Although historians tell us that the pan de muerto dates back to pre-Hispanic times, is not until the Viceroyalty when it is made with wheat and sugar and became what we know today.
Throughout the country, it is prepared with different recipes and ingredients. In central Mexico, it is sprinkled with sugar, while the typical pan de muertos in Michoacan is called “rubber bread,” as it is a dark, round and shiny loaf. In Oaxaca, it is a rich bread made with eggs.
Traditionally, pan de muerto is eaten every year in November and is part of the offerings and altars.
