No, not the ghostly kind, we mean alcoholic beverages. Plenty of altars include a bottle of tequila, mezcal, pulque (a boozy, milky-colored beverage made with fermented sap from the maguey plant and traditional to central Mexico), or beer -- whichever was the preference of the departed. Plenty of tequila makers and beer brands like Cazadores and Victoria have embraced the holiday as a marketing hook, creating special edition labels. Regardless, una botella remains a common sight on an ofrenda.
Mole is widely considered the culinary gem of Mexico, with a number of flavor variations throughout the country. One of the most complex and rich in depth is mole negro, which hails from Oaxaca. Black in color, owing to the use of charred chilies and burnt chile seeds, the recipe for mole negro varies from family to family but often incorporates plantain, peanuts, almonds, raisins, and Mexican cinnamon and chocolate, resulting in a harmonious blend of sweet and spice. Often served over turkey, chicken, and warm tortillas, it’s an earthly delight enticing enough to conjure the spirits of loved ones.