Betty Hallock

A primer on pan de muerto from @gustobread at latimes.com/food. For so long I’d wanted to learn to make the sweet bread for Día de Muertos decorated with “bones” (or the tears of an Aztec goddess, depending on who you ask). Especially after @longdrivesouth told me about his pan de muerto parties where friends got together to mix, shape and bake the bread, then eat it with hot chocolate or champurrado. A link to the story and Arturo Enciso’s recipe, which includes sourdough starter (but you could also make it without) is ^^. The bakery also sells them for the holiday and like the concha and nixtamal queen are a testament to Arturo’s bread-baker’s vision and commitment to local grains. Thanks, Arturo! And @shelbymoore for the photos 📸!