour
- 1 cup coarse-grind cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 2 limes, zested and juiced
- 1 stick unsalted butter, melted and cooled
Directions
- Heat 2 tablespoons olive oil in a large, cast iron Dutch oven over medium-high heat until shimmering. Add the mushrooms and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until all of the water has been cooked out of the mushrooms and they start to turn golden brown, 12 to 15 minutes. Transfer mushrooms to a bowl and set aside.
- Place the Dutch oven back over medium-high heat and add 2 tablespoons olive oil. Add the corn kernels and let cook, undisturbed, for 2 to 3 minutes, until they start to turn brown in spots. Add the onions, bell pepper, and poblano pepper. Season with 1 teaspoon each kosher salt and black pepper and cook, stirring occasionally, until the onions are translucent and just starting to turn brown on the edges, 5 to 7 minutes.
- Add the garlic, jalapeños, cumin, Mexican oregano, ancho chile powder, and guajillo paste to the Dutch oven. Cook, stirring constantly, until fragrant, about 1 minute. Add the stock, making sure to scrape up any accumulated brown bits from the bottom of the Dutch oven. Return the mushrooms to the mix, along with the pinto beans. Bring to a boil, then reduce to a simmer. Let cook until slightly reduced and thickened, about 15 minutes. Remove from heat, and stir in the shredded cheese.
- While the filling simmers, make the cornbread topping. Heat oven to 425°F and lightly oil a 9 by 13 inch baking dish. Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate, large bowl, whisk together the eggs, sour cream, and milk. Add the zest and juice of both limes, then pour the melted butter in a steady stream while whisking until well combined. Add the dry mixture to the wet mixture and stir until just combined.
- Pour the mushroom filling into the prepared baking dish and spread into an even layer. The batter is quite thick, so avoid dumping it all on top and trying to spread it out. Use an ice cream scoop or large spoon to carefully dollop the top of the filling, then use the back of a spoon or an offset spatula to gently spread into a smooth layer, completely covering the filling.
- Bake until the crust is deep golden brown and the filling is bubbling, about 20 to 25 minutes. Let cool for 10 to 15 minutes before spooning into bowls along with dollops of sour cream.
Champurrado -Thick Mexican Hot Chocolate
Ingredients
4 cups whole milk1 cup GOYA® Masarica
2 disks (3 oz. each) Mexican chocolate, like Abuelita, chopped1 cone GOYA® Brown Sugar Cane – Piloncillo, chopped, or 8 oz. brown sugar
⅛tsp.ground cinnamon
Direction
Add Masarica to large, heavy sauce-pot. Using whisk, slowly add 4 cups water, whisking constantly until smooth and combined. Place sauce-pot over medium-high heat; bring Masarica mixture to boil.Add milk, sugar cane, chocolate and cinnamon to pot. Bring milk mixture to boil, whisking constantly, until chocolate is melted and sugar cane is dissolved, 5-7 minutes more.Remove pot from heat. Divide champurrado evenly among serving mugs.Breakfast Churros With Cinnamon Sugar
Ingredients
- 1 cup water
- 2 tablespoons vegetable oil, plus more for frying
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup unbleached all-purpose flour
- 1 large egg
- 1 cup confectioner’s sugar
- 1 teaspoon ground cinnamon
Directions
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, 2 tablespoons oil, granulated sugar, and salt. Bring to a boil and remove from the heat.
- Stir in the flour rapidly, until the mixture forms a ball. Transfer to a food processor, add the egg, and process until smooth.
- Put enough oil in a deep fryer or a large saucepan to reach a depth of 1 inch. Heat until a piece of dough dropped into the oil turns golden after 30 seconds (375° to 400º F on a deep-fat thermometer).
- Meanwhile, place the dough in a plastic piping bag or a ziplock bag with a corner snipped off and pipe 4-inch “sausages” of dough onto the baking sheet.
- Gently transfer the dough to the oil in batches using a large spatula or slotted spoon. Fry until golden brown, about 2 minutes. Drain on paper towels and place on the baking sheet. Repeat until all the dough is used.
