Traditional Sweets in Mexican Altars
Day of the Dead is one of the most important dates of the year celebrated in Mexico. During this season, markets are filled with flowers, color, and aromas reminiscent of this holiday. People begin selling “papel picado” (artistically cut paper), copal (a type of aromatic resin), marigold flowers, candles, “pan de muerto” (bread of the dead), and sweets. All of these are essential elements for traditional Mexican offerings or “ofrendas”.
“Ofrendas”, or altars, are places in homes or public spaces that serve to commemorate the deceased, primarily family members. They are placed with items connected to spirituality, as well as foods and beverages that the celebrated people enjoyed in life. Some of these are beer, mezcal, mole, fruits, and various sweets.
The sweets in offerings are as varied as the available ingredients and the regions. That’s why we’re sharing a short list so you can recognize them on your next visit to Mexico. On our Day of the Dead at Mercado Jamaica seasonal tour, you can try them all.
“Calabaza en Dulce” (Sweet Pumpkin)
This traditional preparation uses ripe pumpkin, as it’s important that the skin be firm so it doesn’t fall apart. You must cut it into medium-sized pieces and cook it with water and piloncillo, a sweetener made from cooked sugarcane juice. The easiest way to add flavor is with whole cinnamon during cooking, but also with anise, or both. Other variations include adding cloves or guava, or even citrus peels like orange or lemon.
Its color can vary from deep orange to dark brown depending on the amount of piloncillo and cooking time. Its texture is soft and has a caramel aroma. It can be eaten alone or with a little milk; the seeds can also be used as a sweet treat.
Camote (Sweet Potato)
This tuber native to Central and South America, is a staple of Mexican altars. Whether prepared as a puree, in chunks, or whole, its flavor is unparalleled.
To prepare it as a puree, you must remove the skin and cook it with a little water or bake it. It is then mashed into a paste and mixed with orange juice, cinnamon, and piloncillo. This mixture is boiled until the liquid evaporates and it is served cold. Some variations include adding milk or substituting the piloncillo with condensed milk.
To prepare the sweet potato whole or in chunks, it is boiled in a mixture of water, piloncillo or sugar, and cinnamon. It can be peeled before cooking, but the skin is generally left on to prevent it from falling apart.
Like pumpkin, its variations include other spices such as anise, allspice, and citrus peels. It is served cold or warm and is accompanied by milk or spread on “pan de muerto”.
Tejocote
Also called “manzanita de indias” (Indian apple), this fruit is native to Mexico. Its peak season is during the fall, which is why it is used for altars.
To prepare it, it is soaked in hot water to make it easier to remove the skin. Meanwhile, water is boiled with whole cinnamon and sugar or piloncillo until a light syrup is obtained. The “tejocotes” are then added and cooked until soft or until the syrup reduces in half.
They are eaten cold or at room temperature with the syrup. In addition to having a unique and delicious flavor, they are rich in calcium, vitamin C, and vitamin B complex.
Calaveritas (sugar skulls)
This is perhaps the most representative sweet element of the altars. They symbolize human skulls and remind us of the connection with death. The names of deceased relatives are placed on each one’s forehead.
The most traditional ones are made using a technique called “alfeñique”. For this technique, a malleable dough is prepared by mixing hot water, sugar, and egg whites. The figures are molded by hand, as are their colorful decorations. Nowadays, you can also find small skulls made of chocolate, amaranth, and piloncillo.
Also…
- When making these types of sweets, we make the most of the seasonal produce.
- Buying from small producers stimulates the local economy.
- We help farmers in Mexico and encourage the production of native ingredients.
- In addition to being a decorative element, the different cooking methods help preserve food longer.
- The culture and traditions of different areas of the country are preserved.
We hope you enjoy this season as much as we do and that during your stay in Mexico, you can learn a little more about our culture and traditions. Don’t forget to visit our webpage to learn more about our Day of the Dead at Mercado Jamaica seasonal tour. On this themed tour, we delve into the food and traditions of this important holiday.