This was a post I wrote on November 1, 2010 and is still as relevant as ever. The weather begins to turn, I think of Oaxaca, and I begin to crave a cup of Chocolate and Pan de Muerto to dunk in it. Making this is so worth the effort both for the amazing bread, and for the comfort of joining in an age-old ritual and art of remembering and honoring those who have gone before us.
In México, los Días de los Muertos is a holiday rich in tradition. My sister Emily and I were studying in Oaxaca during fall semester of 1999 when we experienced it for ourselves, November 1st and 2nd. One of the most vivid memories I have from those two days were at dusk in la Ciudad de Oaxaca. Thousands of candles were flickering throughout the Zócalo, and there was color everywhere … sand sculptures formed the most vibrant skeletons you have ever seen, with a border of bright orange marigolds. It was the kind of experience that made me realize, I can only be here, in Oaxaca.
Retrato del Muerto by Adam R. Dickerson, (c) 2007
For over the past 2,000 years, the Aztec people of this area had been celebrating and honoring their dead. With the arrival of the Spanish early in the 16th century, these ancient traditions became blended with the Catholic holidays of All Saints Day and All Souls Day to become what we now know as los Días de los Muertos.
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Where we live in Colorado, it’s about to be FREEZING. I love cold days if I get to stay inside by the fire, spend the day baking or making stews of some kind, and if we manage to score a “late start” or, even better, a “snow day” from school then the cold day has been made perfect! So, for all my friends and family who are looking for something so delicious to make for dinner on these frosty nights, here’s something hearty and simple. A favorite at our house. Serves about 4-6. Continue reading 
