“Pan de muerto, or “bread of the dead,” isn’t your everyday loaf; it’s a sweet offering that embodies the tradition of honoring the dearly departed. Its origins trace back to the Aztecs: they made a flatbread made from amaranth seeds, offered various foods to the dead, much like our Day of the Dead altars have today. Ancient civilizations were not squeamish when it came to the dead, what with all the human sacrifices and such.”
Stephen Randall, Writer
Set up the altar, decorate with marigolds and photos and add a little of this pan de muerto recipe for a finishing touch.
The nights are drawing in, so warm your belly (and your mouth) with these spicy, hearty, totally-not-swiss enchiladas.
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Sorry Tequila, the true spirit of the nation come from the rolling hills of Oaxaca.
