While the Day of the Dead sounds somber, it's more a celebration of life and death, said Frank Sanchez
, Sal's younger brother.
is planning an altar for Sal at Taqueria, complete with figurines donated by West Allis Central High School art students.
"Some of the figurines are comical - laughing in the face of death," Frank Sanchez
said.In Mexico, he
said, death is not something to be feared.And Day of the Dead
is a chance to celebrate the life of the person who died.
Taqueria Azteca also will have special Dia de los Muertos items on the menu next week, including two of Sal Sanchez's favorite moles: mole negro (traditional rich black Oaxacan-style black mole made with grilled chicken breast) and manchamantel (tropical fruit mole made with plantains, pineapple and yams served with boneless pork roast); empanadas de Calabaza (pastry dough rolled and filled with sweet potato); tamales diabla (spicy hot chipotle shrimp tamales), bunuelos (crispy flour tortillas dusted with cinnamon and sugar) and champurrado (holiday chocolate and corn dough drink).
brought us back to our roots," Frank Sanchez
said of his
opened our eyes and minds to our past and our ancestors, and that's reflective of the food he
The two men grew closer the last few years of Sal's life, after Sal left Taqueria to open his own restaurant with Clark, and Frank Sanchez
stepped into the kitchen at Taqueria.
"Everything has changed since he
said of his
brother."There's never a day that passes when I don't think about him."
* * *
...This recipe, from Frank Sanchez of Taqueria Azteca, is a crispy flour tortilla dusted with cinnamon and sugar and powdered sugar.
1/2 cup water1/4 teaspoon orange liqueur2 cups flour1 tablespoon granulated sugar