Photos: Pan de muerto
Bread of the Dead made locally, and also, in Peru.
Pan de Muerto at La Estrella Bakery
The pan de muerto at La Estrella Bakery, 5266 S. 12th Ave., during Dia de los Muertos.
Pan de Muerto at El Triunfo
Small pan de muertos at El Triunfo Bakery, 6348 S. Nogales Highway, by the airport. The bakers here use orange essence to give their pan de muerto a light citrus flavor. The sturdy but eggy dough is laced with spices like cinnamon, and has a nice, stiff crust.
Skeleton pan de muerto
El Triunfo's skeleton pan de muerto.
Wawa in Cusco
Traveling across Peru last year, I found the country has their own way of celebrating Dia de los Muertos. At the enormous San Pedro market in Cusco, vendors display an elaborate bread called T ‘anta wawa, or "bread baby" in the Quechuan language.
Pan caballo
Pan caballo, or pan wawa, is also a popular treat. According to a Spanish School blog, the horses represent the transcending of the Incan goddess Pachamama to Alaxpacha, a superior place where the moon, stars and sun are.
Wawa in Cajamarca
Further north in the small Andean dairy town of Cajamarca, Peru, the wawa take on a simpler form. These breads were being sold at the town's main cemetary on Dia de los Muertos.
Cajamarca cemetery
Another scene from the town's cemetery on Dia de los Muertos. Hundreds of people set up blankets and relaxed in family groups, passing around water bottles filled with homemade chicha.
Cajamarca cemetery Dia de los Muertos
Cajamarcans light candles around a colorful altar decorated with vibrant flowers.
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