Dia De Los Muertos bread-Tradition

You are reading about the who, what, where, when and why of food on this blog named mmm-yoso!!! Well, at least some of those are included in each post.  We (Kirk, Ed (from Yuma) and Cathy) try to write interesting, informative posts which are food-centric.  Today, Cathy is trying.

It's October.  The time is close to Halloween, and you probably have been seeing pumpkins, candy for sale and other 'scary' displays since August.

Pay attention to this last photo.  It's a display in a Mexican Market in Chula Vista.  Skeletons come alive and there are sorts of plates of food in front of them.

Decorated sugar skulls with 'gifts' for the dead.  Yes, Halloween -All Hallows Eve- is just before the day before the Day of the Dead, a religious holiday celebrated by Christians.  (In Catholicism, November 1st is All Saints Day and November 2 is All Souls Day.).  The costumes and scary events of Halloween are meant to scare off the souls of the dead which remain on earth. In Mexico, the holiday is Dia de los Muertos and is celebrated on November 2 with making small altars or shrines to the deceased and leaving gifts for them.

Inside Mexican Markets and Bakeries, you will notice some displays of oddly shaped bread for sale near this holiday.

This is what it looks like out of the package.  The symbolism- round signifying the circle of life, and topped with 'bones' of the dead, is Pan de Muerto (bread of the dead).

In some markets, it's just on the shelf with other breads.

In other Mexican Markets, it's boxed and displayed on shelves around the store.

The traditional flavor of this soft, eggy bread? Orange peel with anise -orange and black- the 'Halloween' colors.

You can see some of the tiny black specks in this slice-the anise seeds.  A sweet soft bread, which is meant to be consumed with atole- a hot corn beverage- or a good hot chocolate.  If you see this bread in the store now, grab a loaf; it will be gone by November 3.

Last weekend, we were at Northgate Gonzalez and there were small Pan de Muerto in the donut shelves for 70¢.  However, when we sliced into it, it was a very nice buttery sweet egg bread and not orange or anise flavored.  A good, sweet bread, but not the traditional flavors. We didn't buy the large loaf because we have usually purchased from the smaller Mexican markets in the neighborhood.  I'd look to see if there were anise seeds on the exterior of the bread to know it has the traditional flavors. 

I hope everyone has a good weekend.  

Comments

[caninecologne]

What a very informative post about this Mexican tradition Cathy. I have not yet tasted these breads but plan to soon before they are "out of season".

[Soo]

Very timely post! :-) Do you have a favorite source? I tried it an Pancho Villa last year but was not that impressed.

[Cathy]

Thanks, cc. When you spot the bread, ask if it has the orange and anise flavorings, or look for a small black elongated seed (like a rye seed) sticking on the crust. It's good when fresh, or toasted or made into a French toast.
I posted this early, Soo, because next weekend will probably be when you'll see the bread everywhere. I think the key is buying it fresh (you can see the loaf I got from Pancho Villa yesterday is dated October 24-other loaves on the shelf were dated the 18 and 19). Bakeries in Chula Vista that will have it are Chicos and La Concha (around the corner from each other, on E and Third) and La Moreliana (very authentic Mexican and my favorite, which won't be making the breads until later this week).

[Soo]

Thanks for the tips! I went to Northgate today and tried the bread in the colorful box. Sadly there was not date on the box so I couldn't tell when it was baked. It turned out to be a bit stale. It was mostly hard and dry except the very center.

[Cathy]

Slice it, toast it and slather with butter, or make French toast for breakfast, Soo. Dipping the brad into tea or hot chocolate is also a way I enjoy it when it gets stale. I do like Northgate for most items: good prices and selection, but was disappointed with the large displays of special breads without dates; it was the same for the Rosca de Reyes breads in January.

[Ed (from Yuma)]

Thanks - informative, timely, and tasty looking.

[caninecologne]

Just had our first pan de muerto from Moreliana (post will be forthcoming). It was orange flavored and no anise. Liked it!

You used the back of a City Beat for the Pancho Villa pan de muerto :)

[Cathy]

Thanks, Ed. Some of the photos are from last year; didn't post then, thinking it would be too late. Some of the stores around you should have the bread this week; it's a nice sweet to enjoy.

Heh- your first pan de muerto: first of many, cc! I think the anise is more 'authentic', but talked to a vendor yesterday who brought some up from TJ and she said they were just a sweet bread that you had with a sweet hot chocolate, so I only know what I've purchased over the years. In any case, the tradition and its food is a nice one to partake in.