Audrey Wu ‘28
EE Staff Writer
As the fragrant scent of incense fills the air and lively mariachi bands echo across town, families and friends gather to clean and decorate gravesites. Ofrendas, or altars, are adorned with vibrant marigolds and illuminated with candles. The deceased’s favorite foods, beverages, and objects from life cover the elaborate ofrendas. Grand feasts are prepared as numerous dishes are placed on tables. Loved ones gather, laughter and spirited conversation ring through communities as they commence a celebration of the living and the dead.
Día de los Muertos is a vibrant celebration and special memorial for the deceased, where one night a year, the living and the dead can reunite. Also known as Day of the Dead, it is traditionally celebrated on November first and second each year. The holiday is typically celebrated in Latin America, especially in Mexico and cities with prominent Mexican populations. This holiday is a mix of indigenous Aztec rituals and the Catholic holidays All Saints’ Day and All Souls’ Day.
Traditionally, November first is dedicated to deceased children, and November second commemorates deceased adults and elders. Día de los Muertos is historically celebrated in Mexico, especially in Mexico City and Oaxaca. Despite its association with death, Día de los Muertos is a joyful holiday that commemorates love for the deceased, preserving their memory and the imprint they have left behind for future generations.
“Día de los Muertos is so beautiful because it’s not meant to be scary,” said Sarah Giordano, Spanish teacher at Trumbull High School. “It’s a demonstration of love and affection” .
At the heart of Día de los Muertos lies the lovingly prepared food, which is believed to guide the dead from the afterlife to their homes and nourish them on their long journey. “On the surface, food sustains our bodies, but it really sustains our souls,” said Laura Macfarlane, an educator at Trumbull High School. “Food is love”.
Día de los Muertos features many rich and flavorful dishes such as ponche, mole, calaveras de azúcar, and pan de muerto.
Ponche, also referred to as Ponche de los Muertos (Punch of the Dead), is a spiced, aromatic drink. The recipes vary, but are typically a mixture of fruits and spices.
Mole is a flavorful, savoury chocolate sauce blended with spices. It’s a hearty meal that is associated with home. The smell is generally different across families due to variations in recipe. As a result, the spirits are guided to their proper homes. Additionally, since mole is very time-consuming to prepare, it is a labor of love and dedication towards the dead.
Calaveras de azúcar, or sugar skulls, are primarily decorative and not meant for consumption. They are made of compacted sugar and decorated with icing. Customarily, loved ones’ names are written on the foreheads of the skulls. They are a sign of respect and honor for the deceased. “The sugar skulls are a demonstration of love for the person,” Macfarlane said.
Pan de Muerto is among the most symbolic foods of the Día de los Muertos season. According to Modern Mexican Mercadito, the circular shape symbolizes the “cycle of life and death” or the bridge between life and death. Commonly known as the bread of the dead, it is similar to the Jewish bread challah and is airy and slightly sweet. The sweet flavor is symbolic of the sweetness of death as it’s not viewed as a sad ending, but as a joyful beginning for spirits in the afterlife.
As elders pass down traditions to younger generations, food preserves and passes down cultural heritage.
“Different cultures can be intimidating, but food is such a uniting element. There’s a ‘breaking of bread’ in every culture,” Macfarlane said. “For example, every culture has its own version of an empanada.”
Food is a demonstration that all humans are fundamentally the same. It serves as a bridge across cultural boundaries.
Día de los Muertos celebrations are now widely represented in the media, especially in films such as Disney’s Coco. In Trumbull, Connecticut, a broad range of cultural diversity is present. The community’s diversity presence provides numerous opportunities for celebration. On November first, the Connecticut Museum of Culture and History will host a community celebration featuring music, dance, shows, and Mexican food vendors. Whether it’s ponche, mole, calaveras de azúcar, or pan de muerto, each dish brings communities and families together, honoring their ancestors and preserving their memory.
Feature Photo Courtesy: The Portland Monthly