| Sugar Skulls Kathy Cano-Murillo The Arizona Republic A Dia de los Muertos altar without sugar skulls is like a Charms Blow Pop without the bubble gum inside. It's a must-have. Sure, you can be lazy and go buy pre-decorated skulls, but if really want to show your love go the extra step and make your skulls. It's the sweetest thing you can do for the one you love. Supplies: 1 set of plastic skull molds Mixing bowl and spoon 2 cups of granulated sugar 2 teaspoons of meringue powder 2 teaspoons of water 1 piece of cardboard, approximately 5" x 5" Mix the dry ingredients together in the bowl. Sprinkle the water in and continue to mix until the sugar is completely moistened and becomes the consistency of moist sand. Scoop some of the mixture into the mold and pack it evenly and firmly. Place the piece of cardboard on top of the mold and quickly flip it over so the sugar skull pops out. Very carefully slide it onto a flat surface. Continue making the rest of the skulls. Let them dry for 24 hours in a dry place. Icing: 2/3 cup of water 1/2 cup meringue powder 2 pounds of powdered sugar Electric mixer Concentrated food coloring (the kind professional cake bakers use) 1 pastry or Ziploc bag Plastic cups Spoon Blend the ingredients with an electric mixer until the peaks form in the icing. If using assorted colors, scoop the white icing into separate bowls and add a dab of different colored food coloring in each one. Mix again. Scoop the icing into the pastry or Ziploc bag (snip the corner for the latter). Continue until you have several bags of different colors. Keep sealed and refrigerated until use. Makes four small skulls |
| LOS DIAS DE LOS MUERTOS (The Days of the Dead) Judy King |
| Foreigners have more trouble understanding Los Dias de Los Muertos than any of Mexico's other fiestas. At first glance, Day of the Dead decorations, colored paper garlands, little skeletons performing daily tasks and sugar skulls inscribed with names remind visitors of Halloween. Other tourists discover that much like Memorial or Remembrance Day back north, families here visit, clean and decorate graves of loved ones for the November 1 and 2 holidays. Many families honor their ancestors and dead with home altars, laden with harvest fruits, traditional bread with crossed bones on dough on top, all to greet the spirits as they return to the home for 24 hours each year. |
| BLENDING ANCIENT CULTURES WITH THE CHURCH This holiday is a perfect example of the complex heritage of the Mexican people. The beliefs of today's Mexican are based on the complicated blended cultures of his ancestors, the Aztec and Maya and Spanish invaders, layered with Catholicism. The origins of the Days of the Dead reach into the ancient history of Europe and Mexico. In the eighth century, the church decreed November 1 as All Saints Day. Setting aside the day to honor the martyrs and saints was an attempt to replace the 2000-year tradition of the Celts and their Druid priests who combined harvest festivals and celebrated the new year on November 1. The Celtic dead were believed to have access to earth on Samhain, October 31st, when the boundary between the worlds of the living and the dead relaxed. The Celts danced around huge bonfires, wearing animal heads and hides to confuse the spirits and burned crops and animals as offerings to the returning dead. Around the end of the first millennium, the church reinforced its attempt to cover the Celtic celebration by designating November 2 as All Souls' Day to honor the dead. All Souls' Day was celebrated with parades, big bonfires and the people dressed as saints, angels and devils. In the language of the day, All Saints Day and All Souls' Day were known as All-hallowsmas, and October 31 was "All Hallowed's Eve" or Hallow'e'en. When the Spaniards arrived in Mexico they encountered two-month celebrations honoring death, the fall harvest and the new year. For more than 500 years, the goddess Mictecacihuatl (Lady of the Dead) presided over Aztec harvest rituals using fires and incense, costumes of animal skins, images of their dead and offerings of ceramics, personal goods, flowers and foods, drink and flowers. While the church attempted to transform the joyous celebration to a suitably tragic image of death and a serious day of prayer focusing attention and reflection on the saints and martyrs. The people of Mexico did not fully adopt the early priests' ideas, and by keeping their familiar ceremonies, All Saint's Day and All Soul's Day evolved into the celebrations that today honor the dead with color, candles, joy THE AZTEC AND MAYAN BELIEFS The Aztec, Mayan and other indigenous traditions have enriched the Mexican's attitude about death. From these ancestors has come the knowledge that souls continue to exist after death, resting placidly in Mictlan, the land of the dead, not for judgment or resurrection; but for the day each year when they could return home to visit their loved ones. Daily life in ancient Mexico was so uncertain and difficult that death was expected at every turn. Death, in fact was revered, believed to be the ultimate experience of life, life's own reward, even welcomed as a better option when people are struggling for survival. The Mexican still views death as a transition of life, a normal stage in the circle of life on earth, a natural progression, not an ending. Writer Octavio Paz commented about his people's relationship with death saying, The Mexican is familiar with death, jokes about it, caresses it, sleeps with it, and celebrates it. It is one of his favorite playthings and his most steadfast love." |
| THE THREE DEATHS Los Dias de Los Muertos is a time for remembering friends, family and ancestors. A lovely tradition that resonates with the center of the belief was retold on the website Latino.com by Victor Landa, from San Antonio, TX. Landa quotes the legend, "In our tradition, people die three deaths. The first death is when our bodies cease to function; when our hearts no longer beat of their own accord, when our gaze no longer has depth or weight, when the space we occupy slowly loses its meaning. The second death comes when the body is lowered into the ground, returned to mother earth, out of sight. The third death, the most definitive death, is when there is no one left alive to remember us." TRADITIONS and CUSTOMS The act of preparing an altar by placing photographs, flowers, candles, favorite foods and drink of the loved one provides a special time to remember, and to transform grief into acceptance. The living invite the spirits of the family to return home for a few hours of laughter, tears and memories. An important aspect of the holiday is the closure that it provides for families who have lost a loved one during the previous year. Without embalming, burial must take place within 24 hours of death. During this short period, the body is laid out in the coffin at home, surrounded by candles, flowers, family and friends. While the family and friends gather, and sit in vigil during the night, then return for another week to recite the rosary, there is often little time for acceptance or reality. Preparing for the return of the spirit each fall lets the family remember and honor their dead, and gives them a chance to heal. Some families prepare the altar of offerings at the family grave site, lighting a candle for each dead one, remembering the names, and placing flowers or coronas (wreaths) at the cemetery. Many stay to visit, eat, drink and pray while they keep a vigil during the night. All night, throughout the cemetery there is a grand family reunion of huge extended families, alive and dead, as one by one, through stories, memories and dreams, the dead return. On this night, those who wait realize the importance of living to be well remembered, working to be well respected and loving to be well missed. Once the night has passed, and the spirits have returned to their world, the ones remaining known that for another year they have triumphed in the struggle of life and that the only way to celebrate death is to live with courage. They have faced death and have won, saying, "Look here, you old bald skull - you fleshless one - you didn't get me - I have survived to live again today." |
| PREPARING THE ALTAR Even families with very limited budgets spare no expense when preparing the altar to honor their family. They want their spirits to enjoy the offerings and to return each year to continue this special spiritual companionship. The altar is prepared in a place of honor in the home, using empty boxes on a table to form a pyramid of three or more levels, then a white tablecloth covers it all. Four candles are placed on the top level to represent the cardinal directions. A candle is lit for each dead family member, and one extra so that no one is left out. The candles, which represent hope and faith, burn during the night, so that there is no darkness. Copal is the resinous sap of a Mexican tree, burned as incense since the time of the Aztecs as an offering to the gods. On the Day of the Dead altar, the scent attracts spirits, drawing them home. It is also used to cleanse the area, and to ward off evil. While most altars are laden with the favorite foods, sweets, drinks, and harvest fruits of each family spirit, even the most basic altar includes these basic needs: WATER to quench the thirst and for purification SALT to season the food and for purification BREAD to represent the food needed for survival A washbasin, soap, towel, mirror and comb are placed nearby so the spirits can clean up when they return. The hand crafted skeletons, Calaveras are funny and friendly rather than frightening or spooky. They represent the beloved dead ones, their occupations and hobbies. As they are placed on the altar, the delightful skeleton figures bring back fond memories and cause the grieving ones to smile. The figures with the smells of favorite foods, help the spirits find the right house. Three calaveras, which represent the trinity, are placed on the second level. Colorful tissue paper, papel picado, is cut into intricate designs and strung to flutter over around the altar. This custom comes from the Aztecs who used paper banners in