November 1 is All Saints’ Day in Spain. It is a date when gastronomy, as always, is very present, and one of the main representatives of the dessert is huesito de santo. This is an important date as the Day of the Dead is also celebrated in Mexico.

And because it couldn’t be otherwise, there is also a characteristic dessert: bread of the dead. This is a very special dish that brings tradition and a mix of Spanish-indigenous culture to the table.

multiculturalism. Gastronomy is a very powerful tool of cultural transmission. It also tells us about the past, heritage and mix of civilizations. Almost all cuisines in the world are the result of past influences, and arepas, for example, are a great example of this gastronomic mixture. Today we associate them with countries like Colombia or Venezuela, but they are a result of local traditions and ingredients like pork and beef that came with Spanish settlers.

bread of the dead. Something similar happened in Mexico with the tortillas of the dead. Generally with bread. Both the processing of wheat and the cooking culture that was fundamental to much of European history were introduced to the Americas with the arrival of the Spanish. One of the Spanish traditions on All Saints’ Day was to leave offerings of bread, wine and flowers on graves. The peculiarity of this bread was that it was blessed by the local priest, but in Mexico they gave it some modifications.

Over the years and with the development of the baking industry, more elaborate breads were created in the Latin American country, and today, the Mexican bread of the dead is also an offering to the deceased, but it is sweeter than its Spanish counterpart. The idea is the same: to nourish the souls of our loved ones who travel from far away to visit their homes and families on these special dates.

Specification. It’s hard to convey the taste of something through text, but pan de muerte is a sweet, spongy bread that feels like a donut. Although it is delicious dipped in cocoa milk, you can fill it up. Or on its own, because there’s plenty of sprinkles. It is shaped like a donut and has a decoration (made with the dough itself) that simulates bones in the human body.

There are many recipes, but the one I have prepared several times and left below is the one. It’s simple, doesn’t contain fancy ingredients, can be prepared in a conventional oven without any problems:

And speaking of ingredients, these are:

• Four eggs and one yolk.
• Half a glass of milk.
• 150 grams of sugar.
• A yeast envelope.
• 100 grams of butter.
• Orange zest.

I must say that I tried the recipe and it was very delicious, but I also bought the one with a little anise and it has a better aftertaste. You can always add some anise extract if you want to make it at home. It tastes similar to Catalan Easter cake, but a little lighter.

Each teacher has his own booklet.. We’ve mentioned before that arepas are a perfect example of mestizaje, but they’re also made differently in each region. The same thing happens with the bread of the dead. There are areas where it is decorated by giving it an anthropomorphic shape, some where it is decorated with red sugar, or lard or egg yolk is added.

There are also areas decorated with alfeñique (candy) figures, as this date is another typical dessert in Mexico. In short, if this article has made you hungry and you want to celebrate this day in a different way, we hope you are encouraged to do so because it is truly beautiful. And this is another example of the cultural mix (and components) that emerged after colonization.

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