abuelita
enjoy a delicious cup of abuelita anytime with abuelita granulated or abuelita instant hot chocolate .
i hate that powdery shit, i went and bought some abuelita last night .
for generations, nestlé® abuelita™ chocolate has been an essential part of the hispanic kitchen .
today, abuelita offers the classic tortilla, plus a complete line of flour tortillas, flavored tortilla wraps, and tortilla chips. we have been in the market longer than our competitors and have proven brand name recognition. abuelita is the name for quality mexican foods .
now you can enjoy nestlé® abuelita™ more often with the new chocolate 10 tablets! with 10 thinner, individually wrapped tablets, your ...
© 2018, s & k; industries t / a abuelita mexican food products. 9209 enterprise court, manassas park, va 20111 • 703 - 369 - 1730
welcome to abuelita mexican foods. abuelita started when eugene suarez, sr. and eugene suarez, jr. produced their first corn tortilla on june 3, 1971 in a tiny tortilla factory in herndon, virginia. from these humble beginnings grew a company with a 36, 000 square foot facility and over 60 employees based in manassas park, virginia .
as they get inside the house, they are received by abuelita' s grandson, tuco salamanca. she tries to explain to tuco the situation, but the twins continue to threaten to call the police and that they need money, lars even calls abuelita a
biznatch
, which annoys tuco. he then calms down his grandmother and convinces her to go to her room and watch her soap opera as he deals with the twins. later on, after hearing strange noises, abuelita leaves her room and spots tuco cleaning blood from the carpet, which he convinces her that it' s only salsa that he spilled and she goes back to watching her soap opera
but in a technology - based age, we can’t survive on abuelita knowledge alone. there have been other avenues for folks to start advocating for their own and each other’s reproductive health that go against the westernized grain. buzzfeed’s spin - off channel, pero like, has released videos about periods that help normalize conversations around cycles through a latino lens. will abuelita knowledge, which a lot of us hold as sacred, become commodified by buzzfeed? at what cost does representation in media (especially in an industry like youtube) come? will the earnest - yet - humble habits of our grandmothers become tropes in the end? how can outlets like buzzfeed, which align themselves as allies to marginalized communities through culture - specific channels, find a way to make abuelita knowledge accessible without co - opting it ?
indeed, many black and brown young folks learn through abuelita knowledge passed down generationally well before they’re indoctrinated with the westernized perspectives and conventional wisdom about reproductive health that are part of the menstruation - industrial complex. these include menstrual products that are expensive, wasteful, and toxic to the body and a westernized birthing industry that scoffs at and forbids indigenous birthing practices—to say nothing of a larger culture that shames immigrant communities and their inventive methods of treating illness and pain, like my grandmother’s tortilla technique. through community activism in their home of los angeles and online knowledge shares that reach participants globally, la loba is making space for people to strengthen communities, and elevating young folks who rely on abuelita knowledge to take care of themselves .
our tradition has always been to serve champurrado and tamales. in the spirit of the posada season, i wish to share with you the famous champurrado recipe. just in case, champurrado is a special hot chocolate thickened with masa and flavored with piloncillo and aniseeds. when i say special, i mean the famous “chocolate abuelita”. here is the recipe and enjoy !
our institutional foodservice products are purchased by numerous distributors and sold throughout the eastern united states to include: virginia, maryland, new york, pennsylvania, district of columbia, delaware, connecticut, rhode island, massachusetts, north carolina, south carolina, new hampshire, vermont and georgia our nana’s cocina and abuelita tortilla chips are available in retail stores throughout the united states .
such noncommercialized ways of thinking about and treating ailments are what la loba loca refers to as “abuelita knowledge. ” the self - described “queer, chocolla, andina, south american migrant, artist, researcher, writer, handpoke tattooist, full spectrum companion / doula, aspiring midwife student, seed - saver, gardener, and yerbetera” is dedicated to preserving and sharing this knowledge as a political and social practice .
