Sugar Skull How-To Part II: Royal icing’s not just for royals

When last we left you in the sweet lobotomies how-to, we had made the actual sugar skulls, let them dry and scooped the backs out.  In this post, you will learn how to make the icing used to decorate the skulls and cement them together.

We taught you how to make sugar skulls from scratch; here's how to decorate 'em!Materials:

  • 2 pounds powdered sugar
  • ½ cup meringue powder
  • 2/3 cup water
  • Several bottles or jars of gel food coloring in a variety of colors (available in the baking aisle of your local craft store)
  • Heavy-duty Kitchen Aid-style mixer
  • Sturdy tall cup
  • Good quality plastic sacks
  • Clear packing tape
  • Scissors
  • Small rubber bands

 

Procedure:

1.  The most important part of this whole how-to is obtaining the heavy-duty mixer. If you don’t own one yourself, you’ll need to find one or borrow one. I’m a pretty proficient baker, but one year (with great hubris) I tried to skip this step and use my hand mixer.  After we put the fire out, we swept up the pieces of my sad little hand mixer and said a few kind words before dumping it in the trash. In short? Do not skip this step.
2.  The second thing you need to know is that royal icing for sugar skulls is not an exact science, and you will likely have to feel your way through the first batch. You definitely want your icing to be pasty rather than runny, so adjust as needed.
3.  Once you have your heavy-duty mixer, dump a 2-pound bag of powdered sugar into the bowl. To this, add ½ cup meringue powder and about 2/3 cup water.
4.  Start the mixer on slow, but after you know the powdered sugar isn’t going to go everywhere, bump it up to a medium speed. Keep an eye on it.
5.  Stop the mixer after a minute or two and scrape the bowl. You may need to add a little bit more water or powder to get the right consistency.
6.  Let the mixer run again on medium speed.  I don’t have an exact time, but here’s what I usually do: Start the mixer, get distracted with something, forget that you are making icing, come back in 3 to 15 minutes, add a tiny bit more water, mix again, and then think, “That’s probably alright.”
7.  Now we are going to get some piping bags ready by reinforcing them.  The point of steps 7 through 11 is to reinforce the edge of the sack so that it doesn’t split when you squeeze it. To reinforce your sack, you will need to get out your good quality plastic sacks, scissors and clear packing tape. My version of this can be a little tricky, so I have included a terrible drawing and a picture of the finished product. Enjoy.
8.  Cut off a piece of tape about 7 inches long. The piece of tape in the photo has the edge outlined in black so that you can see and hopefully follow the line.

We taught you how to make sugar skulls from scrach: Here's how to decorate 'em!

9.  Lay the tape on the edge of the counter, sticky side up.
10.  Place the bag on the table with one tip touching the edge of the counter.
11.  Wrap the extra pieces of tape up on the bag so that the lower two edges end up meeting on top of the bag, perpendicular to the edge of the counter.

We taught you how to make sugar skulls from scratch; here's how to decorate 'em!12.  Once you have your sack reinforced, tuck your taped corner into a sturdy glass and fold the edges down — much like you might put a trash bag in a trash can. Pull the edge of the sack down tight so that the least amount of sack is in the glass.

