Dia de los Muertos A Celebration of Life
Full of Life Though the name might lead you to believe differently, Dia de los Muertos is a joyous time. If you visit Mexico during the holiday, the air is filled with music, and the streets are full of dancing and color. Instead of a sorrowful mourning of the dead, it is a vibrant, joyous celebration of life. Intricate altar displays, called ofrendas, honor the spirits of relatives who’ve passed. Families fill them with photographs and the relatives’ favorite food and drinks. It’s believed that during Dia de los Muertos, the boundary between the living and the dead is lifted, and for one night only, spirits come back to visit and enjoy what their families have set out for them. Today, the multiday celebration takes place throughout Central and North America. As tiny Batmans and Skywalkers add the final adjustments to their costumes, other families clean their homes and prepare to honor the spirits of their loved ones. And in today's beautiful blend of cultures, many families celebrate both holidays.
Despite the common misconception, Dia de los Muertos is not an offshoot of Halloween. While the two holidays often happen simultaneously, Dia de los Muertos (Day of the Dead) is a Mexican holiday that originated with the indigenous people of Central America, including the Aztec and Mayan civilizations. Each year, they gathered and
gave offerings to their dead. When the Spaniards came to Mexico, they fused the indigenous celebrations with their traditions of All Saints’ Day (Nov. 1) and All Souls’ Day (Nov. 2). Ancient Beginnings Ancient Mesoamerican civilizations viewed death as a beginning rather than an end. This was likely tied to agricultural practices and the seasons, with crops dying in the winter and being reborn in the spring. Dia de los Muertos evolved from those roots and is now observed throughout Mexico and the United States. It’s a time of remembering your loved ones by celebrating their lives.
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MISO CARAMEL APPLES
Inspired by Bon Appétit
• 2 tbsp light corn syrup • 1/4 cup heavy cream • 1/4 tsp kosher salt
• 3 tbsp sesame seeds • 2 tbsp white miso, divided • 4 Popsicle sticks
• 4 Granny Smith apples • 1/2 cup raw pistachios • 1 1/2 tsp plus 1 cup sugar
for 5–7 minutes, swirling infrequently, until caramel is a light amber color. 5. Add cream and salt to caramel, whisking to combine. Transfer to a large mixing bowl and quickly whisk in remaining miso. 6. To assemble, first roll apple in caramel, then in pistachio mixture, before resting on greased baking sheet. 7. Let cool 30 minutes and serve.
1. Heat oven to 275 F. 2. In a food processor, pulse pistachios and 1 1/2 tsp sugar. Add sesame seeds and 1 tbsp miso, pulsing until miso is fully broken up. Spread evenly on a rimmed baking sheet. Bake for 15–20 minutes and let cool. 3. Meanwhile, insert a Popsicle stick into the center of each apple. 4. In a saucepan, bring corn syrup, 1 cup sugar, and 2 tbsp water to a boil. Boil
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