The Day of the Dead is holiday in which loved ones that have passed away are remembered, honored and celebrated. A very important part of this holiday which is celebrated in many Latin American countries is the significance and importance of food. El Dia de los Muertos is celebrated on November 2nd and on that day altars are built for family members who have died and on those altars families place the photos of loved ones along with some of their favorite things, which in most cases include sugar skulls, pan de muerto and that person’s favorite foods which are placed as ofrendas on the altars.
The foods eaten for Día de los Muertos celebrations vary across Latin America or even from one the part of that country to another and many times are based on family traditions and preferences, so the foods eaten for Day of the Dead are as varied as the altar decorations. Here are some traditional Day of the Dead recipes not only from Mexico but from other Latina American countries as well but basically any traditional recipe from that country can be included in the Day of the Dead menu.
In Mexico traditional Día de los Muertos foods include pan de muerto and sugar skulls which are also used as ofrendas for the altars and tamales, champurrado (thick hot chocolate), moles, etc. In my home country Guatemala we make fiambre which is a complex cold cuts and pickled vegetable salad and each family makes it in a different way and has a special fiambre recipe.