Pan de Muerto can be enjoyed in many ways: with butter and sugar, made with sourdough, turned into ice cream, or even inside a hamburger. On October 3 and 4, the Kaluz Museum, located in the Historic Center, will bring together a variety of culinary offerings at its 6th Annual Pan de Muerto Festival, an annual event that for the past six years has transformed the season into a journey of flavors as broad as it is diverse.
Admission will be in two-hour time slots, from 10:00 a.m. to 6:00 p.m., and access will be granted via the Digital Taster’s Passport, which costs $190 and includes admission to the festival, a workshop on shaping mini pan de muerto, access to all activities, and the opportunity to vote for the audience favorite to receive a personalized “Official Taster” certificate.
Ticket sales have finally begun! We’d like to remind you that, year after year, this festival is one of the most acclaimed ways to kick off the season’s celebrations, so we recommend getting your tickets as soon as possible; keep in mind that admission is every two hours, from 10:00 a.m. to 4:00 p.m.
The delicacies featured at the Kaluz Museum’s 2026 Pan de Muerto Festival
The lineup of participants blends established names with more experimental offerings. Matisse presents its traditional version with butter, orange, and orange blossom; Elizondo Pastelerías opts for a soft brioche dough made with Mexican butter; and Mallorca brings European fine pastries to this seasonal treat.
On the cutting edge, Le Crois fuses Mexican tradition with croissant-shaped laminated dough, while El Gringo Naco serves the Ofrenda Burger: pan de muerto with beef, caramelized onions, Swiss cheese, and a maple-bacon jam infused with bourbon and balsamic vinegar.
There’s also room for artisanal creations: Mater works with sourdough and natural fermentation; Consuelo Pan de Madre bakes its version of “calabaza de Castilla” with a light glaze of pumpkin jam; and Helados Meyvi transforms the flavor of pan de muerto into ice cream with notes of orange blossom and butter.
At the bar, the festival’s official cocktail is the Alma Negra: a mezcal infused with citrus, cinnamon, star anise, and cardamom, mixed with cempasúchil liqueur and topped with a black skull-shaped gelée made from pumpkin seed liqueur, mezcal, and orange. Terramelier is adding “La Catrina,” its pan de muerto liqueur, and the Museum of Pulque and Pulquerías (MUPYP) will offer tastings of pulque aged with pan de muerto, red prickly pear, and other varieties.
If you’re already thinking about pan de muerto, add this event to your seasonal calendar and head over to this venue located at 85 Hidalgo Ave., Historic Center.
