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Sugar skulls also called calaveras were used to represent a departed loved one and were given to children to celebrate dia de los muertos.

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The Mexican holiday of Día de los Muertos, or the Day of the Dead, is celebrated on the first and second day of November in tandem with the Catholic holidays of All Saints' Day and All Souls Day.

While the holiday of Día de los Muertos is rooted in Catholic tradition, the indigenous people of central and southern Mexico have adapted these traditions to include ancient Aztec beliefs of honoring their deceased loved ones. The holidays celebrate the belief that the gates of heaven are opened on these dates to allow deceased loved ones to return and spend the day with their families. At midnight on October 31, and the spirits of all deceased children, known as angelitos, are allowed to reunite with their families for 24 hours. On this same day, small skulls are often placed on the offrenda (altar), representing the children who have passed. The following day, November 2nd, larger and more detailed skulls replace the smaller ones, representing the deceased adults who now come down to enjoy the festivities that are prepared for them.

In addition to being placed on altars, sugar skulls are often used to decorate the gravestones of the deceased. Their name comes from the clay molded sugar that authentic sugar skulls are made from, before being decorated with feathers, colored beads, foils and icing. The skulls are very bright and cheerful, meant to celebrate the lives of the deceased. Often the name of the passed loved one is written on the skull's forehead before being placed on the altar, and it is then accompanied by marigolds, candles, and sometimes food and drinks, in order to help guide them back to earth.

Sugar skulls can be made by anyone and are a wonderful addition to any Day of the Dead celebration. They make a great craft project, too, especially if you're looking for a way to involve children in the festivities.

Related Reads

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A Short But Sweet History of Sugar Skulls

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The Mexican holiday of Día de los Muertos, or the Day of the Dead, is celebrated on the first and second day of November in tandem with the Catholic holidays of All Saints' Day and All Souls Day.

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On dia de los muertos families leave their loved ones favorite foods on the ofrenda as an offering to the dead

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Healthier, better-tasting meals are easier than you think with help from Yummly! Try it free now.

Above: Mexican Carne Asada. Article, recipe, and photos by Ericka Sanchez.

As a Mexican immigrant growing up in El Paso, Texas, I knew "carne asada" not only as steak grilled northern Mexican-style and marinated with beer and citrus juices, but as a gathering or event. Also called a parrillada, carne asada refers to a cookout.

Parrillameans grill, or pretty much any makeshift iron grill grate over hot coals or burning wood. If you hear the words "carne a la parrilla," you might be speaking with someone from northern Mexico referring to the dish. It was a common term used by my cousins from Monterrey in Nuevo León, the state where some of the best parrilleros, or grillmasters, come from.

In northern Mexico, the climate is arid. People traditionally worked with available ingredients, and one ingredient available year-round was beef. Over the years, the sizzling, simply seasoned dish known as carne asada or carne a la parrilla - and the festive gatherings to cook it - were born.

In my family we'd often have 20 or more hungry family members gathered around a grill in a backyard or a carport, listening to lively music. It could be a birthday, a baptism, a wedding anniversary, or just a weekend. My uncle, manning the grill with a beer in hand, was the man of the hour. Everyone waited patiently for trays of juicy meats to make their way to the long table set with all the fixings so everyone could help themselves buffet-style.

Just as when I was growing up, side dishes such as refried beans, Mexican rice, grilled onions, the spiciest salsas, creamy guacamole, and stacks of corn and flour tortillas are a must to go with carne asada. Every family member contributes potluck-style, showcasing their special dish to accompany a carne asada.

While each family has their own steak recipe and way of marinating beef for carne asada, the following one is my family's, and I consider it the best carne asada. The combination of citrus with various spices, soy sauce, and Mexican beer tenderizes the meat and gives it that juicy, savory flavor of a good carne asada plate.

Jump ahead to:

Ingredients for carne asada >>

How to marinate carne asada >>

How to grill carne asada >>

Get the carne asada recipe >>

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Ingredients for carne asada

The meat and simple marinade ingredients for this carne asada recipe are readily available at your favorite supermarket. Flap steak or skirt steak, freshly squeezed citrus juices, red onion, herbs, and Mexican beer come together in a few easy steps for a family feast.

Skirt steak or flap steak (aka flap meat or sirloin tip). These cuts of beef are the most popular cuts to prepare an authentic Mexican grilled steak. Both are very flavorful, and will stay tender when grilled as long as they're not overcooked. Skirt steak (also known as arrachera) has more fat, which helps keep it moist - traditionally, carne asada is enjoyed cooked medium or medium-well. Flank steak is another good option, but it's lean, so be careful not to cook it past medium-rare. If these steaks aren't available, chuck steak is a good substitute, but flatten it with a meat mallet to 1/8- to 1/4-inch before marinating.

