Day of the Dead TATTOOS, Tradition, Food, Celebration, Culture, and Folk ART

shit, I'm not even mexican. I'm like 1/16 or 1/32 Tejano, but it's pretty insignificant. But I did grow up around the mexican culture in america, and have long been a huge fan of all things Mexican, which tends to put me at odds with many of my republican brethren unfortunatly.

Im not mexican at all and I openly embrase mexican traditon culture food and art as my own and hope to learn and experience more as my life goes on. And get more sugar skull tattoos too.

have you ever been to mexico?

Yes Ive been to Cozumel twice but never Mexico city Mexico One day i hope to visit most of mexico and i want to visit especialy during this time of year.

I have done some research based on art and traditions, also my favourite artist is Frida Kahlo who lived in Oxaca* in Mexico so ive read alot on her life.
The more food i taste art i see and tradion i read about the more want to know and taste i see. the mexican people are kind and full of life, as a tourist I was treated very nicely and enjoyed the little shops andstands and both times i visited I never wanted to leave.

Frida is cool. Maybe you should study there or volunteer. It's hard to get a true sense of Mexico as a tourist.

The final day .. Today is the last day of the celibration of those lives we have lost today is the day where their spirts visit the earth for a feast in their honor.


Please share pictures of altars and festivals tattoos and foods all and any Day of the dead imagery.

The wedding will be in August, i'll post pictures of course. The corpse bride cake is actually what gave me the idea. I already bought my molds......now i have to practice. It will be chocolate ganauche with the shite skulls around it. And the cake topper will have dressed skeletons.

here is the recipe i used for the bread.

Ingredientes - Ingredients:

* Una taza y media de harina - 1 1/2 cups of flour
* Media taza da azúcar - 1/2 cup of sugar
* Una cucharadita de sal - 1 teaspoon of salt
* Una cucharada de semillas de anís - 1 tablespoon of anise seed
* Dos paquetitos de levadura - 2 packets of dry yeast
* Media taza de leche - 1/2 cup of milk
* Media taza de agua - 1/2 cup of water
* Media taza de mantequilla - 1/2 cup of butter
* Cuatro huevos - 4 eggs
* Entre tres y cuatro y media tazas de harina - from 3 - 4 1/2 cups of flour

Preparation:

Mix all dry ingredients together except the 3 - 4 1/2 cups of flour.

In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture.

Beat well.

Mix in the eggs and 1 1/2 cups of flour. Beat well.

Put in the rest of the flour, little by little.

Knead the mixture on a floured board for 9 - 10 minutes.

Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half at sea level).

Punch the dough down and reshape it with some "bone" shapes on top to decorate it.

Let it rise another hour.

Bake at 350 degrees F (175 degrees C) for about 40 minutes.

After baking, sprinkle it with confectioner's sugar and colored sugar.


Here are my tips. Add a little grated orange peel. Make sure your kitchen is warm enough for it to rise. I make skull shapes. I also make a cream cheese mixture for a frosting of sorts. For that i whip up cream cheese, sugar and lemon. I put it in the eye sockets. Delicious.