As Día De Los Muertos, the Day of the Dead, approaches, I’m sharing some of my favorite marigold recipes. And yes, you can use these vibrant orange and yellow flowers, also known as cempasuchil, for cooking! Beyond their beauty, marigolds hold deep cultural significance in this annual Mexican celebration, adorning ofrendas (altars) and gravestones to … Read more
In this recipe for cempasúchil (marigold) cream-filled pan de muerto, we’re taking the traditional Pan de Muerto to new heights by introducing a unique twist – filling it with a sweet marigold cream. This floral infusion adds a delicate and intriguing flavor to the traditional bread, elevating its symbolic meaning. We love to make … Read more
This Day of the Dead recipe for cempasúchil atole is an easy-to-make warm drink perfect for enjoying along with pan de muerto or other traditional Day of the Dead foods for Dia de los Muertos. You can make this easy marigold recipe in thirty minutes or less. The cempasuchil flowers give this atole a unique … Read more
