27 | JUN | 2019
Mexican food for the dead
A traditional “ofrenda” - Photo: File Photo/EL UNIVERSAL

Mexican food for the dead

Samara Monroy
Mexico City
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In Mexico, families set up altars for their loved ones, who have passed away, on November 1 and 2

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The Day of the Dead is, without a doubt, one of the most important celebrations and traditions in Mexico, which distinguishes the country from other nations, for the way in which we perceive death.

On November 1 and 2, ceremonies take place in several states in the country and this is what can't be missing from altars, especially food.

In Mexico City, as well as in Michoacán, Querétaro, Guanajuato, Tabasco, Yucatán, and Chiapas sugar or chocolate skulls, water, salt, pan de muerto, a photograph of the deceased family member, colored paper, incense, and Mexican marigold can't be missing from the altars.

In Mexico City, especially in Míxquic, the tradition is to place fish mixmole in the altars, which is cooked with fried fish with chards and prickly pear. They also place beer, mole, and tamales.

The state of Michoacán is characterized for placing their traditional uchepos and corundas in their altars, which are similar to tamales, which are usually accompanied by salsa.

In Querétaro, crystallized candy are essential.

In Guanajuato, they usually place fritters with unrefined brown sugar sauce and honey, Mexican cajeta candies, and their specialty, fiambre, a dish made with chicken, beef, pork, oranges, apple, and Mexican turnip.

In Yucatán, mucbipollos are essential, as they are said to be food for the Mayan souls; they also place sabultes, corn atole, and xec, a popular salad.


In Chiapas, the traditional dishes placed on the altars are chipilín tamales, beef stew, white pozol, candied pumpkin and apples, and nougat.


Day of the Dead Parade 2018

The Day of the Dead celebrations have taken over the streets of Mexico City
Day of the Dead Parade 2018Day of the Dead Parade 2018


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