Mexican Cuisine for Día de Muertos
Celebrate the famous Mexican tradition of the Día de Muertos (Day of the Dead). Learn to make emblematic Mexican dishes using authentic techniques.
Chef and F&B Consultant (Barcelona, Spain)
Discover five iconic dishes to prepare and enjoy for the Día de Muertos
This online course offers a deeply symbolic culinary journey led by Paloma Ortiz, an expert in traditional Mexican gastronomy.
You’ll learn how to prepare emblematic dishes traditionally prepared for the Día de Muertos, while mastering ancestral techniques such as nixtamalization and the art of frothing chocolate with a molinillo. With a respectful and technical approach, this course goes beyond recipes—it will connect you to one of Mexico’s most powerful cultural expressions.
By the end of this online course, you’ll be able to:
- Understand the cultural and symbolic significance of Día de Muertos cuisine.
- Apply traditional techniques such as nixtamalization and frothing with a molinillo.
- Prepare signature dishes like Pan de Muerto, Mucbipollo Tamales, and candied pumpkin.
- Use native ingredients and artisanal methods in contemporary cooking.
- Adapt what you have learned for use within both professional and personal contexts, while honoring tradition with respect.
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Course Syllabus
Course Content
Chapter 2 - Introduction to the Day of the Dead
Chapter 3 - Pipilitas
Free
Chapter 4 - Chocolate de Agua (Chocolate drink made with water)
Chapter 5 - Pan de Muerto
Chapter 6 - Candied Pumpkin
Chapter 7 - Tamal Mucbipollo
Celebrate the Día de Muertos, with dishes rich in history, spirituality, and flavor.
What you'll learn
You’ll learn techniques rooted in indigenous and mestizo culinary traditions, such as cooking in leaves, hand-shaping figures, fermenting dough, and frothing chocolate. You’ll also explore the symbolic meanings behind each dish and their importance in the context of Mexican ritual. This course is essential for those seeking to engage with cuisine as both heritage and profession.
Pipilitas – Hand-molded sweet figurines made from nixtamalized pumpkin seeds and colored with natural dyes. You will learn the precision of this artisanal modeling and decorating technique.
Chocolate de Agua – A frothy drink made with chocolate and cinnamon, ground with a metate, and aerated using a traditional wooden molinillo.
Pan de Muerto – A fragrant, fermented bread perfumed with orange blossom water, decorated with a bone-shaped motif, traditionally finished with sugar or sesame seeds.
Candied Pumpkin – Layers of pumpkin simmered with piloncillo (raw unrefined cane sugar), cinnamon, fruit, and fig leaves. A traditional covered cooking method.
Mucbipollo Tamal – A baked Yucatecan tamal featuring dough colored with achiote (annatto), stuffed with meat, spices, and salsa kool (a thick sauce made with dough, broth, spices and seasonings).
In this course, in addition to the recipes themselves, you’ll also learn various cooking techniques that will be useful on numerous occasions.
The techniques you’ll learn are:
- Nixtamalization
- Friction peeling (with a cloth)
- How to knead dough
- How to model figures
- How to froth chocolate with a molinillo
- Dough fermentation
- How to finish and decorate breads with butter, sugar and sesame
- How to candy pumpkin
- Covered leaf cooking
- How to shred/pull meat
- How to color fat with achiote
- Sautéing
- How to thicken broth with dough
- How to shape tamales (base, filling, sealing)
- How to bake tamales in the oven
Course recipes
In this course you will learn
Meet your Instructor
Chef and F&B Consultant (Barcelona, Spain)
An Ambassador of traditional Mexican cuisine in Spain.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
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