Simple spices and herbs. Salt, black pepper, garlic powder, paprika, and dried Mexican oregano make this recipe tasty and easy to prepare.

Extra-virgin olive oil. Keep your carne asada moist and flavorful by adding olive oil to the carne asada marinade, but don't break the bank with the most expensive oil. A less pricey extra-virgin olive oil will work just as well.

Citrus and zest. Freshly squeezed lime juice and orange juice break down the meat's connective tissue, tenderizing and flavoring the meat. Orange and lime slices give an extra bit of flavor to the marinade from the zest on the skin.

Soy sauce. A savory sauce such as soy sauce gives your carne asada an umami flavor and a caramelized color. If soy sauce is not available, Maggi sauce or Worcestershire sauce makes a great substitution.

Red onion. I like to use red onion in this recipe because its sharp flavor intensifies when combined with the acidic citrus juices.

Mexican beer. Beer helps tenderize and flavor the meat. I like to use light Mexican beer such as Corona, Pacifico, or Modelo Light. Dark Mexican beer is a great substitute.

How to marinate carne asada

To keep the bright flavors of the carne asada marinade at their best, use a large non-reactive bowl tightly sealed with plastic wrap, or a baking dish with a lid. You can also use a gallon-size zip-top bag.

Add spices, herbs, olive oil, lime juice and slices, orange juice and slices, soy sauce, onion, and beer to the bowl. Cut meat into sizes you can manage on the grill and add them to the marinade. Lightly massage the meat with your fingers to incorporate the flavors. Stir and scoop the liquid over the meat, making sure to coat it evenly. If you're marinating in a zip-top bag, seal it, then shake and press it with your fingers.

You want to marinate carne asada in the refrigerator at least 2 hours, but 8-12 hours will give you the best-tasting carne asada. Too much marinating time, though, will make your steak chewy.

Note that the prep time for this recipe is quick, and the total time of 2 1/2 hours includes at least 2 hours marinating. All this means if you plan ahead, you can pull off carne asada even for a weeknight dinner.

How to grill carne asada

Preheat a grill for medium-high heat (350° to 450°F). You can also use a cast-iron skillet or grill pan on the stovetop. Lightly oil the grate, using tongs and a wad of oiled paper towels. Or pierce half an onion with a fork, oil the flat side of the onion, and use it to oil the grate.

Grill the meat with the lid closed, turning it once with tongs, and grill the carne asada 7-15 minutes total cook time, depending on the doneness you prefer and the thickness of the meat. (Medium-rare is 130° to 135°F on an instant-read thermometer and medium-well is 145° to 155°F.)

Transfer the grilled meat to a cutting board and drape it with foil to keep warm. Let the cooked steak rest and juices flow for 3 minutes before serving. Then slice the meat thinly across the grain so it will be tender.

Get the carne asada recipe

A carne asada would not be complete with refried beans, Mexican rice, grilled onions, and a fresh squeeze of lime juice to bring all the flavors together. Top it with radishes and spicy salsa or pico de gallo, plus some cilantro if you like. Of course, let's not forget the guacamole, chips, and a tall stack of corn or flour tortillas.

Many like to serve a bowl of borrachobeans - drunken beans - with their carne asada. Borracho beans are pinto beans simmered in a delicious broth of a little beer, bacon, tomatoes, jalapeño, and onion.

Others like to chop the meat into bite-size pieces and make carne asada tacos or steak nachos. If you have leftovers, create the ultimate loaded carne asada burrito with sour cream or chipotle crema. Or make tortas (Mexican sandwiches) in Mexican bolillo bread.

More favorite Mexican recipes

If you're a super-fan of Mexican flavors, keep exploring in these next articles.
Chilaquiles for Brunch (and Dinner)!

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Healthier, better-tasting meals are easier than you think with help from Yummly! Try it free now. Above: Mexican Carne Asada . Article, recipe, and photos by Ericka Sanchez. As a Mexican immigrant growing up in El Paso, Texas, I knew "carne asada" not only as steak grilled northern Mexican-style and marinated with beer and citrus juices, but as a gathering or event.

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Vincente was a singer,actor and film proeducer. He was born on Feburary 17th, 1940 In Huentila El Alto, Guadalajara mexico.
He later died on December,12th,2021 at the age of 61. He started his career as a busker and went on to become a cultural icon recording over 100 albums and making 30 films.

