Free shipping over $99 | Interest Free *no credit check* financing is available!

LatinoFoodie Celebrates Día de los Muertos with Abuelita Chocolate

by Latino Foodie November 03, 2015

LatinoFoodie Celebrates Día de los Muertos with Abuelita Chocolate

Well, it’s November 3rd, and Día de los Muertos has officially ended. But I have one more story to share. And it’s about my abuelita, Refugio. I shared this little story with my fellow food bloggers at the Nestlé headquarters for a festive Día de los Muertos celebration yesterday.

 

My grandma could be an imposing figure, yet she yielded with love. My parents worked full time, so Refugio took care of us before and after school. For the life of me, I couldn’t remember celebrating any Día de los Muertos rituals growing up. Last year I finally asked my mom why we didn’t celebrate Day of the Dead. She sounded surprised and said of course we celebrated the day. I felt confused. Then she shared how my grandma would set out candles and a bowl of fresh fruit. While not a huge altar, it was still a special remembrance for those she had lost. I was still drawing a blank.

Then she reminded me of the times when Refugio would have to shoo me away from the altar’s food offerings. I guess as a small kid I couldn’t understand why I couldn’t eat all the fresh bowls of fruit. Slowly it all started coming back to me. My grandma had apricots from her tree, oranges and sometimes ridiculously fragrant guavas. How could I stop myself? So remembering and celebrating my abuelita with Nestle’s Abuelita Mexican Chocolate just tickled me and it brought the day’s true meaning to life for me a little bit more.

Abuelita Chocolate Dia de los Muertos

This week at Nestlé, being greeted with hot  Nescafe Cinnamon Café de Olla and pan dulce. With my cafecito and concha in hand, I entered my last official Día de los Muertos celebration for the year. We had already gone to about four events in Los Angeles starting back in late October. Professionals painted our faces; we decorated skull cookies and devoured treats of Abuelita Chocolate-Dipped Pretzels, Abuelita Skull Cookies, and Iced Blended Abuelita Mocha.

Abuelita Chocolate Dia de los Muertos

But it was the Abuelita Hot Chocolate that brought back the memories of Refugio. For those who are not familiar with Mexican hot chocolate, it is made with cinnamon and other warm spices. I remember sneaking into the pantry as a child to break off a piece of the chocolate tablets to nibble on. Now Abuelita has granulated Mexican chocolate in a sealable pouch. Perfect for cool weather hot chocolate and so many baking possibilities.

Abuelita Chocolate Dia de los Muertos Jennier Gutierrez Morgan Altar

Part of the celebration included an altar installation by artist Jennifer Gutierrez Morgan from Sustainable Arts Los Angeles. It was just spectacular, full of photos of her loved ones, Abuelita chocolate tablets, marigolds, bundles of sage, pan de muerto, and traditional ingredients used in Mexican cuisine like nopales, flor de Jamaica, limes, pomegranates and different types of chiles. She even had a dress that belonged to her own abuelita. I’ve linked to her Instagram account and website so you can take a look at some of her work.

Abuelita Chocolate Dia de los Muertos

What are some of your favorite ways to enjoy Abuelita Chocolate? In drinks? or Desserts? Maybe you add some to your mole or chile con carne? Don’t be shy, I just told you I used to eat it right from the package like a candy bar.

Click on the photos below to get the recipes for these Abuelita Chocolate inspired recipes.

Abuelita Chocolate Dipped Pretzels

Abuelita Skull Cookies

Iced Blended Abuelita Mocha

The post LatinoFoodie Celebrates Día de los Muertos with Abuelita Chocolate appeared first on Latino Foodie.




Latino Foodie
Latino Foodie

Author


Leave a comment

Comments will be approved before showing up.


Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →