Rediscovering Dios Los Muertos

 Today is Dios Los Muertos , or Day of the Dead. It's a 3,000 year old tradition in Mexico and it's where the souls of  dead children come down today and adult relatives come to be with their living ones. Special foods are cooked and baked to celebrate this reunion.

Americans always assume that Mexican food is just tortillas ans tacos but it's much much more than those.The foods made for today are called offrenda or offerings. Families bake  two pan de muerto , sweet  breads that have the distinctive taste of oranges and orange blossom water. anise seed and orange zest are also added to increase the bread's rich flavor.Bread afecionados  will love making this , because it's a nice change up from the regular white and sourdough. It can also be shaped to form an angel, skull and crossbones  or even a spirit animal.There is also tortillas di cempazuchitl or marigold tortillas. Marigiold figure prominently in the tradition as many home altars are festooned with them. Their strong scent is what leads the souls back to their families Marigold petals are edible and they are beautiful in these.The taste is sort of citrusy or spicy and have been also known as "the poor man's saffron". They can  even be added to tequila to give it a sweeter , earthier taste. Whole ones look pretty floating in glasses too

There is also heartier fare with tamales and mole sauce. Tamales  require corn husks which are filled with masa harina, finely ground cornmeal.  ground beef or chicken, queso fresco and chili peppers. They're spiced with cumin and chili peppers. They're then steamed for twenty minutes in a pressure cooker. Mole is another tasty tradition many don't know about.It's an easy make using unsweetened cocoa powder or chopped Mexican chocolate for its' rich brown color. Ancho, pasilla and mulato peppers are also added giving it some zing. Chicken or vegetable broth is added as are tomatoes along with more spicing.Coriander and cinnamon are also added. shortening is added for thickening as is bread. Raisins and pumpkin seeds along with almonds give it sweetness and crunch. The sauce is mostly served with pulled chicken.Mexican hot chocolate is sipped to ward off any nighttime chill. It's a fiery mix of cinnamon and a pinch of cayenne or chili powder.Milk is the base. Atoles is also served. This is passed down from the Aztecs and it's a mix of masa harina, milk and vanilla. It's usually eaten with a sweet cookie  and not the sugar skulls which are not edible.

Mexican food, especially the recipes served today on DIos Los Muertos is rich and layered. It reflects both the country's ancient tradtiions and recipes and the newer ones taken from Spain.The result is flavorful, dishes desserts and drink that bring all -  from the living to those who have passed together.