- Mix together the powdered sugar and cinnamon in a small bowl. With a small sifter, sift the sugar mixture over the warm churros.
- Serve warm.
. Classic Leche Flan With Vanilla Bean
- PREP TIME 4 hours 15 minutes
- COOK TIME 1 hour 10 minutes
- MAKES One 8-inch flan
Ingredients
- 3/4 cup granulated sugar
- Kosher salt
- 10 Pete and Gerry’s Organic Egg Yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 fresh vanilla bean, seeds scraped
- 1 teaspoon vanilla extract
Directions
- Heat oven to 350°F. Combine 3 tablespoons water, sugar, and a pinch of salt in a small saucepan over medium-high heat. Without stirring, melt sugar until completely dissolved, about 5 minutes. Once sugar is melted, turn heat to medium-low and continue to cook until it has a deep amber color, gently swirling the pan occasionally, 15 to 18 minutes. Adjust heat to low, if necessary.
- Immediately pour the caramel into an 8-inch cake pan or divide evenly amongst llaneras or ramekins. Allow caramel to cool completely.
- While the caramel cools, in a large bowl, combine egg yolks, sweetened condensed milk, evaporated milk, 1/2 vanilla bean and scraped seeds, vanilla extract, and a pinch of salt. Very gently whisk in circular motions. The harder you whisk the more bubbles will form in your custard, leaving bubbles in the finished product. Let sit a few minutes to let vanilla bean marinate, then gently pour mixture through a mesh strainer into a measuring cup. You should have about 3 1/2 cups of mixture. Allow mixture to sit to settle any bubbles that were formed. Pour mixture into the cake pan or divide mixture evenly into llaneras or ramekins.
- Place the flan pan inside a roasting pan, then place the roasting pan in the oven. Add simmering water to the roasting pan so it surrounds the flan pan with about 1 inch of water. Bake flan until firm around the edges and still wobbly in the center, 35 to 40 minutes. Bake times will be less for a llanera or ramekins, depending on their size.
- Remove flan pan from water bath and let cool until room temperature. Transfer to the fridge and let set, about 4 hours. When ready to serve, remove flan from fridge and let sit 10 minutes. Run a knife around the edges and place a serving platter upside down over the top. Invert flan onto platter, scraping out any loose caramel.
Chicken Tamales de Salsa Verde
- SERVES 6-8
Ingredients
- Salsa Verde
- 12 jalapeños (13g)
- 14 tomatillos (25g)
- 2 bunches cilantro (6g), including the stems
- Salt, to taste
- Tamales: Filling and Dough
- 1 1/4 pounds chicken (boneless, skinless thighs are best)
- 3 tablespoons olive oil
- Salsa verde (see above), divided
- 2 cups masa harina
- 12 ounces salsa verde
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup lard
- 1 8-oz package dry corn husks
- 1 cup sour cream
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Method
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Simmer the chicken in a large pot of water:
Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer.
Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.
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Pull apart the chicken meat:
Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones.
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Continue to simmer the bones:
Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.
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Blend some of the hominy with some stock and garlic:
Take 4 cups of the hominy (about half of the can), and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender.
Place the lid on the blender, cover with a towel so that you don’t get burned, hold down the cover and blend until completely puréed.
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Skim foam, remove solids from stock, add hominy, oregano:
Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard.
Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 tablespoons of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.
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Prepare garnishes:
While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls.
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Add shredded chicken back to pot:
Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.
Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.
Chicken Enchiladas
- prep time: 15 MINUTES
- cook time: 45 MINUTES
- total time: 60 MINUTES
- yield: 16 SERVINGS
DESCRIPTION
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations, and notes below for storage and make ahead instructions.