. frightened by the situation, she drives off from the scene and the twins follow her home. as she parks the car in front of the garage, the twins threaten her, accusing her of breaking cal' s leg and that they want her to do something about the situation. abuelita clearly doesn' t speak too much english, she invites the twins inside her home so they can find a solution
the classic 6 - inch corn tortilla was the first product; inspired by the cooking and recipes of carmen – the matriarch of the suarez family and the inspiration of abuelita. whole kernel corn cooked in small batches, then ground with traditional lava stones, create the great taste and texture of truly authentic corn tortillas. now the suarez’ have expanded the product line and offer custom pack services. the original process is still the fundamental basis for all of the corn tortillas and tortilla chips .
i n g r e d i e n t s 1 / 2 cup fresh masa (corn dough) or 1 / 2 cup masa flour (masa harina) mixed with a 1 / 4 cup hot water to blend 2 1 / 4 cups milk 1 1 / 2 cups water 1 disk mexican chocolate (chocolate abuelita, chocolate ibarra, etc .) 3 tablespoons piloncillo, chopped or 1 / 3 cup brown sugar plus 2 teaspoons molasses 1 / 4 teaspoon crushed aniseeds (optional )
i love this place because it reminds me of my mom' s cooking, almost on point. the owners are grandma and grandpa and treat you like you are one of theirs. i was super sick and kept buying caldo de res every other day to soothe my throat, the third time i went
abuelita
handed me fresh cinnamon sticks and gave her recipe to a good hot tea to help me fight the cold. they' re just the best and their food is made with so much love, never lacks flavor or heat. definitely one of my top 5 whole in the wall mexican restaurants in la .
i came here a while ago and their food and customer service was good. i actually really felt like the server was treating me like if she was my abuelita. i tried there chilaquiles con carne asada plate (half red and half green sauce) and it tasted really good. however, i do wish that the tortilla chips were thicker (their too thin for me). i like their red sauce better than the green, if you were to ask me. they also served complimentary chips and salsa which it tasted really good. for drink i got horchata which it tasted homemade. overall, great food, good quality, great customer service and will probably come by again if i happen to be around the area .
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chocolate came originally from mexico, and hot chocolate is the drink of choice at mexican religious and cultural celebrations, including day of the dead, christmas, easter, and a host of others. in other places, hot chocolate is often made with cocoa powder, which, to me, gives it a chalky taste. in mexico it is traditionally made with chopped mexican - style chocolate. following are two recipes: one for tradtional mexican chocolate and the other a deliriously rich concoction !
if you cannot find mexican chocolate, use semi - sweet chocolate and add 1 teaspoon sugar and 1 / 2 teaspoon cinnamon. in mexico, hot chocolate is often made with water, rather than milk, and you can certainly use it. however, i prefer the extra richness of milk. for a truly luxurious, although not traditional version, see the recipe following this one .
break or chop the mexican chocolate into small pieces. place it in a saucepan, add the milk, and bring it to a simmer. stir the mixture until the chocolate is melted and completely combined. beat the chocolate to a froth as suggested above. makes 2 cups chocolate .
there are a many hot chocolate mixes on the market, some of them in elegant packages with high prices. most of them are a combination of cocoa powder and dried milk, with the latter making up much of the bulk. the following hot chocolate involves making a base using grated or chopped chocolate and cream, and it is rich and delicious .
1. make the base. chop the chocolate into very small pieces. (if you wish, after doing this you can then pulverize it in a food processor, which will make melting it easier). bring the cream to a boil in a small saucepan. quickly stir in the chocolate, chile powder, allspice, and cloves, remove from the heat and cover the saucepan for 1 minute. after 1 minute, whisk or stir the chocolate until it is completely melted. if not using it immediately, allow the base to cool and refrigerate it .
2. make the chocolate. combine the base with an equal amount of milk and bring to a simmer. you may also add some kalhua, creme de cassis, or one of the many other chocolate liqueurs .
