El Día de los Muertos has its origins in the native cultures of central and southern Mexico. When the Spanish arrived 500 years ago, they referred to the indigenous people as Aztecs, who were united under the Aztec empire formed around A.D. 1427. However, el Día de los Muertos likely existed long before the Aztec empire, possibly originating with the Toltec people.
By the time of the Spanish conquest in 1519, the Aztecs had a complex pantheon of gods, including the goddess of death and the underworld, Mictecacihuatl. She and her husband, Mictlantecuhtli, were often depicted in skeletal form and associated with death and resurrection. The Aztecs appeased these underworld gods by burying their dead with offerings of food and precious items. While the details of the month-long celebration of Mictecacihuatl are not well-documented, it likely involved incense, song and dance, and blood sacrifices, which were common in Aztec rituals (Farah 2019). |
Mexican marigolds, known as cempasúchil, were used by the Aztecs to decorate altars and graves during el Día de los Muertos, believed to awaken the dead with their sweet scent. The practice of elaborately decorating shrines for deceased loved ones may also have pre-Hispanic origins, with altars used for household rituals and ancestor communication.
The iconic use of bones, skulls, and skeletons in el Día de los Muertos celebrations has indigenous roots, as many Aztec gods were depicted as skeletal, and human bones were even used to make musical instruments. Additionally, Aztec commoners buried family members under their homes, with Mictecacihuatl guarding their bones (Farah 2019). |
Pan de muerto, also known as "bread of the dead," is a beloved Mexican tradition. This delectable pastry plays a central role in Day of the Dead festivities, where it graces the altar as a sacred offering and delights taste buds throughout the entire month of October. Its origins trace back to the ancient Aztec culture, a time when various types of traditional bread were used as offerings in rituals. This round-shaped bread bears a pair of crossed bones and a circular skull, all crafted from pastry on its top surface. The texture of pan de muerto is reminiscent of challah bread and is typically adorned with a sprinkle of sugar or other delightful toppings (Lopez 2022).
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Following the Spanish conquest during the 16th century and the subsequent liberation of Mexico from Spanish colonial rule in the early 19th century, the customs associated with el Día de Los Muertos primarily thrived within the southern and central regions of Mexico. It was the Indigenous peoples of Mexico and mestizos who diligently preserved these traditions. However, in recent decades, there has been a resurgence of interest in the rituals of el Día de Los Muertos, not only in various parts of Mexico but also in the United States. This revival represents a concerted effort by both Mexicans and American Chicanos to reclaim their cultural heritage, which had been eroded over centuries of European colonization and the suppression of indigenous traditions (Barnes 2022).
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