In recent years, many variations on pan de muerto, the traditional bread for Mexico's Day of the Dead,have been created, such as stuffing with sweet fillings, or adding flavourings like chocolate or mole, which also change the colour to brown. Another innovation, which has been trending for almost a decade now, is to add black edible agents, either to the dough, or to coat after baking. Activated charcoal or food colouring are popular choices, but the original method is to use dry corn husks (called totomoxtle , form totomochtli in Nahuatl) ... click on title for more
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