Day of the Dead

Yucatán's Day of the Dead Tamales Come Straight Out of the Ground

In Halachó, a small town in Mexico's Yucatán state, chef Wilson Alonzo digs his tamales out of a smoldering mound of dirt. The giant round tamale, wrapped in banana leaves and cooked using ancient Mayan techniques, emerges with golden edges. Once it passes inspection, it heads straight for the altar as an edible offering.