Editing Day of the Dead (section)

=== Altars ({{lang|es|ofrendas}}) ===
During Día de Muertos, the tradition is to build private altars ("ofrendas") containing the favorite foods and beverages, as well as photos and memorabilia, of the departed. The intent is to encourage visits by the souls, so the souls will hear the prayers and the words of the living directed to them. These altars are often placed at home or in public spaces such as schools and libraries, but it is also common for people to go to cemeteries to place these altars next to the tombs of the departed.<ref name="MexConnect"/>

{{Multiple image
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| caption1          = Mexican [[Tagetes erecta|cempasúchil]] (marigold) is the traditional flower used to honor the dead.
| caption2          = Cempasúchil, [[alfeñique]]s and [[papel picado]] used to decorate an altar
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Plans for the day are made throughout the year, including gathering the goods to be offered to the dead. During the three-day period families usually clean and decorate graves;<ref name="Salvador">{{cite book  | last = Salvador | first = R.J. | editor = John D. Morgan and Pittu Laungani | title = Death and Bereavement Around the World: Death and Bereavement in the Americas | series = Death, Value and Meaning Series, Vol. II | year = 2003 | publisher = Baywood Publishing Company | location = Amityville, New York | isbn = 978-0-89503-232-4 | pages = 75–76}}</ref> most visit the cemeteries where their loved ones are buried and decorate their graves with {{lang|es|[[ofrenda (ritual offering)|ofrendas]]}} (altars), which often include orange Mexican marigolds (''[[Tagetes erecta]]'') called {{lang|es|cempasúchil}} (originally named {{lang|nci|cempōhualxōchitl}}, [[Nahuatl language|Nāhuatl]] for 'twenty flowers'). In modern Mexico the marigold is sometimes called {{lang|es|Flor de Muerto}} ('Flower of Dead'). These flowers are thought to attract [[Soul (spirit)|souls]] of the dead to the offerings. It is also believed the bright petals with a strong scent can guide the souls from cemeteries to their family homes.<ref>{{cite web|url=https://insider.si.edu/2016/10/5-facts-dia-de-los-muertos-day-dead/|title=5 Facts About Día de los Muertos (The Day of the Dead)|publisher=Smithsonian Insider|date=30 October 2016|access-date=August 29, 2018|archive-url=https://web.archive.org/web/20180829175320/https://insider.si.edu/2016/10/5-facts-dia-de-los-muertos-day-dead/|archive-date=August 29, 2018|url-status=live|df=mdy-all}}</ref><ref name=":0">{{Cite journal|last=Brandes|first=Stanley|date=1997|title=Sugar, Colonialism, and Death: On the Origins of Mexico's Day of the Dead|journal=Comparative Studies in Society and History|volume=39|issue=2|pages=275|doi=10.1017/S0010417500020624|issn=0010-4175|jstor=179316|s2cid=145402658}}</ref> The common name in English, marigold, is derived from ''Mary's gold'', a name first applied to a similar plant native to Europe, ''[[Calendula officinalis]]''.<ref>{{Cite web |url=https://blogs.ifas.ufl.edu/putnamco/2023/10/26/marigolds-blooms-of-cultural-significance/ |title=Marigolds: Blooms of Cultural Significance |author=Julio Perez |date=October 26, 2023 |website=[[Institute of Food and Agricultural Sciences]], [[University of Florida]] |access-date=November 9, 2023 |archive-url=https://web.archive.org/web/20231109070139/https://blogs.ifas.ufl.edu/putnamco/2023/10/26/marigolds-blooms-of-cultural-significance/ |archive-date=November 9, 2023  |url-status=live}}</ref><ref>
{{Cite web |url=https://gardening.usask.ca/articles-and-lists/articles-plant-descriptions/annuals/marigold.php |title=Marigold - Tagetes sp. |date=May 2, 2021 |website=[[University of Saskatchewan]] - College of Agriculture and Bioresources |access-date=November 9, 2023 |archive-url=https://web.archive.org/web/20231109071240/https://gardening.usask.ca/articles-and-lists/articles-plant-descriptions/annuals/marigold.php |archive-date=November 9, 2023 |url-status=live}}</ref><ref>{{Cite web |url=https://udayton.edu/imri/mary/m/marigolds-marys-gold.php |title=Marigolds: Mary's Gold |author=Brother John M. Samaha, S.M. |website=[[University of Dayton]] |access-date=November 9, 2023 |archive-url=https://web.archive.org/web/20230419130406/https://udayton.edu/imri/mary/m/marigolds-marys-gold.php |archive-date=April 19, 2023 |url-status=live}}</ref>

