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The “Día de Muertos” culinary elements

The “Día de Muertos” culinary elements

The “Día de Muertos” culinary elements 

We are about to live one of the most beloved and important ancient traditions in Mexico. We´re talking about the Day of the Dead (Día de Muertos) , which is without a doubt a tradition loved by the living and those who have left us, because of the amazing gastronomy that is presented.

In fact, according to legends, the deceased return from the afterlife or Mictlán to taste the foods that they most love  in life.

Despite the fact that the altars carry almost any food that has been the favourite of our  ancestors, there are several elements that are representative in it and that should not be missing for this tradition.




1. Pan de muerto

The bread of the dead was popularized during the colony, although its origin is colonial and has pre-Hispanic roots.

The most popular version is a round piece of sweet bread that symbolizes the cycle of life and death.

The ball is the center of the skull, the sticks are the bones and the sugar are the tears of those who mourn the deceased. There are historians who say that they also represent the 4 cardinal points that are attributed to Quetzalcoatl, Tlaloc, Xipe Tútec and Tazcatlipoc.



2. Dulce de calabaza (Pumpkin candy)

This caramelized fruit dessert is one of the most common and long-awaited. Its preparation consists of cooking the pumpkin with ingredients such as brown sugar and cinnamon to make a honey that gives a sweet flavor to the pieces.



3. Calaveras de azúcar (sugar skulls)

They have icing sugar, hot water, lemon and gelatin, these are molded in the shape of skulls or sometimes coffins, their symbolism is that for each skull on the altar there is a soul that we remember.



The fresh fruit is put in the offering for the weary travelers who visit us on November 2, however, mainly seasonal products are offered such as cane, tejocote, orange, jicama, guava or apple which give off delicious smells characteristic of the tradition.


5. Drinks

Depending on what the deceased person liked , alcoholic beverages such as mezcal, tequila, pulque or the fresh type such as water or milk are used. There are even altars that have evolved the tradition by placing almond milk or agave honey.




They are clearly one of the favorites in gastronomy and without a doubt, a tired soul will appreciate that their most beloved dishes are placed on their altar with a fresh tortilla, as it is typical

Even rescuing the evolution of traditions we can say that there are several families that now have a lifestyle where they reduce the consumption of animal protein.

This does not limit them by putting their offerings with typical elements, on the contrary it has inspired them to seek Mexican flavors in another way. At Asanté we are proud of Mexican traditions which is why our products are based on the flavors that are most loved by those who are still here and those who left, such as cochinita, pastor, barbacoa or ceviche.


Do you already have your altar ready? How have you evolved these celebrations?

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