We taught you how to make sugar skulls from scratch; here's how to decorate 'em!13.  Take a big fat dollop of your icing and stick it in the sack.
14.  Pull the sack out and twist the open end shut. Rubber band it tightly! You don’t want any escapees.
15.  With your fingers, massage some of the icing into the reinforced tip of the bag.
16.  Snip off about 1/8 of an inch from the corner of the bag. If you aren’t sure what an 1/8 of an inch looks like, snip off the least amount you can possibly cut. You can always cut more off, but you can’t put any back on, as they say somewhere about something.
17.  Take the sack in your dominant hand (unless you want to make things harder for yourself), and cup it gently in your palm with the twisted end in between your thumb and pointer finger.
18.  Squeeze your thumb against your pointer finger. If your sack is super full, you won’t be able to touch the two together. The point is to keep the icing from coming out of the twisted end.
19.  Practice squeezing the frosting out of the hole onto a piece of paper towel by rolling your fingers — pointer to pinky — down the bag. With a little practice, you will get a feel for it and probably develop a technique that feels okay to you.
20.  Adjust the size of the hole as needed. (Note: More pressure does not equal more awesome. If you use too much pressure, your sack of icing will explode). If the frosting isn’t coming out, there may be a lump caught in the hole or your icing is too thick. If it’s the former, pinch the tip between your fingers to squish lumps. If it’s the latter, put the frosting back in the mixing bowl and add a bit more water.
21.  Now for the fun part! Take one of your scooped skull fronts in your hand, face down, and squeeze out a line of icing along the scooped rim.
22.  Take a scooped skull back and press it to the frosted edge.
23.  Press the two skull parts together with a tiny, tiny bit of twisting back and forth. If some icing squishes out of the joint, wipe it off with your finger.
24.  The skulls are technically ready to decorate now, but if you need a little more practice with the piping bag, let them dry a bit first. Wet, the skull bits might shift if you aren’t careful. Dry, nothing will get those two to move!
25.  To get colored frosting, you will want to scoop all of the icing out of the mixing bowl and then put back just what you want to tint with the first color of gel food coloring.
26.  Select a color for the icing from your gel food coloring options. I suggest starting with the lightest color first so you don’t need to wash out the bowl between batches. Some might call this lazy; I prefer “efficient.” We made our icing in this order: First batch, yellow, orange, red and second batch, green, blue, purple, black.
27.  Put about a quarter of the food coloring into the mixing bowl and mix well.  If it is too bright, add more white. If it’s too soft, add more coloring.
28.  When you have the right color, reinforce another sack and put the colored icing in it.  Don’t cut the tip yet.
29.  Repeat steps 25 to 28 until you either run out of frosting and have to make another batch or have all the colors you want.
30.  Black icing is not necessary to make a sugar skull, but many people prefer it for eye sockets, noses and teeth. To make black icing for the skull, get an unreasonable amount of black food coloring – let’s say three bottles or jars. Add the coloring a half a jar at a time until you get the right color. It often seems purple, grey or dark blue for a long, long time but eventually turns black. If you have the time and are patient enough to wait, letting the black icing sit in the piping bags for a few days seems to help the color darken.
31.  When you’re ready, snip the bag corners and decorate your skulls. Pay attention to where your skull touches the table when resting and try not to decorate it there.

We taught you how to make sugar skulls from scratch; here's how to decorate 'em!

32.  If you want to save your bags of icing for more skulls or a later use (like gingerbread houses), squish the icing out of the tips so that the tips are flat for a centimeter or so, and then put painters’ tape across the holes. If you are going to use the icing within a week or 10 days, you can leave it out. If you are waiting longer than that, you might want to put it in the fridge. When you are ready to use the icing again, bring it to room temperature and remove the painters’ tape.

Fun Facts:

Fun Fact No. 1: Gel food coloring will stain everything you own. Do not decide to make colored icing the day before you are in a wedding, or your hands will be purple.

Fun Fact No. 2: As far as we can tell, sugar skulls are unattractive snacks to pests because of the meringue powder. So, if you are careful with them, you should be able to use them from year to year!

Sweet lobotomies: A sugar skull how-to for fellow craft addicts

Fall is a favorite time of year for many people in the Education Department. The summer rush is over, the weather has gone from sweltering to just hot and Dia De Los Muertos is approaching. When it comes to Day of the Dead crafts, some might say we have an addiction. But we don’t! We can stop crafting whenever we want to … we just don’t want to.

To share in the spirit of this holiday for craft addicts, we’re going to show you how to make sugar skulls. They are fun and easy, but you should be prepared to get a little sticky, and the process does take a bit of time.

