(Bread for the Day of the Dead) From Zarela Martinez. Visit Zarela's Web Site.
A warm almost porridge-like drink made thick with masa. The chocolate version is Champurrado, other versions are flavored with fruits or nuts. This version is sweetened with piloncillo (Mexican unrefined brown sugar), cinnamon (canela), and vanilla bean.
A traditional dessert prepared for the Fiestas de Muertos (Day Of The Dead celebrations) made with fresh pumpkin, cinnamon, orange juice, and piloncillo (Mexican brown sugar).
Mole, pronounced (MOH-lay) is from the Nahuatl molli, meaning "concoction, or mixture". Red mole is from central Mexico in the Puebla and Oaxaca regions, also know as the Land of Seven Moles. Other mole colors include brown, black, green, and yellow. This red mole is a rich, dark, reddish-brown sauce usually served with poultry. Generally, mole is a smooth sauce blended of onion, garlic,...
The recipe was featured in the fall issue of Edible Marin. Given we have several pages of information on the traditional sugar skull we though a healthy version may be of interest.