rituals. The colors used represent: Black for the Prehispanic religions and land of the dead Purple from the Catholic calendar to signify pain, suffering, grief, mourning Pink for celebration White for purity and hope Yellow and Orange for the marigold, the sun, light Red representing for Christians, the blood of Jesus; and for the indigenous, the life blood of humans and animals Flowers, symbolizing the brevity of life, are massed and fashioned into garlands, wreaths and crosses to decorate the altar and the grave. The marigold is the most traditional flower of the season. In Aztec times it was called the cempasuchil, the flower of 400 lives. The fragrance of the cempasuchil leads the spirits home. Sometimes paths of the petals lead out of the cemetery and to the house to guide the spirits. A cross of marigold petals is formed on the floor so that as the spirit approaches the alter, he will step on the cross and expel his guilt. Personal items of the spirits remembered, the child's toys, household saints, photos of those honored are added to the altar, along with the tools and utinsels used each day, serapes, guitars or drums, gourds for carrying water and cigars or cigarettes. The Mexican flatters and woos death, he sings to her, dances with her, lifts his glass to her, he laughs at her. Finally, he challenges her, and in the challenging, death loses her power to intimidate him Once he knows death intimately, death is no longer wrapped in a cloak of mystery or causes him to fear the darkness. Once the fear of death has been defeated, the clutch she has on the hearts and minds of the living is lessened once and for all. Death's morbid side is buried under music and remembrances, while skeletons laugh and dance and sing as Mexico celebrates life in its embrace of death. |
| PAN DE MUERTOS DAY OF THE DEAD BREAD ALL SOULS BREAD This is a version of the bread that is made for the November 2 celebration known as the Día de los Muertos (Day of the Dead) in Mexico. You can also mold the bread into different shapes like angels and animals. Ingredientes - Ingredients: Una taza y media de harina - 1 1/2 cups of flour Media taza da azúcar - 1/2 cup of sugar Una cucharadita de sal - 1 teaspoon of salt Una cucharada de semillas de anís - 1 tablespoon of anise seed Dos paquetitos de levadura - 2 packets of dry yeast Media taza de leche - 1/2 cup of milk Media taza de agua - 1/2 cup of water Media taza de mantequilla - 1/2 cup of butter Cuatro huevos - 4 eggs Entre tres y cuatro y media tazas de harina - from 3 - 4 1/2 cups of flour Preparation: Mix all dry ingredients together except the 3 - 4 1/2 cups of flour. In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture. Beat well. Mix in the eggs and 1 1/2 cups of flour. Beat well. Put in the rest of the flour, little by little. Knead the mixture on a floured board for 9 - 10 minutes. Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half at sea level). Punch the dough down and reshape it with some "bone" shapes on top to decorate it. Let it rise another hour. Bake at 350 degrees F (175 degrees C) for about 40 minutes. After baking, sprinkle it with confectioner's sugar and colored sugar. Preparación: Mezcle todos los ingredientes secos menos las 3 - 4 1/2 tazas de harina. En una olla caliente la leche, el agua y la mantequilla. Añada la mezcla líquida a la mezcla de ingredientes secos. Bátalo bien. Agregue los huevos y una taza y media de harina. Bátalo bien. Agregue el resto de la harina poco a poco. Sobre una tabla enharinada, amase por unos 9 - 10 minutos la mezcla. Ponga la masa en un recipiente engrasado, y deje que levante hasta que haya doblado su tamaño (aproximadamente hora y media al nivel del mar). Para que la masa se encoja, déle puñetazos y fórmela de nuevo con unos "huesos" de masa encima para decorarla. Deje que levante una hora más. Hornee a 350 degrees F (175 degrees C) por unos 40 minutos. Después de hornearlo, espolvoréele azúcar glas y azúcar coloreado. Karen Hursh Graber |
| Your own celebration of the Day of the Dead. By Cat Gonzalez. © 1999 Todos Derechos Reservados A few months ago I received an email request from a small town in Texas. The writer Ray and his fiance wanted my guidance in celebrating the Day of the Dead. My answer was - celebrate it in your own way. After all, the customs for the Days of the Dead: November 1 - Dia de los Angelitos (Children's Day); November 2 - Dia de los Difuntos (All Souls Day), in Mexico are are a composite of rituals and symbols from Inca, Axtec, Maya, and even Toltec, as well as a few Chrstian ones thrown in for good measure. Undoubtedly the practices of the Aztec dead feast day (Miccailhuitl) influences today's rites. Some tribes took certain myths and created their customs. Others based their rituals on other mythical tales. So you see, you can do whaever seems appropriate to remember those who have died and to feel part of the celebrations and mourning here in Mexico. One year, I dedicated my altar to my dog Rosemary, who would have appreciated being remembered on the Dia de los Angelitos. The preparations to remember infants