The best-known food associated with Day of the Dead is this slightly sweet and fragrant loaf. Typically formed into a round and decorated with additional dough rolled out to resemble bones, it is offered on altars for returning spirits as well as consumed by anyone involved in the holiday celebration. I asked a Santa Fe friend, Bill Ackerman, for his recipe because it’s the best I’ve tasted in either the United States or Mexico. Here’s his wonderful rendition, enhanced with anise oil and orange oil, which add much more flavor than the often-called-for aniseed and orange zest. All are available from online sources.