Español  Spanish Day of the Dead Home Page A seasonal favorite is pan de muerto or bread of the dead. Its special flavor comes from adding anise water and grated orange peel to the dough, and sprinkling each bread with sesame seeds before baking. Pot for steaming tamales, 1978. Stuffing a maize husk, 1997. Bread of the Dead and Tamales Another traditional food on Día de Muertos is tamales (pronounced TAH-MAH-LAYS), large, steamed maize-dough dumplings, stuffed with strips of meat and chile peppers, and wrapped in maize-husks (photo, 1978). Dried maize husks for sale, 2002. Copyright ©2002 by E. M. Mulhare, Hamilton, NY 13346 USA. All rights reserved. All text, photos and graphics are by the author. All photographs were taken in 2002 unless otherwise indicated. Published electronically as Day of the Dead in Totimehuacán: A Photographic Study. Original created 25-Nov-2002. This page last modified 09-Dec-2002. This Web site is a service of ixeh.net. Report any problems to ixeh.net webmaster. Top