and children who died so young always touches my heart. The mythology of the Aztec tribes has it that los angelitos go to a part of Paradise where there is a tree of human breasts, and they sit under it with their mouths open. The Mískito indians say that they go to Mother Scorpion, a tall woman with many breasts. On my altar I laid Rose's collar and chain, and a food bowl filled with fresh tortillas and branches of the pungent herb Rosemary. Rosemary was a dead-ringer for those terra cotta statues of dancing dogs you see in Mexico - same colour and body. Dogs are a recurring feature of the funereal lore the Purépecha, Nahua, Populuca, Tzotzil, Chinatec and Aztec peoples. They still tell the same tales told by Popul Vuh and the Aztec mythology written by Indian scribes after the conquest. A black dog guards the river (or pot of boiling water) which the souls of the dead must cross. In Michoacan, the Purépecha (Tarascans as anthropologists call them) warn that if a man abuses a dog, the dog complains to God. Judging from what I've seen, God must hear a lot of complaints. In some areas sweet breads in the shape of dogs and humans are baked in clay ovens and sold on the Day of the Dead. So, there is ample precedent for revering dogs. But I wasn't thinking of all that when I made my altar that year. I was only feeling how much I missed my dancing doggie. I still do. So, Ray, as you can see, any ritual that expresses your sentiments for departed loved ones, and draws you closer to who they were in this life is acceptable. Whether you create an altar with their favorite foods, drinks, or other enjoyments so that they can share this day with you, or whether you just keep them in your mind, you will be sharing Los Dias de los Muertos with us, here in México. |
| Easy Paper Flowers Kathy Cano-Murillo The Arizona Republic If you are into handmade decorations, paper flowers are the way to go. Non-crafty types can even get into the spirit because it only involves simple accordion folding - a la kindergarten class. There are more elaborate, artistic ways to create paper flowers, but for starters this method is just right for adding a splash of vibrant color to a table centerpiece or place setting. Supplies: 1 package of multicolored tissue or crepe paper 1 package of green pipe cleaners Scissors Directions: Take four to five sheets of the tissue paper and layer them (if you want multicolored flowers, use different colors). Cut into 8-inch squares. Keeping the sheets layered, take one set of squares and fold it like an accordion so it looks like a thin rectangle. At the center of the rectangle, cut a small v-shaped notch on both sides. Take the end of a pipe cleaner and twist it around the notch. With the stem pointing straight down, gently pull up one layer of tissue into the center. Pull up the remaining layers, one by one. Repeat for the other side of the flower. Once all the layers are pulled up, fluff them in place to look natural. Continue making more flowers with the remaining stacks of squares. Tips and variations: For sturdier stems, wrap two pipe cleaners together. Cut smaller or larger squares to change the size of your flowers. Add more layers for thicker flowers or less layers for thinner ones. For a shiny effect, dip the top edges in white glue and then dip in loose glitter. Glue a pin on the back of a flower for a fluffy lapel decoration. Make smaller flowers and string them together as garland. |
| Dia de los Muertos Pin Kathy Cano-Murillo The Arizona Republic Come the end of the month, it's not at all uncommon to see scary skeletons lurking around the neighborhoods, thanks to Halloween. But thanks to Dia de los Muertos (Day of the Dead), friendly skeletons are just as welcome. The Mexican holiday, Nov. 1 and 2, celebrates the wondrous cycle of life by recognizing - but not fearing - death. It is a day to reflect on the warm and fuzzy memories and share happy stories, rather than mourning the absence of the dearly departed. It's believed that the spirits of our loved ones return on these special days to be with family and friends. We welcome them by dedicating a variety of festive, colorful activities in their honor, such as building an ofrenda that includes that individual's favorite foods, hobbies, music, pictures and more. Supplies: Gumball-size chunk of Sculpey clay Liner brush Craft knife Black and white acrylic paints 2 jump rings Miniscissors Snippets of fuchsia, teal, green, purple and yellow party streamers Glue gun Colored seed beads Small pin back Milagro Water-based varnish Directions: Flatten the ball of clay into the shape of a quarter. Use the opposite end of the liner brush to make indented eyeholes and cheekbones. Make a blunt cut for the chin with the craft knife. Bake in oven according to directions to harden clay. Paint base coat in white, then add thin black facial accents. Turn over so backside is up and glue one jump ring to the bottom. Use miniscissors to cut 2-inch by half-inch of party streamers. Take one piece at a time and scrunch it, then apply it around the outside edge of the pin. Continue lining until the paper goes all the way around the pin. Glue one seed bead in each eyehole for color. Attach pin back. Loop the milagro onto the jump ring and connect to the other jump ring. Add a layer of water-based varnish to the skull. Tip: Milagros (a k a "little miracles," tiny silver prayer charms) can be found at local Mexican import shops. |
