Mandarin and marigold water: The artisanal autumn recipe you can make in less than 10 minutes

As part of the preparations for the Mexican Día de Muertos holiday, culinary outlets are highlighting traditional and seasonal recipes for offerings. These include the preparation of tamarind skulls seasoned with chili or sugar, as well as a seasonal beverage made from mandarin juice infused with cempasúchil petals.

These recipes emphasize the use of iconic seasonal ingredients, such as the cempasúchil flower and tamarind, to create aromatic and colorful additions for traditional altars. The preparations are presented as accessible, with the mandarin beverage noted for its quick assembly in under ten minutes.