She goes by the name of La Huesuda, La Catrina-The Bony, The Fancy Lady. She is known in Mexican tradition as La Muerte, or Death.
She dances around the "ofrendas", altars built in each household to honor the deceased. The ofrendas are adorned with marigolds, colorful papel picado (decorative paper) sugar skulls, and various Mexican dishes.
Death is remembered among Mexicans -- with color, tradition, light and delicious food.
Food is significant in this tradition, as it is offered to please the deceased with their favorite dishes. The most common foods offered on the altars during these days are mole, tamales, atole, chocolate and pan de muerto ("sweet bread of the dead").
This celebration, uniquely representative of the mixture of pre-Hispanic traditions characterizing Mexican culture, is celebrated on Nov. 1 and 2 of every year. The Mexican people spend these days enjoying the memories of relatives that passed away. From mid-October through the first week of November, markets and shops all over Mexico are full of special ornaments and food.
Enjoy this tamale recipe in the Day of the Dead tradition.
Tamales de Pollo (Chicken Tamales) (8 servings )
1 kg (corn flour for tamales, white corn flour "Maseca")4 cups of chicken broth 2 teaspoons of salt1 1/2 teaspoons of baking powder 12 ounces of vegetable shortening50 corn husks (leaves)
For the stuffing :10 oz. of chicken 2 oz chile de arbol (arbol chile peppers)2 cloves of garlic2 teaspoons of corn oil Salt to season
Preparation:
Soak the corn husks in warm water until soft. Mix the corn flour with the broth using your hands or an electric mixer until forming a dough (masa). On the side, beat the shortening and add it to the corn mix. Add the baking powder and salt, mix well.
For the stuffing, soak the chile peppers in boiling water, remove the veins and seeds. Boil the chicken with some fine herbs and a piece of onion. Once cooked, shred the chicken. Blend the chile peppers with the garlic and 1/2 cup of water. In a saucepan, fry the sauce in the oil and add the chicken, cook for a couple of minutes and season with salt. Set aside.
Spread the dough evenly over corn husks, and spread a spoon of marinated chicken on top of the dough. Fold the corn husks. Place the tamales in a steamer and cook them for 35-40 minutes. The tamales are ready when you can separate them easily from the corn husk. Enjoy!
