Today marks the 1st day of Dia de los Muertos!
If you’re not familiar, this holiday is celebrated in Mexico and in certain countries throughout Latin America, lasting 3 days to honor those who have passed. On the days leading up to the celebration, families start to set up altars dedicated to loved ones and pets that have passed–as a way to remember them and celebrate their spirits.
These altars can often be very, very elaborate. They’ll be adorned with pictures of the deceased, marigolds, their favorite alcohol, water, their favorite dishes, sugar skulls and items of theirs amongst other things. If you happen to be in Mexico during the celebration, you’ll often see an influx of marigolds all around because they are an important part of the celebration. These bright blooms are said to be used to guide the deceased to their altars, and illuminate the path to their graves. Pan de muerto is a big staple in this celebration, and bakeries in Mexico often start selling this bread in early October, because people love it so much.
Last year, I made pan de muerto stuffed with pumpkin butter for my very first attempt, and it was a really good learning experience. This year, I decided to refine the recipe for it and added notes of orange, clove, ginger and cinnamon and really took my time forming each separate loaf. One of the things I learned was that this recipe requires your tender love and care. You need to take your time carefully forming the crossbones and really give it some time to rise after it all comes together or it won’t cooperate with you while it bakes.
In honor of Dia de los Muertos, I teamed up with the American Egg Board to create this traditional recipe for you to enjoy! For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and Incredible Egg’s Hispanic Heritage Month section and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.