Tricks for the kids, El Dia de Los Muertos treats for you

HARVEST: Calabacitas is a homey dish of stewed zucchini, corn, and tomatoes, with a little jalapeño kick. Click here for the recipe.

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Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Ricardo DeAratanha / Los Angeles Times)

DELICIOUS OFFERING: After honoring the departed, serve sweet pan de muerto (bread of the dead) shaped as skulls, figurines, or animals. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Ricardo DeAratanha / Los Angeles Times)

GOT CHIPS? What’s a party without guacamole? Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Eric Boyd / Los Angeles Times)

SOUL-SATISFYING: Make a big pot of champurrado, a rich, creamy drink made from Mexican chocolate, thickened with masa, and spiked with cinnamon. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Ricardo DeAratanha / Los Angeles Times)

TRADITION: This tortilla soup is made with roasted tomatoes, onions and ancho chiles, and is garnished with cool sour cream and crunchy tortilla strips. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Ken Hively / Los Angeles Times)

HOLY MOLE: This turkey black mole is slow-cooked with nuts, raisins, spices and chocolate -- add dried arbol chiles for extra spice. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Ricardo DeAratanha / Los Angeles Times)

CULINARY SOS: El Cholo’s rich green corn tamales bring any Day of the Dead festival to life. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Glenn Koenig / Los Angeles Times)

SAVE TIME: These easy carne asada tacos can be prepared the night before, so you can join in on Day of the Dead celebrations too. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Anne Cusack / Los Angeles Times)

SWEET TOOTH: Save the pumpkin pie for Thanksgiving and serve pumpkin crème brûlée with gingered amaretto cranberry sauce instead. Click here for the recipe.

RELATED:

Day of the Dead feast is a high-spirited affair

Recipes from the L.A. Times’ Test Kitchen at latimes.com/recipes

Back to L.A. Times Food  (Con Keyes / Los Angeles Times)