A Mexican Day Of The Dead Party Menu

Host a fiesta with our menu of tequila and lime cola, chips and salsas, cilantro soup, pork carnitas and margarita pudding

By Photography by Angus Fergusson; Food styling by Claire Stubbs; Prop styling by Sasha Seymour

Updated October 7, 2025

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(Photo: John Cullen)

Brighten up a November weekend the way they do in Mexico with a spirited Day of the Dead party. It's a feast for the senses—and the soul.

El Día de los Muertos is a colourful celebration, featuring soulful cooking and fresh flowers, that commemorates those who have passed on.

Three types of salsa in bowls next to a bowl of tortilla chips, including salsa verde, for a post on an easy salsa verde recipe

(Photo: John Cullen)

Appetizer

Chips & Salsas: Fiery Roasted Red Salsa, Pico de Gallo, Tangy Tomatillo Salsa, Salsa Verde.

Prep plan:
1. Prepare puddings and refrigerate.
2. Make salsas and refrigerate.
3. Roast pork.
4. Make soup.
5. Make rice.

Soup

Cilantro Soup

Main

Slow Cooker Juicy Pork Carnitas served with green herbs rice and sliced avocado and cilantro on a plate next to a table setting with chrysanthemums

(Photo: Angus Fergusson)

Green-Herbs Rice and Juicy Pork Carnitas

Dessert

(Photo: Angus Fergusson)

Margarita Puddings

Drink

Tequila and lime cola in a short glass next to sliced limes and a bottle of Coca Cola and a bottle of tequila for an easy Tequila and lime cola coke cocktail recipe

(Photo: Angus Fergusson)

Tequila & Lime Cola

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