3. serving the chocolate. mexicans like their chocolate beaten to a froth. this is traditionally done with a wooden implement called a molinillo. to imitate its action an immersion blender works well. you can also use a regular blender, but be careful to blend only a small amount at a time, using a brief pulse then releasing steam by raising the lid, as hot ingredients have a tendency to explode out of the blender bowl. for one cup, a small milk frother also works very well. makes 1 1 / 2 cups base, or 3 cups hot chocolate. (it is quite rich and 3 / 4 cup is a reasonable amount per serving) .
the first time that i was exposed to a posada was during a visit to guadalajara, jalisco, mexico when i was around 10 years old. since then, my sister and i initiated the tradition of having a posada in our neighborhood. we made a pact that our posadas would be as traditional as the one we participated in mexico, all i can say is that we tried. we had them for years at my parents’ house and every year the attendance would get larger. the most rewarding part was seeing the children get so excited over their candy bags and the piñatas .
posadas are a way to reenact mary and joseph’s cold and difficult journey from nazareth to bethlehem in search of shelter (posada). every night is filled with both religious and social celebrations. in our home, the evening started with the group singing outside the house asking for posada (shelter) until shelter was offered and that was when the religious part ended and the party begun !
in mexico, every neighbor takes turns to host a posada party a different night from december 16th and it lasts until december 24th when jesus is born. there is plenty of food and drinks with candies and fruit for the children. we had a hard time convincing our neighborhood to have one every night, therefore, our home was the only one to host every year. we didn’t mind at all, as a matter of fact we loved teaching people the traditions of my parents’ home country. traditionally, “boys and girls dressed in silver and gold robes to make up the procession, followed by the adults and musicians. everyone sung melodious songs as they walked slowly along, carrying their lit candles. when they reached the house, the group divided in two. one half remained outside and begged for shelter from the other half, which was inside the house. the doors were then opened, the religious part of the celebration ended, and the fun begun. the happy end to each posada has always been the pinata. ”
i n s t r u c t i o n s place the water and the masa into the jar of a blender and blend until smooth. transfer to a medium sized saucepan .
add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseeds if you wish to use them. bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well - blended. strain the mixture through a medium sieve (optional) and serve hot, in mugs
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the little grandma who you think is innocent but is actually giving lance anxiety, and making rosa go on a cleaning streak .
from
qué onda guero
by beck :
abuelitas with plastic bags walking to the church with the spanish candles ...
the name of the mexican version of hot chocolate, a bar of chocolate is melted in water .
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gus says in the episode
crawl space
of breaking bad that joaquin salamanca was the last remaining family member hector salamanca had left, and now that he is dead he tells hector
the name salamanca dies with you .
some have taken this to imply the character is deceased, but this is not definitive given that the character is obviously post - menopause and family names are not generally passed along by the mother in american countries .
stacey ehrmantraut • ernesto • hector salamanca • francesca liddy • joey dixon • paige novick • erin brill • mrs. nguyen • omar • kevin wachtell • caldera • clifford main • manuel varga • victor
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was visiting a client in the area and popped in here for lunch. decor is casual and colorful. the parking lot is small and i grabbed the last spot around 11: 45. alternative is street parking. the menu has a lot of options. i chose the camarones al mojo de ajo. about 6 or 7 shrimp, grilled in a nice amount of fresh garlic, side salad and beans and rice. shrimp were flavorful and tender, not overcooked. beans and rice were ok, nothing spectacular. served with hot corn tortillas. i also had a coffee. while the coffee isn' t as strong as i' d prefer it' s served mexican style with a nice taste of cinnamon. chips look like they are fried in house. salsa is thick, greenish colored and has a little bite. i service was fine. i got a refill on the coffee when i ran low, orders were taken once we put down our menus :) and check was provided on request.' ll certainly pop in here again the next time i' m in the area .
1. horrible parking 2. slow service 3. i guess they tend to cater to the regular customers only 4. waited long time for our food. 5. i had a menudo... yuck. . bland. undercooked meat. since when does menudo come with hominy also, not sure if they confused the herbs they cooked it with but it tasted like mint. . 6. hand made tortillas were good. 7. green chilaquiles and beans were ok. urltoken is nicely decorated love all the mexican decor. . 9. not once did they come and ask if we needed more coffee. 10. ordered 2 tamales. huge but not good. . they tasted like they were sitting in the fridge for a week. 5hey were stiff they had been reheated so many times. .
quaint little place with the cutest little old lady and man who take your order and make you feel right at home. the food is great, but i did order the tamales twice and the first time was great! however, for some reason the second time i ordered they added something else to it. i wish it was consitent becasue i wish i had the same thing as before. love the pupusas! happy there is a place in the middle of all the asian food i can get good pupusas. i know it does take time to make, but i do wish the food time didn' t take so long. overall, great food and great service !
