Mexican food for the dead

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 .

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