Mexican Food for the Day of the Dead
November 3, 2006 Friday 3PM CT
Celebrate the Day of the Dead this hour on Here on Earth: Radio Without Borders. Jean and her guests discuss an exhibit of altars in Milwaukee and the foods and traditions of the Day of the Dead in Mexico.
Explore Mexico's Day of the Dead at the American Museum of Natural History from November 3 to 22 in Milwaukee, Wisconsin.
- Zarela Martinez, chef/owner of Zarela's in Manhatten, author of "The Food & Life of Oaxaca"
- Zulay Oszkay, artistic director of Latino Arts, Inc in Milwaukee, Wisconsin
Recipe: Day of the Dead Bread
- 1 ½ cups of flour
- ½ cup sugar
- 1 teaspoon of salt
- 1 tablespoon of anise seed
- 2 packets of dry yeast
- ½ cup of milk
- ½ cup of water
- ½ cup of butter
- 4 eggs
- 3 to 4 ½ cups of flour
- Mix all dry ingredients together except the 3 to 4 ½ cups of flour.
- In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture.
- Beat well.
- Mix in the eggs and 1 ½ cups of flour. Beat well.
- Put in the rest of the flour, little by little.
- Knead the mixture on a floured board for 9-10 minutes.
- Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half).
- Punch the dough down and reshape it with some "bone" shapes on top to decorate it.
- Let it rise another hour.
- Bake at 350°F for about 40 minutes.
- After baking, decorate it with powdered and colored sugar, icing, candies, or even paper cutouts.