Editing Day of the Dead (section)

==== 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>