a mom and pops type restaurant with mexican home - style cooking. the dining area is decorated with colorful fabric banners, hearts, butterflies, trinkets, lanterns, and other random assortment of embellishments, it' s borderline gaudy, but still interesting to look at while waiting for our food to arrive. the portions are extra large. i got the super nachos and they were a very generous sized portion. they were pretty good. my daughter had the chicken quesadilla, and she only ate one slice because it was gigantic. service was good, they didn' t talk much to us, but the server was nice enough to give my daughter a little bracelet as a gift .
i really enjoyed my dining experience here the food was really good and the service was very friendly and cordial. i will definitely be returning to this location to try their other dishes .
amazing service, didn' t wait for our table. our waitress was extremely sweet and welcoming. the meals came out hot and so tasty! !! the cafe de la olla was really good! !! im definitely coming back and bringing friends .
really good food, portions are small and a bit expensice. very sweet urltoken parking space in the back. 3. 5 stars .
delicious food and service! very clean and you can tell they used fresh ingredients. . the pupusas were delicious and the salsa very hot. i really recommend this place
very good. great taste, good service. if you are looking for authentic home made mexican food this is the place to go !
try it or skip it? an awesome mom and pop family restaurant. i always enjoy dining here. big fan of there mexican style coffee, or as the owner calls it ,
coffecito
everything i' ve tried, from the mole enchilada, to the machaca breakfast plate has been terrific. she also makes a mean coconut juice from the fresh coconuts they have. oohhhh man. her staff of cooks are also very friendly and accommodating. great mexican soul food most definitely give this place a try .
nice little mom and pop restaurant. the small interior is very colorful and intimate. food selection is typical for a mexican restaurant. the food is homey, very good, and served in generous portions. the house hot sauce is spicy, but addicting. the service is friendly and prompt. the restaurant has a small private lot in the back, but there is also ample street parking. will be back .
parking: small private lot or residential parking. $ 10 a plate for lunch / brunch. yes, this restaurant looks like a little house! i ordered the tongue plate with salsa verde, rice, beans, and tortilla. i liked it and it was enjoyable but i felt like the tongue was nothing special. it did not have your usual kbbq texture; it was more like a shredded meat. it was soaked in green salsa but i don' t think it was very flavorful. - the decor is cozy chic with a mix of home. - decent prices - very friendly service, however, i do not think they speak english well. they mixed up my mom' s order but it' s fine. honest mistake - bring cash would i go back? no
so happy to find this little gem. food tasted well like my grandma' s food. the pozole by far the best, the flavor and the pork just melts in your mouth. the menudo is also great. not to mention it comes with some homemade tortillas. the ladies working there and owner so sweet. exceeded my expectations !
i wandered in one day craving for a wet burrito. i asked for carne asada wet burrito with everything. the lady who felt like my abuela gave me a choice of red or green sauce. i opted for the red sauce since that' s what she recommended. i sat down and enjoyed the ambiance as i waited for my burrito to be made. about 5 - 10 minutes later, my massive burrito was ready to be taken home to be feasted upon. she made light conversation as we waited for her newly acquired credit card machine with a chip card reader to work its magic. fast forward, i' m taking a bite out of my burrito. it' s lacking. . tortilla everywhere. second bite, better. i' m tasting more ingredients. third bite, even better. from then on, it was a variation of those three bites. the ingredients weren' t thoroughly mixed, as most burritos aren' t. it' s good, but there' s definitely a lack of magic... i' d walk back here, since it' s my neighbor, but yeah ...
