During the first two days of November, Mexican cemeteries are the scene of loud music and raucous partying. Graves are decorated with flowers and offerings of food and drink in honor of the departed, and gorgeous altars are built in people’s homes. Aside from tequila and hot chocolate, many altars have food containing some type of mole sauce, a special Day of the Dead bread, and candied pumpkin seeds. The bread and candied pumpkin seeds are easy to make, and tasty. And you don’t have to be dead to enjoy them.

Candied Pumpkin Seeds, adapted by Julian Medina of Zocalos in New York City

Pan de Muertos, adapted by Richard Sandoval of Pampano and Maya restaurant in New York City

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