The pan de muerto (Spanish for Bread of the dead) (also called pan de los muertos) is a type of sweet roll traditionally baked inMexico during the weeks leading up to the Día de los Muertos, which is celebrated on November 1 and 2. It is a sweetened soft bread shaped like a bun, often decorated with bone-like pieces. Pan de muerto is eaten on Día de los Muertos, at the gravesite or altar of the deceased. In some regions it is eaten for months before the official celebration of Dia de los Muertos. In Oaxaca, pan de muerto is the same bread that is usually baked, with the addition of decorations. As part of the celebration, loved ones eat pan de muerto as well as the relative’s favorite foods. The bones represent the lost one (difuntos or difuntas) and there is normally a baked tear drop on the bread to represent sorrow. The bones are represented in a circle to portray the circle of life.
In the USA, we are use to seeing Mexican style horchata which is made from rice; however, the original and ancient recipe is
made from chufa(tiger nut). Pronounced [CHOO-fuh], the tiny, tuberous roots of a Middle-Eastern plant of the sedge family, chufa “nuts” have their origin in ancient Egypt. Chufa was one of the first domesticated crops and in fact, was found in vases in the tombs of the ancient Egyptian pharos. The chufa nut was widely used in Egypt and Sudan. The Arabs introduced the plant to Spain during the time of the Moorish kings (700 B.C. a 1200 A.D.). The eastern Spanish province of Valencia was the best for growing chufa.The nut is good for your health, with high levels of iron and potassium. It does not contain sodium and is valued for its minerals and vitamins.(-xmission.com)
- 1 kg chufas
- 1 kg Sugar
- 5 liters of Water
- 1 Cinamon stick
Seriouseats.com -The first rompope was brewed by nuns in the Santa Clara convent in Puebla, Mexico in the 17th century, a derivation of Spanish ponche de huevo. At the time, the Catholic Church was prominent in government and society, and convents often hosted visiting officials and religious dignitaries. As such, fine cuisine was developed in the cloisters with the Clarists garnering much acclaim for their confections and sweets.
Rompope is served chilled, often over ice, but, the drink is also popular in Nicaragua, where it is served warm as well. READ MORE
Guelaguetza is a popular Oaxacan Restaurant in Los Angeles. Oaxaca, Mexico is known as the land of the 7 Moles. Here is one of the seven mole, Guelaguetza’s Black Mole( Mole Negra) Recipe:
Black Mole Recipe – Serves 4
- 1 lb. Guelaguetza’s black Mole Paste
- 2 lbs. red tomatoes – cut in fours
- ½ cup of Water
- 2 cups chicken broth
- ¼ teaspoon salt
- 1 tablespoon Oaxacan chocolate (can substitute with brown sugar)
Taking a Coffee Break at Mercado Morelos, Ocotlan De Morelos Oaxaca
Photo by Joe Ramirez- So Focused Ministries
Mezcal, or mescal, is a distilled alcoholic beverage made from the maguey plant (a form of agave, Agave americana) native to Mexico. The word mezcal comes from Nahuatl metl and ixcalli which mean ‘oven cooked agave.
The maguey grows in many parts of Mexico, though most mezcal is made in Oaxaca. There is a saying attributed to Oaxaca regarding the drink: “para todo mal, mezcal, y para todo bien también” (for everything bad, mezcal, and for everything good, as well.) READ MORE
Dave Miller of Multi Cultural Cooking Network walks you the process of producing Mezcal at the Wahaka Distillery in Oaxaca Mexico.
The Margarita is an alcoholic beverage originating from Mexico. Like many popular beverages the cocktail favorite has several origin stories. One story maintains that In 1948 Margarita Sames created the drink in Acapulco, Mexico using her two favorite spirits: Cointreau and tequila. Another popular myth states that restaurant owner Danny Herrera, of the Rancho La Gloria near Tijuana, Mexico, mixed and named this cocktail for the allergy-ridden American actress Marjorie King. King was reportedly allergic to every spirit except tequila and Margarita is Spanish for Marjorie.
This recipe comes from Avocados from Mexico, a company who likes us on facebook .
1 Ripe Mexican Avocado – halved and pitted
1 Tablespoon lime juice
1/2 teaspoon salt -divided
pinch ground red pepper
1/2 teaspoon of cumin
1/2 teaspoon chili powder
1 pound flank steak
1 loaf of Italian Bread
1 Cup torn salad greens
1 ripe large tomato
Preheat broiler, Scoop out avocado pulp with a spoon ; place in a small bowl. Mash avocado with a fork; stir in lime juice, 1/4 teaspoon of salt and the red pepper; set aside. In a cup, combine cumin, chili powder and reamining 1/4 teaspoon salt. Rub seasoning mixture over steak, 2 to 3 inches from heat source, until cooked as deired (about 5 minutes on each side for medium). Remove to a cutting board; let rest for 5 minutes; cut diagonally in thin slices. Slit bread horizontally almost through. Spread avocado mixture on top half; layer salad greans, beef and tomato on bottom of loaf; close sandwich. Cut crosswise in 4 pieces.
Serves 4 portions
So good, there is a movie name for the Soup. When feeling under the weather, chicken soup seems to be just what the doctor ordered but for some of us, Tortilla soup is what we wish the doctor would prescribe. Check out this recipe from Simply Recipes.
The ancient chronics of the discovery of the tomato, cocoa, vanilla and condiments, also the ancient Nahuatl name molli was an important dish of salsa. This way, discovering that most ingredients comes from Mexico involving an important and ancient utensil such as the “metate” made of stone used to chop and mix all of this condiments for molli, becoming a prehispanic utensil, we can say that mole has an important role in the culinary history of Mexico.
Later on, during the colonial era, at the indigenous mulli was added more ingredients such as cinnamon, clove, pepper and almond, giving this kind of combination in Puebla the name of “mole poblano” such dish combined culinary elements of indigenous and Spanish ancestry flavors. READ MORE