Despite Mexico being right below us
in the United States, I have little knowledge when it comes to their culture
and their food. Even being a native Californian that has a significant
influence from Mexico, I had learned so much from my classmate’s heritage presentations.
One specific presentation was on
Day of the Dead, or Dia de los Muertos. I learned so much from that presentation
that I had even impressed my friends are Mexican immigrants. Prior to the
presentation, I thought Dia de los Muertos was a party day like as in the
United Sates for the Halloween. The day was just an excuse to drink, be silly,
and dress up. I had no idea that it actually consisted of three days with each
day representing a specific day for the respect of the deceased. Its
representing happiness and celebration. The 31st of October is the complete
opposite as to what Halloween is here. The heavens gates open for the spirits
to reunite with their families. Followed by the 31st, the next two
days are celebrated with a feast full of food and maintenance of the cemeteries.
It is believed by the Mexicans that if the spirits are happy when they return
annually that they will bring good luck for the living.
Corn is a major component of the
holiday and they use it almost every dish. The even drink it in a beverage
called atole. I’ve always known
tamales to be a huge celebratory food in the Mexican culture, but I had no idea
to the extremities of the amount of work its involved with. This dish is served
at every major celebration and I can see why. It bring together everyone’s involvement
which brings families together.
I thought that Carlos gave an
amazing representation of the spectacular three-day event and it provided me
with better insight to the Mexican heritage.
Word Count: 313
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