US EditionFrom Mexico to Germany, Photos Capture the Day of the Dead Celebrations
- On Nov. 1 and Nov. 2, communities worldwide celebrated the Day of the Dead, blending pre-Columbian rituals with Roman Catholic practice in a photo gallery curated by AP photo editors.
- Tracing the holiday's roots reveals pumpkins were domesticated in Oaxaca, and Spanish colonization introduced sugarcane and piloncillo made in tachos.
- To make calabaza en tacha, combine pumpkin, piloncillo and aromatics like cinnamon, star anise or orange peel, cook for 40 to 60 minutes, thicken syrup 10 to 15 minutes, then bake at 400 degrees Fahrenheit.
- For many families, calabaza en tacha functions as a seasonal comfort that evokes childhood nostalgia and family memories, while María Meléndez, Mexico City food blogger and influencer, frames it as a bridge between the living and the dead.
- Regional cooks continue to adapt the recipe with fig leaves and tejocotes in Puebla, sugarcane in Michoacán, and guavas in Oaxaca, while modern kitchens simplify the traditional tacho method.
50 Articles
50 Articles
People around the world are celebrating the Day of the Dead, combining pre-Columbian rituals with the Roman Catholic observance of All Saints' Day on November 1 and All Souls' Day on November 2.
This November 2, Day of the Dead, several Mexican artists shared how they live one of the deepest traditions in the country. Eugenio Derbez, Ana Brenda Contreras and Carlos Rivera paid homage to those who are no longer there, among flowers, candles and memories.
Under the cypresses of the Luberon, at the foot of Mont Blanc or in the valleys of the Drôme, the stones tell stories. Writers, artists, heroes of mountains or war, they rest in our cemeteries.
Temple Daily Telegram
From Mexico to Germany, photos capture the Day of the Dead celebrations
People around the world are celebrating the Day of the Dead, blending pre-Columbian rituals with the Roman Catholic observance of All Saint’s Day on Nov. 1 and All Soul’s Day on Nov. 2.
Taste of Mexico: Calabaza en tacha
For me, the most exciting time of the year has already begun. Maybe it’s just a personal illusion, but I swear the world feels different as the air cools, the light softens and the collective mood shifts toward celebration. First comes Día de Muertos, then my birthday, and finally Christmas. I can’t stop working, of course, but something inside me softens. My mind starts to drift toward home, toward the people and scents that built the architect…
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