INGREDIENTS
- 4 tablespoon avocado oil (or olive oil)
- 2 small white onion, peeled and diced
- 3 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 2 (4-ounce) can diced green chiles
- sea salt and freshly-cracked black pepper
- 2 (15-ounce) can black beans, rinsed and drained
- 16 large flour tortillas
- 6 cup Mexican-blend shredded cheese
- 2 batch red enchilada sauce
- optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese
INSTRUCTIONS
- Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
- Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- Serve. Serve the enchiladas immediately while they’re nice and hot and melts, garnished with lots of fresh toppings. Enjoy!
Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
Mole Poblano
INGREDIENTS
For the chicken
- 1 Large chicken cut up in pieces
- About 8 cups of water
- 1 Small onion cut up in pieces
- 3 Garlic cloves
- Salt to taste
For the Sauce:
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- 6 Mulato peppers
- 4 Ancho peppers
- 6 Pasilla peppers
- 1 Tablespoon of reserved pepper seeds
- 6 Whole cloves
- ½ Teaspoon black peppercorn
- ¼ Teaspoon coriander seeds
- ¼ Teaspoonfuls seeds
- ¾ Cup sesame seeds
- ¾ Inch of Mexican cinnamon stick
- ½ Cup of raisins
- ⅓ Cup un- skinned almonds
- ⅓ Cup peanuts
- 1 Corn tortilla
- 3 Small slices of french bread
- ⅓ Cup of raw pumpkin seeds
- ½ Small white onion sliced
- 2 Medium roasted tomatoes
- 3 Garlic gloves roasted
- ½ Large ripe dark-skinned plantain peeled, thickly sliced
- 1 Tablet of Mexican drinking Chocolate* About 3.1 ounces.
- The reserved broth from the cooked chicken.
- ½ Cup of oil or lard to fry the ingredients
- Salt to taste
INSTRUCTIONS
Instructions to cook the chicken:
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Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is just cooked through, skimming foam, about 35 minutes. Transfer chicken to bowl; cover and chill. Strain and reserve broth in pot.
For the Mole Sauce
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Get all the ingredients ready according to the list. This step is very important.
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Prepare the peppers . Make sure to clean the dry peppers with a wet cloth and cut the peppers using your kitchen scissors if possible to flatten them for an even toasting.
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Have a large pot ready with simmering chicken broth or water to soak all the ingredients after toasting or frying. They will get softer and easier to grind this way.
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In a skillet toast the dry peppers a few at a time, on both sides, pressing them down as you turn them, until the inside flesh turns tobacco brown. This takes a few seconds, take care not to let them burn. Place the peppers and the chocolate in the bowl with the broth to soak. Keep toasting the rest of the peppers and placing them in the broth.
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Meanwhile, toast separately the reserved peppers seeds, the coriander seeds, the anise seeds and sesame seeds. Set them aside to cool.
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Grind in an electric coffee/spice grinder as finely as possible. Cloves, peppercorns, cinnamon, and all the toasted ingredients except the sesame seeds. In case you do not have a grinder, but you have a professional blender skip this step and place the spices and seeds on the pot with the rest of the ingredients to be grinned in the blender.
Reserve 2 tablespoons of the sesame seeds for serving the mole; grind the rest as finely as possible. After this step add this mixture of spices and seeds to the bowl with the peppers.
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Now, add a small portion of the lard or vegetable oil to a skillet and begin frying the following ingredients separately draining any excess fat after frying: the raisins until plump up, the almonds until well browned, the pumpkin seeds until they swell (take care, since they tend to explode and jump).
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Every ingredient will be added to the pot with the chicken broth. You can roast the tomatoes and garlic cloves while frying the rest of the ingredients. Fry the onions until golden brown and place in the bowl.
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Fry the tortilla and bread until crisp. Only add a little more lard at a time or it will be absorbed, specially by the tortilla and bread.
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Add plantain and sauté until golden, about 3 minutes. Using slotted spoon, drain excess fat and transfer to bowl. Make sure to use a ripe plantain.
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10. This is the bowl where all the fried and toasted ingredients were placed and now are ready to go into the blender. It is going to look a little bit messy. Crush the bread and tortilla roughly, chop the tomatoes roasted tomatoes. This will make the grinding process a little bit easier.
