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Pan De Muerto


This post is sponsored by Samsung, all thoughts and opinions are my own.

Feliz  Dia de los Muertos!

If you’re not familiar, this holiday is celebrated in Mexico and in certain countries throughout Latin America, lasting 3 days to honor those who have passed. On the days leading up to the celebration, families start to set up altars dedicated to loved ones and pets that have passed–as a way to remember them and celebrate their spirits. Personally, death and the afterlife wasn’t something I really thought of until my grandma passed away a few years ago. Celebrating Dia de los Muertos helped pacify the blow of her absence by making me totally rethink of what and how I thought about death.

The altars people set up can often be very, very elaborate. They’ll be adorned with pictures of the deceased, marigolds, their favorite alcohol, water, their favorite dishes, sugar skulls and items of theirs amongst other things. If you happen to be in Mexico during the celebration, you’ll often see an influx of marigolds all around because they are an important part of the celebration. These bright blooms are said to be used to guide the deceased to their altars, and illuminate the path to their graves. Pan de muerto is a big staple in this celebration, and bakeries in Mexico often start selling this bread in early October, because people love it so much.

This year, I decided to refine my recipe for pan de muerto and added notes of orange, clove, ginger and cinnamon and really took my time forming each separate loaf. One of the things I’ve  learned about making pan de muerto is that this recipe requires your tender love and care. You need to take your time carefully forming the crossbones and really give it some time to rise after it all comes together or it won’t cooperate with you while it bakes. Luckily, my Samsung range has a built in compartment that allows you to proof your dough, so everything proofs in the perfect amount of time, every single time!

I hope you all have a great weekend, and if you have anytime for a baking project this weekend, get the family involved! This would make a great group activity to get everyone together and celebrate and share memories of those who have passed on!

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Tostadas de Chile Verde con Pollo

Tostadas de Chile Verde con Pollo

I haven’t shared the news on the blog yet, but Chicano Eats won the 2017 Saveur Blog Award for “Best New Voice” People’s Choice! Thank you for taking the time to show your support for me and my work, I really appreciate each and everyone of you! Also, Congratulations to Kathryn, who was also nominated in the same category and received the Editors’ choice award! You can see a complete list of the rest of the winners here.

Over the weekend, I asked my Instagram followers wether they wanted a taco recipe or a tostada recipe and surprisingly, everyone chose tostadas! Tostadas are often overlooked and underrated, but they make for a quick dinner and always pair really well with a wet (or moist?) filling because they’re dry and crunchy. I really wanted to use this recipe for pollo verde that Billy made for these tacos a few weeks ago, so I tweaked the recipe a little bit, and the end result was so good. The sauce is a little spicy, a little smokey, and a little tart and comes together in about an hour aka perfect for a weeknight dinner.

I’m currently prepping for the blogs’ first birthday, so I have to keep it a little short today.  I can’t wait to share the recipe I have in store for the celebration, so until then, have a great week! Nos vemos pronto.

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