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Mexico’s Day of the Dead and the US’ Halloween are not equivalent, though each is, officially, a celebration in remembrance of the dead. But while Halloween has evolved into an evening of haunted houses, costumes, and candy, Día de Muertos remains a time for family to gather joyously and honor the dead through parties and offerings.  Some modern celebrations do involve costumes – and Mexico City enjoys a world record for the largest gathering of women dressed as the Day of the Dead icon, Catrina  – but the festivities are more focused around food, story-telling, and song.

One of the traditional food pairings for Día de Muertos is Pan de Muerto and hot chocolate.

In Mexico, the making of the Pan de Muerto is cause for an all-night celebration – preparing and baking the dough, and socializing with family among the living and the dead. Look closely at that sweet roll… do you see the skull and crossbones?

Enjoy Pan de muerto ($2) and Abuelita hot chocolate ($3)

Chapulines are a delicacy in Mexico, and are eaten as snacks, as garnish, or as the main component of a dish. Chapulin refers to a family of grasshoppers (Sphenarium) that are native to Mexico. The Spanish word stems from Nahuatl, the language of the Aztecs, for whom “chapolin” meant small insects such as grasshoppers, crickets, and locusts.

Give them a try!
Tacos de Chapulines $13
Sautéed grasshoppers with onions, garnished with guacamole, pico de Gallo, red cabbage, radish, and avocado.