From the Recipe Creator:
Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors, shapes and flavors, but I prefer the plain and chocolate streusel. —Johnna Johnson, Scottsdale, Arizona
These sweet bread rolls are topped with a crunchy, sugary topping, giving this treat a shell-shaped look. Traditionally eaten as a breakfast or snack, conchas can also be used as a colorful dessert to end the night’s celebrations.
From the Recipe Creator:
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
Tamales are another staple of Dia de los Muertos celebrations. Like the ritual of making pan de muertos, gathering family around to prepare tamales as ofrendas is customary during the days before Dia de los Muertos. They can be sweet or savory. While this dish takes time to make, making tamales is pretty straightforward, so you can get everyone involved in the fun.
From the Recipe Creator:
Water, sugar, strawberries and lime juice are all you need to make a refreshing summer drink. —Francine Lizotte, Langley, British Columbia
For a light, refreshing non-alcoholic drink to serve up at your festivities, look no further than strawberry agua fresca. It’s made with just four ingredients and is a snap to make. It’s a stellar sipper to cool down your taste buds after taking a bite of some of the spicier fare on your plate.
From the Recipe Creator:
Every year, I make a batch of this Day of the Dead bread to place on my grandmother’s altar. The smell of dough rising in the kitchen is an unforgettable aroma that reminds me of those brisk evenings at my grandmother’s house, the night before we visited the cemetery on Dia de Los Muertos.
This delectably sweet bread is a quintessential part of Dia de los Muertos. Flavored with anise and orange, pan de muerto is baked during the days and weeks leading up to the holiday. Its unique shape represents the bones of the dead, while the ball, which crowns the loaf, represents the tears shed for those who’ve passed.
From the Recipe Creator:
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
This warming tortilla soup will banish the cold from your bones in a flash. It’s spicy, hearty comfort food you can make ahead and freeze or whip up fresh on the day. Add a few slices of fresh avocado to take this recipe to the next level.
From the Recipe Creator:
If you've never tried a mezcal margarita, you'll want to give it a shot (pun intended)! This fun twist replaces tequila with the smoky flavors of mezcal while still keeping that sweet and citrusy flavor from lime juice, simple syrup and triple sec. This version may just beat out the classic! —Ian Cliffe, Milwaukee, Wisconsin
Looking for a stronger tipple? Pick up a bottle of mezcal and serve it lightly chilled. Mezcal is tequila’s grassy, smoky cousin and bottles of the spirit are often left on Day of the Dead altars. If you’re not one for straight spirits, you can also use mezcal as a substitute in a margarita.
From the Recipe Creator:
I make these cookies for all occasions. In the spring, I cut them in flower shapes and insert a lollipop stick in each to make a bouquet. Using candies, food coloring and a wild imagination, try your hand at this Day of the Dead version. —Kristine Fossmeyer, Huntley, Illinois
Brightly colored Day of the Dead cookies are excellent treats to put on the table if you’d like to keep dessert on the simple side. If you’re looking to involve your kids in the festivities, decorating these cookies is a fun way to flex their creative muscles. These are our top tips for baking with kids to keep things going smoothly.
From the Recipe Creator:
This traditional Mexican flautas recipe is one of my favorite dishes to make for my family. The spices and onion give the meat so much flavor!—Maria Goclan, Katy, Texas
This fulfilling finger food wraps seasoned meat in a flour tortilla before frying it for a crunchy delight. Top them with sour cream, lettuce, tomatoes and queso fresco for a flavorful bite.
From the Recipe Creator:
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
Like agua fresca, horchata is one of the most popular beverages in Mexico. This version is made with rice and almonds and has a lovely creamy texture. Plus, it has just the right amount of sweetness. If you’re expecting a large group, be sure to make an extra-large batch—your guests will definitely want seconds.
From the Recipe Creator:
Tres leches means 'three milks.' This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
What’s a Mexican celebration without the creamy, classical tres leches cake? This moist cake uses heavy whipping cream, evaporated milk and sweetened condensed milk for a light and airy dessert.
From the Recipe Creator:
Homemade verde salsa is a necessity for classic enchiladas verde, but don't let that extra step trick you into thinking this can't be an easy weeknight meal. Serve it with sour cream, cilantro and any other fixings you like. —Julie Andrews, Rockford, Michigan
Enchiladas are fantastic to serve if you’re entertaining a large group. Of course, you don’t need to limit yourself to chicken. There are dozens of ways to make enchiladas at home!
From the Recipe Creator:
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, Texas
By the time November rolls around, there’s a distinct chill in the air. A Mexican hot chocolate is perfect for fending off the cold. Bringing together the irresistible flavors of cinnamon and cocoa, this hot chocolate is always a hit. If you’re ready to take it to the next level, add a pinch of chili powder to the mix.
From the Recipe Creator:
This spicy stewlike soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year. —Taste of Home Test Kitchen
Who doesn’t love a flavorful, hearty stew? Pozole is an authentic Mexican dish with vibrant flavors like cumin, garlic, jalapeno, lime and cayenne pepper, which are surefire crowd-pleasers. This delicious pork pozole recipe is simple to make, but it’s one dish you’ll definitely want to make ahead. Like most soups and stews, it tastes even better the next day.
Perhaps the most iconic Dia de los Muertos sweet, Mexican sugar skulls are surprisingly easy to make and are another great way to get your kids to lend a hand in the kitchen. The Other Side of the Tortilla uses royal icing to decorate her eye-catching treats.
From the Recipe Creator:
Sopes are a common Mexican street food, often eaten as snacks. Each cup is typically topped with refried beans, meat, and cheese—but they're endlessly customizable. Experiment with toppings to see what variation of this sopes recipe is your favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Sopes are a Mexican street snack that double as a killer appetizer for your Dia de los Muertos celebration. Don’t forget to set out toppings! Fresh homemade guacamole, cheese and refried beans are a few of our top picks.
From the Recipe Creator:
You'll love this rich, thick mole sauce with it's authentic flavor. The result is well worth the prep. mdash; Taste of Home Test Kitchen, Milwaukee, Wisconsin
This rich, wonderfully complex mole sauce is worth the effort to make. It seamlessly combines chili, spices, dried fruits, chocolate, seeds and more. There are dozens upon dozens of variations of mole, but they have one unifying feature—they’re all delicious! Serve this sauce with meat dishes.
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