The end of October typically conjures visions of glowing Jack-o-lanterns, creepy costumes and bags of candy. But for some, the month’s end marks more than just Halloween. The transition to November represents the beginning of a celebration meant to honor the memory of deceased loved ones.
This Nov. 2 celebration, known as Día de los Muertos or Day of the Dead, has been around for over 3,000 years and is deeply rooted in Mexican culture. Although the rituals and customs originated with the Aztecs, the current celebration incorporates traditional rituals with more modern Catholic beliefs.
Because of the holiday’s cultural importance, the student group MEChA (Movimiento Estudiantil Chicano de Aztlan) has arranged a free three-hour event tonight to celebrate Día de los Muertos as a student community and teach people about the holiday’s significance.
Those who celebrate Día de los Muertos honor their deceased ancestors and loved ones by visiting their graves and leaving them ofrendas, or offerings, such as flowers, toys and food, said Amanda Lopez, the programs coordinator for MEChA. Many families also have altars in their homes where they place photos of their deceased ancestors along with candles and more ofrendas, Lopez said.
A food commonly given as ofrendas is called pan de muerto, which is sweet, flat bread baked in the shape of a skull. The skull, known in Mexico as a calavera, is a common symbol of the holiday and is often represented on food, candles and masks called calacas.
Because of the use of skulls, the Spaniards believed that the holiday was sacrilegious. In truth, Día de los Muertos is a joyous celebration of the memory of deceased ancestors, Lopez said.
“It is a day of celebration instead of something to mourn,” Lopez said. “It’s a celebration of moving on, of passing on to the next part of life.”
Aaron Reyna, a member of MEChA, echoed Lopez’s sentiments about the holiday, saying that many people misunderstand the meaning of celebrating death.
“(The skulls) are not supposed to look ominous,” Reyna said. “Death is not something we fear; it’s just another part of life.”
At their evening celebration, Lopez said that attendees can expect exciting performances from many MEChA members and MEChA subgroups such as Mujeres and Ganas. There will also be a display of folk art, as well as a large altar decorated with candles, photos, calaveras and ofrendas.
Lopez stressed that the MEChA event is open to all students and can be a good experience even for those who don’t celebrate Día de los Muertos.
“It’s about celebrating the life of death,” Lopez said. “If you want to come and learn something about our culture, this is a great opportunity.”
The event will take place in the EMU Fir Room from 7 to 10 p.m. tonight and is free to the public.
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HISTORY
The traditional rituals associated with Día de los Muertos began with the Aztecs more than 3,000 years ago in a holiday meant to honor the spirits of deceased ancestors.
In Aztec culture, death was viewed as a continuation of life, not as its end. The skulls of slain enemies were sometimes used as part of rituals and displayed on altars to symbolize death and rebirth.
During the Spanish conquests, the Spaniards viewed the Aztec rituals as morbid and sacrilegious, and attempted to stop the rituals through violence and religious conversion. When the Aztecs continued to perform their rituals, the Spaniards changed the day of the celebration to Nov. 1 and 2 to coincide with All Saints’ Day and All Souls’ Day. For the past 500 years, Día de los Muertos has evolved to incorporate both Aztec and Catholic influences.
Presently, Día de los Muertos is widely celebrated throughout Mexico and in the southwestern region of the United States. Families begin building altars, making food and decorating loved ones’ gravesites on Nov. 1 and celebrate the holiday itself on Nov. 2. Offerings such as flowers, food, toys and other prized possessions are left at the graves or altars. In some more traditional families, they also commonly make their loved ones’ favorite foods and eat them alongside their grave or altar. The skull is still used as a symbol for the holiday and is often portrayed in folk art, on masks and in food.
Pan de muerto (Bread of the Dead)
1/4 cup milk
1/4 cup (half a stick) margarine or butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup very warm water
2 eggs
3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar
1. Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.
2. In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
3. Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. 4. Blend well until dough ball is formed.
5. Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in a warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.
6. Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into “ropes.”
7. On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 “bones.” Cross and lay them atop braided loaf.
8. Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
9. When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.
Makes 8 to 10 servings.