Commonly called The Day of the Dead, Los Dias de los Muertes is actually a two day festival, taking place on November 1 and 2 every year.

It incorporates centuries-old Aztec traditions, such as the rites for Mictecacihuatl, the goddess who watched over the bones of the dead – as well as the Christian festival of All Saints’ Day. While it may look macabre to outsiders at first, the Day of the Dead is a truly joyous festival, celebrating the return of the souls of the departed, back for two days to join their families and friends in the land of the living.

Skeletons, skulls and devils are depicted happily cavorting, and the holiday foods incorporate this imagery, leading to extremely popular, colourful snacks like sugar candies and breads, all moulded to look like "La Calavera" – the skeleton of death.

Sugar skulls, each hand-painted with coloured icing and food colouring, are stacked in their hundreds by market traders, to be enjoyed by young and old alike.

Across Mexico loaves dusted with coloured sugar are shared with both the living and the dead. Pan de Muerto (‘Bread of the Dead’) is a sweet, egg-rich bread which is often shaped into skulls or round loaves, with strips of dough rolled out and attached to resemble bones. The types of bread vary enormously from region to region, some featuring anise seed or cinnamon.

Tamales and moles are also popular – dishes of substance and complexity which are deemed most worthy of honouring the dead on their return to earth. With the same idea in mind, families often cook their deceased loved ones’ favourite meals for the occasion.