The tradition of celebrating Dia de Los Muertos or “Day of the Dead” in Mexico dates back to Pre-Colombian religious rituals of the indigenous population of Mexico. Death was not something to be feared or dreaded, nor was it something final. Instead, Mexican philosophy held that the spirit of a person continued to live even after the physical body ceased to exist.
Halloween is around the same time that Dia de los Muertos is celebrated (November 1st and 2nd, two of the most important dates for this celebration). While we are out gathering candy, in Mexico people are traditionally decorating home altars and grave sites and making elaborate food for picnics at the cemetery of their loved ones who have passed on. It is customary to prepare food and drink and offer up utensils to your loved ones who have died to assist them in their journey into the afterworld. Of course, I am sure a few of my relatives wouldn’t have minded a few Reeses Pieces or Mars Bars for their journey; however, some good home cooking at this culturally important time of year can leave all of us feeling pretty peaceful. Whether you celebrate Dia de Los Muertos, Halloween, or both, here’s a fantastic and healthy recipe that comes out of the dynamic celebration:
2 ripe Haas Avocados
1 small pumpkin
1 onion finely chopped
1/2 JalapeÃƒ±o finely chopped (optional)
1/2 apple chopped
1/2 cup pomegranate seeds
salt to taste
1/2 lime squeezed
Cut off top of pumpkin. Scoop out seeds and roast pumpkin until soft in an oven set at 350 degrees. Mash in avocados, fold in onion, jalapeÃƒ±o, apples and pomegranate seeds. Squeeze lime to taste, and add salt to taste. Use shell of pumpkin to stuff avocado mix and serve with warm corn tortillas.
Image: tambako the dragon