Completed sugar skull!Ingredients:
5 lbs of sugar
¼ cup of meringue powder
3+ tablespoons of water

Supplies:
A big bowl
A sugar skull mold (see notes below)
Scraps of cardboard sized to your mold
Your hands (because a spoon just doesn’t cut it!)

Procedure:
1.    Dump your 5 lbs. bag of sugar into your bowl.
2.    Add ¼ cup of meringue powder. We used a rounded ¼ cup, so precision isn’t super important here. Meringue powder is widely available at any store selling cake decorating supplies.

Sweet lobotomy! A sugar skull how-to3.    Mix the sugar and powder with your hands.
4.    Add 3 tablespoons of water half a tablespoon at a time and mix with your hands. You are aiming for the sugar to stick to itself. To test this, sprinkle a handful into your open palm. Close that palm into a fist and then open your hand. If the sugar stays in the shape of your closed fist — however briefly — you’ve got a winner.  If it is too powdery or won’t stick, add more water. If it is too mushy, add a bit more sugar.
5.    Once you’ve got it to the right consistency, get your mold. We’ve cut ours apart for ease of use, but you can leave them as a whole sheet too.
6.    Put the mold in one of your hands face down.
7.    Pack the sugar mixture into the mold like you would brown sugar for baking.  It is okay if it is overly full as long as it is tightly packed.
8.    Using your cardboard scrap, scrape the excess sugar off and back into the bowl.  Your skull’s back, if viewed from the side, should be totally flat.
9.    Place the cardboard scrap on the back of your skull so it covers all the sugar.

Sweet lobotomy! A sugar skull how-to10.    Press the mold and cardboard together.

Sweet lobotomy! A sugar skull how-to11.    Flip!

Sweet lobotomy! A sugar skull how-to12.    Place both pieces on the counter together.
13.    Lift the mold off.  Ta-da!

Sweet lobotomy! A sugar skull how-to14.    Repeat this process, making sure to make enough backs and fronts. Making sugar skulls is a very forgiving process. If you aren’t 100 percent satisfied with your work, dump it back into the bowl and start over. If your skull is dried and has a defect, cover the defect with icing.  No worries!
15.    After 4 to 8 hours, depending on the humidity, your skulls should be stiff to the touch and you can gently pop them off the cardboard.
16.    Take a skull and place it in your hand face down.
17.    With a metal spoon, lobotomize your sugar skull. You will scoop out all the inside goodness and put it back in your bowl.  If your skull isn’t dry enough, it will crumble in your hand. This isn’t a problem – just wet your hand, mix up the bits and do it again. If your skull is too hard, you won’t get any scoopings. This isn’t the worst thing in the world, either, but no scoopings means heavier skulls and it is a bit wasteful.

Sweet lobotomy! A sugar skull how-to18.    Re-wet the scoopings, if necessary, and use them to make a few more skulls!

Sweet lobotomy! A sugar skull how-to19.    Stay tuned for a second post on how to make royal icing to cement and decorate your skulls.

If you are nervous about the process, don’t have the time or just don’t want your floors to be sticky, join us on Monday Oct. 22, for an evening workshop on Day of the Dead and Sugar Skulls.

Editors’ Notes:
If you live in Houston, then you’re in for a treat. Casa Ramirez in the Heights is your one-stop-shop for Day of the Dead items, including a variety of sugar skull molds. Senor Ramirez is old school, however, so there is no website and definitely no online ordering option. This is offset by the instant gratification of walking away with your molds and not having to pay shipping.

If you are not from Houston, you might want to check out MexicanSugarSkull.com, a pretty terrific online store that sells just about anything you can imagine when it comes to Dia de Los Muertos. Happy lobotomizing!

Tagging Monarchs at HMNS

Today Soni (CBC horticulturist) came down to my office and said “You should see all the monarchs in the outdoor butterfly garden. They must be part of the fall migration. Why don’t we tag them?”’

