Cooking Class: 'Pan de Muerto', a Mexican Day of the Dead Specialty with Raquel del Castillo

Cooking Class: 'Pan de Muerto', a Mexican Day of the Dead Specialty with Raquel del Castillo


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The ‘Pan de Muerto’ (‘Bread of the Dead’) is a key part of the Dia de Muertos (Day of the Dead) festivities. In this interactive cooking class, learn about the origins of this sweet Mexican traditional bread along with a lesson on how to make the dough and bread yourself.

Throughout the Day of the Dead holiday, it’s traditional for Mexicans to honor those loved ones who have passed away. One way in which this is done is by leaving offerings of the deceased’s favorite food and drink, along with a Pan de Muerto loaf. This cooking class will talk about the historical highlights of this wonderful bread, as we discuss the mixture of catholic and prehispanic beliefs. We’ll also learn about what it represents, its shape, and its symbolism.

As we make the dough and bread together, we’ll learn about drink pairings, as well as the modern Pan de Muerto which is filled with pastry cream or cream cheese. Led by an expert at food, Raquel del Castillo is a chef and also the editor in chief of Menú, the gastronomical issue at El Universal newspaper. She will feed your curiosity about this unique bread, which mainly rears its tasty head for the 1st and 2nd November.

We're not giving away the secret recipe* just yet, but here are the ingredients and equipment you will need for the cooking class:

  • Flour
  • Salt
  • Dried yeast
  • Milk
  • Eggs
  • Sugar
  • Cinnamon
  • Orange blossom water
  • Butter
  • Cream cheese
  • Vanilla extract
  • Oven
  • Cookie tray
  • Brush
  • Knife

*Participants will be provided with a detailed ingredient list prior to the class.

Raquel Del Castillo has been a food journalist since 2000, writing for publications such as Forbes online, Munchies (Vice Mexico), chilango.com, and the national newspaper Milenio. She studied culinary arts and Communication at university. Now she mixes this knowledge of cooking and writing in her everyday work. She loves teaching recipes and leading tours to the local markets of Mexico City. She thinks that the best way to know the flavors of Mexico is to walk through these public places and go to the restaurants to see how chefs prepare the ingredients for the numerous traditional Mexican recipes, some of them published in her three recipes books.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

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