| Festival for departed souls begins with food Calabaza en Tacha azcentral.com 1 4 to 5 lb pumpkin 8 cinnamon sticks Juice of 1 Orange 4 cups water 2 lbs brown sugar or raw sugar Cut the pumpkin into 3" squares. Remove seeds and strings. With a sharp knife make diamond designs over the pulp. Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the sugar has dissolved. Place the first layer of pumpkin pieces skin side up in the pan. Place the second layer pulp side up. Repeat as necessary. Cover and simmer. The pumpkin pieces are done when they look golden brown and the pulp is soft. Let cool and serve with the syrup. You can also add cream if you prefer. Tinga Poblana de Pollo From Jeffrey Smedstad of Los Sombreros Mexican Restaurant 8 chicken thighs 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 8 ripe, whole Roma tomatoes 4 cups chicken stock 4 chipotle chiles 1/2 pound good-quality chorizo 1 white onion, sliced thin 6 red potatoes, diced 1 teaspoon cumin 1 teaspoon black pepper 1 tablespoon Mexican oregano (not Greek) 1 large avocado, peeled, pitted and thinly sliced 1 cup crumbled Mexican queso fresco or feta cheese Place chicken in a stockpot and add water to cover. Add salt, pepper and garlic powder. Bring to a simmer over medium-high heat and cook for about 20 minutes. If possible, let the chicken cool in the water. When chicken is cool enough to handle, remove the skin and coarsely shred the meat. Set aside. Heat a saute pan over high heat and add the tomatoes (no oil). Blister and char the tomatoes all sides. Turn off heat and add chicken stock and chipotles. Allow to cool. Pour into a blender and puree until smooth. Set aside. Place the chorizo and onions in a stockpot and cook over medium heat. When the chorizo has released some oil, add the diced potatoes. Reduce heat to low and cook until the potatoes have browned and gotten a little tender. Add cumin, pepper, oregano, the shredded chicken and the pureed tomato mixture. Simmer for 10 minutes. Add salt to taste. To serve, scoop into deep bowls and top with avocado and cheese. Serve with corn tortillas and Mexican beer. Makes 6 to 8 servings. Approximate values per serving: 557 calories, 35 g fat, 125 mg cholesterol, 35 g protein, 26 g carbohydrates, 5 g fiber, 1,351 mg sodium, 56 percent calories from fat. Chicken in Pipian Sauce (From 'Freida's Fiestas') Ingredients 2 chickens, cut into parts 6 cups water 2 carrots, cut in half lengthwise 1 onion, quartered 2 garlic cloves 1 bay leaf 1 celery stalk 2 parsley sprigs 4 teaspoons salt 4 black peppercorns Sauce 1 cup sesame seeds 1 cup blanched almonds 1 tablespoon corn oil or lard 2 teaspoons powdered chicken bouillon 6 guero (yellow) chiles, chopped 3/4 cup olives 2 teaspoons capers Instructions Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender. Strain, reserving the broth. Skin and bone the chicken, and set aside. To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. Puree the sesame seeds with the almonds and 2 cups of the chicken broth. Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened. Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes. Add the chiles, olives, capers and chicken. Simmer for 10 minutes, and serve hot. Makes 8 servings. Agua de Jamaica (Hibiscus Flower Water) From Jeff Smedstad, Los Sombreros Mexican Café 1 cup jamaica (dried hibiscus flowers, available in Latino food markets) 8 cups water 3/4 cup sugar Combine all ingredients in a large saucepan. Bring to a boil, then turn off the heat. Let mixture steep for 30 minutes. Strain and refrigerate. Makes about 8 servings. Cajeta Creme Brulee With Mexican Chocolate Sauce From Pointe South Mountain Resort Creme Brulee: 2 cups sweetened condensed milk 2 cups goat milk 10 egg yolks Raw sugar to taste Mexican Chocolate Sauce: 2 cups heavy cream 4 ounces Mexican Iberra chocolate, chopped 4 ounces semi-sweet chocolate, chopped 1 cup milk Preheat oven to 300 degrees. To make creme brulee, cook sweetened condensed milk over low heat until deep golden brown. Boil goat milk and pour over condensed milk; carefully stir together. Slowly add the mixture to the egg yolks and whisk until smooth. If added too quickly, the eggs will curdle. Place the mixture in a shallow glass dish and cover tightly with foil. Place dish in a large pan with 1/2 inch of water in it and bake for 45 minutes. Cool and refrigerate for at least four hours. Before serving, sprinkle raw sugar over the top and place under hot broiler until slightly browned. To make chocolate sauce: Heat heavy cream to a simmer. Add chocolates, then add milk. Stir until chocolate is melted. Cool and drizzle over creme brulee before serving. Makes 8 to 10 servings. Blue Corn Enchiladas The Arizona Republic 12 blue corn tortillas 1/4 cup