A sensorial feast

In Mèxico, it is an ancient tradition to set up an altar at one's home on this day as a tribute to our beloved relatives who have left us, so when their souls come back to visit, guided by the candle light, they find, flowers, bread, water and their favorite foods, and drinks...

From the Yucatàn Peninsula..

Marinated in achiote - the “Mexican saffron” - and bitter orange juice, this pork dish is wrapped in banana-tree leaves and slowly oven-roasted (the ancient Mayans prepared a whole suckling pig and buried it in the ground on top of burning ashes).
Cochinita Pibil is best paired with pickled red onions and fresh chile habanero.