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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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A Mexican Day Of The Dead Party Menu

(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 in a soup tureen with a serving laden next to a doily and a red chrysanthemum and a bowl of lime slices

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

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Dessert

Margarita puddings, made with lime juice, tequila and triple sec, in a glass served over an Oreo cookie crumb crust and topped with tequila cream and toasted coconut and lime zest for a post on an easy margarita pudding recipe for entertaining

(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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