One of the most celebrated traditions in Mexico is Day of the Dead. On this occasion, unique dishes are prepared, and the relatives cook for the enjoyment of the deceased. These culinary offerings are the centerpieces of the altar, which is decorated with cempasuchitl flowers. The fragrance of the flowers blend with the aroma of burnt copal.
The author has gathered many of these special recipes to include in her series of books: Through the Eyes of the Souls, Day of the Dead in Mexico. Some recipes are difficult to find outside of Mexico, even in top restaurants. Certain recipes are only made for specific celebrations. Learn more about Mexican cuisine and how it ties into Mexican culture with these books.
Typical of Oaxaca
Fruit Atole (Hot drink made from corn starch and fruit.)
10 cups milk
1/2 lb. sugar
2 lb. of any kind of fruit
1 stick of cinnamon
1/8 tsp. baking soda
1 cup corn starch
Wash, cut, and boil the fruit in water until it is soft. Drain and transfer to a blender. In a saucepan, combine the strained fruit, milk, sugar, and baking soda. Dissolve the corn starch in some water and combine it with the rest of the ingredients. Set the mixture over low heat, stirring constantly until it thickens. Add sugar to taste before mixture begins to boil. Remove, let cool, and drink.