During the All Saints Day in Spain, what food are served by Spanish on that day?

Answer 1

This festival revolves around the same tradition of remembering the dead. It is not surprising that we remember the dead in Autumn, when nature dies little by little and prepares for winter.

There are many traditions connected with this time of year : from literary references (D. Juan Tenorio by José Zorilla; El Estudiante de Salamanca by José de Espronceda...) to purely gastronomic ones which brings us to the pleasant aspect of this time of year in Spain, the celebration of "La Castañada".

In olden days, "la castañada" was celebrated after the family evening meal, and brings back memories of the ancient funeral meals. After the usual family supper chestnuts were roasted in the open hearth, "panellets" (small, tasty almond cakes) and other sweet titbits were eaten, and accompanied by a sweet, white wine. The chestnuts were roasted and placed on the table where everyone was able to eat their fill.

This custom of eating chestnuts (which is the typical seasonal fruit together with dried fruits such as almonds, hazel nuts...), goes hand-in-hand with eating sweet potato el boniato. Together they lead us on to the appearance of one of the most lively and important characters at this time: the chestnut seller "la castañera". Here is Spain many stories are told about "Maria, la castañera".

Answer 2

Pan de Muertos (Bread of the Dead)

1 yeast cake 2 cups sugar
1/4 cup lukewarm water 6 eggs
5 cups flour 1/3 cup orange blossom water

1 teaspoon salt 1/3 cup milk
1 cup butter 1/4 cup anisette

Dissolve the yeast in the lukewarm water and let it stand in a warm place. Sift the flour with the salt. Taking about half the flour, add the yeast, mix well, and allow to rise in a greased bowl in a warm place until double in bulk. Cream the butter with the sugar; add the egg yolks and the orange blossom water. Then add the remaining flour, the milk and anisette. Mix well and knead for a few minutes. Then add the egg whites, one at a time, kneading after each addition. Finally add the fermented dough and beat and knead until thoroughly mixed. Allow it to rise in a greased bowl in a warm place until double in bulk. Knead once more and divide into two portions. Remove a bit of the dough from each
portion, enough to form two "bones." Shape the dough into round loaves and moisten the tops with water. Place the "bones" in the shape of a cross on each loaf and bake at 375 degrees F. for about fifty minutes or until done. The loaves are usually covered with a light sugar glaze when baked.

Sweets (sugar skulls with the names of family members who are alive and deceased placed on each), candied fruit and pumpkins, tamales, enchiladas and chalupas followed by beverages including coffee, beer, tequila and atole (a corn starch fruit flavored hot drink made from corn meal).

Answer 3

Torrijas are eaten throughout the country - slices of warm bread soaked in milk, sugar and egg and fried in olive oil. Dipped in wine, syrup, honey, sugar or cinnamon for extra touch of richness. A Madrid speciality is Bartolillas madrilenos - custard filled pastries.