There's no greater pleasure on Dia de los Muertos than to dig your teeth into the rich, eggy bread of the dead. The Mexican pan de muerto is a staple across Tucson's panaderΓas, and takes on a unique style with each baker.
In honor of the holiday, I took a look at two bakeries selling a Sonoran version of the bread. The style was incredibly different from what I saw during a trip to Peru last year. The South American country puts an Inca spin on the Aztec holiday, with their own set of culinary traditions. Β
For a local history of the iconic bread, visit Big Jim Griffith's piece here.Β
To view the slideshow, click on the related gallery on the side, or go here.Β
