Have a lively Days of the Dead experience
When my favorite comedy troupe, Culture Clash, did its take on the legend of Zorro, the show was full of laughs and loaded with atmosphere. It popped back and forth between the present and the past. Ladies dressed like flamenco dancers, men in frilly shirts and bolero hats; the show was filled with romance and adventure.
I began to fantasize about a whole party built around that theme for Dias de Los Muertos, the Mexican commemorations of All Saints and All Souls days (Nov. 1-2). Los Dias de los Muertos are the days when spirits are said to return to the Earth for a visit.
Take a peek inside my Cabeza and see if you don’t get some wild ideas for your own party.
LOCATION/DECOR
I would do everything I could to make my house look like colonial Mexico: wrought-iron candelabras, jolly dancing skeleton figurines and Calaveras (skulls made from candy) would be strewn about the house, and abundant centerpieces filled with marigolds would grace every table. (Marigolds are the preferred flowers to place beside gravestones in Mexico).
WHAT TO WEAR
How will I dress? I’m still not sure. I could go as a cantina dancer in an off-the-shoulder peasant blouse and flowing skirt, with a rose in my hair.
Or maybe I’d like to dress as Ursula de Veramendi, the wife of Jim Bowie (of Alamo and big-knife fame). She was reputed to be one of the most beautiful women in Mexico. Her wealthy father enjoyed an elegant lifestyle in Texas. I’m sure she would have dressed in the finest lace.
My husband, of course, would be Bowie, a Spanish-speaking gringo adventurer in a fusion-y costume that’s part cowboy, part vaquero (with a fake knife, natch).
I expect my guests could come dressed as legends: folk hero Zorro or poet/bandits Joaquin Murieta or Tiburcio Vasquez.
There could also be Franciscans in robes, Native Americans and cowboys of all kinds.
WHAT TO SERVE
I’ve read a bit about the food from California’s Spanish colonial days, and while some of it sounds tasty, it just wouldn’t do for a party.
Beef stew served to the Indians at the missions included heavy does of tallow designed to keep them docile - oh, gross. Native American grub included porridge made of ground acorns - more gross.
I say stick to traditional and contemporary Spanish and Mexican foods: paella, pan dulce, tamales, rice, beans, guacamole, enchiladas.
And the same goes for beverages. The Spanish monks made their own wine, so stock up on wonderful reds, served straight or in sangria. They also imported sherry and port. Serve these along with good sipping tequilas after dinner, when you’re passing the flan and cigars.
MUSIC
If I had a limitless budget, I’d definitely hire a good group of mariachis. Otherwise, my party mix could include a bit of church music from the 16th to the 18th centuries.
But since that’s not so groovy to bop to, I’d have to blend in some contemporary flamenco - Gypsy Kings, Ottmar Liebert - and some roq en español: Mana and Maldita Vecindad.
And why not throw in some Ozomatli, Christina Aguilera and Li’l Rob? And don’t forget to include a few fandangos for the serious Zorro impersonators in the crowd.