vegetable oil 3 cups red chile sauce 1/2 cup Monterey Jack cheese, shredded 1/2 cup Cheddar cheese, shredded 1 medium onion, minced 4 eggs, fried Shredded lettuce, for garnish Soften each tortilla in oil in a skillet for 3 seconds; drain. Spoon a thin layer of red chile sauce on each of 4 oven-proof plates. Layer remaining chile sauce, cheeses and onion proportionately on 3 tortillas on each prepared plate. Bake at 300 degrees for 10 minutes, or until cheese melts. Top each with 1 egg; garnish with shredded lettuce. Serve immediately. Makes 4 servings. White Chocolate Mole The Arizona Republic 1/2 cup unsalted peanuts 1/4 cup sliced blanched almonds 1/4 cup walnuts 2 cups water 1 cinnamon stick, broken into pieces 2 whole cloves 1 fresh poblano chile, seeded and chopped 2 fresh serrano chiles, seeded and chopped 1 small clove garlic 1/2 white Spanish onion, cut into chunks 5 animal crackers, toasted 1/4 cup (1/2 stick) unsalted butter 1/2 cup chopped white chocolate 1/2 teaspoon salt 1/8 teaspoon freshly ground white pepper Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in the oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes. In a blender, combine the nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Reserve the liquid and discard the solids. In the blender, combine the chiles, garlic, onion and nut liquid. Add the animal crackers; puree until smooth. Strain through a medium-mesh sieve over a bowl, pressing on the solids with the back of a ladle or rubber spatula to release the liquid. Discard the solids. In a large saucepan, heat the butter. Stir in the nut-chile liquid. Simmer, uncovered, over medium heat, scraping the bottom of the pan occasionally with a rubber spatula, until the mixture is the consistency of thick pea soup, about 15 minutes. Stir in chocolate, salt and pepper until the chocolate is melted. Use immediately. The mole without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate. Makes about 1 1/2 cups, or 12 servings. |
| Reverse glass painting Kathy Cano-Murillo The Arizona Republic While everyone else uses the same old decorations, you can add a distinctive touch to your altar by whipping together one of these cheery calaca frames. Visit the local dollar store to pick up a batch of small frames and some paint. Give them as gifts or use them at your next fiesta's table setting. You'll be the life of the Day of the Dead party! Supplies: 1 small frame Acrylic paints in assorted colors (most importantly, black and white) Thin, liner paintbrush Directions: Take apart the components of the frame. Set the piece of glass on a flat surface. Using the liner brush and black paint, draw a skull on the glass. Let dry. Now paint on flowers and other decorations and let dry. Paint the entire face with white paint. Let dry and put the frame back together. |
| What is the purpose of a Dia de los Muertos altar? The purpose is to honor the memory of someone who touched your life. This can be anyone from the family pet to Mother Teresa. Anyone who had a positive impact on your life can be the subject of your Day of the Dead altar. People also make altars to show their support for others. I have seen Dia de los Muertos altars made to those who have died due to AIDS related illnesses, to those lost in the World Trade Towers attack and the students at Columbine. There are people who believe that those building an altar are trying to raise the dead. This can't be farther from the truth, because the belief is that the dead are never really gone, so raising them would be redundant. There is nothing demonic about building a Dia de los Muertos altar. Are we trying to communicate with the dead? Yes, and no. There are two aspects to altar making on el Dia de los Muertos (the Day of the Dead). The first is to communicate with those that are no longer physically with us. I don't see how this is any different from people going to visit the graves of their dearly departed. It isn't about witchcraft, it is about having an eternal dialogue with those that we love. The second aspect is the connection it provides us to the world at large and to our place in the after-life. By building an altar we are acknowledging that we go on and that not being physically present isn't the same as being gone. Altars should include: a picture of the one being remembered items they were found of something to snack on candles flowers gifts <dia_de_los_muertos_store.htm> Altars could include: pictures of saints or religious icons toy skeletons, skulls or bones sugar skulls <http://www.mexicansugarskull.com/mexicansugarskull/recipe.htm> (recipe from Angela at mexicansugarskull.com <http://www.mexicansugarskull.com>) books tequila, or their favorite drink and a glass soap, water & a small towel (because being dead can be messy) A Dia de los Muertos <index.htm> altar can be as simple or as elaborate as you want. The purpose of an altar is remembrance, with that in mind feel free to do what you think your honoree would enjoy. While we have included a few guidelines, these are by no means rules to live by. They are a starting place, where you end up is completely up to you. Some people take up entire corners of their homes with Day of the Dead altars, others use a simple end table dressed up with fabric and other items. The point is, size doesn't really matter, what matters is the heart you put into it. http://www.diadelosmuertos.us/ |
