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EL DIA DE LOS MUERTOS

(THE DAY OF THE DEAD)

EI dia de los muertos (the Day of the Dead) is celebrated throughout Mexico and the Southwest states, and coincides with the Christian All Souls and All Saints Days.

On November 1 st and 2nd people remember those who are deceased November 1 st is considered the Dia - de los Angelitos--the day to remember children that have died, November 2nd is the traditional Dia de los Muertos (day of the dead). Pictures of the deceased are placed on Dia de los Muertos altars with their favorite food and drink. Candles to light their way home, and soap and water to freshen-up after their long trip back are also often placed on altars. Trinkets they were fond of, symbols they would understand , and gifts are left to communicate to them that they are always in the hearts of those they left behind , and that they are still part of the family even though they aren't physically with the rest any longer.

Families often spend time at the cemetery with loved ones, bringing food and drink along with all the other necessities for a picnic. However, at this picnic the deceased is the guest of honor.

Mexicans react to death with mourning along with happiness and joy. They look at death with the same fear as any other culture , but there is a difference. They reflect their fear by mocking and living alongside death .

Death is laughed at in its face . Many euphemisms are used for death, La calaca (the skeleton), la pelona ("baldy"), la flaca ("skinny"), and la huesada ("bony"). There are refranes , sayings, and poems that are popular with day of the dead. These sayings are cliches and lose meaning when translated. For example "La muerte es flaca y no puede conmigo" means "Death is skinny/weak and she can't carry me." Calaveras (skulls) are decorated with bright colors with the name of the departed inscribed on the head.

Children carrying yellow marigolds enjoy the processions to the cemetery. At the cemetery, music is played and dances are made to honor the spirits. Dia de los Muertos is a time of joy because families are surrounded by those that they love-both living and dead.

Amazon!

Que Pasa Seasoned Snack Chips now available at Amazon!

Three delicious natural snack flavours available for individual case purchases in 14oz bags. Go to:

amazon.com and check us out.

In the Vancouver Area Que Pasa prepared foods are now available at

7-11 shops. Take them home for a quick ready-to-heat meal made in our own kitchen.

Need Fresh Salsa?

Pico de Gallo Salsa Recipe:

Combine all ingredients together and allow to marinate and develop natural juices for a least one hour. Chill before serving. Garnish with sprigs of cilantro and lime wedges.

TRY THESE TASTY RECIPES!

GUACAMOLE:

Halve the avocados, remove pulp and mash until almost smooth. Roast, seed and finely chip the jalapeño pepper. Combine lime juice, garlic, onion, tomato, jalapeño and cilantro with the avocado. Add salt to taste. Makes approximately 2 cups (500 ml).

More Recipes:

Chilaquiles (Casserole)

Place chicken breast in a pot and cover with water. Bring to a boil, cooking chicken until well done. Drain broth and let chicken cool enough to handle. Shred chicken and set aside.

In a pot, heat vegetable oil, Sautee onions and garlic for approximately 2 minutes. Add milk and bring to a boil. Add salt and pepper for taste. If you would like your sauce to be thicker you can add 2 Tbsp of cream at this point. Add shredded chicken and mix together until well coated. Turn heat off and set aside.

Layering:

Layer your baking pan (12 x 9, approx. 2 in deep) with half the amount of Que Pasa Tortilla Chips. Cover chips with half of the chicken and sauce. Sprinkle half of the grated cheese on top. Start over again, layering until all ingreadients are used. Garnish with sliced jalapeños and diced red bell peppers. Bake at 350 ° F for 25-30 minutes. Serve with your favorite salsa.

Makes 4-6 Servings

Fiesta Enchiladas

Preheat oven to 350 F. Place chicken breasts in a large pot. Add water to cover, celery, garlic, bay leaf, and salt. Bring to boil. Cover and simmer for 45 minutes or until tender. Strain chicken broth into a glass measuring cup, reserving ¼ cup for later use, leave chicken breasts and vegetables in pot to cool. Shred chicken into a bowl along with vegetables. Discard bay leaf and add green onions, mix well. Taste and add salt and pepper if needed. Set aside.

In a blender combine tomatillos, garlic, jalapenos, chicken broth and whipping cream. Blend until smooth. Transfer into a double boiler and cook until sauce becomes thick and smooth. Taste and add salt and pepper if needed. Keep sauce warm on low heat. Add one tablespoon of sauce to shredded chicken filling. Mix well.

Heat tortillas in a microwave (or heat individually in a hot pan with a teaspoon of water under the tortilla) until soft. Place approximately 2 tablespoons of chicken filling in center of the tortilla, spreading filling from left to right. Roll the tortilla tightly with seam side down and place on a baking dish. Add more filling if desired. Pour cooked sauce mixture over the enchiladas and sprinkle cheese evenly to cover.

Bake for 30-45 minutes or until cheese has melted. Garnish with sliced or chopped red bell peppers and sprigs of cilantro leaves.

Makes 4-5 Servings