Food Holidays & Occasions 6 Mexican Recipes to Make on Día de los Muertos Claudette Zepeda, Isabel Coss, and more chefs share Mexican recipes that are ideal for the holiday. By Sam Gutierrez Sam Gutierrez Title: Senior Social Media Editor, Food & WineLocation: Brooklyn, New YorkEducation: Sam graduated from New York University in 2017 with a Bachelor of Arts in journalism and psychology after meeting requirements for both majors. She also graduated with honors in journalism upon her completion of a senior year thesis which merged both her majors and culminated in a long-form journalistic look at the effects of Selective Serotonin Reuptake Inhibitors (SSRIs) on developing teenage bodies. In addition to finishing with journalism honors, Sam also graduated cum laude and was a member of the Dean's Presidential Honor Scholars throughout her time as an undergrad. While at New York University, Sam began her career in media with an internship at FoodGem her junior year and an internship at Delish her senior year. Her internship at Delish led to a promotion to assistant social media editor, a position that she held while finishing her last year of undergrad and conducting research for and writing her thesis.Expertise: social media, fast food.Sam Gutierrez is the senior social media editor at Food & Wine. She is a visual storyteller and social whiz who has produced viral and captivating content on everything from health and entertainment to food and travel.Experience: Sam Gutierrez began her career while attending New York University as a social media editor at Delish. She then shifted her focus to freelance writing, continuing to contribute to Delish and others. She pursued her passion for food, celebrity news, and culture as a video producer and writer for Insider, and her fascination with beauty and health with social media positions at Stila Cosmetics, Allure, and Oprah Daily. After two years of freelancing, Sam became a full-time social media editor at Robb Report. There, she reconnected with her appreciation for food, working closely with the restaurants, wine, and spirits editor to translate coverage of chefs and high-end restaurants into successful social content. Food & Wine's Editorial Guidelines Published on October 18, 2024 Close Photo: Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Día de los Muertos (also called Día de Muertos or, in English, Day of the Dead) is a Mexican holiday that celebrates the connection between the living and the dead, honoring people who have passed away. In Mexico, the living traditionally take part in parades, decorations, and cemetery vigils throughout October until the holiday on November 1 and 2, when the dead are believed to be present. In Mexican homes, families assemble ofrendas (altars to departed loved ones), prepare their favorite foods, and share memories. Here are popular Mexican foods that F&W Best New Chefs, F&W staff, and a F&W favorite chef have shared in honor of their loved ones for the occasion. Through Beloved Recipes and Traditions, Día de Muertos Also Nourishes the Living 01 of 06 Arroz a la Mexicana Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen 2022 F&W Best New Chef Ana Castro's take on this classic Mexican rice dish infuses fragrant jasmine rice with tomatoes, onion, and garlic along with a vibrant addition of green peas and carrots. Castro likes to add a whole serrano chile for a spicy kick, and serves it all with a sliced banana for a cleverly balanced sweetness. Finally, she tops the 35-minute rice dish with a rich sunny-side-up egg. Get the Recipe 02 of 06 Entomatadas Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen 2023 F&W Best New Chef Edgar Rico fries fragrant corn tortillas until they’re crispy enough to stand up to a dip in the tomato sauce but still pliable enough to fill with queso fresco and Cotija cheeses. Get the Recipe 03 of 06 Cheesecake with Tequila Cajeta Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Claudette Zepeda makes a crust with lightly sweet store-bought Maria cookies as a crisp base for silky-smooth cheesecake flavored with lime juice and lime zest. The feathery, light cheesecake is served over a cajeta caramel sauce infused with tequila. Get the Recipe 04 of 06 Pan de Muerto Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen 2023 F&W Best New Chef Isabel Coss scents butter-and-egg-enriched dough with orange blossom water, then shapes it into a circular mound topped with long ropes of dough formed to resemble bones. A smaller ball of dough on top gives the bread its distinctive shape when it bakes. To finish, she brushes the soft and fragrant pan de muerto with syrup and dusts with granulated sugar or sanding sugars in a variety of colors. Get the Recipe 05 of 06 Mole Negro Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen 2021 F&W Best New Chef Fermín Núñez transforms a mole paste into a rich, deep, and complex mole negro sauce with chicken broth. He burns dried chiles until black and crispy for this symphony of dried pasilla, ancho, and morita chiles with toasted almonds, pecans, and peanuts, plus dried fruits and spices, along with Mexican chocolate. Get the Recipe 06 of 06 Champurrado Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Champurrado is a type of atole, a thick, sweet drink made with a slurry of masa, aromatic Mexican chocolate, cinnamon, and piloncillo — a type of brown sugar used in Mexican sweets. This 25-minute recipe is from the F&W Test Kitchen's Diana Perez. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit