Its little macabre side detracts nothing from its sweet taste, and if it is intended to be a tribute to the dead of this world, the bread of death (pan de muerto) is also an opportunity to feast and bring together those who ‘are still pacing.
“We eat it during October and November. On the occasion of All Souls’ Day, all Mexican bakeries make them,” says Lili Vera, co-owner of Marché MX, in Drummondville, and originally from Acapulco. “It’s a sweet orange bread, shaped like a ball to resemble a human skull, with crossbones on top. In Mexico, we set up altars at home to honor family members who have passed away. » Among the ingredients, we also find flour, eggs, butter, milk and sugar – nothing too rocket science, in short!
The origin of these traditional brioches is debated, but some date it back to pre-Hispanic times, when Aztecs and Mayans ruled this part of the American continent, with different ingredients (for example, there was no milk in this region of the world before the arrival of the conquistadors). But let’s let the historians decide this story of bread among themselves…
Kévin and Lili, who are offering homemade panes de muerto in their grocery store for the first time this year, emphasize their family and unifying character. “We recommend eating it as a family. The preparation is a little long, mainly due to the rising time for the dough, but it is easy and a good activity to do with children,” they recommend.
In Mexico, buns vary in size, from family-size balls to individual servings. And, aside from the classic version with orange sprinkled with sugar, we find all kinds of variations on the theme.
What would offend tradition purists, in a world where there is little movement? “Not at all,” reassures the Mexican-Quebecer, “we like to eat stuffed, it’s everyone’s choice to pimp their bread! »
