The Day of the Dead is part of the Mexican tradition, where Rituals and foods are combined that combine indigenous Mesoamerican roots and elements of Spanish gastronomy in an iconic dish of the celebration: bread of the dead.. In this installment we show you the origins and where to eat it in New York.
The bread of the dead season is late October and early November. Bread of the dead was born from the syncretism between pre-Hispanic Mexican culture and the European traditions introduced by the Spanish in colonial times.
The bread of the dead has its origin in a preparation used by ancient Mexicans who made bread of amaranth and corn to offer to the gods and the souls of the deceased as part of their funeral rituals. And it was after the arrival of the Spanish, when wheat and sugar were included in the recipe, to give way to bread of the dead, as it is known today.
Experts explain that the fusion arose from the European tradition of “pan de ánimas”, a bread prepared on the dates of All Saints and All Souls Day, which came to the Viceroyalty, thanks to the Spanish, where it was adapted and fused with indigenous beliefs about death and the continuity of souls.
What is behind the symbolism of the bread of the dead?
The bread of the dead contains many symbols, starting with its round shape that represents the cycle of life and death.
While the central ball evokes the skull of a deceased and the bone-shaped strips simulate the bones of the dead and are usually placed in a cross, representing the cardinal points and the journey of souls from different directions.
This bread is sprinkled with sugar which symbolizes the sweetness of life and hope.
The best places to taste bread of the dead in New York
During the Day of the Dead season (approximately October 28 through November 2, with some locations extending the sale into mid-November), these are the top spots in and around New York:
La Newyorkina (by Chef Fany Gerson):
The Classic and the Creative: Known for its traditional versions and also for delicious filled varieties, such as chocolate or ice cream.
Availability: You can find it in store and they offer the great advantage of national shipping, typically until mid-November.
La Flor de Jalisco Bakery (Port Chester, NY):
Art in Every Piece: Famous for the beauty and artistic decoration of its bread of the dead, inspired by traditional motifs and Mexican craftsmanship. A true work of edible art!
Guadalupana Bakery (Brooklyn):
Tradition and Quality: It is a name that constantly resonates among New Yorkers for its high quality and authenticity in the traditional recipe.
Don Paco Lopez Bakery (Harlem):
Authentic Flavor: Recognized for offering a seasonal and native bread of the dead, maintaining the flavor of the bakeries of Mexico.
Leon Bakery Mexican Restaurant (East Harlem):
Classic Recommendation: A highly recommended place to enjoy traditional-style pan de muerte.
Taqueria & Bakery Tours (Brooklyn):
Local Favorite: Suggested by many locals as an excellent option to find authentic bread.
If you’re looking to explore further, these establishments have also been recommended in recent forums and reviews for their seasonal offerings:
Stratford Deli (Brooklyn)
My Little Mexico
Fougasse MX
About Mass
Atlas Shells
Sourdough
Many of these places offer pre-order or delivery options, so it’s always a good idea to contact them directly to secure your portion.
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