| The purpose: to show children how the lives of people can be celebrated by remembering the lives of people that have died. To give them a connection to relatives or others they may no longer have with them and to mention death without fear. What you'll need: a box of tooth picks colored construction paper glue a bag of sand a candle a large square cake pan a few pieces of colored tissue paper The cake pan should be laid out on a table. If necessary put some newspaper around the table while this is more or less a clean activity, with kids the possibility of mess is ever present. Select someone to put the tissue paper in the cake pan and fold it over the edges of the pan. This will make it look more decorative and add color to the project. Pour the sand into the cake pan. Fill it to one half inch from the top of the pan. Cut the construction paper into pieces one inch by five inches. Have each child pick a piece of construction paper. The kids should fold their paper in half, so it is divided into two 2 1/2 inch segments. On the right side of their paper have the kids write down the name of someone that has died in their family. They can write down their grandmother, uncle, favorite pet. If they can't think of anyone loan them someone from your family and tell them why you want to remember them. Next to the name on the half of the paper they should write what they remember most about the person they named. (their smile, their kindness, their cookies, etc.) The child should then fold the paper in half. The name should be on one side and their reason on the other side. The toothpick should be put in the fold of the paper and the paper should be glued to the toothpick. It will look like a flag. The teacher should dim the lights in the classroom and light the candle. The candle should be put towards the back of the cake pan. If you can't use a candle, use a picture of the class as the center piece. The kids should then take turns going to the altar and putting their toothpick in the sand and sharing with the class who they are remembering and why. |
| Dia de los Muertos Book List Amado, Elisa. UN BARRILETE PARA EL DIA DE LOS MUERTOS. Toronto: Groundwood Books, c1999. Ancona Daz, George. PABLO REMEMBERS: THE FIESTA OF THE DAY OF THE DEAD. NY: Lothrop, Lee & Shepard Books, c1993. Andrade, Mary J. A TRAVÉ DE LOS OJOS DEL ALMA: DIA DE MUERTOS EN MÉXICO, MICHOACÁN: THROUGH THE EYES OF THE SOUL: DAY OF THE DEAD IN MEXICO, MICHOACAN. San Jose, CA, 1998. Andrade, Mary J. A TRAVES DE LOS OJOS DEL ALMA, DIA DE MUERTOS EN MEXICO, OAXACA: THROUGH THE EYES OF THE SOUL, DAY OF THE DEAD IN MEXICO, OAXACA. San Jose, CA c1999. Andrade, Mary J. DAY OF THE DEAD IN MEXICO. MEXICO CITY, MIXQUIC & MORELOS. San Jose, CA: La Oferta Review Newspaper, 2000. Art Institute of Chicago. POSADA, PRINTMAKER TO THE MEXICAN PEOPLE. Chicago, 1944. Barrow, Leo L. and Robert M. Hammond. MACARIO: A TEXTBOOK BASED ON A FILMSCRIPT BY B. TRAVEN. Riverside, CA: J.B. Blanchard, 1973. Beezley, Willian H., et. al. RITUALS OF RULE, RITUALS OF RESISTANCE: PUBLIC CELEBRATION AND POPULAR CULTURE IN MEXICO. Wilmington: SR Books, 1994. Berdecio, Roberto and Stanley Applebaum. POSADA'S POPULAR MEXICAN PRINTS: 25 CUTS BY JOSE GUADALUPE POSADA. New York: Dover Publications, 1972. Carmichael, Elizabeth and Chloe Sayer. THE SKELETON AT THE FEAST: THE DAY OF THE DEAD IN MEXICO. Austin, TX: University of Texas Press, 1992. Freschet, Gina. BETO AND THE BONE DANCE. New York: Farrar Straus Giroux, 2001. FOLKLORE OF WORLD HOLIDAYS. Detroit: Gale Research Company, 1991. (Day of the Dead on p. 545-547.) Garciagodoy, Juanita. DIGGING THE DAYS OF THE DEAD; A READING OF MEXICO'S DIAS DE MUERTOS. University Press of Colorado, 1998. Gonzalez-Crussi, F. DAY OF THE DEAD: AND OTHER MORTAL REFLECTIONS. Harvest Books, 1994. Greenleigh, John, photographs, and text by Rosalind Rosoff Beimler.. THE DAYS OF THE DEAD: MEXICO'S FESTIVAL OF COMMUNION WITH THE DEPARTED. Rohnert Park, CA: Pomegranate, c1998. Gutiérrez, Ramón A. HOME ALTERS OF MEXICO. Albuquerque, NM: University of New Mexico Press, c1997. Harrington, Kent. DIA DE LOS MUERTOS/DAY OF THE DEAD (a novel). Dennis McMillan Pubns., 1997. Hoyt-Goldsmith, Dian. DAY OF THE DEAD: A MEXICAN-AMERICAN CELEBRATION. Holiday House, NY, 1994. Johnston, Tony. DAY OF THE DEAD. San Diego, CA: Harcourt Brace, c1997. Kalish, Richard A. DEATH AND DYING: VIEWS FROM MANY CULTURES. Farmingdale: Baywood, 1980. Krull, Kathleen. MARIA MOLINA AND THE DAYS OF THE DEAD. NY: Maxwell Macmillan International, c1994. Lasky, Kathryn. DAYS OF THE DEAD. Photographs by Christopher G. Knight. New York: Hyperion Books for Children, 1994. Levy, Janice. THE SPIRIT OF TIO FERNANDO: A DAY OF THE DEAD STORY. Monton Grove IL: A. Whitman, 1995. Luenn, Nancy. A GIFT FOR ABUELITA: CELEBRATING THE DAY OF THE DEAD. Flagstaff, AZ: Rising Moon, c1998. Naggar, Carole and Fred Ritchin, edited by. MEXICO THROUGH FOREIGN EYES, 1850-1990: VISTO POR OJOS EXTRANJEROS. New York, NY: W.W. Norton, c1993. Olmedo, Dolores. 