Keeping the Bread of the Dead Alive

November 2, 2011 — Chaac Mool chef-owner Luis Vázquez arranges the familiar ingredients in front of him: flour, sugar, egg, yeast and a cup of milk. With these, the fifth-generation panadero (bread maker) will teach 25 or so attending a recent class at La Cocina how to make the special Pan de Muerto, or Bread of the Dead. Traditionally the sweet rolls are made on Dia de los Muertos, the Day of the Dead, November 2.
Before beginning the instruction, Vázquez, his dark mustache groomed neatly, his shirt a festive red, gestures toward a side table adorned with candles, little bottles of tequila and other offerings for the deceased. The altars commemorating family and friends are typically set up 15 days before the traditional Mesoamerican holiday. Read more.

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