this is the 3rd time i have been here. the pupusas are so delicious and the cheese enchiladas melted in my mouth. i love the decor of the place. none of the itemsare scattered around and have any rhyme or reason to them but they fit perfectly. the service is not always quick, but they treat you like family. you feel at home
we had high hopes per the reviews and pics on yelp. since we were staying nearby, we decided to visit around 7pm on a sunday evening. it is setup as a very colorful interior setting when you walk in. i approach since i didn' t know if we sat ourselves or wait for a hostess. an older lady who i assume is the owner poke her head from a room and ask how many in our party. i inform her two adults and two children, she instructed us to go sit over there and someone would be with us. menus are on the table along with silverware. now believe me, just initial vibe, i honestly thought i stumbled on my tia concha kitchen where the aroma is inviting and you always ask for seconds. not the case, an older gentleman appeared ready to take the order, his mustache resembled the famous mexican actor cantiflas. although there a lot to choose for, i opted for the carne asada hurache and specifically asked for it to be well done. hubby ordered the mojarra frito. when food arrived, the fish was not fully cook inside as taste like it had been old. no flavor or seasoning. now my hurache comes out and the hurache is white as the napkin next to me. of course i couldn' t ask then to send it back since it was full of lettuces, cream, and carne asada. i decided to bite into it and yes not fully cook. believe me i' m a firm believer to support mom & pop shops and truly feel we may have came on an off day but seriously would not come again and recommend this place. there was a total of three parties including our so its not like it was dead and we were the only ones there .
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“i was driving around looking for something to eat and found this place because i saw pupusas on the green awning outside. ” in 44 reviews
“for food, i ordered cheese enchilada with green sauce, al pastor taco, and chicharron pulpusa. ” in 13 reviews
how big is it inside? coming in a group of 8 and one is in a wheelchair... wondering if we will fit .
i' ve actually had a party of 10 and yes they can accommodate you. you do need to call ahead and let her know. they have a lower seating area and you go down a ramp. read less
i' ve actually had a party of 10 and yes they can accommodate you. you do need to call ahead and let her know. they have a lower seating area and you go down a ramp .
yes. they are more hearty than other tortillas i' ve had. read less
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when i was younger and my family was in between houses, we lived with my grandparents. there, my grandmother instilled in my sisters and me rituals and practices she learned growing up in mexico, and then later, as an immigrant to the united states. these ranged from reusing food containers (the royal dansk cookie tin that stored sewing supplies, the butter container filled with salsa roja), to mixing the last of a disinfectant soap with water to get more a few more washes. growing up in her small rancho in zacatecas, my grandmother did not have access to many modern menstrual products, much less the midol and lunapads that are now staples of young women’s coming of age .
one night after i first started my cycle, my grandmother came into the bedroom i shared with my sister holding tortillas she had warmed on the stove. she instructed me to lay down and placed a circular cloth tortilla warmer on my lower abdomen in place of a heating pad. short on money and access, she and the women before her were inventive, resourceful, and inadvertantly eco - conscious in their use of washable menstrual rags, cramp - soothing concoctions, massage, and more .
although there are undoubtedly other yerbeteras, brujas, and healers in communities across the nation who are actively resisting white / eurocentric ways of healing and treating reproductive health, la loba loca is a central figure in making this movement more mainstream and accessible to communities of color displaced by gentrification or other effects of white supremacy, who are often left without access to moon circles or community shares of resources like handsewn menstrual pads or essential oils and teas. la loba loca responds to this by offering “rad menstruation” webinars, plant and medicine seedlingships (seed swaps), and a radical and conscious mooning knowledge share (“mooning” is another word for a menstrual cycle). although there are fees to participate, la loba also offers scholarships on a need basis, and they often travel to other parts of the united states, holding seedling swaps and other service exchanges with black and brown communities to pass on the hand - me - down traditions of immigrant and working - class communities. la loba’s focus is educating folks who are often left out of reproductive - health conversations .
vanessa borjon is a teaching artist based in chicago, il. she graduated from columbia college chicago in 2015 where she received her ba in creative writing - poetry. her writing focuses on the split identity of being a daughter of mexican immigrants and growing up in rural illinois. she has been previously published in the corazonland review, quaint magazine, the shade journal, and nepantla .
