Dia de los Muertos  is one of the most sacred times in the Mexican culture. It is a holiday steeped in tradition that may be unrivaled in terms of people honoring their lost loved ones. This two-day celebration is considered the window when those that have left this earth before us find their way back. After making the trek back into our realm, who would want to be greeted by a gloomy, somber mood? Instead, a vibrant, colorful, and festive time awaits them, complete with their favorite food and drink. Monica Mannion returned to COOK to offer a glimpse into this ornate commemoration.

Having grown up in Mexico, Monica is very familiar with the rituals of the Day of the Dead. And now as an adult, she continues to pay tribute to family members like her mom. The menu for this class was reflective of the home cooked meals she’d enjoy with the rest of her family – in the case of the first course, a dish that made its way through the town via bike!

Monica told the class a story of a man that would ride around with an oven attached to his two-wheeler. From this contraption, he would serve roasted pumpkin and sweet potato. While it might be tempting to cook these fall harvest items al dente, she says that softer is better – almost mush. Add in some caramelized onions and finish with cotija cheese, and you’ve got a childhood favorite of hers.

While mole holds a specific space in our brains as Americans, the sauce does not always include chocolate. There is an overarching refrain though: roasted chili peppers, some bitterness and spices. Pasilla and guajillo chiles served as the base for the next course’s mole broth that was blended with tomatoes, tomatillos, onions and garlic. Served with braised beef, corn, and xoconostle, this traditional Mexican stew is made to be sopped up with some tortillas or enjoyed with tostadas.

If I were ever celebrated, I will most certainly have sweets at my altar. Most likely Oreos, sweet potato pie or red velvet cake. If you are visiting a Mexican family during this time, you will most assuredly be exposed to pan de los muertos, aka bread of the dead. This sweetened loaf is usually adorned with sugar and serves as a way to nourish a returning spirit. To accompany this dense cake, Monica poured out an aromatic Mexican coffee infused with spices and chocolate.

We leave you with a quote from George Eliot, not of Mexican origin but one that is certainly relevant to the occasion: “Our dead are never dead to us until we have forgotten them.”