Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

A chef burns corn husks to turn them into ashes (totomoxtle) in Mexico City, Mexico, on the eve of the Day of the Dead, to make Pan de Muerto. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods. (Photo by Gerardo Vieyra/NurPhoto)

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    Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

    Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

    Decorated chocolate skulls are for sale in Mexico City, Mexico, on the eve of the Day of the Dead. Sugar skulls are made from alfenique, which is later changed to chocolate, using a jam originating in Spain. This manipulation technique is likely adopted from the Arab tradition. Alfenique is created from a mixture of cane sugar with egg whites, water, and lemon juice. Traditionally, a skull is decorated with various vegetable dyes mixed with powdered sugar, accompanied by colored labels on top. These labels may or may not have the name of the person to whom it is addressed if it is a gift, the name of the person who wants to eat it, or the name of the deceased that cannot be missing from the altars for the Day of the Dead in Mexico. (Photo by Gerardo Vieyra/NurPhoto)
      Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

      Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

      A knife with petals of the Cempasuchil flower is used to prepare pulque in Mexico City, Mexico, on the eve of the Day of the Dead. Pulque is an alcoholic drink of pre-Hispanic origin obtained from the leaves of the maguey and made from the fermentation of mucilage, an organic substance with a viscous texture typical of some plants, popularly known as aguamiel. The Cempasuchil flower symbolizes the Day of the Dead in Mexico. Due to its color and aroma, it is one of the most representative elements of the offerings for the dead. It is used to give color to textiles, to make insecticides, medicines, and food, among other uses. The Cempasuchil flower adorns the altars and offerings of the Day of the Dead in the country. By mixing pulque, Cempasuchil flower petals, sugar, condensed milk, and vanilla, this drink is made only on these dates. (Photo by Gerardo Vieyra/NurPhoto)
        Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

        Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

        View of caramelized citrus fruits in Mexico City, Mexico, on the eve of the Day of the Dead, to make Pan de Muerto. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods. (Photo by Gerardo Vieyra/NurPhoto)
          Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

          Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

          Pulque is prepared from Cempasuchil flower petals in Mexico City, Mexico, on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin that is obtained from the leaves of the maguey and is made from the fermentation of mucilage, an organic substance with a viscous texture typical of some plants, popularly known as aguamiel. The Cempasuchil flower symbolizes the Day of the Dead in Mexico. Thanks to its color and aroma, it is one of the most representative elements of the offerings for the dead. It is used to give color to textiles, to make insecticides, medicines, and food, among other uses. The Cempasuchil flower adorns the altars and offerings of the Day of the Dead in the country. By mixing pulque, Cempasuchil flower petals, sugar, condensed milk, and vanilla, this drink is obtained and is only made on these dates. (Photo by Gerardo Vieyra/NurPhoto)
            Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

            Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

            Decorated chocolate skulls are for sale in Mexico City, Mexico, on the eve of the Day of the Dead. Sugar skulls are made from alfenique, which is later changed to chocolate, using a jam originating in Spain. This manipulation technique is likely adopted from the Arab tradition. Alfenique is created from a mixture of cane sugar with egg whites, water, and lemon juice. Traditionally, a skull is decorated with various vegetable dyes mixed with powdered sugar, accompanied by colored labels on top. These labels may or may not have the name of the person to whom it is addressed if it is a gift, the name of the person who wants to eat it, or the name of the deceased that cannot be missing from the altars for the Day of the Dead in Mexico. (Photo by Gerardo Vieyra/NurPhoto)
              Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

              Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

              A cyclist rides among Cempasuchil flowers in a greenhouse in Mexico City, Mexico, on October 31, 2023, on the eve of the Day of the Dead. The Cempasuchil flower symbolizes the Day of the Dead in Mexico. Thanks to its color and aroma, it is one of the most representative elements of the offerings for the deceased. Its name comes from the Nahuatl 'Cempohualxochitl,' which means ''Flower of twenty petals.'' During the pre-Hispanic era, the Mexicas associate the yellow color of this flower with the sun. Therefore, they use it in altars, offerings, and burials dedicated to their dead, which lead them to Mictlan, the underworld. (Photo by Gerardo Vieyra/NurPhoto)
                Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                A person waters Cempasuchil flowers in a greenhouse in Mexico City, Mexico, on the eve of the Day of the Dead. The Cempasuchil flower symbolizes the Day of the Dead in Mexico. Thanks to its color and aroma, it is one of the most representative elements of the offerings for the deceased. Its name comes from the Nahuatl Cempohualxochitl, which means ''Flower of twenty petals.'' During the pre-Hispanic era, the Mexicas associate the yellow color of this flower with the sun. Therefore, they use it in altars, offerings, and burials dedicated to their dead, which lead them to Mictlan, the underworld. (Photo by Gerardo Vieyra/NurPhoto)
                  Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                  Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                  Preparation of Pan de Muerto in Mexico City, Mexico, on the eve of the Day of the Dead. According to historical documents and accounts, in ancient Mexico, before the indigenous resistance to the arrival of Europeans, a kind of bread similar to a tortilla is prepared, made from amaranth, dried and toasted corn, and maguey honey. It is called papalotlaxcalli, which means Butterfly Bread, and has a butterfly stamped on the dough. According to the Duran Codex or History of the Indies of New Spain and the Tierra Firme Islands, it is an offering food for the goddess Cihuapipiltin, who watches over women who die in childbirth; although later it appears in the accounts of the Codex as part of a food offering that is placed on the tzompantli, an altar of skulls in honor of people sacrificed in rituals for the gods. (Photo by Gerardo Vieyra/NurPhoto)
                    Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                    Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                    Pulque is prepared from Cempasuchil flower petals in Mexico City, Mexico, on the eve of the Day of the Dead. Pulque is an alcoholic beverage of pre-Hispanic origin that is obtained from the leaves of the maguey and is made from the fermentation of mucilage, an organic substance with a viscous texture typical of some plants, popularly known as aguamiel. The Cempasuchil flower symbolizes the Day of the Dead in Mexico. Thanks to its color and aroma, it is one of the most representative elements of the offerings for the dead. It is used to give color to textiles, to make insecticides, medicines, and food, among other uses. The Cempasuchil flower adorns the altars and offerings of the Day of the Dead in the country. By mixing pulque, Cempasuchil flower petals, sugar, condensed milk, and vanilla, this drink is obtained and is only made on these dates. (Photo by Gerardo Vieyra/NurPhoto)
                      Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                      Small Producers In Xochimilco Prepare For The Day Of The Dead In Mexico

                      Decorated chocolate skulls are for sale in Mexico City, Mexico, on the eve of the Day of the Dead. Sugar skulls are made from alfenique, which is later changed to chocolate, using a jam originating in Spain. This manipulation technique is likely adopted from the Arab tradition. Alfenique is created from a mixture of cane sugar with egg whites, water, and lemon juice. Traditionally, a skull is decorated with various vegetable dyes mixed with powdered sugar, accompanied by colored labels on top. These labels may or may not have the name of the person to whom it is addressed if it is a gift, the name of the person who wants to eat it, or the name of the deceased that cannot be missing from the altars for the Day of the Dead in Mexico. (Photo by Gerardo Vieyra/NurPhoto)