Halloween and Día de los Muertos are almost here and it’s time to celebrate. As part of the traditional Mexican Holiday Day of the Dead, which originated about 3,000 years ago, families make colorful altars in their homes using flowers and candles, and host gatherings with ofrendas  (offerings) to pay special tribute to those loved ones who have passed away. Traditionally, they include pan de muerto (a sweet bread),  cempasúchiles (marigolds), drinks and more. Make the most of your celebrations with the recipes below.

There’s nothing wrong with mixing up tradition a bit, so celebrity chef Aarón Sánchez, who earlier this month released his latest book, “Where I Come From: Life Lessons from a Latino Chef,” and award-winning Mexican chef Pati Jinich who is back with Season 8 of Pati’s Mexican Table, offer some of their favorite recipes to celebrate.

Additionally, mixologists Gabe Orta of Bar Lab and Broken Shaker and Ben Sorah created cocktails for the occasion – with options for every palate – from a revamped classic negroni, to a creamy rum cocktail and the ultimate Paloma.

Sweet like Fall
Created by Mixologist Eric Ribeiro 

Ingredients:
1 oz Buchanan’s 18-Year-Old Special Reserve Blended Scotch Whisky
1/2 oz Sweet Vermouth
1/2 oz Italian Apéritif
Fresh Orange Peel for garnish

Preparation:
Combine Buchanan’s 18-Year-Old Special Reserve, sweet vermouth, and Italian aperitif into a cocktail shaker with ice. Shake well.
Strain contents into a Rocks glass over one large, square ice cube.
Garnish with fresh orange peel.

Glass: Rocks

Garnish: Fresh Orange Peel

Smoky Calabaza
Created by Mixologist Gabe Orta

Ingredients:
1 bar spoon TABASCO Chipotle Sauce
1 oz Jamaican rum
1/4 oz scotch
1/2 oz sweet coconut cream
2 heaping bar spoons pumpkin purée
Dash angostura

Garnish:
Grated nutmeg

Preparation:
Place all ingredients into a cocktail shaker. Fill with ice and shake for 8-10 seconds. Double strain into a clean chilled cocktail glass

Paloma
Created by Mixologist Ben Scorah

Ingredients:
1 1/2 oz Tequila Don Julio 70
2 oz Fresh Grapefruit Juice
1/4 oz Fresh Lime Juice
Pinch of Sea Salt
Topo Chico Soda Water to top
Sprig of Fresh Rosemary
Grapefruit Spiral for garnish

Preparation:
Combine Tequila Don Julio 70, fresh grapefruit juice, fresh lime juice and sea salt into a cocktail shaker with ice. Shake well.
Strain contents into a highball glass over fresh ice. Fill to top with Topo Chico.
Place fresh rosemary sprig into the glass and stir gently.
Nestle grapefruit spiral around inside of glass for garnish.

Bacon-Wrapped, Queso-Stuffed Jalapeños
By Chef Aarón Sánchez

Servings: 24 stuffed jalapenos

Ingredients:
1 package Cacique Fully Cooked Chorizo **New Product **
½ cup crumbled Cacique Queso Fresco
½ cup Cacique Queso Dip **New Product **
12 jalapeños
12 slices bacon
12 toothpicks
3 tablespoons agave syrup

Preparation:

• Preheat the oven to 375F and line a rimmed baking sheet with foil or parchment paper.
• Microwave Cacique Fully Cooked Chorizo for 3 – 4 minutes until heated through.
• Leaving the stem end intact, halve the jalapeños lengthwise. Use a paring knife to remove the seeds and white membranes (the more you leave behind, the spicier the jalapeños will be).
• Add the Cacique Queso Fresco and your favorite Cacique Queso Dip to the mixing bowl and stir until incorporated (it doesn’t need to be completely smooth as there will be crumbles of Queso Fresco). Spoon the filling into each jalapeno, spreading it end to end but ensuring it doesn’t overflow; you’ll need 2 to 3 teaspoons each.
• Cut the bacon strips in half and tightly roll a half-strip around each jalapeno. Use a toothpick to secure the ends.
• Bake the jalapenos, open side up, for 25 to 30 minutes, until the bacon is opaque with a bit of browning. Dilute the agave syrup in about 1 tablespoon very hot water and use a brush to paint it over the tops of the jalapenos. Continue baking for 5 minutes to allow the bacon to caramelize; if you’d like, broil for an additional 2 minutes to crisp it further. Serve warm.

Spiced Up Cheesy Chicken Enchilada Casserole
By Chef Pati Jinich

Servings: 6 servings

Ingredients:
1 ½ pounds ripe tomatoes
2 garlic cloves, peeled
1/2 cup coarsely chopped white onion
1 tablespoon TABASCO® Sauce, or more to taste
1 teaspoon kosher or sea salt, or to taste
1 tablespoon canola or safflower oil
1 cup chicken broth
1 cup Mexican style cream, Latin-style cream, or heavy cream
12 Corn tortillas
3 cups shredded cooked chicken
1 pound, or about 4 cups, shredded melty Mexican cheese such as Oaxaca, Quesadilla or Asadero

Preparation:

• In a medium saucepan, place the tomatoes and garlic cloves, cover with water and set over medium high heat. Simmer for 10 minutes, until tomatoes are completely cooked and soft. Using a slotted spoon, place cooked tomatoes and garlic in a blender along with the onion, TABASCO® Sauce and salt. Puree until completely smooth.
• Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful as it will splatter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
• Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
• Prepare the tortillas for enchiladas by heating them, about a minute on each side, on a comal or skillet preheated over medium-low heat.
• Preheat the oven to 400.
• Pour about 1 cup of the cooked salsa into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
• Pour the remaining cooked salsa over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.