Day of the dead
In honour of Día de Muertos, London-based Mexican chef Santiago Lastra experiments with pumpkin tamales and tostadas served with black pudding.
The fact that people want to celebrate and show an interest in Dia de los Muertos makes me happy.
"In Japan, we have weasel monsters with claws so sharp that you don't even know you've been cut until you realise bits are in the wrong place."
Every year during Dia de los Muertos, bakeries all over Mexico make "pan de muertos" or "bread of the dead." These are the best in Mexico City.
Every year, the Mayan villagers in Todos Santos throw a wild, week-long rager ending in a drunken—sometimes deadly—horse race.
The vegan eaters/bike riders at Los Loosers in Mexico City give us their spin on the classic Día de los Muertos dish, and we can assure you it's to die for.
In Mexico's Yucatán Peninsula, Dia de Los Muertos is celebrated by offering a giant casserole-like tamale that is bigger in size than a small a chihuahua and tastes more like an epazote-scented chicken pot pie than an actual tamale.
The sugar skull is a symbol of Mexico's Day of the Dead celebrations, but with rising sugar prices and young people who don't care as much about tradition itself, some fear that these confections may go extinct. In Mexico City, one company is working...
A celebration of mixing pre-Hispanic customs, like human sacrifice and Catholicism.
Here are some photos as proof.
Ritualistic intoxication in Todos Santos Cuchumatanes, a eemote village in Guatemala.
It's at the Old Blue Last, it's going to be Mexican themed (obviously) and it's also going to be the best.