Sweet, soft and sentimental, these traditional rolls are a staple of Day of the Dead celebrations. This dish is a bit of a choose-you-own-adventure, with ingredients served on the side, such as avocado, onions, cheese and chicharrón that you can pop in yourself to satisfy your unique palate. Styles of this light, flavourful chicken and tomato broth vary, with some regions favouring the smoky and sweet flavour of chile ancho, while others love a little more kick provided by the spicier chile de árbol-the same árbol that gives Cholula it’s balanced spice.
This spicy tortilla soup is another staple across Mexico. This stew is typically made using hulled and dried kernels of corn, known as dried hominy and pork neck and bones for an intense flavour combo-plus chillies are also added for extra heat. There are plenty of variations of pozole, including white and green, but red pozole is popular during the colder nights of Día de Los Muertos. Perfect for sharing and super customisable with the addition of toppings and hot sauces (hello Cholula, we're looking at you), these staples shine all year round. This means crowd pleasers and mealtime staples like tacos, tostadas and enchiladas get the call-up alongside traditional holiday fare. Paired with Atole, a non-alcoholic drink made from corn, milk, cinnamon and vanilla, tamales are a staple of late-night nibbles for energy to stay awake during Día de los Muertos.ĭía de Los Muertos is a multi-day event with many-multiple mouths to feed as families come together to celebrate their loved ones. Made with cornhusks, or banana leaves, there are endless varieties of tamale, from sweet corn to pork or chicken. The little pockets of tasty corn paste (masa harina) are a year-round food but really come into their own during the Day of the Dead festivities. Traditional Día de los Muertos Food Tamales Read on to learn more about the significance of the traditional food, flowers and symbols commonly found at Día de Los Muertos festivities. While remembering loved ones is bittersweet, the celebrations across November 2-3 are an opportunity every year to remain connected to the spirits of beloved family members. With roots that stretch back thousands of years to Aztec, Toltec, and Mayan understanding of honouring and celebrating the dead, these festivities are steeped in generations of tradition and cultural significance.īelieved to be two days in which the passageway between the living world and the spirit world is open, Día de Los Muertos is all about honouring and celebrating loved ones-and appreciating life while still on the living side of the passageway. With decades of authentic knowledge and made with a blend of native árbol, piquín peppers and an array of regional spices, Cholula is a spicy taste of Mexico that you can find at your local supermarket.Īnother tradition that you might see pop up on your feed in the coming weeks is Día de Los Muertos or Day of the Dead. Named after an ancient pre-Hispanic city in Mexico, considered the oldest still-inhabited city in North America, Cholula Hot Sauce is inspired by a generations-old recipe. Imagine a recipe that has been crafted and perfected this way for generations. Slowly each stage is perfected, from the raw ingredient prep to intuiting the exact amount of time in the pan, pot, or oven, until it becomes a calming tradition you relish. If you have a favourite recipe that you always fall back on for comfort and the meditative effects of cooking, you’ll know that the dish only gets better with every iteration.
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