Dia de Los Muertos Food Recap! [RECIPES]
Good Afternoon Everyone!
This year I had to celebrate dia de los muertos with the family. Why? Because it’s such a beautiful holiday. While commonly associated with Mexican culture, Filipinos also celebrate All Saints/Souls Day by having parties in graveyards, attending mass, and having large meals as a family. Well, we didn’t party it up in a graveyard…. but we did paint our faces like sugar skulls and make foods associated with our deceased loved ones.
This first dish is a soup called Nilagang Pata/Baka and is in honor of the Filipino side of our family. It is a beef and vegetable soup that is super easy to make. The trick to getting this soup just right is to add 2 tablespoons of patis (Asian fish sauce) and let it cook low and slow over the course of 2 hours. With each gradual step you add a bit more water to get the dish just right. For my side of the family I made a batch of elotes (Mexican grilled street corn). Now, my family comes from the South and grilled corn was a common staple during summer visits with my grandparents at their lake house. So this was an easy excuse to put a Mexican spin on it… and make elotes!
If I’m being totally honest with you, I didn’t care for elotes as much as I thought I would. I like cotija cheese. I like mayonnaise, and I like corn. But together? It just tasted strange. But the family enjoyed it a lot so I thought I’d throw it up on here for you to try for yourself. The Filipino soup made us all swoon and was excellent with a bowl of rice on the side. As I sat on the floor letting my little one and Mr. Noob Chef paint… no, cake… face paint on me complete with glitter, I couldn’t help but smirk. I knew it would take at least several washings to get it all off. (Yes… it did… and I still have glitter on my skin today), but more importantly it was a wonderful, memorable holiday spent together talking about our ancestors.
We topped off the evening with watching “The Book of Life” which is the PERFECT movie to watch for dia de los muertos! Have a great evening everyone and as always, keep on cooking! ❤
- 1 lb. beef meat for stewing
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 1 pinch salt and black pepper
- 7 medium potatoes, cubed
- 1/2 head cabbage, chopped
- 1 bunch bok choy, chopped into large chunks
- 1 cup frozen corn
- 2 tablespoons patis (Asian fish sauce)
- 8 cups water
- In a soup pot, brown garlic and onion.
- Add in beef, water and bring to a boil, lower the fire and let simmer until beef is tender for about an hour.
- Remove all the resulting scum that will rise to the top of the pot and keep the stock clear.
- Add potatoes and bring up to a boil to cook potatoes. (Note: I added 2 additional cups of water to cover potatoes at this step). Boil for 30 minutes.
- Season with salt, pepper and patis.
- Lower heat and add in vegetables and cook uncovered for 20 minutes.
- Serve hot with rice, soy sauce/patis and calamansi to taste.
Elotes (Mexican Street Corn)
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) sour cream or Mexican crema
- 1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
- 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 1/4 cup finely chopped cilantro leaves and tender stems
- 4 ears shucked corn
- 1 lime, cut into wedges
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.