So many sculls everywhere!? Mexico’s “Day of the Dead”

The Day of the Dead is Mexico’s biggest traditional event celebrated annually on the 1st and 2nd of November. It has become popular worldwide since The Disney Pixar film “Remember Me” introduced the celebration as movie’s central theme. The celebration is to remember the past lives and a celebration of the continuity of life.

On the Day of the Dead, Mexico is filled with merry music, many food stands and colorful parades. Ornaments, people’s costumes and makeups – you will see colorful sculls everywhere. It is a happy, joyous occasion.

Is it different from Halloween?

The Day of the Dead celebration sometimes gets confused with Halloween because of the symbolic skulls but is not related at all.

The Day of the Dead has its origins in Aztec traditions. When the Spaniards came to Mexico and introduced Catholicism, they blended traditions and beliefs to create their own customs.

Halloween is said to have originated from the ancient Celtic festival.

Day of the Dead foods and recipe

We asked a Mexican lady Ms. Lily Herrera about the Day of the Dead and typical foods.

Ms. Lily Herrera

━ What do you prepare for the Day of the Dead?

Usually “Altar de Día de Muertos” is composed of several elements: 1. Photographs 2. Food and drink 3. Flowers 4. Candles and incense 5. “Papel picado” 6. Personal belongings of the person/persons who died. 7. The cross.

Number 2 “FOOD AND DRINKS” Should be: ***sugar skulls, ***a little of salt, ***water, ***seasonal fruits(mandarins, oranges, bananas, jicamas), ***Bread of the Dead, ***Alcohol (just if your loved one liked to have a drink from time to time) for example Tequila, beer, rompope or mezcal. And finally, ***The food that our loved ones who passed away liked… for example Tamales, Mole.

━ What is the typical dish for the Day of the Dead?

Throughout the country there are many varieties but I can share with you the ones that are regularly made here. “Picadillo Tamales” (ground beef mixed with carrot and potato cut into squares. Chicken tamales in green sauce and my favorites are sweet tamales.

The secret is in the preparation of the dough.

In México, our diet consists of “tortilla” made with corn dough. But it’s a bit old. Some supermarkets sell the flour to prepare them. There are special bakeries called “tortillería” to sell tortillas. And this is the machine to make tortillas “Nixtamal mill”.

━ Sounds so delicious!

I’m sharing my Mom’s secret recipe with you!

BEEF PICADILLO TAMALES RECIPE

TO PREPARE CORN DOUGH

INGREDIENTS:
  • 1 KILOGRAM OF CORN FLOUR
  • 200 GRAMS OF VEGETABLE BUTTER
  • ¼ CUP OF EDIBLE OIL
  • 1 TEASPOON SALT
  • 1 TEASPOON OF POWDER FOR BAKING
  • 500 MILLILITERS CHICKEN BROTH
PROCESS:
  1. IN A LARGE BOWL, WE ADD THE CORN FLOUR, VEGETABLE BUTTER, OIL, SALT AND BAKING POWDER.
  2. WITH THE HELP OF THE BLENDER, WE MIX THOSE INGREDIENTS UNTIL WE OBTAIN A CONSISTENCY LIKE A BETUNE FOR A CAKE. WE RESERVE.
  3. IN ANOTHER BOWL. WE PLACE THE DOUGH AND ADD THE CHICKEN BROTH LITTLE BY LITTLE AND WITH OUR HANDS OR WITH A BLENDER ACCORDING TO YOUR PREFERENCES, BOTH INGREDIENTS ARE BEATEDUNTIL THE MASS IS SMOOTHED SO MUCH AS TO SPREAD IT INTO THE “BANANA LEAVES” OR “CORN LEAVES” WHICH WILL SERVE US AS WRAPPING.
  4. WE PLACE THE SOFTENED DOUGH IN THE BOWL OF “STEP 1” AND AGAIN, ALL THE INGREDIENTS ARE MIXED UNTIL THEY ARE VERY WELL INTEGRATED.
バナナの葉 トウモロコシの葉

TO PREPARE THE FILLING OF THE TAMALES, WE HAVE “THE TRADITIONAL BEEF PICADILLO”

INGREDIENTS:
  • 500 GRAMS BEEF GROUND MEAT
  • 2 BIG POTATOES CUT INTO SQUARES
  • 3 CARROTS CUT INTO SQUARES
  • SALT TO TASTE
  • BLACK GROUND PEPPER TO TASTE
  • CUMIN TO TASTE
  • 1 MEDIUM GARLIC
  • A SLICE OF ONION
  • 2 TOMATOES
  • SOME WATER
  • EDIBLE OIL
PROCESS:
  1. IN THE BLENDER, WE ADD SALT, PEPPER, CUMIN, GARLIC, ONION, TOMATOES AND A LITTLE WATER. THESE INGREDIENTS MUST BE PERFECTLY LIQUEFIED. WE RESERVE.
  2. PUT A LITTLE EDIBLE OIL IN A CASSEROLE ON MEDIUM FIRE AND COOK THE GROUND MEAT, AND THEN POTATOES AND CARROTES. THEN ADD THE INGREDIENTS THAT WE PROCESS IN THE BLENDER.
  3. WE WAIT UNTIL ALL THE INGREDIENTS ARE WELL INTEGRATED AND THE EXCESS OF WATER IS ABSORBED BY COOKING.
  4. READY!!! WE HAVE A DELICIOUS STEW FOR THE “TAMALES”.
トウモロコシの葉に生地をのばす 包んで結ぶ
蒸し器に、タマレスをピラミッド状に並べて、一時間ぐらい蒸します

FINALLY, WE PLACE A LARGE SPOONFUL OF DOUGH IN THE CENTER OF OUR  “LEAF OF BANANA OR LEAF OF CORN”  AND ON TOP OF IT, WE ADD A LITTLE OF THE STEW, IN THIS CASE THE “PICADILLO” AND WE WRAP IT SECURELY AND, IF NECESSARY, WE CAN TIE IT.

IN A STEAM POT WE ARRANGE OUR TAMALES AS IF IT WERE A PYRAMID, IN THIS WAY WE WILL ALLOW THE STEAM TO BE DISTRIBUTED AND WE TAKE THEM TO THE FIRE FOR 1 HOUR.

YUM, YUM…TIME TO ENJOY OUR DELICIOUS TAMALES!!!

Each family has a different seasoning, but the secret is the love and the desire to share a typical dish on the Day of the Dead. I’m very happy to be able to share a typical Mexican dish with you. Thank you so much.

By Kaory Okano

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