Do We Eat Meat On the Day Of The Dead? – The customs and events that are observed to honor the dead are not always the same and frequently vary from town to town.
For instance, if the deceased is a child rather than an adult, the tradition in the town of Pátzcuaro on the Lago de Pátzcuaro in Michoacán is very different.
A table with treats, fruits, pan de muerto, a cross, a rosary, and candles are set up in the parents’ home on November 1 of the year following a child’s passing. In remembrance of and gratitude for the parents, this is meant to celebrate the life of the child.
Additionally, there is dancing in the town’s plaza or garden, frequently accompanied by the devil and skull-shaped masks and colorful costumes.
To honor and commemorate the lives of the deceased who are buried on the island of Janitzio in the middle of the lake at midnight on November 2, people light candles and board butterflies, and winged boats.
On the other hand, the town of Ocotepec in the State of Morelos, north of Cuernavaca, welcomes guests in exchange for veladoras (small wax candles) as a sign of respect for the recently deceased. Visitors receive tamales and atole in exchange.
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Only the homeowners of a home where a family member passed away within the previous year are permitted to do this. To enjoy the elaborate altars erected to welcome visitors, many residents of the neighborhood arrive early.
Do We Eat Meat On the Day Of The Dead?
Food is served as ofrendas (‘offerings’) to the spirits of people’s deceased ancestors during celebrations of the Day of the Dead. One of the most frequently served dishes on this day for both purposes is tamales. Some of the food is also eaten by the living.
Calaveras and pan de muerto are specifically linked to the Day of the Dead. A pan de muerto is a sweet roll with a bun-like shape that is covered in sugar and frequently adorned with bone-shaped pieces of the same pastry.
Calaveras, also known as sugar skulls, features vibrant patterns to symbolize the life and unique personality of the deceased.
Drinks are a significant part of Day of the Dead tradition in addition to food. Historically, pulque was the primary alcoholic beverage, but nowadays, families frequently drink the favorite beverage of their departed ancestors. The warm, thick, non-alcoholic masa drinks atole and champurrado are additional beverages connected to the holiday.
The Jamaican hibiscus plant, Hibiscus sabdariffa, also known as flor de Jamaica in Mexico, produces the flowers and leaves of Agua de Jamaica, a well-known herbal tea. It is served cold, quite sweet, and ice-heavy. In English-speaking nations, the ruby-red beverage is also known as hibiscus tea.
Mukbil pollo, also known as pib chicken, is traditionally prepared on October 31 or November 1 and consumed by the family over the following few days in the Yucatán Peninsula.
It resembles a large tamale and is filled with pork, chicken, tomatoes, garlic, peppers, onions, epazote, achiote, and other spices. It is made of masa and pork lard. After being stuffed, the mukbil pollo is covered in kool sauce, which is a mixture of corn masa, meat broth, and habanero chili.
It is then wrapped in banana leaves and cooked for a number of hours at a time in an underground oven. It is dug up and opened for consumption after cooking.
Source: www.ghgossip.com
