Celebrate Dia de los Muertos

Featured Article,Food and Travel,Halloween,Holidays,International Food
September 22, 2011

Discover Mexico's most sacred and vibrant holiday by celebrating "The Day of the Dead" with our traditional menu.

Posole
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/09/15103_posole.jpg

On November 1 and 2, thousands will fill Mexico’s streets to joyfully celebrate some of the country’s most important (but often overlooked) citizens—the dead. How macabre! You may be thinking. After all, in America "the dead" brings to mind creepy images of dreary cemeteries and spooky ghosts with rattling chains. But forget fear, fright and the unrelated Halloween hubbub, because Dia de Los Muertos (Day of the Dead) is a celebration of life to welcome home the spirits of departed loved ones with open arms.

To celebrate this yearly homecoming, gravesites are covered with lit candles, vibrant marigolds, and candied skulls to greet the spiritual return of deceased children on November 1 and adults on the second day.  And you better believe the wondering visitors are hungry—ofrendas (offerings) of spicy Mexican mole, posole, candied pumpkin and other traditional meals are cooked so that the spirits may feast on their aromatic essences.

The living then spends the days remembering lost loved ones and honoring their memories—Mexican tradition teaches that death is an inevitable part of life and just as worthy of praise. So instead celebrants focus on funny memories and laugh in the deceased honor.

Stateside, this Mexican holiday is growing in popularity, and now there are large festivals held in Arizona, California, Texas and other states, primarily in the Southwest. Start your own celebration at home this year with the following Mexican dishes and fond remembrances of those who came and went before you.

—By Emily Arno

 

beef-and-cheese-tamale-pie.jpg

Beef and Cheese Tamale Pie

A Mexican-inspired beefy, cheesy casserole that feeds a crowd.

Quick-Pork-Posole.jpg

Quick Pork Posole

Use leftover pork roast to make this quick-and-easy Southwestern stew.

pumpkin wedges

Maple Roasted Pumpkin Wedges

Try using sugar (or pie) pumpkins instead of winter squash.

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