Celebrate Mexico’s Day of the Dead with Authentic Pan de Muerto from Grand Velas Riviera Maya

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Celebrate Dia de los Muertos this year (November 1 and 2) with traditional Pan de Muerto from the AAA Five Diamond Grand Velas Riviera Maya.

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most popular is round, covered with white sugar, with strips that simulate bones

Celebrate Dia de los Muertos this year (November 1 and 2) with traditional Pan de Muerto from the AAA Five Diamond Grand Velas Riviera Maya. Considered one of the most representative holidays of Mexican culture, Day of the Dead is a time to pay respects to loved ones who have passed with bright and colorful altars. Served at each dinner and offered throughout the day, pan de muerto comes in different styles and shapes. The most popular is round, covered with white sugar, with strips that simulate bones. There are also those in the shape of skeletons. The ingredients may vary depending on the region, as in the case of bread covered with sesame seeds from Mixquic or covered in pink sugar from Mexico City. The characteristic taste of the bread from Grand Velas Riviera Maya is the Flor de Azahar (Orange Blossom). If you can’t make it to Riviera Maya to Mexico’s Foodie Resort for Dia de los Muertos, try the recipe below make at home.

Pan de Muerto Recipe (Makes 3 loaves)
3 ½ C    flour
1 ½ t    salt
1 ½ t    S-500 (bakery improver – if unavailable allow bread to sit overnight before baking)
7 sticks    butter
3             yolks
4             whole eggs
¾ C            Orange blossom infusion*
2            Oranges, zest only

Preparation

  • Place all the ingredients in a mixing bowl and mix on medium speed for 8 minutes. Increase speed to high for another 8 minutes when the dough is firm and elastic.
  • Divide dough into 17 portions, forming perfect spheres to place on a baking sheet. Use one portion to form the bones shapes for the top of the bread.
  • Adhere the bones shapes to the top of the round dough with a beaten egg using a brush.
  • Let the dough sit until doubled in size. Bake at 310 degrees for about 25 minutes.
  • When the bread is cold, varnish with melted butter and then frost with granulated sugar.
  • To make orange blossom infusion: Boil 2 liters of water with 3.5 oz orange blossom, boil for 10 minutes and let stand for 24 hours in refrigerator, filter and use the infusion.

For more reservations or more information on Grand Velas Riviera Maya, please email reservations(at)velasresorts(dot)com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com/.

About Grand Velas Riviera Maya:
Set on 206 acres of pristine jungle and mangroves and with the finest white sand beach in the Riviera Maya, the AAA Five Diamond Grand Velas Riviera Maya is an ultra-luxury all-inclusive resort. Guests can choose among three separate ambiances in this Leading Hotel of the World, including adults only oceanfront, family friendly ocean view and a Zen-like tropical setting, embraced by the flora and fauna of the Yucatan Peninsula’s jungle. All 539 designer-like suites are exceptionally spacious, more than 1,100 square feet each, all with balconies, and some with private plunge pools. All feature fully stocked mini bars, plasma TVs, Wi-Fi, L’Occitane amenities, artisanal tequila, and Nespresso coffee machines. Bathrooms deserve special mention with walk in glass shower, deep soaking Jacuzzi tubs and marble interior. Eight restaurants, including five gourmet offerings, present a tour through Mexico, Europe and Asia. Cocina de Autor, at the hands of world celebrity chefs Bruno Oteiza, Mikel Alonso and Xavier Pérez Stone, holds the AAA Five Diamond Award, the first all-inclusive restaurant in the world to win this prestigious distinction. Grand Velas Spa, a Leading Spa of the World, is the region's largest spa sanctuary at more than 90,000 square feet, known for its authentic Mexican treatments, offerings from around world and signature seven-step water journey. Other features include 24-hour Personal Concierge; 24/7 in-suite service; three swimming pools; two fitness centers; water sports; innovative Kids Clubs and Teen’s Club; Karaoke Bar; Koi Bar; Piano Bar, and business center. The resort offers more than 91,000 square feet of meeting space and outdoor areas for events inclusive of a 31,000-square-foot Convention Center, able to accommodate up to 2,700 guests. The resort has won numerous awards from Travel + Leisure, Conde Nast Traveler, USA Today and several other magazines and major companies worldwide. This year, the resort entered TripAdvisor’s Hall of Fame for obtaining the Certificate of Excellence for five consecutive years in addition to the Signature Spa being awarded “Best Luxury Resort Spa-The Americas” at the World Luxury Spa Awards 2014. Grand Velas Riviera Maya was built and is operated by Eduardo Vela Ruiz, majority owner, founder and President of Velas Resorts, with his brother Juan Vela, Vice President of Velas Resorts. For more or more information on Grand Velas Riviera Maya, please visit http://rivieramaya.grandvelas.com/.

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Megan Sterritt
KWE Partners
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