Few traditions in Mexico hold the importance and historical weight of November 2nd; from both a cultural and gastronomic perspective, it is one of the greatest pre-Hispanic legacies of the country.   The Day of the Dead is considered the most well-known Mexican celebration in the world. It is divided into two parts: November 1st is dedicated to the souls of deceased children, and November 2nd to the souls of adults. The origin of the Day of the Dead has antecedents related to mestizaje, formed from a mix of indigenous and Spanish cultural characteristics that, when combined, gave rise to all the rites and ceremonies performed around this celebration. The popular belief surrounding this Mexican festivity is that the spirits of our loved ones who have passed away return for one day a year to visit us and let us know they are well. Therefore, knowing that Mexicans love celebrations and mixing every party with food, we receive them with an altar where we place their favorite dishes and drinks from when they were alive, along with fruits, sugar skulls, and toys for the children. Essential elements that must always be present include photographs of the honored ones and, of course, marigold flowers, as it was believed their bright color would help guide the souls to their altar. Now, regarding the food, for obvious reasons, the dishes presented on the altars are as diverse as the families who create them, but there are some classic preparations that derive from ancient times. Mole is one of them, as in addition to being favored by many Mexicans, it is said that its deep flavor enhances the pleasure for the spirit that absorbs it. Chocolate, on the other hand, is a pre-Hispanic ingredient that many considered very valuable, so it is also offered to the dead. It is said that the day after this celebration, the prepared dishes taste like nothing but remain intact. This is because the spirits do not make any physical alterations but take the "soul" of the dish, its flavor, and depth. For these reasons, the offering food is 100% homemade and familial; it is not in the Mexican tradition to buy the food placed on the altar; on the contrary, it is made the way the deceased liked it, with that home flavor.  

Recipe for the Tradition of the Day of the Dead

Recipe for Mole Poblano

Ingredients: - 4 kilos of turkey in one piece - 4 liters of water - 4 cloves of garlic - 1/2 onion - 1 tablespoon of salt - 150 milliliters of oil - 220 grams of ancho chili, deveined and seedless - 90 grams of pasilla chili, deveined and seedless - 315 grams of mulato chili, deveined and seedless - 4 chipotle chilis - 3/4 kilo of tomato - 1 chopped onion - 10 cloves of garlic - 150 grams of almonds - 100 grams of peeled peanuts - 8 cloves - 4 black peppercorns - 1 stick of cinnamon (4 cm) - 1/2 teaspoon of anise seed - 90 grams of seedless raisins - 90 grams of unsweetened chocolate - 1 tablespoon of sugar - 2 tablespoons of salt - 1/2 cup of sesame seeds If you want to prepare this mole click here to find the steps.  

"Prepare this recipe for your Day of the Dead altar."