Close this search box.

5 Mexican Recipes to Celebrate Halloween

We know that Halloween is just around the corner, and we are as excited as you and your family! We want to give you our top 5 Mexican recipes so you can enjoy them with your loved ones this year. Whether it’s a pot of chili or some delicious tamales, these dishes will surely delight even the pickiest eaters in the family. Head over to El Bodegon: Latin supermarket and get all your ingredients today!

Mexican Halloween, one of the best traditions in Latin America

The Day of the Dead is considered by many Mexicans to be a key part of their culture. The celebration takes place over two days: November 1st celebrates children’s souls and, on the 2nd, they remember those from adult life as well. But even though this tradition may have originated in Mexico it has now become popular with people around the world because Halloween celebrations often use similar elements such as costumes, food, etc., which makes them both fun for participants but also easy enough that any guest can participate!

Tamales Colados


    • 1 hen cut in pieces or chicken can be substituted
    • 600 grams of pork leg cut in pieces
    • 4 roasted garlic cloves
    • 8 Castilla peppers
    • 1 teaspoon of achiote paste
    • 1/2 liter of broth
    • 400 grams of tomato, peeled, deseeded, and chopped
    • 3 epazote leaves
    • Salt to taste
    • Habanero chile sauce
    • 8 habanero peppers, seeded and chopped
    • 1 roasted garlic clove
    • 1/4 cup sour orange juice or 1/8 cup sweet orange juice and 1/8 cup vinegar
    • 1 kg of thin dough for tortillas
    • 2 liters of water
    • 500 grams of lard
    • 40 rectangles of banana leaves, 25 cm long by 15 cm wide, roasted to soften them


    1. Dilute the dough in the water and strain through a sky blanket.
    2. Let it rest and when the dough has settled to the bottom of the bowl, pour out the water. 
    3. Heat the lard and strain over the masa, stir well with the masa and salt to taste.
    4. Let cool completely.
    5. Spread a little dough on each banana leaf, add the filling, fold the leaves forming rectangles, tie with a strip of the same banana leaves, arrange them lying down in a steamer or a tamalera, and let them cook for an hour or until they come off easily from the banana leaf.
    6. Cook the meats with the roasted garlic cloves, salt to taste, and water to cover. 
    7. Grind the achiote with the peppers and the broth. Add to the above when it comes to a boil.
    8. Let it boil until the meats are soft and the broth has reduced, then add the tomato and epazote and taste for salt. Once the sauce has thickened and the tomato is well cooked, remove from the heat. 
    9. Crumble the meats and mix with some of the sauce.

Mole Amarillo


    • 3 yellow or guajillo coastal chiles
    • 1 medium tomato
    • 1 miltomato (green tomato)
    • 2 cloves
    • 2 peppers
    • 1 teaspoon oregano
    • 1 acuyo leaf (yerbasanta)
    • 200 grams of corn dough
    • 1 liter of beef consommé
    • 1 kg of beef, cut in pieces and cooked
    • 1 kg of beef, cut in pieces and cooked
    • 1 kg of beef, cut in pieces and cooked
    • 200 grams of green beans, cleaned, cut, and cooked
    • 2 chayotes, cut into cubes
    • 2 chayotes cut into large cubes and cooked
    • 1/2 large potato, peeled, peeled, and cooked
    • 1/2 large potato peeled, cooked, and cut into large cubes
    • Salt to taste


    1. Cook the chili and tomato in a small amount of water.
    2. Grind with the spices except for the acuyo, strain, add the beef consommé, and boil in a saucepan, adding the acuyo leaf and salt to taste.
    3. Finally add little by little, stirring constantly, the liquefied masa with a little water until it forms atole.
    4. Continue cooking until it is thick, being careful not to increase the flame. 
    5. When ready to serve, add the vegetables and beef.

