In this state, the tradition revolves around visiting the pantheon to bring flowers, clean the graves and, in some cases, eat with them. In each house it was customary to put altars with a purple shawl, a crucifix, the photograph of the deceased, his most appreciated garments, water, salt and a little straw.
Knee fritters
(12 to 15 pieces)
Ingredients:
3 to 4 cups of flour
1 1/2 teaspoon baking powder
1 spoon of sugar
1/2 teaspoon salt
4 tablespoons butter or lard, melted
2 eggs
1/2 cup of milk
Lard or oil for frying
Sugar and cinnamon powder for dusting
Preparation:
Sift 3 cups of flour with the dry ingredients. In a bowl, mix the melted butter with the eggs and milk. Add to the flour. Beat until paste is smooth. Add a little more flour, whisking vigorously until the pasta is quite stiff.
Put on a floured table. Knead lightly. Divide into balls about the size of a walnut, glaze them with butter or melted butter so that they do not stick. Cover and let stand 20 minutes. Extend them with the roller until they are very thin.
Let them rest for another 10 minutes. Fry them in the hot butter until golden brown. Drain on absorbent paper. Sprinkle with a mixture of sugar and cinnamon. They can also be bathed with a honey made with brown sugar.
Culinary traditions of Day of the Dead: San Luis Potosí
For the Huasteca ethnic groups, celebrating the dead is celebrating life. The origin of the altars of the dead in the region occurred at the same time as the celebration of funeral processions. There is the belief that in every person who comes to visit, there is the soul of someone who has already passed away; so when the visitor comes to a home, he is treated in the best possible way.
Ingredients:
2 ancho chili peppers soaked, ground and strained
1/2 kilo of dough for tortillas
Salt to taste
Oil for frying
For the sauce
1 large tomato
8 green tomatoes
5 serrano peppers or to taste
2 roasted guajillo chilies
1/2 onion chopped
2 tablespoons oil
Salt and pepper to taste
100 grams of grated Chihuahua cheese
100 grams of aged cheese crumbled
Preparation:
Mix the chiles with the masa and a little salt and leave to rest for 30 minutes. Make some small tortillas on the lightly greased comal and, when they are almost cooked, spread them with a little of the sauce from the raw side. Let set for a few seconds and fold them, bringing the edges together so that they stick, as if they were quesadillas.
Place them on a cloth and put them in a tightly covered basket to make them sweat. They must prepare from one day to the next. Before serving, fry them in butter or oil.
Culinary traditions of Day of the Dead: State of Mexico
The craftsmanship of the alfeñique is one of the most important and traditional in the city of Toluca; Although it is also produced in other states of the Republic, nowhere does it reach the fantasy and finesse that characterize it in this place. It is a custom to honor the dead.
Miniature figurines
Ingredients:
2 cups icing sugar sifted
1 egg white
1 tablespoon light corn syrup
1/2 teaspoon vanilla
1/3 of cup of cornstarch
Vegetable dyes
Brushes
Preparation:
In a very clean and dry glass bowl, mix the egg white, honey and vanilla. Add the well sifted icing sugar. Add the sugar and mix perfectly with a wooden spoon. Knead with fingertips into a ball.
Sprinkle with cornstarch and knead on a flat surface until smooth and workable. Make the figurines to taste, they can be crosses, coffins, skulls, little plates of food, etc. Let them dry and once they are dry, paint them to taste.
Note: The dough can be stored in a tightly closed plastic bag for several months. If it becomes too hard, spray with a little water.
Culinary traditions of Day of the Dead: Hidalgo
In the Sierra and the Huasteca, the painting of the house is renewed, the altar is adorned with openwork paper curtains, and an arch is made with sticks dressed with cempasúchitl flowers and lion's hand.
Ingredients:
100 grams of guajillo chili pepper deveined and ginned
2 ball tomatoes
1/2 medium onion
4 cloves of garlic
1 pinch of cumin
1 teaspoon whole pepper
3 cloves
1/4 of cup of corn oil
8 nopalitos, boiled and cut into strips
1 kilo of mutton or goat meat, cut into pieces
Salt and pepper to taste
Maguey leaves for mixiote, as necessary
Preparation:
Roast the chilies with the tomato, onion and garlic, boil in water for 5 minutes, strain and blend adding the cumin, pepper, cloves and salt to taste, strain and season in the hot oil. In this, marinate the meat for at least 1 hour.
Prepare the maguey leaves by cutting the necessary pieces, soak in cold water to soften them, drain and fill with the meat, adding a little nopalitos in each mixiote, salt and pepper, close as bags and tie with a thread, making a little bow . Steam 30 to 40 minutes or until meat is very tender.
They are served with beans from the pot and sliced avocado. They can also be made with chicken or rabbit meat.
