Día de Muertos, or the Day of the Dead, is one of the most culturally significant Mexican traditions, celebrated to honor those who have passed. In Puerto Vallarta and across Mexico, food and drink are infused into this cultural tradition, both in how the dead are paid tribute (and we’ll discuss that further in an upcoming article on the traditions of Dia de Muertos) and as seasonal delicacies.
One of the most well-known foods associated with Día de Muertos is pan de muerto, a sweet bread adorned with candied fruit to represent bones. Another popular sweet that is commonly seen are calaveras de azúcar, or sugar skulls. These colorful confections are intricately decorated with icing and serve both as a festive decoration and a sweet offering.
You’ll also find that mole (pronounced “Moh-lay”) is commonly served during Dia de Muertos gatherings. This rich sauce comes in literally hundreds of variations and is made from various ingredients including chili peppers, chocolate, and spices.
Tamales are another delicious tradition dish often served during this time. Made from masa (corn dough) and filled with various ingredients—ranging from meats to fruits—they are generally steamed in corn husks and regarded as a comfort food served at all types of occasions and celebrations.
And for drinking there is atole, which is a warm, thick beverage made from masa and flavored with ingredients like chocolate or fruit. It is a perfect complement for the rich array of foods that play a traditional role in Dia de Muertos celebrations.
As in much of Mexican culture, food plays an integral role in both history and tradition. In Puerto Vallarta, the culinary part of Día de Muertos is not just about food or drink but rather part of a larger heartfelt tribute to those who have passed.
Click here for more Puerto Vallarta real estate and lifestyle tips from Tropicasa Realty.