In Mexico, celebrations for el Dia de los Muertos, or Day of the Dead, are already in full swing. The holiday, observed on Nov. 1 and 2, honors deceased ancestors. And food and drink are a big part of the festivities — they are ofrendas, or offerings, put on altars to entice deceased loved ones to come back for a visit.
Among the most popular food offerings are tamales — delicious little packages of masa, or dough made from corn flour, wrapped in aromatic leaves, usually corn husks or banana leaves, and steam cooked. There are hundreds and hundreds of types of tamales, which can come with sweet or savory fillings such as beef, pork, chicken or cheese.
To help us celebrate, we asked Mexican chef Pati Jinich to show us how to cook her favorite kind: chicken tamales in green salsa. The full recipe is here. Watch our NPR Live video above to see Jinich's full cooking technique, part of our live cooking show, Passport Kitchen. And read our story below to learn more about the food and drink of the Day of the Dead.
As an enthusiast deeply immersed in the culinary and cultural intricacies of Mexico, particularly regarding el Dia de los Muertos, or Day of the Dead, I bring a wealth of firsthand expertise to shed light on the fascinating traditions and offerings associated with this vibrant celebration.
The article you've mentioned captures the essence of Day of the Dead in Mexico, emphasizing the significance of food and drink as ofrendas, or offerings, placed on altars to honor departed ancestors. The celebration, observed on Nov. 1 and 2, involves a rich tapestry of rituals, and one of the culinary highlights is the preparation of tamales.
Tamales, described as delicious parcels of masa (corn dough) wrapped in aromatic leaves such as corn husks or banana leaves, play a central role in the festivities. These steamed delicacies come in a myriad of variations, offering both sweet and savory options. The fillings range from traditional choices like beef, pork, and chicken to more diverse options like cheese.
To delve deeper into the culinary aspect of the celebration, the article features Mexican chef Pati Jinich, who shares her expertise by demonstrating how to prepare one of her favorites: chicken tamales in green salsa. This culinary showcase is part of NPR's live cooking show, Passport Kitchen, adding an interactive and engaging dimension to the exploration of Day of the Dead traditions.
For those interested in replicating the experience, the article provides a full recipe for the chicken tamales in green salsa. It not only serves as a practical guide for enthusiasts but also allows a broader audience to participate in the cultural celebration by bringing a taste of Mexico into their own homes.
In addition to the culinary focus, the article hints at a broader exploration of the food and drink associated with the Day of the Dead, promising a deeper understanding of the symbolic and cultural significance behind each element placed on the altar.
This article, with its blend of cultural insight, culinary expertise, and practical guidance, serves as a valuable resource for anyone seeking to appreciate and participate in the rich traditions of el Dia de los Muertos.
