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Celebrating the Day of the Dead

Celebrating the Day of the Dead


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On November first and second of each year, the Mexican holiday called Day of the Dead, or Dia de los Muertos, is celebrated. Though it is rejoiced in many ways, often with fantastical costumes, an abundance of skulls and skull-shaped foods, it is really a time to commemorate the lives of loved ones who have passed away.

Many Mexicans create colorful altars called ofrendas that serve as dedications to the deceased. On these altars, there will often be a collection of special holiday dishes like sweet pan de muertos (bread of the dead) or recipes that contain mole sauces and squash. Watch this slideshow to get a better idea of the costumes, decorations and foods that you'll find on this holiday.

Related


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


6 Mole Recipes to Make for the Day of the Dead

In Mexico, Día de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate.

In Mexico, D໚ de los Muertos (Day of the Dead) is a day of remembrance celebrated with sugar skulls, marigolds and mole, a rich, dark sauce made with chile peppers and chocolate. Here, six terrific versions to make for a Mexican-inspired Halloween.

1. Oven-Braised Short Ribs with Pasilla-Tomato Mole
Chef Hugo Ortega uses smoky pasilla chiles, tomatoes and spices to make a rich, tangy mole sauce for braising tender short ribs.

2. Coloradito (Reddish Mole)
Leaving the veins of the chiles gives this mole ample heat, but you can cut them away if you want to tone down the spice.

3. Mole Verde
Fresh herbs give this version a light, fresh taste.

4. Ancho Chipotle Mole
This rich mole is delicious with steak, pork, shrimp or beans.

5. Chicken with Mole Negro
What&aposs the secret to TV chef Marcela Valladoid&aposs thick, spicy sauce? A mix of three store-bought nut butters.

6. Chocolate Mole Bread Pudding
This terrific dessert is great for a crowd.


Watch the video: Celebrating The Day of the Dead


Comments:

  1. Haemon

    cool !!!!

  2. Ferguson

    the very good question

  3. Malachi

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  4. Mikazilkree

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  5. Yozshujind

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  6. Arashigrel

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