On the dead bread, Pablo Neruda said «Intact, you are a man's action, a repeated miracle, will of life». This intense is the love that Latinos profess the flours, sugar, flavor and above all, the tradition that keeps us alive and that highlights the genius of our territory.
The dead bread is part of itin addition to being delicious and of being part of such an important celebration, at least in Mexico. That is why, we toured the entire Mexican Republic to know all types of dead bread that are and find the differences between them to, thus know in detail every taste of the rich bread that decorated the altars of the season.
The dead bread in Sinaloa has «dead ashes.»Simon McGill / Getty Images.
Bread with dead ashes
Let's start in the north of the country. In Sinaloa it gets used to The dead bread with Totomotle ashbetter known as «black dead bread» is made with dry and brittle leaves of the cob, those that are used to wrap the tamales. However, they are tateman to give him the color. Once ashes are made thanks to the fire, it is mixed with the sugar to cover the bread.
Traditional dead bread
This is originally from Aguascalientes and has its origin at the time of the Spanish invasion, when the originals of Europe introduced some ingredients to a daily life. They, frightened by the human sacrifices that the Aztecs decided to make a dish that represented everything that was in Mexican traditions and that could be more easily understood. Thus was born the dead bread as we know it todaybut it was red, which symbolized the heart and blood of the sacrificed.