|
The Mexican Day of the
Dead - el dia de los muertos
by Sharon MacGougan
Since ancient times, the Mexicans have remembered
and honoured their dead. This, coupled with Mexicans’ love
of fiestas, has produced one of the most colourful and celebratory
fiestas of all: the Day of the Dead (El Dia de los Muertos).
The Day of the Dead falls on November 1 for infants and children
and November 2 for adults. Mexicans begin preparing well before
those dates, by purchasing the special foods and materials needed
to create colourful and inviting altars in their homes.
The Day of the Dead is thought to be the one time
of the year that the dead are allowed to return to earth to
visit loved ones. The purpose of the altar and its ofrenda (offering)
is to guide and welcome them home. The altars represent a mix
of past and present. One example of a past tradition that continues
today is the use of copal (scented resin used as incense), burnt
to sanctify the space. Another is the cempasuchil (marigold)
“flower of the dead”, its aromatic scent still being
used today to attract souls home. Other elements with ancient
roots include: favourite foods and drinks, chocolate, water
and salt.
Altars are set up in family homes, often near
to permanent altars of saints. Sometimes a table is used as
a base, covered with embroidered cloth, or boxes covered with
coloured paper. Papel picado (bright tissue paper cutouts) are
strung up behind and around the altar, as a colourful backdrop.
Pictures of deceased family members are set out and surrounded
by candles, flowers, fruit, pan de muerto (bread of the dead)
and sugar skulls. Calacas (skeletons) decorate today’s
altars in various humourous representations.
Simpler foods are laid out for November 1 (The
Little Feast), for the souls of infants and children, who are
thought to return first. The altar could include bread and water,
sweets, fruits, milk, soft drinks as well as toys and candies.
On November 2 (The Great Feast), the time when adults return,
the altar could include: breads, fresh and candied fruit, dulce
de calabaza (candied pumpkin), chicken or turkey mole (mole
– sauce with many ingredients including chili’s and
sesame seeds, herbs and spices, chocolate or fruit), tamales
(maize dough cakes with sweet or savoury fillings wrapped in
maize husks and steamed), chapulas (fried tortillas with meat
or cheese) and enchiladas (tortillas with red chili sauce).
Drinks could include: water, coffee, atole (a drink of maize
meal with various flavourings) and alcohol: beer, tequila, mescal
or aguardiente (cane spirit).
 .
|