Toys are brought for dead children ({{lang|es|los angelitos}}, or 'the little angels'), and bottles of [[tequila]], [[mezcal]] or [[pulque]] or jars of {{lang|es|[[atole]]}} for adults. Families will also offer trinkets or the deceased's favorite candies on the grave. Some families have {{lang|es|ofrendas}} in homes, usually with foods such as candied pumpkin, {{lang|es|[[pan de muerto]]}} ('bread of dead'), and [[sugar skull]]s; and beverages such as {{lang|es|atole}}. The {{lang|es|ofrendas}} are left out in the homes as a welcoming gesture for the deceased.<ref name="Salvador" /><ref name=":0" /> Some people believe the spirits of the dead eat the "spiritual essence" of the {{lang|es|ofrendas}}' food, so though the celebrators eat the food after the festivities, they believe it lacks nutritional value. Pillows and blankets are left out so the deceased can rest after their long journey. In some parts of Mexico, such as the towns of [[San Andrés Mixquic|Mixquic]], [[Pátzcuaro]] and [[Janitzio]], people spend all night beside the graves of their relatives. In many places, people have picnics at the grave site, as well.

[[File:CemetarioAlmoloyaRio1995.jpg|thumb|Families tidying and decorating graves at a cemetery in [[Almoloya del Río]] in the [[State of Mexico]], 1995]]
Some families build [[altar]]s or small [[shrine]]s in their homes;<ref name="Salvador" /> these sometimes feature a [[Christian cross]], statues or pictures of the [[Blessed Virgin Mary]], pictures of deceased relatives and other people, scores of candles, and an {{lang|es|ofrenda}}. Traditionally, families spend some time around the altar, praying and telling anecdotes about the deceased. In some locations, celebrants wear shells on their clothing, so when they dance, the noise will wake up the dead; some will also dress up as the deceased.

==== Food ====
During Day of the Dead festivities, food is both eaten by living people and given to the spirits of their departed ancestors as {{lang|es|ofrendas}} ('offerings').<ref name="history.com">{{cite web |last=Turim |first=Gayle |title=Day of the Dead Sweets and Treats |url=http://www.history.com/news/hungry-history/day-of-the-dead-sweets-and-treats |url-status=live |work=History Stories |publisher=[[History (U.S. TV network)|History Channel]] |date=November 2, 2012 |access-date=July 1, 2015 |archive-url=https://web.archive.org/web/20150606104432/http://www.history.com/news/hungry-history/day-of-the-dead-sweets-and-treats |archive-date=June 6, 2015 |df=mdy-all}}</ref> {{lang|es|[[Tamales]]}} are one of the most common dishes prepared for this day for both purposes.<ref name="NPR">{{cite news |last=Godoy |first=Maria |title=Sugar Skulls, Tamales And More: Why Is That Food On The Day Of The Dead Altar? |url=https://www.npr.org/sections/thesalt/2016/11/01/500242132/sugar-skulls-tamales-and-more-why-is-that-food-on-the-day-of-the-dead-altar |url-status=live |publisher=NPR |date=November 2016 |access-date=October 25, 2017 |archive-url=https://web.archive.org/web/20171028043035/http://www.npr.org/sections/thesalt/2016/11/01/500242132/sugar-skulls-tamales-and-more-why-is-that-food-on-the-day-of-the-dead-altar |archive-date=October 28, 2017 |df=mdy-all}}</ref>

