Colourful papel picado banners cut with skull designs, hanging in rows

Seasons

The Day of the Dead in Puebla: altars, flower carpets and catrinas

  • 2 min read

The Day of the Dead, Día de Muertos, is one of the most moving times to visit Puebla. Across the city and the villages around it, families build altars to welcome back the souls of their loved ones, markets overflow with orange marigolds, and the streets fill with skulls, skeletons and candles. It is a celebration of memory, not a sad occasion.

When it happens

The main days are 1 November, for children who have died, and 2 November, for adults. Preparations begin in the last days of October, when markets sell flowers, candles, sugar skulls and pan de muerto. Many towns hold events from late October to early November.

Altars, or ofrendas

An ofrenda is an altar decorated with photographs of the dead, marigolds, candles, papel picado (cut paper banners), sugar skulls, and the food and drink the person loved. Puebla’s museums, universities and public squares set up altars that visitors can see, and some hotels and restaurants do too.

Atlixco’s flower carpet

The flower town of Atlixco, 45 minutes from Puebla, covers its zócalo with a huge carpet of flowers for the season, and giant catrinas, elegant skeleton figures, stand in the streets. It is one of the most photographed Day of the Dead displays in the region.

A carpet of flowers laid out in Atlixco for the Day of the Dead.

The altars of Huaquechula

In the small town of Huaquechula, south-west of Atlixco, families who have lost someone in the past year build tall, tiered altars covered in white satin, and open their homes to visitors. The tradition is famous across Mexico. Visit respectfully: it is customary to bring a candle or a small offering, and photographs are best taken only with permission.

Food of the season

  • Pan de muerto: a sweet bread decorated with dough bones, flavoured with orange blossom.
  • Sugar and chocolate skulls: often decorated with names.
  • Mole and tamales: placed on altars and shared by families.
  • Calabaza en tacha: pumpkin cooked in raw cane sugar syrup.

Tips for visitors

  • Book hotels early. This is a busy time, especially at the weekend.
  • Remember that cemeteries and home altars are private and emotional places. Be quiet and respectful, and ask before taking photos.
  • Visit a market in the days before 1 November to see the flowers and decorations at their best.
  • Bring a warm layer. Nights in early November are cool.
  • Read more about the season in our Puebla events guide.
Share this

Book ahead

Keep reading

Chicken covered in dark mole poblano with rice on a blue and white plate Food & drink

What to eat in Puebla: mole, cemitas, chalupas and more

Puebla is one of Mexico’s great food cities. Here are the dishes to try, from mole poblano and chiles en nogada to cemitas, chalupas, tacos árabes and the sweets of Calle 6 Oriente.