Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, prepare dough for the production of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico on the next 1 and 2 of November. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)

  • Product Code
  • ILEA001889838
  • Registered date
  • 2023/10/20 00:00:00
  • Credit
  • NurPhoto / Kyodo News Images
  • Media source
  • Gerardo Vieyra/NurPhoto
  • Media size
  • 6240 × 4160 pixel
  • Resolution
  • 300 dpi
  • Deployment size
  • 12.43(MB)*
  • Special instruction

*File size when opened in Photoshop, etc.

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    Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

    Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

    Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, mix vanilla and cut dough to make Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next 1 and November 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
      Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

      Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

      View of Pan de Muerto made in a stone oven by members of the Valdes family originally from Santiago Zapotitlan Tlahuac, in the southern end of Mexico City, for sale on the eve of the Day of the Dead in Mexico on November 1 and 2 . This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
        Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

        Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

        Member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, they mix vanilla with egg and flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
          Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

          Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

          Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, varnish dough with egg to make Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico on January 1 and November 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
            Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

            Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

            Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the southern end of Mexico City, pour egg whites into flour to prepare dough for making Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
              Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

              Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

              A member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, makes dough balls for the preparation of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next 1 and November 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
                Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                A member of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, makes dough balls for the preparation of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next 1 and November 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
                  Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                  Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                  View of the production of dough bones made by members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, to decode and bake Bread of the Dead in a stone oven for sale on the eve of the Day of Dead in Mexico on November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
                    Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                    Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                    Milk is seen poured into a well to make yeast and add it to dough made by members of the Valdes family originally from Santiago Zapotitlan Tlahuac, at the southern end of Mexico City, to bake Pan de Muerto in a stone oven for sale on eve of the Day of the Dead in Mexico on November 1 and 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)
                      Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                      Preparation Of Pan De Muerto On The Occasion Of The Day Of The Dead In Mexico

                      Members of the Valdes family, originally from Santiago Zapotitlan Tlahuac, in the extreme south of Mexico City, make dough balls for the preparation of Bread of the Dead in a stone oven for sale on the eve of the Day of the Dead in Mexico next 1 and November 2. This Mexican sweet bread is placed on altars to honor, remember, and, according to belief, feed deceased relatives who visit homes on the Day of the Dead. (Photo by Gerardo Vieyra/NurPhoto)