[[File:Oaxaca Mexico- personal family shrine for Day of the Dead.jpg|thumb|Family altar for the Day of the Dead on a patio]]

{{lang|es|[[Pan de muerto]]}} and {{lang|es|[[calavera]]s}} are associated specifically with Day of the Dead. {{lang|es|Pan de muerto}} is a type of sweet roll shaped like a bun, topped with sugar, and often decorated with bone-shaped pieces of the same pastry.<ref>{{cite news|last=Castella|first=Krystina|title=Pan de Muerto Recipe|url=http://www.epicurious.com/recipes/food/views/pan-de-muerto-361449|access-date=November 2, 2019|publisher=[[Epicurious]]|date=October 2010|archive-url=https://web.archive.org/web/20150708165548/http://www.epicurious.com/recipes/food/views/pan-de-muerto-361449|archive-date=July 8, 2015|url-status=live|df=mdy-all}}</ref> {{lang|es|Calaveras}}, or sugar skulls, display colorful designs to represent the vitality and individual personality of the departed.<ref name="NPR" />

In addition to food, drinks are also important to the tradition of Day of the Dead. Historically, the main alcoholic drink was [[pulque]]; today families will commonly drink the favorite beverage of their deceased ancestors.<ref name="NPR" /> Other drinks associated with the holiday are {{lang|es|[[atole]]}} and {{lang|es|[[champurrado]]}}, warm, thick, non-alcoholic [[masa]] drinks.

{{lang|es|Agua de Jamaica}} (water of [[Hibiscus tea|hibiscus]]) is a popular herbal tea made of the flowers and leaves of the Jamaican hibiscus plant (''[[Hibiscus sabdariffa]]''), known as {{lang|es|flor de Jamaica}} in Mexico. It is served cold and quite sweet with a lot of ice. The ruby-red beverage is also known as [[hibiscus tea]] in English-speaking countries.<ref>{{cite web|title=Jamaica iced tea|url=http://cookinginmexico.com/2011/09/28/jamaica-iced-tea/|publisher=Cooking in Mexico|access-date=October 23, 2011|url-status=dead|archive-url=https://web.archive.org/web/20111104072645/http://cookinginmexico.com/2011/09/28/jamaica-iced-tea/|archive-date=November 4, 2011}}</ref>

In the [[Yucatán Peninsula]], [[mukbil pollo]] ([[píib]] chicken) is traditionally prepared on October 31 or November 1, and eaten by the family throughout the following days. It is similar to a big tamale, composed of masa and pork lard, and stuffed with pork, chicken, tomato, garlic, peppers, onions, [[epazote]], [[achiote]], and spices. Once stuffed, the mukbil pollo is bathed in [[kool sauce]], made with meat broth, habanero chili, and corn masa. It is then covered in banana leaves and steamed in an underground oven over the course of several hours. Once cooked, it is dug up and opened to eat.<ref>{{cite book|title=Cocina esencial de México|url=https://books.google.com/books?id=esmLDwAAQBAJ|last=Kennedy|first=D.|publisher=Fondo de Cultura Económica|page=156|year=2018|access-date=2021-06-01|isbn=9786071656636|archive-date=November 3, 2023|archive-url=https://web.archive.org/web/20231103135408/https://books.google.com/books?id=esmLDwAAQBAJ|url-status=live}}</ref><ref>{{cite book |last=Muñoz Zurita |first=Ricardo |chapter=Muc bil pollo |title=Diccionario enciclopédico de la Gastronomía Mexicana |trans-title=Encyclopedic dictionary of Mexican Gastronomy |url=https://laroussecocina.mx/ |publisher=Larousse Cocina |language=es |access-date=November 2, 2021 |archive-date=November 2, 2021 |archive-url=https://web.archive.org/web/20211102203801/https://laroussecocina.mx/ |url-status=live }}</ref>