In Mexico, the annual celebration of Day of the Dead brings with it a beloved culinary tradition known as 'pan de muerto' or 'bread of the dead.' This sugary, citric, and fluffy delight is baked from early October to mid-November, adorning coffee shops, dinner tables, and home altars.
The origins of pan de muerto are a blend of Mesoamerican and Spanish influences. The bread's significance dates back centuries, intertwining pre-Hispanic festivities with post-Spanish conquest additions like sugar and bread.
