Mexico’s Day of the Dead celebrates the departed with music, parades and feasts

TODAY Mexico celebrates its most iconic festival, the Day of the Dead, in which people celebrate the departed with dancing, music and a feast.

THE masks might look hangovers from Halloween, but Dia de los Muertos (Day of the Dead) is a happy celebration that is full of meaning for the people of Mexico.

It’s a time to celebrate the departed with dancing, music, candy skulls and lots of food.

Taking it to the streets ... people participate in a Day of Dead holiday parade in Mexico City. Picture: AP Photo/Miguel Tovar

On the first two days of November, families across Mexico visit the graves of their departed relatives.

The graves are cleaned and decorated with candles and flowers — primarily marigolds and chrysanthemums — and families gather together to celebrate the lives of the departed.

Colourful ... skulls feature prominently in Day of the Dead celebrations.

In contrast to USA’s Halloween, this festival is a celebration and a ritual with roots that can be traced back thousands of years.

In the cities, parades are held and people dress in costumes. Traditionally, friends and family exchange sugar skulls to ward off the fear of death.

Dressed up to celebrate ... a family painted up as calaveras or skull faces celebrate the Day of the Dead in Sao Paulo, Brazil. Picture: AP Photo/Andre Penner

Food for the Dead is an integral part of the day.

People bring the favourite dishes of the deceased as offerings along with other treats the departed enjoyed, including toys, fruit, tequila, mescal and cigarettes. Stories are told, musicians play, and a feast is had.

The celebrations prompted author, cook and lover of Mexican culture Sean Callinan to gather together Day of the Dead recipes together in his book, Food For The Dead.

Not so scary ... the day’s events allow people to stare down death.

“Food For The Dead is all about fiesta food.,” Callinan says. “You don’t have to gather in the cemeteries to enjoy the dishes in this book, but by all means invite your friends around, create a feast, mix some drinks and perhaps light a candle in memory of those who can’t be there.”

Get into the Day of the Dead spirit with this recipe from the book.

Mouth watering ... orange-guajillo pulled pork cooks all day.

Orange-guajillo pulled pork

People will be busting your door down when the savoury scent of these delicious carnitas starts wafting out in to the neighbourhood.

This ultimate pulled pork recipe relies on the acidity and sweetness of California navel oranges — they totally hum with the earthy flavours of the guajillo chilli.

Ingredients

1-1.5kg / 2.5-3 lbs pork roast

6 dried guajillo chilis, seeded

2 cups / 16 fl oz cups orange juice

1.5 cups / 12 fl oz cups beef stock

4-6 cloves of garlic

Fresh oregano

Salt and pepper

1 can of crushed tomatoes 400ml

3 tablespoons tomato paste

Method

Oil the pork roast, season and sear on all sides until golden brown.

In to the base of a slow cooker, pour in the orange juice, stock, can of tomatoes, whole de-seeded chilis and tomato paste.

Add salt, pepper and crushed garlic to the mixture and stir thoroughly.

Place the pork in the middle of the slow cooker and baste in the liquid.

Throw a good handful of fresh oregano over the top of the meat, turn on to a low heat and cook for about 7-9 hours.

An hour before you are ready to serve, grab a couple of forks and shred the pork. Remove any rind, chilli and oregano sprigs remaining and cook for a further 60 minutes, letting the meat absorb the liquid.

Serve with corn tortillas, fresh crumbled cheddar, tomatillo salsa and crunchy lettuce.

Author Sean Callinan

Food for the Dead

Food For The Dead has more delicious Mexican recipes and beautiful photography. It’s available as an ebook and hardback at www.foodforthedead.net and you can also find it on iTunes.