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11. Put ½ cup of the chicken broth into the blender jar, don’t forget to add peeled garlic. Gradually add the spice mixture and blend well; then add another ½ cup of broth and gradually blend the fried ingredients to a slightly fine paste. Try not to add more liquid (unless your blender motor is heating or smoking) but constantly release the blades with a rubber spatula. You will have to do this step in 2 or 3 batches until everything has been pureed. I use my Vitamix and grind the whole sauce twice. If the end results are still coarse, pass the whole mixture through a strainer.
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12. In a large skillet over medium heat, reheat the sauce, scraping the bottom of the pan very often to avoid sticking. Season with salt.
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13. Continue frying until the mixture is very thick, about 8 minutes, and stir. Add more broth as needed to desire thickness and continue cooking, the mixture should be bubbling and splattering—for about 25 minutes. By now pools of oil should be forming on the surface.
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14. Add cooked chicken to hot mole; simmer until chicken is heated through, about 10 minutes. To serve, place a piece of chicken on a warm plate. Spoon on plenty of the mole sauce; sprinkle with sesame seeds. In Mexico it is usually serve with white rice with peas and a lot of warm tortillas.
Pulque Recipe
Here’s a traditional Central Mexican drink with a history extending back to thousands of years. This drink often has a cloudy appearance, and packs quite a punch.
Prep time: 15 minutes
Fermentation time: 1 – 2 days
Ingredients
- 4 gallons of filtered or spring water
- 1/2 pound of coriander seed
- 8 pounds of dark agave nectar
- 1 pound of champagne yeast
Instructions
- Ensure your yeast is primed before the brewing day. While you prepare your yeast starter culture, bring 4 gallons of spring water to boil.
- Crush the coriander seeds to release the scent and flavor.
- Remove the water from the heat, add agave syrup, and the crushed coriander seeds.
- Boil again for 20 minutes while stirring continuously.
- Remove from heat.
Sopaipillas Recipe
Searching for the perfect blend of pastry, a variety of spices, and meat on this day? Try the delicious flavors of sopaipillas, a traditional Mexican dish that’s been passed down from generations to generations.
Prep Time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 cup dried pinto beans
- 3-1/2 cups water
- 1/4 cup chopped onion
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 boneless pork shoulder butt roast (1-1/2 pounds)
- 1 package (10-1/2 ounces) corn chips
- 1/4 cup sliced green onions
- Shredded lettuce
- Shredded cheddar cheese
- Chopped fresh tomatoes
- Salsa
Instructions
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- Using a medium-large saucepan, place beans in enough water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
- Using a medium-large saucepan, combine the three and half cups of water, garlic, onion, chilies, chili powder, cumin, salt and oregano. Add beans and roast to the mixture, cook on high for 2 hours. Reduce the heat and cook for 6 more hours until the pork is tender.
- Now, remove and shred the roast with a fork. Drain the beans, and leave the liquid in the saucepan. Mix the meat and beans. Boil the liquid in the saucepan uncovered for 15 – 20 minutes. Add bean and meat mixture when the water level is low.
- spoon meat mixture over corn chips and top with your favorite side dish.
Sugar Skulls Recipe
Here’s a signature recipe for the Day of the Dead that you definitely can’t afford to miss! The skull is the most iconic symbol for Day of the Dead and can be seen everywhere on the holiday. These sugar skulls are candied treats that often are either sugar or chocolate based and are often put on the Ofrenda.
Prep time: 1 hour
Total time: 3 hours
Ingredients
- 1/4 cup meringue powder
- 6 cups granulated sugar
- 1/3 cup water
- Royal Icing
- 7 1/2 teaspoon meringue powder
- 6 teaspoons water
- 1 pound powdered sugar
- 1 teaspoon almond extract (optional)
- food coloring
Instructions
- Starr by mixing the basics – meringue, sugar, and water. Ensure that the sugar remains firm when squeezed. Add a little water to the mixture of loosed.
