Clare Kelly

Celebrating Mexico's Day of the Dead

Clare Kelly

Unlike Halloween where we run away from the dead, Day of the Dead (Día de los Muertos) is a festival that celebrates the deceased with sugar skulls, marigolds and great food and drink. It's a huge festival in Mexico and is now being embraced in the UK.

If you're planning a party, why not try these recipes from Manomasa?

Gin Martini with Honey Dew Balls and Rosemary
Served with Manomasa Manchego & Green Olive Tortilla Chips

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120ml Gin

10ml Dry Vermouth

2 sprigs of rosemary

2 pieces of lemon zest about 2cm each

6 Honey Dew melon balls

2 martini glasses

2 cocktail skewers

Ice and cocktail shaker


1. Add a handful of ice to a shaker, pour in gin and vermouth and shake vigorously.

2. Bruise the rosemary sprigs a little by rubbing them between your hands and rub them inside glasses, then rub the zest around the rim of glass and drop in glass.

3. Skewer the melons on the cocktail sticks and place in glasses.

4. Divide the martini between the glasses and add the cocktail sticks. Serve with Manchego & Green Olive Tortilla Chips.

Calabaza en Tacha (Mexican Candied Pumpkin) 
Served with Manomasa Chipotle & Lime Tortilla Chips



2kg pumpkin or butternut squash

3 cinnamon sticks

2 oranges (zested and juiced)

200g brown/demerara sugar

1.75l water

160g Manomasa Chipotle & Lime tortilla chips


1. Cut the pumpkin half, then scoop out seeds and stringy flesh. Cut each half of the pumpkin into 6-8 pieces and set aside.

2. Add 1.75l of water to pot over medium-high heat. Add brown/demerara sugar. Bring water to boil, stirring occasionally, until all the sugar dissolves. Stir in orange juice, orange zest and cinnamon sticks. Add pumpkin pieces to sugar mixture, return to the boil and reduce heat to medium low. Then simmer, without stirring, until pumpkin is completely tender and syrup seeps into flesh – about 30 minutes.

3. Using large slotted spoon, transfer cooked pumpkin to serving tray. Cover with foil, and set aside. Using slotted spoon, remove and discard cinnamon sticks and any loose pumpkin skins from the liquid.

4. Return the liquid to boil over medium-high heat for 25-30 minutes. Stir occasionally, and keep on the heat until liquid reduces to thick syrup that coats the back of a spoon (roughly 0.75l).

5. Drizzle cooked pumpkin with syrup. Serve pumpkin warm, with some Chipotle & Lime Manomasa tortilla chips to give the recipe an extra punch.