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Marigold flowers were placed on ofrendas and pathways used to guide loved ones home

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Dia de los Muertos (Day of the Dead) is a holiday celebrated in Mexico and throughout the world on November 1 and 2. It's a celebration of life, honoring friends and family who have died. Colorful altars are erected in homes and public spaces featuring favorite foods, drinks (most notably, tequila) and personal mementos of the deceased. Altar decorations include hand-cut paper and marigolds.

Why marigolds? It is believed that the spirits of the dead visit the living during the celebration. Marigolds guide the spirits to their altars using their vibrant colors and scent. Marigolds, or flowers in general, also represent the fragility of life.

Marigolds grow extremely well here in Southern California, as you can see by the enormous marigold sections in some of our plant nurseries. The marigold most commonly used in Dia de los Muertos celebrations is the Targetes erecta or African Marigold, otherwise known as cempasúchil or flower of the dead.

Via a long journey over the Atlantic hundreds of years ago (a testament to how hearty these flowers are), marigolds now grow wildly in many of Mexico's states-up to 3-4 feet tall and wide. Aztecs not only used the sacred flower for decorative purposes, but for medicinal ones as well. The flowers are edible and thought by the Aztecs to cure hiccups and heal those struck by lightening.

If you'd like to honor a loved one today, plant marigolds in the yard or put some in vases around the house. Baking pan de muerto (bread of the dead), a common altar offering, is another easy project the kids will enjoy. Get the recipe from Four Seasons Resort Punta Mita, Mexico, see a photo of the version Four Seasons Mexico, D.F. makes and learn more about one of Mexico's most important holidays.

Whatever you do, remember that despite the context, Dia de los Muertos is an upbeat celebration!

*Marigold photo credit: Flickr, jaja_1985
**Altar photo credit: Flickr, cfrausto

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The Role Marigolds Play In Dia De Los Muertos | Cempasúchil

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Dia de los Muertos (Day of the Dead) is a holiday celebrated in Mexico and throughout the world on November 1 and 2. It's a celebration of life, honoring friends and family who have died. Colorful altars are erected in homes and public spaces featuring favorite foods, drinks (most notably, tequila) and personal mementos of the deceased.

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Vincente liked carne asada Which is grilled meat usually served with beans and rice. And vegetables on the side such as avacados,tomatoes,peppers and limes.

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Marinated flank or skirt steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.

Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor. This recipe is based off of one from the world renowned chef of Mexican Cuisine, Rick Bayless. It has been altered so that the average home cook can easily make it at home.

Carne Asada is all about the marinade. You take a nice piece of steak, marinate it with some delicious flavors, and then head out to the grill for a flavorful piece of beef you can eat plain, on a taco, burrito, or anything else you can think of. It's so good it is often eaten plain, like the fine steak it is.

What kind of meat do you use for carne asada?

Carne asada is traditionally made using skirt steak or flank steak. The two cuts are very similar and can be used interchangeably. The two meat cuts do have a few differences. Flank steak is a more lean option and has a great, intense meaty flavor. Skirt steak also has an intense meaty flavor but does have more tough fibers than flank steak. It should only be cooked to rare or medium-rare, otherwise it may become unpleasantly chewy. Both need to be cut against the grain.

PRO TIP: When cutting your meat, be sure to cut against the grain. It is quite easy to see the grain running through the meat in both of these cuts. It looks like lines. Do not cut parallel to these lines, always cut perpendicular to them. The grain provides a natural breaking point in the meat. If you cut against them then you end up with tons of breaking points in each piece which keeps it from being chewy.

What should I serve with Carne Asada?

What if I don't have a grill? Can I make carne asada indoors?

If you don't have access to an outdoor grill, you can always cook your carne asada indoors on the stovetop. A stovetop will work the same way as a grill. Heat a large heavy skillet (preferably cast iron) over high heat. Cook the meat for about 5 to 7 minutes per side, or until the desired level of doneness is reached.

TIPS AND TRICKS

1. Be sure to cut against the grain.

2. The written recipe calls for marinating in a plastic bag. You can also marinate in a bowl. Just make sure the meat is covered.

3. If you are one of the people in the world who don't like cilantro, simply leave it out. Do not replace it with something like parsley.

4. There are thousands of ways to prepare something authentically. This version of carne asada is cooked authentically on the grill and has an amazing amount of flavor.

5. When using an outdoor gas grill, heat it to high heat, somewhere around 500 degrees before grilling this meat.

6. Cooking time is an estimate and depends on the thickness of your meat. Use a meat thermometer for accuracy.

Watc h the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.

In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.

Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.

Heat an outdoor grill to high heat.

Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.

Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

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Marinated flank or skirt steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor. Marinated flank steak is grilled to perfection for the best Authentic Carne Asada recipe. This tender, grilled meat is full of authentic Mexican flavor.