7 favorite recipes for celebrating Day of the Dead
LA TimesWriter Paola Briseño-Gonzalez wraps marinated chicken and butternut squash in packets of parchment paper before steaming them to make the traditional dish mixiote. Pan de muerto is the ritual Day of the Dead sweet bread decorated with “bones” — or some say they’re the tears of Aztec goddess Chīmalmā, who cries for the living when their loved ones have departed. Gusto Bread owner Arturo Enciso bakes pan de muerto incorporating his sourdough starter, egg yolks and butter, scented with fennel and orange zest. And because Enciso’s pan de muerto is leavened with a sponge — the bread-baking term for a mixture of flour, milk and yeast — you could skip the sourdough starter. Gusto Bread’s Pan de Muerto Arturo Enciso of Gusto Bread makes these fluffy sweet breads, scented with orange zest and fennel, for celebrating Día de Muertos at his bakery in Long Beach.
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Day of the Dead is truly a holiday for food lovers
LA TimesA Sweet Treat for the Dead: The Origins and Meaning of Pan de Muerto in Mexico's Day of the Dead
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