Nostrcooking-traditional
Pan de Muerto (bread of the dead)
## Summary This recipe is a common folk one of the Mexican state of Tlaxcala; in this occasion brought to you by the Chivo & Celia marriage. It is ought to be tried at a brick oven. If well made, traditional bread of the dead has the particularity of being edible even after months of production: it will turn hard brick after a couple of weeks, however by then it will be just fine as to having served as snack along hot beverages or milk.