- Fill both parts of your skull molds with the wet sugar mixture. Ensure the iops are flat by scraping off the excess.
- Place some parchment paper over the mold, and place aardboard over it. Hold the mold and cardboard, and gently flip them over.
- Now, gently lift the mold off the sugar skulls. If the mold doesn’t come off smoothly,clean it out, and add some dry sugar to the mixture. Mold again until you achieve the desired result.
- Let the sugar skulls dry for at least 6 hours before flipping them over and drying them for another 6 hours.
- Prepare royal icing by using water, almond extract, powdered sugar, and meringue. Whisk the mixture until it’s loose and shiny.
- Using a spatula, spread a thin layer of this mixture on the back of each sugar skull. Press both sides together, and wipe off the excess icing that sticks out between the two sugar skull sides. Let it dry before decorating the skull.
Recipe for Carne Asada
Prep Time: 2 hours
Cook time: 20 minutes
Ingredients
- 2 pounds flank or skirt steak
- 2 limes juiced
- 4 cloves garlic crushed
- 1 cup chopped fresh cilantro
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 1 jalapeno minced
Instructions
- For the marinade, combine orange juice, jalapeño, olive oil, cilantro, lime juice, salt, and pepper in a resealable plastic bag. Mix it up by squeezing the bag.
- Place the flank or skirt steak into the resealable bag. Seal it up, and ensure every part of the meat is evenly coated. Refrigerate for more than 2 hours.
- Preheat an outdoor grill to high temperature.
- Remove the flank steak from the marinade.
- Cook on the grill for 5 to 7 minutes per side.
- Remove from heat, let it rest for 10 minutes.
- Serve with corn or any tortilla of your choice.
Servings: 6 servings.
Recipe for Taco Al Pastor
Prep Time: 4 – 12 hours
Cook time: 10 minutes.
Ingredients
- 2-3 pound of thinly sliced Pork Loin
- 4 cloves of garlic
- 1/2 onion
- 1-2 Tablespoons of Paprika
- 1/2 cup of orange juice
- 4 boiled de-seeded Guajillo Chile
- 1 Tablespoon of Pepper
- 3/4 cup of pineapple juice
- 1 Tablespoon of Oregano
- 3 Cloves
- 1 Tablespoon of Thyme
- 1 boiled de-seeded Ancho Chile
- 1 Tablespoon of Cumin
- 1-2 Tablespoons of Salt
Instructions
- For the marinade, blend the ingredients to form a smooth paste. Strain the mixture to remove excess liquid. Coat the pork shoulder in the marinade. Ensure every part of the pork cut is evenly covered.
- Repeat the process by further coating the meat with extra layers of the marinade.
- Cover with aluminum foil and leave overnight in a refrigerator.
- Remove from the refrigerator and grill evenly on both sides.
- Remove from grill, and serve in thin slices on a corn tortilla.
- Serve with your favorite salsa topping!
Servings: 16 tacos.
Recipe for Carne Adobada
Prep Time: 4 hours
Cook time: 25 minutes
Ingredients
- 3 fresh or dried ancho chiles
- 1/4 cup apple cider vinegar
- Fresh bay leaf
- 5 dried or fresh guajillo chiles
- 2 cups of boiling water
- 1 teaspoon chopped fresh oregano
- 2 tablespoons of canola oil
- 1 teaspoon chopped of fresh thyme
- 1 teaspoon of ground cumin
- 2 tablespoons of soy sauce
- 6 unpeeled garlic cloves
- 1 teaspoon of honey
- 2 teaspoons of kosher salt, divided 1 tablespoon tap water
- 1 1/2 pounds of pork shoulder
Instructions
- Toast the ancho and guajillo chiles in a cast-iron skillet over medium heat. Toast until it becomes blistered and fragrant. Put in the toasted chiles and bay leaf in a bowl and add boiling water to soften it.
- Toast the cloves until charred and peel off the outer layer. Blend with the drained chiles, soy sauce, thyme, oregano, honey, salt, vinegar, and cumin. Blend until the mixture becomes smooth.
