Part 5/7:
Dia de Muertos is rich in syncretism, combining traditions from pre-Colombian and European influences, particularly from Spain. The bread itself represents this blending; while Aztecs used corn or amaranth to make their bread, the yeasted wheat loaf that reflects pan de muerto is a Spanish innovation.
Historically, the observances of both the Spanish and the Aztecs included leaving food and drink on graves, a commonality echoed in both cultures. The nerves of priestly accounts from the time describe the practice as something deeply rooted in Mexican tradition, transcending into modern practices.