Day of the Dead Offerings

Day of the Dead Offerings

I did not want to miss the opportunity to share some pics I took during my recent trip to Mexico, of the interesting offerings in honour of the departed, in preparation for the Day of the Dead (today, November 2) … click on title for more

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Pan de Yema – A Day of the Dead Bread from Oaxaca

Pan de Yema – A Day of the Dead Bread from Oaxaca

All wheat-based bread in Mexico has a clear Spanish or French influence, and this particular one can be traced to Spanish recipes, but some families have been baking this bread in the Mexican state of Oaxaca for several generations. Pan de yema translates as “yolk bread”, an apt name since a batch contains several eggs and a few extra yolks, giving them their characteristic flaky texture and slightly yellow tone … click on title for more

Pan de Muerto – Day of the Dead Bread

Pan de Muerto – Day of the Dead Bread

Pan de muerto (literally, bread of the dead) is a sweet bread that is almost always included in Day of the Dead offerings, and traditionally eaten on November 2nd. It is fashioned in a round shape which may represent the natural and endless cycle of life and death, and decorated with small pieces of the same dough to symbolize bones and tears … Click on image for more

Two spicy recipes from Yucatan

Two spicy recipes from Yucatan

In the Mexican state of Yucatán, sweet peppers, moderately hot such as xcatik, or extra spicy habaneros, are frequently served with the regional food, either by themselves, or as part of sauces and quick pickles. Habaneros have an impressive range of 100 000 to 300 000 Scoville units, so I decided that including Filius Blue peppers instead of habaneros in the following two recipes, should be much more tamed in comparison … click on title for more