A Day of the Dead party is a celebration of life―and food, so honor your ancestors with an authentic Mexican feast rounded out by the holiday’s signature sweet bread and a spicy hot chocolate.
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RecipeTurkey Drumstick Mole
In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles. -
RecipeRed Pozole with Chicken (Pozole Rojo Con Pollo)
This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. -
RecipeTostadas with Mashed Black Beans
These toasty whole tostadas spread thick with refried beans are right at home at any party where the festive pozole is served. -
RecipePan de Muerto
In the Mexican tradition, this sweet, buttery bread is a fixture at Day of the Dead celebrations. -
RecipeMexican Hot Chocolate with Vanilla and Chile
This spicy drink is the perfect accompaniment to traditional Pan de Muerto, and a must-make for Halloween night or a Day of the Dead party. -
RecipeJícama, Avocado, Radish & Orange Salad with Cilantro
The cool, crunchy jícama and radishes in this salad make a glorious contrast to the buttery avocado and sweet-tart oranges. -
RecipePork Tamales with Double-Chile Sauce
There are different styles of tamales throughout Latin America, but their essential components—masa, a filling, and a wrapper—are the same. Wrapped in corn husks and served with a smoky chile sauce, these are traditionally Mexican.
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RecipeTequila-Infused Queso Fundido
In this queso fundido, the tequila not only shines through with its agave brightness, but gives the melted cheese a luscious texture. -
RecipeChocolate Cake with Candied Ancho and Pepitas
This cake has long been a favorite of mine; the sugar and pepitas (hulled pumpkin seeds) on top conspire to make a slightly crackly topping while the cake itself is packed full of chocolate. Adding ancho chiles cooked in simple syrup adds a subtle fruity warmth.
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RecipeCharred Poblanos Stuffed with Sweet Corn and Black Bean Quinoa
This standout stuffed pepper includes several components, each of which can be made ahead, that come together for a showstopping dish. You can serve these as a main dish, a starter, or a side. -
RecipeMayan Mezcalita
The longer this cocktail sits, the more flavor it will have. Since you pour it over ice, you can make it hours ahead. -
RecipePumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa
Pumpkin is a traditional Day of the Dead food, and here it stars in a vegetarian (or vegetarian-optional) casserole that celebrates the flavors of fall. -
RecipeWarm Cinnamon Crisps with Hot Chocolate
If you love churros but would prefer to skip the deep frying, these quick crisps are an easy alternative.
