Day of the Dead (Dia De Los Muertos) Recipes

The preparation of food for the dead is a Dia  de los Muertos tradition. The aroma of the food is said to guide the spirits home to be with family and after a long journey from the spirit world, our loved ones are hungry and thirsty. Below are links to some traditional foods for the altars.

Mexican Hot Chocolate


  • 2 teaspoons good quality ground cocoa
  • 1 teaspoon sugar, plus extra to taste
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground almonds. You can add more if you want a thicker texture
  • 250 ml milk


  1. Make the chocolate mix by putting all the ingredients, except the milk, together in an empty, clean glass jar. Shake until completely combined.
  2. Heat the milk in a pan and add the chocolate mix.
  3. Bring to the boil and reduce the heat.
  4. Simmer for about 2 minutes, stirring constantly; use a small whisk to froth the milk.
  5. Serve hot.

Mole Rojo (Red Mole) from Chef Rick Bayless


10 ounces (5 medium) tomatillos, husked and rinsed
1 1/3 cup (about 6 1/2 ounces) sesame seeds
1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1 cup (about 4 ounces) unskinned almonds
1 cup (about 4 ounces) raisins
1 teaspoon cinnamon, preferably freshly ground Mexican canela
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon anise, preferably freshly ground
1/4 teaspoon cloves, preferably freshly ground
2 slices firm white bread, darkly toasted and broken into several pieces
2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
3 quarts chicken broth
1/3 to 1/2 cup sugar

*For the remainder of the recipe CLICK HERE


Tamales are made differently from region to region. This is just one way but should be a GREAT start for tamale newbies. Remember, it takes TIME to make them so clear your schedule and invite some friends to help.


Pan de Muertos (Bread of the Dead)


  • 1/2 cup whole milk
  • 2-3/4 oz. (5-1/2 Tbs.) unsalted butter, cut into small pieces
  • Two 4×1-inch strips of orange zest (use a vegetable peeler; avoid the white pith)
  • 1 Tbs. orange blossom water
  • 3 large eggs, lightly beaten
  • 1/4 oz. (1-3/4 tsp.) active dry yeast
  • 15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed
  • 1/4 cup granulated sugar
  • 1 tsp. kosher salt
  • Vegetable oil as needed
For the topping
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • 1/4 cup granulated sugar

*For the remainder of the recipe CLICK HERE