In Mexico , Pan de M uerto ( Bread of the Dead ) is a type of bread traditionally made to celebrate the Día de Muertos or Day of the Dead (Mexican holiday celebrated throughout the country on November 1 and 2 ) whose origin can be traced back to certain Pre-hispanic rituals condemned during the Spanish Conquest .
José Luis Curiel Monteagudo
, in his book Azucarados Afanes, Dulces y Panes ( Sugary Whims, Sweets, and Pastries ), emphasizes that for Mexican people , the notion of eating the " dead " is such a pleasurable experience that it is considered the anthropophagy of bread and sugar .
“The phenomenon is assimilated with both respect and irony challenging Death, and mocking it while they eat it,” assures the food researcher.
Nowadays, there are about 920 versions of this ceremonial bread which varies from region to region in form, alluding to human beings , animals , flowers or even mystical beings , in ingredients, preparations, and recipes.
However, traditional pan de muerto is generally overflowed with anise and orange blossom hints sprinkled with sugar or covered in sesame seeds .
Filled with clotted cream , whipped cream or even chocolate are decadent ways of enjoying pan de muerto , yet have you ever thought of macarons , cookies , bonbons or any other sweet delicacy of sorts inspired by our beloved pan de muerto ?
Well, in Mexico City there are a few places where you can find the traditional pan de muerto with a twist !
Let's start with pan de muerto plated dessert!
Mexican chef Roberto Gutiérrez
is taking the traditional Bread of the Dead to new heights in BOCA , Mexico City's first only-dessert restaurant .
This pan de muerto plated dessert is the definition of exquisite and it adds a twist to the classic recipe by incorporating Pâte feuilletée and mandarin . Built on a salty , roughly textured crust, followed by a dainty orange blossom infused cream and a voluptuously floral orange compote , BOCA 's pan de muerto interpretation is the standout of the season.
Enjoy a couple of pan de muerto
bonbons!
Though available all year long in Que Bo! , an artisanal Mexican chocolate shop owned by renowned Mexican chef José Ramón Castillo , pan de muerto bonbons are festooned in colorful skulls for this season.
The vibrant skulls have a thin chocolate shell suffused with a decadent pan de muerto filling that spills out when you take a bite!
Macarons pour le jour des
morts
, a pâtisserie and macaron house owned by Mexican chef Natalia Morales Guzmán , decided to give the perennially cute French classic a twist for the Mexican palate offering pan de muerto as its seasonal flavor.
This macaron is Día de Muertos wrapped up in a cookie: the classic almond-sandwich cookies are decorated with a skull and sprinkled with sugar and suffused with a silky-smooth pan de muerto filling.
IWhat about a pan de
muerto
cupcake?
A simple, yet delicious cupcake topped with a mini pan de muerto is an absolute must for everybody that has a sweet tooth out there!
This unique treat is available all month long and comes in three decadent flavors— diplomat cream , Nutella , and Baileys —at Jaso Bakery , owned by renowned Mexican Chef Sonia Arias .
A cozy heartwarming pan de
muerto
finale!
Last but not least, come the pan de muerto cookies! Chocolate chip might always be the most popular, but beyond the traditional choices, you’ll discover the best of both worlds! Milk optional.
This confection—sprinkled with sugar and with a distinct orange flavor—is a Día de Muertos staple for all the foodies out there! Undoubtedly, it is a well-executed tribute to our beloved pan de muerto.
It is a cookie, for sure, but it tastes just like freshly baked pan de muerto ! This one is definitely a must-try!
sg