- Coat the pork shoulders with the mixture and chill for 4 hours.
- Remove excess marinade from pork by pressing between two paper towels.
- Heat oil in an iron skillet over medium-high heat. Add the marinated pork and sprinkle the teaspoon of salt.
- Stir continuously for about 6 minutes until it’s lightly charred.
Add to your preferred tortilla and toppings!
Recipe for Cazuela
Prep Time: 30 minutes
Cook time: 20 minutes
Ingredients
- Small chunks of squash
- 5 pieces of fresh corn
- 1 onion, cut into thin slices
- 5 small peeled potatoes
- 5 cloves of garlic
- 5 to 10 chicken thigh or drumsticks
- Small chunks of carrot
- ½ cup of Rice
- Pepper to taste
- Roughly chopped coriander
Instructions
- Place a medium-size casserole dish on medium heat. Add oil and fry the chicken until golden brown.
- Add the chopped onions and squash and fry with the chicken for a while.
- Add 1.5 liters of water and cover until it boils.
- Add carrots, corn, squash, potatoes, rice, and pepper and cover until it’s boiling again.
- Lower the heat and let it simmer for 20 minutes.
- Add to your favorite tortilla.
Serving: 5 servings
Recipe for Taco Al Carbon
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
- 1 1/2 cups of thinly sliced medium red bell pepper
- 1 (1-pound) flank steak, trimmed and thinly sliced
- Cooking spray
- 8 corn tortillas
- 1 tablespoon chili powder
- 1 1/2 cups of a thinly sliced medium onion
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 2 1/2 teaspoons olive oil
- 8 garlic cloves, minced
- 6 tablespoons fat-free sour cream
- 3 tablespoons chopped fresh cilantro
Instructions
- Coat the grill pan with cooking spray. Heat over medium heat, and add bell pepper. Cook for 4 minutes. Add onions and saute for 10 minutes. Place the mixture in a bowl and cover.
- Now, add beef to the pan and cook until tender. Add the pepper mixture, chili powder, salt, juice, and oil. Toss the mixture to evenly coat the meat.
- Spoon the mixture to your preferred taco and serve.
Servings: 4 servings
Synopsis
When young Miguel finds that he has had enough of his family’s longstanding ban on music, he ventures into the Land of the Dead with the hopes of finding a great-great-grandfather of his, who had left his family to follow his dream of being a legendary singer.
Cast of Coco
Miguel – Anthony Gonzalez
Hector – Gael Garcia Bernal
Ernesto de la Cruz – Benjamin Bratt
Mama Imelda – Alanna Ubach
Abuelita – Renee Victor
Papa – Jaime Camil
James Bond’s Spectre
When a cryptic message from the past begins to reveal the existence of a criminal international organization, James Bond embarks on a series of adventures to track down the boss at the top of the pyramid with the help of the daughter of a promising lead.
Cast of Sectre
James Bond – Daniel Craig
Blofeld – Christoph Waltz
Madeleine – Lea Seydoux
M – Ralph Fiennes
Synopsie
The story revolves around a group of school detention students who are ushered into a fantastical world with the help of a tour guide who introduces them to the story of a Mexican town called San Angel, which is part of the Book of Life, a book that holds every story in the world. As it is the Day of the Dead, Xibalba, the ruler of the Land of the Forgotten, and La Muerte, the ruler of the Land of the Remembered, strike a wager after seeing two of the boys fighting over the affection of fellow student Maria Posada. If she wins, Xibalba will no longer interfere in mortal affairs but, if Xibalba wins, they must swap realms. Later, Xibalba decides to cheat by giving his backed candidate a very unfair advantage.
Cast of The Book of Life
Manolo – Diego Luna
Maria – Zoe Saldana
Joaquin – Channing Tatum
Xibalba – Ron Pearlman
La Muerte – Kate del Castillo
Mary Beth – Christina Applegate
Jinx 