Oct. 31 is a night of youthful celebration. In the United States, children scour their neighborhoods for mini-candy bars and bubble gum in silly costumes, and adults take a nostalgic journey into the world of make believe. In Mexico, the country celebrates the life of youth already departed during Young Souls Day—day one of Dìa de los Muertos, held the first week in November each year. Here in New Mexico, we’re blessed with diverse cultures that allow us to celebrate both holidays. Once the witch costumes and cobwebs have been packed away, areas of Albuquerque are adorned with traditional decorations in celebration of the dead. Altars, parades, markets and performances–all to honor those gone but not forgotten.As with all great fiestas, food plays a major role during this holiday. In remembrance of deceased loved ones, family members might place their uncle’s favorite horchata drink or their grandmother’s famous chicken with mole sauce–made from her own recipe of chiles, garlic, chocolate and seeds–on altars for their souls to enjoy while visiting on All Souls Day (which always falls on Nov. 2). Traditional Dìa de los Muertos bread, pan de muerto , is baked with a topping of dough made to look like bones. Then it’s broken between family members as they remember the departed. Sweet treats such as sugar skulls, flan and calabaza en tacha are traditional desserts served during Dìa de los Muertos for both the living and the dead. These wonderful treats are easy to make and add a special flare to the festivities—as do the colorful decorations shown here courtesy of ¡Que Chula! Salsa Style for Your Home (1427 Carlisle NE, 255-0515).
A Moveable Feast
A Moveable Feast
A Moveable Feast
Food Fact: Piloncillo
Piloncillo is an unrefined brown sugar from Mexico also known as panela and panocha. The name piloncillo literally means "little pylon," which refers to its traditional cone shape. Piloncillo can be used as a substitute for brown sugar in any recipe, as it has a similar, but stronger, flavor. Since piloncillo is unrefined, it contains more minerals than brown sugar (which is typically made by adding molasses to refined white sugar). Piloncillo is also thought to help treat the common cold due to its high levels of vitamin C. Many New Mexico supermarkets carry it in their international or Mexican foods isle.
