November 1 and 2 is Day of the Dead – Dia de los Muertos – a holiday celebrated in Mexico, Central America, and Hispanic communities around the United States.
Families remember and honor deceased relatives with special foods, flowers (marigolds), candles, photos, sugar skulls, skeletons arranged on altars (ofrendas) in homes.
Homes are decorated with smiling skeletons calacas that represent favorite activities of the dead. Skeletons may be assembled into small dioramas (nichos). Larger version of skeletons are created for altars or carried in processions.
Children’s Books
- Dia del Los Muertos by Roseanne Greenfield Thong, Carles Ballesteros
- On Day of the Dead, it’s time go to the cemetery to celebrate lives of departed family and friends. Bring candles and favorite foods such as pan de muerto and chocolate atole drink, spread a path of marigold petals, join a parade of skeletons, dancers and musicians come out to play. In English and Spanish. (Picture book)
- As candle flames glisten, our smiles are bright
Our ancestros know we are with them tonight. - Dia de los Muertos by Hannah Eliot, Jorge Gutierrez
- It’s time for Dia de los Muertos, the holiday that honors departed loved ones, celebrated with bright colored decorations (papel de picado), sugar skulls, paper mache skeletons, music, special foods. (Board book)
- The Day of the Dead – El Dia de los Muertos by Bob Barner
- Charming introduction to Day of the Dead, in Spanish and English. Two children prepare for the holiday, and then under the moon glowing bright, they dance and sing. Beautiful paper collage illustrations. (Picture book)
- Calavera Abecedario by Jeanette Winter
- Day of the Dead from A to Z with colorful calaveras – an angel sits on a pink cloud, a bruja (witch) stirs the pot, a candelera (candlemaker) sells her candles, it’s a fiesta with all the dancing calaveras. Bright illustrations in a folk-art style. (Picture book)
- Day of the Dead by Tony Johnston and Jeanette Winter
- A small town in Mexico prepares for El Dia de los Muertos. Mama cooks empanadas and pan de muertos, uncles and aunts gather fruits and grind chilies, the whole family makes tamales. When night comes, everyone carries food and marigolds to the cemetery, and they sing, dance and eat. (Picture book)
Day of the Dead Recipes
Mexican Chocolate Brownies
7 oz semisweet chocolate chips
¾ cup unsalted butter (1 ½ sticks)
3 tbsp cocoa powder
1 tsp cinnamon
¼ tsp cayenne pepper
1 cup all purpose flour
1 ½ cup sugar
2 tsp vanilla
4 large eggs
Frosting
¼ cup heavy cream
2 tbsp honey
1 tbsp unsalted butter
1/8 tsp cayenne pepper
5 oz semisweet chocolate chips
Preheat oven to 350 degrees.
Line 9×9 inch square pan with parchment paper on one side, to make a sling to lift out brownies when cooked. Butter the parchment paper.
Sift flour, cocoa, cinnamon and cayenne pepper together.
Melt the chocolate and butter in a microwave. Stir to mix thoroughly. Cool to lukewarm.
In mixer bowl for stand mixer, add chocolate mixture, sugar, vanilla and eggs, with paddle attachment, mix on medium low to mix completely.
Add the flour mixture and beat on medium speed, scraping down bowl as necessary. After removing bowl from mixer, use spatula to stir up bottom to make sure everything is well mixed. This is a thick batter.
Scoop the batter in the pan and smooth it out with a spatula.
Bake 35 minutes, until toothpick inserted in the center comes out clean, with a few moist crumbs.
Cool completely on rack before icing.
Frosting
Combine cream, honey, butter and cayenne in microwave bowl. Heat in microwave until butter melted steamy, but do not let boil.
Remove from microwave, add chocolate and submerge in the liquid. Let sit for about 5 minutes. Stir gently so air bubble don’t form (do not whisk).
Release brownies from the pan, turn upside down on rack placed over wax paper or cutting board (easier to cut the brownies after glazing).
Pour frosting in center over the brownies, spread evenly all over. Allow frosting to firm up. Cut brownies in desired size, and enjoy!
Recipe adapted from Pastries Like a Pro website.
Pan de Muerto – Day of the Dead bread
4 cups flour
2 tbsp active dry yeast
5/8 cup sugar
1 teaspoon salt
6 tbsp unsalted butter at room temperature + 3 tbsp to brush the bread after baking.
3 large eggs room temperature
Orange zest from one orange
½ cup warm milk about 110 degrees
1 large egg lightly beaten to brush the bread
Sugar to decorate the bread at the end.
In a small bowl, mix the warm milk with the active dry yeast and let it rest for about 5 minutes.
Place the flour, sugar, eggs, yeast mixture, orange zest, into the mixer bowl. Using the dough hook attachment, start working the dough for about 2 minutes.
Gradually add the butter, mixing well until a soft dough forms. This step will take approximately 6-8 minutes until your dough is smooth and free from lumps.
Grease large bowl with neutral oil, transfer dough to the bowl and cover it with a dish towel. Let it stand in a warm place until it doubles in size, about 45 minutes to 1 hour.
Transfer the dough from the bowl to the working surface, and set aside about a third of the dough to form the decorative bones. Cut the remaining dough into into two equal pieces.
Roll each portion into a smooth ball, flatten slightly into a bun.
Place buns on greased or parchment-lined baking sheets. Roll reserved dough into small logs. Each bread needs two logs to make a cross on top. Brush each bun with butter where logs will be placed.
Place the logs on top of the buns in a cross. Press gently in the center. Use last dough to make a small ball and place ball in center of the cross.
Mix a beaten egg with 1 tablespoon water and a pinch of salt. Brush over the buns for a shiny finish.
Second rise: Cover the dough with towel and let it rise until it has doubled in size, 1–2 hours.
Preheat the oven: 350ºF degrees (175ºC)
Bake about 20 – 25 minutes. The bottom should be golden brown.
Transfer to a wire rack. When cool brush with very soft butter and sprinkle with sugar.
Recipe adapted from Mexico In My Kitchen website.
Mexican Hot Chocolate
Hot chocolate is simple and quick to make from scratch, and goes perfectly with brownies or pan de muerto.
Here’s our recipe: Mexican hot chocolate
Tamales
Tamales are popular for Day of the Dead, and also at Christmas time. Read our blog post about making tamales, and also a delightful children’s book.