Top 5: Pre-Hispanic Dishes for the Day of the Dead

To this day, every November 2nd, we continue to celebrate the Day of the Dead. This tradition is deeply rooted in our Mexican culture and the reason is simple: such customs have been with us for millennia and date back to pre-Hispanic times. Back then, it was believed in a path between life and death, one that could be walked by those who have passed through the altars. Today, we want to pay tribute to that beautiful tradition and we present our top 5: pre-Hispanic dishes for the Day of the Dead. Papadzul. This recipe is vegetarian, but that doesn't mean it lacks flavor. In fact, it is considered one of the flagship dishes of Yucatecan cuisine due to the balance of its ingredients and the unmistakable taste of pumpkin seeds and epazote. It won't take you more than an hour to create this delicious recipe for six to eight people. See recipe here. Almond Atole. When you enjoy a delicious atole on a cold, cloudy day, you should thank our pre-Hispanic ancestors for the recipe. With just twenty minutes and 6 ingredients, you will replicate this typical Mexican market food. Of course, you can make atole in various flavors, whatever you like best, today we leave you the almond recipe. See recipe here. Dough Balls. This typical Mayan recipe will not leave you indifferent. It may seem very simple, but the infusion of flavors is just right. It is an authentic preparation from southeastern Mexico and therefore has a very deep cultural and historical background, which is why we recommend getting the exact ingredients. The only one that might cause you trouble is the acuyo leaf, which can be replaced by epazote or cilantro, but in the market, they will surely help you use the original product. See recipe here. Huitlacoche Tamales. This is a classic that is often easier to buy than to prepare. This has its reasons, as the preparation can be a bit unusual, but with this recipe, you can make your own tamales at home. Furthermore, huitlacoche is also a pre-Hispanic ingredient that has been respected for a long time and is now available in most markets and stalls across the country. See recipe here. Pozole. It may be that more ingredients have been added over time and with the arrival of the Spaniards to Mexico, but the original recipe for the broth with pork meat and various vegetables dates back long before. Today we leave you the traditional recipe for red pozole so you can enjoy it at home with your loved ones on this day when we remember those who have gone before us. See recipe here.