Tostada feast for Día de los Muertos

For Agustín Gaytán, Day of the Dead ― Día de los Muertos ― is a celebration of life.

In his childhood home in San Miguel de Allende, Mexico, on November 1 and 2, paths of marigold petals lead the way to altars adorned with photographs and aglow with candles. Families trek to the cemetery to remember dead loved ones. Then they bring out the good food.

In San Francisco’s Mission District, the holiday echoes that spirit of reflective joy. “Day of the Dead here resembles Halloween with Mexican flavor,” says Gaytán. People don costumes (skeletons are popular) and feast on favorite foods.

We asked Gaytán ― a chef, instructor, culinary tour leader, and researcher ― to create a meal that’s equally appropriate to a spiritual ritual or a Mexican fiesta. His spicy deviled shrimp and smoky pork tostadas will heat up the holiday for all.

INFO: Learn more about Gaytán’s classes and tours at www.agustincooks.com.

In this story

Deviled Shrimp (Camarones a la Diabla)

Chipotle Salsa

Jicama, Cucumber, and Pineapple Salad (Pico de Gallo)

Tostadas with Shredded Pork (Tostadas de Tinga)

Shredded Pork (Tinga) 

Pasilla Chile Chocolate Cake (Pastel de Chocolate y Chile Pasilla)