Mexico observes a different sort of Halloween. From pre-Columbian times, El Día de los Muertos or the Day of the Dead, has been celebrated in Mexico and other Latin countries. It is not scary or sad, instead the Day of the Dead is a beautiful ritual in which Mexicans happily and lovingly remember their deceased relatives. The holiday is celebrated on November 1-2.

Two traditional recipes for El Día de los Muertos are Pan de Muerto and Calabaza en Tacha.

Calabaza en Tacha

Ingredients:

1. One 4-5 lbs pumpkin
2. Approximately 8 cinnamon sticks
3. Juice of 1 orange
4. 4 cups water
5. 2 lbs Piloncillo (Available in Hispanic markets or the Hispanic section of your supermarket. Otherwise you can use brown or raw sugar)

Directions:

1. Cut the pumpkin into medium (2½” to 3″ squares or triangles). Remove seeds and strings. With a sharp knife make diamond designs over the pulp.
2. Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.
3. Place the first layer of pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer. When ready the top of the pumpkin pieces should look somewhat glazed, and the pulp soft and golden brown.
4. Let cool and serve with the syrup. You can also add cold evaporated milk. You may want to eat after after the pumpkin has been in the refrigerator for a couple of hours.

Thanks to Inside-Mexico.com for the information and recipes.

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