Pan de Muerto

The last days of October are filled with the aromas of marigolds, copal (incense), toasted canela, orange blossoms, aniseed, mole, tortillas, and wood. Many people are busy preparing for the Día de los Muertos celebrations that take place during the first days of November (the main festivity is on the 2nd). The celebration dates back to the Aztec times, when it was believed that the deceased embark on a journey, eventually leading them to the Mictlan, the highest level of the underworld, where they would finally rest in peace. People gather in cemeteries and bring the deceased’s favorite foods and music. It is a way to celebrate the time we had with our loved ones and keep their memory alive. The cemeteries are filled with laughter, mariachis, food, lights, and flowers, and it is a celebration of life. There are many different breads made for this celebration. In Michoacán, they are sculpted into shapes of flowers, the Virgin Mary, skulls, and animals. In Oaxaca, you will find round breads topped with sesame seeds and colorful heads coming out of them. In the center of Mexico, the dough is made with pulque (a fermented beverage made from the maguey plant) instead of yeast, giving it a very distinctive, somewhat herbal, acidic flavor. Many places dust the tops with pink sugar to remind us of the ceremonial use of bread. The varieties are too many to count, but this one is perhaps the most well known. This recipe is adapted from Maricu, a chef from Mexico City who owns a cooking school of the same name. Even though you may not celebrate Día de los Muertos, I encourage you to make this delicious bread decorated with “bones” and take a moment to remember those who are no longer with you in this life.