Enchiladas Potosinas


    • 2 chiles, soaked, ground, and strained
    • 1/2 kilo of tortilla dough
    • Salt to taste
    • Oil for frying
    • 1 large tomato
    • 8 green tomatoes
    • 5 serrano chiles or to taste
    • 2 roasted guajillo chiles
    • 1/2 chopped onion
    • 2 tablespoons of oil
    • Salt and pepper to taste
    • 100 grams of grated Chihuahua cheese   
    • 100 grams of crumbled aged cheese

Steps: (H3)

    1. Mix the chiles with the masa and a little salt and let stand for 30 minutes.
    2. Make small tortillas in a lightly greased griddle and, when they are almost cooked, spread them with some of the sauce on the raw side.
    3. Let them sit for a few seconds and fold them, joining the edges so that they stick together as if they were quesadillas.
    4. Place them in a cloth and put them in a covered basket to sweat; they should be prepared overnight.
    5. Before serving, fry them in lard or oil.

Corundas Michoacanas


    • 3 kilos of corn dough, but it must be soft and marbled.
    • 2 cups of water
    • 1 kilo of lard
    • 5 tablespoons of baking powder 
    • Salt to taste
    • 30 fresh milpa leaves
    • 1 tablespoon of lard
    • 5 roasted red or green poblano peppers, peeled, deveined, and cut into strips
    • 5 poblano peppers, peeled, deveined, and cut into strips
    • 1 clove garlic, finely chopped
    • 1 clove of garlic, finely chopped
    • 1 onion, finely chopped
    • 1/2 kilo of fresh or canned tomato puree
    • 2 cups of cream
    • 1 cup of water


    1. Beat the dough with the water for 20 minutes. 
    2. Separately, beat the butter until fluffy, add it to the dough along with the baking powder and salt and continue beating until when you put some dough in a cup of water, it floats.
    3. Take the milpa leaves by the thickest side, fill with 2 tablespoons of dough and wrap in a triangular shape, place the corundas in a steamer or tamalera and let them cook for 1 hour or until they come off easily from the leaves. 
    4. Serve with the sauce.
    5. Heat the lard and sauté the rajas, the onion, and the garlic, add the tomato until it is chinito.
    6. Then add the salt or chicken broth, water, and cream and let it season, being careful not to let it boil for 5 more minutes.

Pan De Muerto


    • 1 kg of flour
    • 30 grams of instant yeast
    • 300 grams of sugar
    • 5 grams of salt
    • 8 eggs
    • 100 grams of butter
    • 80 grams of vegetable shortening
    • 200 milliliters of water (1 cup)

Steps: (H3)

    1. Mix the flour with the yeast.
    2. Form a bowl and in the center put the salt, sugar, and butter. 
    3. Add the eggs little by little, mixing well. 
    4. Gradually add the water and knead for 30 to 40 minutes or 15 minutes in the mixer.
    5. Let stand until doubled in size. Form the loaves, decorating them with bones made from the same dough.
    6. Some are coated with a mixture of egg and water and sprinkled with sesame seeds, the others are sprinkled with sugar. 
    7. Let them double in size and put them in a preheated oven at 180º C, for 25 minutes or until they are cooked. 
    8. You can tell when they are ready if you tap the bottom and it sounds hollow.

Where to find a Latin supermarket near me?

Finding the correct ingredients for your Halloween recipes could be hard, especially in Miami Fl where there are usually no Latin supermarkets, but not anymore! 

Visit our grocery store El Bodegon, our prices give you the best quality and service when shopping for your groceries! Eat the best hot food in business buying the best quality products when you visit us! 

Why buy in El Bodegon supermarket 

Are you looking for Mexican food? Can´t find a grocery store with  Latin products? You are looking for a fresh produce food store? Well, have no fear! 

El Bodegon is a grocery store where you can find all the delicious food from Latin America. Here we offer great quality products and services with unbeatable prices that will not disappoint you or your family. Come by today for an amazing experience at any location you wish! 

For more information contact us at our website (

If you’re looking for a way to celebrate this holiday, don’t forget that there are plenty of Mexican recipe ideas. You can enjoy tamales colados (steamed in beer), mole amarillo (a yellow sauce made with chocolate and chiles), enchiladas potosinas (with pork picaditas), or corundas michoacanas if you want something spicy. Our Latin supermarket is the perfect place to find all your ingredients! We have everything from Mexican food staples like corn tortillas, chorizo sausage, salsa verde, and guajillo peppers to festive treats like pan de muerto bread rolls shaped like skulls which are often decorated with sugar skull designs. So, what’s stopping you? Visit us now!