40 ANOS DE OFRENDAS. Mexico: Museo Dolores Olmedo Painto, 1996. Pomar, Maria Teresa. EL DIA DE LOS MUERTOS: THE LIFE OF THE DEAD IN MEXICAN FOLK ART. Fort Worth, TX: Modern Art Museum of Fort Worth, 1995. Posada, José Guadalupe. JOSÉ GUADALUPE POSADA, ILUSTRADOR DE LA VIDA MEXICANA. Mexico: fondo Editorial de la Plastica Mexicana, 1963. Reck, Gregory G. IN THE SHADOW OF TLALOC: LIFE IN A MEXICAN VILLAGE. Prospect Heights, IL: Waveland Press, 1986. Redfield, Robert. TEPOZTLAN: A MEXICAN VILLAGE: A STUDY OF FOLKLIFE. Chicago: University of Chicago Press, c1930. (Day of the Dead p. 124-125.) Rohde, Teresa E. EL DIA DE MUERTOS. Mexico, D.F.: Editorial Patria, 1991. Santino, Jack. HALLOWEEN AND OTHER FESTIVALS OF DEATH AND LIFE. Knoxville: University of Tennessee Press, 1994. Sayer, Chloe, editor. THE MEXICAN DAY OF THE DEAD: AN ANTHOLOGY. Boston: Shambhala Redstone Editions, 1994. Previously published as MEXICO, THE DAY OF THE DEAD, 1993. Salinas-Norman, Bobbi. INDO-HISPANIC FOLD ART TRADITIONS II. Oakland, CA: Piñata Publications, 1994. Traven, B. MACARIO. Boston, Houghton Mifflin, c1960. Toor, Frances. A TREASURY OF MEXICAN FOLKWAYS. New York: Crown Publishers, 1947. Trenchard, Kathleen. MEXICAN PAPERCUTTING. Asheville, NC: Lark Books, 1998 Sources: Palomar College Library, Center for Latin American Studies University of Arizona |
| Day of the Dead: Celebrating Life The Cycle of Life Dia de los Muertos (DEE-ah deh los moo-AIR-tohs) or "Day of the Dead" is a celebration of life and spirit shared each autumn in Mexico. This festival celebrates life by honoring ancestors and friends who are no longer physically on this planet, yet are still very much alive in our hearts. The festival is celebrated November 1-2: the first, All Saints Day, is devoted to children, and the second, All Souls Day, is devoted to adults. Sharing Memories Homes are decorated with an "ofrenda": an altar dedicated to deceased family members and friends. Photos and mementos of deceased loved ones are placed on the ofrenda. Festive banners called "papel picado" and funny skeletons known as "calacas" are everywhere. Candy-shaped skulls are exchanged as gifts symbolizing life and are often personalized with a person's name. Pan de muertos, "bread of the dead," is baked as a special holiday treat. Candles illuminate paths for the spirits to follow while incense is burned to chase away bad spirits. Marigolds are used to create paths for spirits and adorn wreaths and crosses. In Spanish, marigolds are called "flor de los muertos" and are believed to have 400 lives. As the celebration progresses, families gather to enjoy a feast while they share and celebrate memories of the departed. Spirits of the Heart The festivities continue the following day in the churches and villages. Special services are held honoring the dead. Papel picado, calacas, and marigolds are everywhere. Vendors set up booths to sell food, crafts, and toys celebrating the Day of the Dead theme. Families gather to watch the Parade of the Dead. Skeletons dressed as a bride and groom lead the parade. Following them is a coffin carried by four men in dark robes. The coffin opens and a skeleton slowly sits up, rolls its eyes, and waves to the bystanders who wave back. It is a comic event with much laughter and joy. The crowd follows the parade to the cemetery. At the cemetery, families clean and decorate the graves of their loved ones. Marigold crosses, wreathes, and petals along with lit candles are placed to guide the spirits back to their resting-places. Prayers and good-byes are said along with promises to meet again next year. The holiday is over, but renewed memories and the reminder that those we love live forever in our hearts makes this a true celebration of life and spirit. This autumn, gather your friends and your family and share in the beautiful tradition of Dia de los Muertos. Tools to Help You: • See Day of the Dead parade in Oaxaca, Mexico. For reservations: Travelscape.com <http://service.bfast.com/bfast/click?bfmid=10927287&siteid= 31520714&bfpage=home> Travelocity.com <http://service.bfast.com/bfast/click?bfmid= 18566&sourceid= 31520519&categoryid=travelocity> Related Articles: • Mexican Dinner Party <206p1.htm> • Tell Me a Story <199p1.htm> • Happy Halloween <201p1.htm> • Halloween Trivia <201r1p1.htm> • Soul Cakes Recipe <../../cgi-bin/recipe/dbb.cgi?uid=default&ww=1&ID=69&view_recipe=1> • Mexican Paper-Cutting <198p1.htm> • Tin Incense Burner for Day of the Dead <200p1.htm> • Jack-o-lantern Candles <205p1.htm> Send this pageto a friend <../../cgi-bin/sendfriend.cgi> Peggi Swan <../aboutauth.htm> |
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| CAUTION: Do not make sugar skulls on a rainy or high humidity day. They will not turn out. |
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| All art is by: Art by Patrick Murillo |
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