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One of the most important components of Day of the Dead is the food. As families prepare the delicious dishes, it is easy to imagine what everyone’s kitchen will smell like; fresh herbs and produce, bread baking in the oven and sweet pumpkin. Families spend a lot of time making sure that everything is ready for when the souls of their loved ones arrive and that their favorite foods are included in the offerings.
Although different regions in Mexico vary in what foods are prepared, there are a few staples that are uniform in every household; sugar skulls (calaveras), pan de muerto, candied pumpkin, and atole.
If interested in learning how to make any of these delectable items, click on the links below for the recipes:
- Sugar skulls (calaveras) are made of granulated sugar and are decorated with icing to enhance the features of the skull.
- Pan de muerto is a sweet soft bread that is shaped like a bun and decorated with bone-like shapes.
- Candied pumpkin is a favorite among families and consists of sliced pumpkin cooked in a piloncillo glaze.
- Atole is a thick drink made with masa and often topped with fresh fruit.
One whiff of tequila is often all it takes to conjure up memories of a sun-drenched spring break or a painfully regrettable hangover (or all three, in succession). But for those who look beyond margarita mixes„ a bold, earthy and exciting culinary adventure awaits. Premium tequila makers, such as Partida, are showing consumers—ever eager to explore new horizons with their palates and wallets—the way.
“I think it is a trend that has been sparked across the spirits world,” says Jacque Bezuidenhout, Partida’s brand ambassador. “Consumers are looking to drink better wine, beer and spirits, and so they are looking at premium brands to spend their money on. They may be drinking a little less, but better quality.”
Made from the blue agave, tequila is the first distilled spirit indigenous toNorth America. The blue agave is native to Jalisco, a Mexican state halfway between the country’s northern and southern borders and nestled next to thePacific Ocean. Overshadowed by Jalisco’s more famous cities,Guadalajara(the capital) andPuerto Vallarta, the small town ofTequilais the center of theTequilaValley, where most of the spirit is produced. Rich, red volcanic soil nourishes the succulent agave plant, which takes years to mature.
Continue reading about Savoring Tequila and the Tastes of Mexico at Highbrow Magazine!
Pati Jinich, describes herself as “an overloaded soccer mom with three kids and a powerful blender.” Born and raised in Mexico City, Pati is on a mission to show all Americans that true home Mexican cooking isn’t what they’ve come to expect. Today, she is the official chef of the Mexican Cultural Institute and host of the PBS show Pati’s Mexican Table.
Pati Jinich is now the author of a forthcoming cookbook, Pati’s Mexican Table, (Houghton Mifflin Harcourt) which is also the title of her popular public television series. Pati’s Mexican Table will go on sale March 5, 2013. Pati’s Mexican Table introduces readers to Mexican ingredients, cooking techniques, and recipes, many of which are surprising in their simplicity and freshness.
Contrary to popular belief, Mexican food is not always spicy, covered in cheese, or for carnivores alone. Pati presents many recipes that aren’t well known outside ofMexico: from “Divorced Eggs” striped with red and green salsa, to her boys’ favorite lunch, “Grilled Cheese and Bean Heroes,” to the homey “Chicken à la Trash,” a staff meal she gleaned from a Mexican catering company. She’s also mined her native country for regional specialties, from vegetarian dishes like Oaxaca-Style Mushroom and Cheese Quesadillas to Piggy Cookies, and included a few of her own Mexican-influenced creations, like Ancho-Chili Burgers with Lime Aioli. All her recipes fit neatly into a busy routine. Throughout the cookbook, Pati’s charming personality, warm voice, and joyous celebration of the Mexican family gathering—past, present, and future—are on full display.
Pati Jinich has appeared as a guest on the Food Network, NBC’s Today, CBS’s The Chew, CNN, Fox News, NPR, and The Splendid Table. She directs and teaches a culinary program through the Mexican Cultural Institute inWashington,D.C., where she lives with her husband and three boys. She also hosts live programs for the Smithsonian Associates and has cooked at Blair House, the official state guest house for the vice president.
Mexico City hosted the first Mesamérica gastronomy summit to promote Mexican gastronomy’s legacy, cultural richness, and diversity to the world.
Chefs and restauranteurs included renowned American chefs Rick Bayless, James Casey, Steve Sando, and Alex Stupak as well as Lars Williams from Denmark, Diana Kennedy from England, Albert Adria from Spain, and many others.
Check out these delicious Cinco de Mayo lime-flavored margarita shots that are sure to brighten up any Cinco de Mayo party.