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\t\tBackground of El Dia de los Muertos<\/h3>\n
Prior to Spanish colonization in the 16th century, when the Aztecs had begun this tradition at the beginning of summer, they weren\u2019t remembering loved ones who passed, but they were worshiping the queen of the underworld and protector of the dead – Mictecacihuatl.<\/p>\n
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The tradition gradually changed and is now associated with October 31, November 1, and November 2 to coincide with the Western Christian tradition of Allhallowtide: All Saints’ Eve, All Saints’ Day, and All Souls’ Day.<\/p>\n
Despite that the name El Dia de los Muertos<\/em> translating to Day of the Dead<\/em> in English, the holiday is actually the celebration of life. It\u2019s seen as a happy celebration where family members of all generations, deceased and alive, can be together as one.<\/p>\n
<\/div>\n\n\t\t\t![\"dia_muertos_day_dead_party_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/dia_muertos_day_dead_party_food_safety_illness_002_shutterstock_1350644711.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nThe Ofrenda<\/h3>\n
Commonly, families spend time around the ofrenda (altar), praying and telling anecdotes about the deceased. This temporary altar is a way for families to honor their loved ones and provide them what they need on their journey. They place down pictures of the deceased, along with items that belonged to them and objects that serve as a reminder of their lives.<\/p>\n
While the altar remains a common feature,the traditions and activities that take place in celebration are not universal and often varying from town to town.<\/p>\n
The altar often includes the four elements: water, wind, earth and fire. Water is left in a pitcher so the spirits can quench their thirst. Papel picado (traditional paper banners) represent the wind. Earth is represented by food, especially bread. Candles arepresnt fire and are left in the form of a cross to represent the cardinal directions, so the spirits can find their way to visit the land of the living.<\/p>\n
<\/div>\n\n\t\t\t![\"ofrenda_dia_muertos_day_dead_party_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/ofrenda_dia_muertos_day_dead_party_food_safety_illness.jpg\")
\t\t\n\t\t\tFigure 3 - Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nMarigolds and Monarchs<\/h3>\n
The flower of the dead is called Cempas\u00fachil (N\u00e1huatl, or Aztec, name for marigold). Cempas\u00fachil was the symbolic flower of death for the Aztecs, because once it is cut, it dies very quickly. The cempas\u00fachil is often placed on ofrendas and around graves. With their strong scent and vibrant color the petals are used to make a path that directs the spirits.<\/p>\n
Monarch butterflies also play an important role in D\u00eda de los Muertos. They represent the spirits of the ancestors that come back to visit, which coincides with the arrival of the monarch butterfly to their wintering site in Mexico.<\/p>\n
<\/div>\n\n\t\t\t![\"marigolds_dia_muertos_day_dead\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/marigolds_dia_muertos_day_dead.jpg\")
\t\t\n\t\t\tFigure 4 - Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nTraditional Foods of D\u00eda de los Muertos Celebrations<\/h3>\n
Food is a vital component to D\u00eda de los Muertos and there are a few particular foods that are traditionally associated with the Day of the Dead season in Mexico. During Day of the Dead festivities, food is both eaten by living people and given to the spirits of their departed ancestors as ofrendas (“offerings”).<\/p>\n
Pan de Muertos – Day of the Dead Bread<\/strong>
\nPan de Muerto is the bread that is prepared and eaten during the Day of the Dead season. It is an essential element of the altar and the food item which is most closely associated with the day.
\nThis common food item is roundish (but it also shaped into people, animals, bones, and skulls), slightly sweet flavored with anise or citrus, decorated with shapes on top which are suggestive of bones, and sprinkled with sugar or sesame seeds. The bread is said to represent the deceased.<\/p>\n<\/div>\n\n\t\t\t![\"dia_muertos_day_dead_party_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/dia_muertos_day_dead_party_food_safety_illness_003_shutterstock_1491162857.jpg\")
\t\t\n\t\t\tImage Source: Shutterstock<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nCalaveras de Azucar – Sugar Skulls<\/strong>
\nThe tradition of sugar skulls represents a departed soul, which has the name on the forehead and is placed on the ofrenda (home altar) or gravestone to honor the spirit.<\/p>\nThey are usually created with cane sugar and are elaborately decorated with items such as colored foil, icing, beads, and feathers. Traditionally made sugar skulls are considered folk art and are not meant to be consumed.<\/p>\n
<\/div>\n\n\t\t\t![\"sugar_skulls_calaveras_azucar_dia_muertos_day_dead_party_food_safet\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/sugar_skulls_calaveras_azucar_dia_muertos_day_dead_party_food_safet.jpg\")
\t\t\n\t\t\tFigure 6 - Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nCatrina Makeup<\/strong>
\nLa Catrina has come to symbolize El D\u00eda de los Muertos. La Catrina’s modern look was conceptualized by lithographer and printer Jos\u00e9 Guadalupe Posada, who designed the first La Catrina skull in the early 1900s to symbolize that death does not discriminate against anyone, regardless of class.<\/p>\nDressing as a “Catrina” is a popular costume and Catrina makeup, also known as “sugar skull” makeup, face painting a skull with ornate elements, is a popular element of the celebration.<\/p>\n
<\/div>\n\n\t\t\t![\"catrina_makeup_sugar_skull_face_painting\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/catrina_makeup_sugar_skull_face_painting.jpg\")
\t\t\n\t\t\tFigure 7 - Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nTamales<\/strong>
\nTamales are another staple of Dia de los Muertos celebrations. It is a ritual gathering of family, around which the family prepares the tamales together for ofrenda. There are many types of tamales, sweet (pineapple-cinnamon jellies) or fillings such as beef, pork, chicken, or cheese.<\/p>\n<\/div>\n\n\t\t\t![\"tamales_dia_muertos_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/tamales_dia_muertos_food_safety_illness.jpg\")
\t\t\n\t\t\tFigure 8 - Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nMole<\/strong>
\nTamales are complimented with a mole, a complex sauce of many ingredients (chilies, nuts, spices and chocolate) – many of which are toasted and then they are ground together. There are many different kinds of mole, but this dish is traditionally reserved for special occasions because of the labor and time-intensive preparation.<\/p>\n<\/div>\n\n\t\t\t![\"red_mole_dia_muertos_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/red_mole_dia_muertos_food_safety.jpg\")
\t\t\n\t\t\tFigure 9 - Media Credit: Wikimedia Commons<\/a><\/span>\t\t<\/figcaption>\n\t<\/figure>\n\n <\/div>\nCalabaza en Tacha – Candied Pumpkin<\/strong>
\nCalabaza is the Spanish word for pumpkin and squash. A calabaza (butternut squash or sugar pumpkin) cooked in brown sugar cane syrup is a recipe dates back to pre-Hispanic times in Mexico. The calabaza is served warm, or at room temperature drizzled with syrup and served with milk or ice cream.<\/p>\n<\/div>\n\n\t\t\t![\"calabaza_tacha_dia_muertos_food_safety\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/10\/calabaza_tacha_dia_muertos_food_safety.jpg\")
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