Beyond the typical dishes that come to mind when we think of Oaxaca, this state also has a rich baking tradition, in which we find, for example, scolded and yolk bread.
In celebration of Day of the Deadthese two loaves, the scolded and the yolk bread, are an essential part of the offerings that they assemble at home and in Oaxacan celebration places. We tell you its origin.
The scolded Oaxaca
The scolded are breads of the dead originating from the Zapotec peoples of the Isthmus of Tehuantepec and represent the souls of deceased people and animals. In the area of Juchitanthe scolded are also made in the days prior to Holy Week.
Some recipes include wheat flour, egg, sugar, lard, butter, and salt to make a compact dough; later it is sprinkled with sugar and cinnamon; and he takes it to the oven.
However, in the center of Oaxaca the scolded are big ovals about 20 centimeters, prepared only with wheat flour, salt, sugar and lard.
Possible origin of the peculiar name of the scolded
It seems that the recipe for the scolded is over a hundred years old and the story goes that within prestigious families, ladies were not allowed to be part of meetings with gentlemen. The good upbringing of the time indicated that they should be sent to the kitchen to bake cookies. Naturally, the young women reluctantly obeyed, and that is where the name of this bread came from: las scolded.
yolk bread
For his part, the yolk bread, beyond its ingredients, is distinguished by being decorated with faces and figures of alfeñique. Let’s remember that the alfeñique is a jam of Spanish origin made with a sugary paste of vibrant colors.
Yolk bread is consumed in Oaxaca throughout the year and only on dates close to the Day of the Dead is a face as similar as possible to that of a deceased person added. The idea is to represent through bread, his soul.
We invite you to try these tasty typical Oaxacan breads and make them part of your Day of the Dead offering.
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