November first begins the Dia de los Muertos (also known as “Day of the Dead”) festivities with All Saints Day in which the deceased children are honored and remembered. November second All Souls Day is for the remembrance of the adult dead. Dia de los Muertos combines these days to celebrate the the deceased and enjoy their memories.

A hot cup of masa gruel known as Ix-pa-xa (pronounced Ish-pa-sha), otherwise known as Atole made from purple corn is used to nourish and warm the spirits when they return and/or when they leave on these special days.

Here’s the recipe for this tasty Maya treat: Ixpaxa

3lbs purple corn (not on the cob) – this is to be left 1-2 days to “spoil” while being softened in the water.

1 tin condensed milk

1 habanero pepper

Method

Blend corn and some of the water with condensed milk and habanero pepper.

Strain to remove husks,

Boil and add sugar to taste.

Enjoy.

Historical note: Before the invention of condensed milk, ripe plantains were used to sweeten this dish. Hence for authentic taste substitute ripe plantains for condensed milk.

Here’s an insight into the real cross-culture Maya Halloween thats celebrated November 1st and 2nd here in Belize. Inspired by Latin tradition of the entire Central American Maya region, “El Dia de los Muertos” is a day to celebrate, remember and prepare special foods in honor of those who have departed. It is believed that the spirit of the dead visit their families on October 31 and leave on November 2

In order to celebrate, the families make altars and place ofrendas (offerings) of  the traditional  and favorite food of the departed, candles, incense,  fruits, candy and most importantly a photo of the departed soul is placed on the altar.