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new york' s public transit agency is squeamish about ads that mention menstruation.
abuelita is a brand of chocolate tablets , or powdered mix in individual packets , made by nestlé and used to make mexican-style hot chocolate , also known as chocolate para mesa ( english : " table chocolate " ) . it was originally invented and commercialized in mexico since 1939 , by fábrica de chocolates la azteca . the name is an affectionate spanish word for " grandma " ( literally translated as " little grandmother " or " granny " ) . since 1973 , mexican actress sara garcía has been the image for the brand before it was acquired by the swiss company in the 1990s . the chocolate usually comes in hexagonal tablets that can be split into wedges , and then melted into milk . the drink can also be mixed with spirits such as kahlúa . the product ingredients ( in order of percentage ) : sugar , chocolate processed with alkali , soy lecithin , vegetable oils ( palm , shea nut and/or lllipe nut ) , artificial cinnamon flavor , pgpr ( an emulsifier ) . abuelita has been a staple mexican product for more than 60 years , and can be identified by its unique taste and packaging . other " mexican chocolate " tablet brands are ibarra and moctezuma . one suggested method for preparing abuelita is to bring a saucepan of milk ( or water ) to a boil , and add the tablet of chocolate and stir continuously with a whisk or molinillo ( a whisk-like wooden stirring spoons native to meso america ) until melted and frothy or creamy . the drink is served cool or chilled in preparation for mixing with alcoholic drinks . chocolate abuelita is often prepared for special occasions , such as las posadas , ( christmas season ) and el día de los muertos ( the day of the dead ) , a day in which people remember their family and friends whose spirits have gone to the afterlife . 
abuelita is a brand of chocolate tablets, or powdered mix in individual packets, made by nestlé and used to make mexican-style hot chocolate, also known as chocolate para mesa (english: " table chocolate "). it was originally invented and commercialized in mexico since 1939, by fábrica de chocolates la azteca. the name is an affectionate spanish word for " grandma " (literally translated as " little grandmother " or " granny "). since 1973, mexican actress sara garcía has been the image for the brand before it was acquired by the swiss company in the 1990s. the chocolate usually comes in hexagonal tablets that can be split into wedges, and then melted into milk. the drink can also be mixed with spirits such as kahlúa. the product ingredients (in order of percentage): sugar, chocolate processed with alkali, soy lecithin, vegetable oils (palm, shea nut and/or lllipe nut), artificial cinnamon flavor, pgpr (an emulsifier). abuelita has been a staple mexican product for more than 60 years, and can be identified by its unique taste and packaging. other " mexican chocolate " tablet brands are ibarra and moctezuma. one suggested method for preparing abuelita is to bring a saucepan of milk (or water) to a boil, and add the tablet of chocolate and stir continuously with a whisk or molinillo (a whisk-like wooden stirring spoons native to meso america) until melted and frothy or creamy. the drink is served cool or chilled in preparation for mixing with alcoholic drinks. chocolate abuelita is often prepared for special occasions, such as las posadas, (christmas season) and el día de los muertos (the day of the dead), a day in which people remember their family and friends whose spirits have gone to the afterlife.
abuelita is a brand of chocolate tablets, or powdered mix in individual packets, made by nestlé and used to make mexican-style hot chocolate, also known as chocolate para mesa (english: " table chocolate "). it was originally invented and commercialized in mexico since 1939, by fábrica de chocolates la azteca. the name is an affectionate spanish word for " grandma " (literally translated as " little grandmother " or " granny "). since 1973, mexican actress sara garcía has been the image for the brand before it was acquired by the swiss company in the 1990s. the chocolate usually comes in hexagonal tablets that can be split into wedges, and then melted into milk. the drink can also be mixed with spirits such as kahlúa. the product ingredients (in order of percentage): sugar, chocolate processed with alkali, soy lecithin, vegetable oils (palm, shea nut and/or lllipe nut), artificial cinnamon flavor, pgpr (an emulsifier). abuelita has been a staple mexican product for more than 60 years, and can be identified by its unique taste and packaging. other " mexican chocolate " tablet brands are ibarra and moctezuma. one suggested method for preparing abuelita is to bring a saucepan of milk (or water) to a boil, and add the tablet of chocolate and stir continuously with a whisk or molinillo (a whisk-like wooden stirring spoons native to meso america) until melted and frothy or creamy. the drink is served cool or chilled in preparation for mixing with alcoholic drinks. chocolate abuelita is often prepared for special occasions, such as las posadas, (christmas season) and el día de los muertos (the day of the dead), a day in which people remember their family and friends whose spirits have gone to the afterlife.