Today, at 3:00 PM in Teotitlán del Valle, as leaves in the mountains and fields rustled, the arrival of the difuntos (departed) was announced with the sound of cohetes (rockets) and church bells. Incense burners were lit and placed in front of ofrendas in each home’s altar room — the smoke and scent of copal helping to guide the spirits home for their yearly twenty-four hour visit.
Tonight they will feast on tamales amarillos — special tamales that are traditionally served three times a year in Teotitlán — in July for the Fiesta de la Preciosa Sangre de Cristo, in October for the Fiesta de la Virgen del Rosario, and today, November first, in honor of the returning difuntos.
As we have done for many years, blogger buddy Chris and I came to the home of Zacarías Ruiz and Emilia Gonzalez with our offering of pan de muertos and a bottle of mezcal to place on their altar — paying our respects to their difuntos. In turn, we were offered mezcal and cervesas (beer), followed by the aforementioned tamales amarillos.
The tamales were days in the making. Several of the family’s organic free range chickens were sacrificed; corn from their milpa was nixtamalized to make a silky smooth masa; and the ingredients for mole amarillo were toasted, chopped, blended, and boiled. The final preparation began at 3:30 this morning — 250 tamales were assembled, filled, and wrapped in fresh green leaves from their milpa and placed in the steaming pots. The results were to die for!
For me, more than painted faces and parades, this is what makes experiencing Día de los Muertos in Oaxaca so special.
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