Eat the Best 'Pan de Muertos' in Mexico for Day of the Dead

In Mexico, it's the time of year when we meet with the loved ones who left this world before us. In this Mexican tradition, our beloved dead love or "bread of the dead"—and we do too. Every year for Dia de los Muertos—Day of the Dead—different bakeries throughout Mexico City challenge each other to make the best pan de muertos. In 2016, competition if fierce.

Bakeries have started to experiment with different flours: almond, amaranth, rice, chocolate, potato, and even chia and coconut. The bakers also have begun to include options for vegans and celiacs.

During the Pan de Muertos Festival and Calaverita 2016 in the community space of Huerto Roma Verde, there were gluten-free loaves of organic pan de muerto, as well as more traditional chocolate and Nutella versions, and those sweetened with agave nectar and filled with cream.

Being vegan doesn't mean having to give up on traditions, and bakers know that. The use of only vegetable and cruelty-free ingredients does not compromise the taste of pan de muertos, the texture is just as fluffy and the flavour is fruity. And it passes the most important test: when dipped in hot chocolate, this combination takes you to heaven with your beloved.

Here are our favourite breads, so you can take a visual tour of the best Mexico CIty bakeries that make them. As the saying goes, "the pain is less severe with bread."

The pan de muerto from Sarnath is made with orange blossom and orange. In addition, the bakery's chocolate skulls are delicious and their colours brighten the Altar of the Dead.

People say that many have wanted to get the recipe for the sugar sprinkled on Sweet María's pan de muertos, but no one has been able to match its texture and sweetness. In addition, its spongy texture and orange flavour is perfect for dipping it into hot chocolate.

The variety offered at this bakery is wide enough to satisfy the tastes of the dead and the living. We recommend the almond nougat and the Marmoleado with chocolate.

This bakery gets its name from its French influence, but when coupled with Mexican tradition it's unstoppable. We recommend the cream-stuffed bread.

The pioneers of vegan bread in Mexico City give us a bread free of any suffering. We believe it's one of the most Mexican ones of all because it contains sprinkles made of our beloved amaranth.

The pan de muertos with the most elegant flavour in Mexico City is perhaps the one from La Bohème. Instead of orange blossom or orange, this bakery perfumes the dough with lavender flower. The result is a sweet, fluffy bread with anise. It goes very well with coffee and chocolate.

In this classic place in Coyoacan, there are flattened-yet-spongy breads. Their gluten-free version resembles a cookie and allows them to play with more flavours like chocolate—without the need to dip it in foamy hot chocolate—or fruit, which is very fresh and healthy.

This article was originally published in Spanish on MUNCHIES MX.