Day of the Dead Starts at the Bakery
In one day, Panaderia Caotzingo bakery produces 270 pieces of pan de muerto, Spanish for “bread of the dead.” See the story at NYfoodchain.com
In one day, Panaderia Caotzingo bakery produces 270 pieces of pan de muerto, Spanish for “bread of the dead.” See the story at NYfoodchain.com
This bit of Tucson culture is big and less than twenty years old.
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PHOTO AND WRITING: Driving into Sonoita, I caught this rancher rounding up his cattle. Just kidding! That’s actually a big metallic cut-out; I knew it was fake the whole time, though. Well, actually, I found that out after I tried asking him for directions. :^/