Surely by now most people are aware of the amazing migration undertaken each year by the fall generation of monarch butterflies. As the temperatures cool and the days shorten, monarchs emerging from their chrysalids are cued to head south. Somehow they “know” that their survival depends on it. Before winter sets in, millions of individuals – basically the entire eastern population – start to fly southwest, towards the remote mountain sites in central Mexico where they will spend the winter hanging on the branches of fir and pine trees.

Soni and net
Soni netting butterflies

The spring and summer generations behave very differently. After emerging from its chrysalis, one of the first things a new butterfly typically does is look for a mate (“nature abhors a virgin” as my friend Phil DeVries would say). Mated females search for milkweed plants on which to deposit their eggs; males look for more females! These fair-weather generations probably live for a month or so as adults. The autumn generation, however, does not mate, but saves its energy for the long journey ahead. As fall approaches, butterflies stock up on nectar, packing on fat for the flight and for several months of hibernation.

At the northern edge of the population (southern Ontario/northern Great Lakes area), the migration starts in late August, with butterflies flying on average about 50 miles a day and picking up more migrants as they travel south. By early to mid October, monarchs are streaming through Texas. Virtually the entire eastern population passes through our state – but most of the migrating butterflies pass to the west of us, through Dallas and Austin and San Antonio, then over to Del Rio and into Mexico. Since fewer butterflies typically pass this way, the coastal migration route is not as well known. All the more reason for us to get out there and tag!

monarch tag
How to tag a monarch

Monarch researchers began tagging monarchs back in the early 70s, even before anyone knew where the migrating monarchs were ending up (the roost locations were discovered in 1975). Tagging data collected over the years has enabled us to map the distribution of the population, and to understand that a single generation makes the long trip south and then heads north again after spending the winter, largely dormant, in Mexico. This is hard for some people to understand, especially given that most butterflies only live for a few weeks. The migrating/hibernating monarchs may live as long as eight or nine months.

tag instructions
Tagging instructions from Monarch Watch

The monarchs’ arrival at the overwintering grounds typically coincides with Dia de los Muertos (November 1, Day of the Dead), an important fall festival in Mexico. Some locals apparently see the orange and black visitors as the spirits of their dear departed relatives, returning to celebrate the day. This is not as far-fetched as it may seem; throughout history humans have used butterflies as symbols of the soul and/or reincarnation. Did you know that the word “pysche” in ancient Greek meant both “butterfly” and “soul”?

But back to the present, and Houston. It was a beautiful afternoon so we all trooped outside, armed with nets, pens, data sheets, and numbered tags purchased in advance from Monarch Watch, a non-profit organization based at the University of Kansas that coordinates monitoring efforts. Soni also took a roll of scotch tape and some microscope slides. She is checking the butterflies for OE (short for Ophryocystis elektroscirrha), a sporozoan parasite. If present, the parasite spores can be seen under a compound microscope (they are much smaller than butterfly scales). If there are enough of them in a caterpillar’s body, these parasites can spell death for the butterfly. Luckily, parasite loads are typically low in migrating individuals – perhaps butterflies weakened by the parasites simply can’t make the long journey.

OEtest
Taking scale sample for OE test

Lots of monarchs were coming around the corner of the Butterfly Center, dipping down to our outdoor butterfly garden and stopping to sip nectar from the blooms (they especially seemed to like wheat celosia and purple porter weed). Then they’d head off towards the Sam Houston statue and on in the direction of Rice University (southwest of us!). We caught 11 butterflies in the garden (and missed many more), tagged them (noting whether male or female), took a scale sample, and released them. Off they flew!

We’ll send in our data to Monarch Watch, and of course we hope that someone will find one or more of our tagged butterflies on the roost in Mexico. It is highly unlikely – given the millions of monarchs at the roost – but tagged butterflies (usually dead ones) do get found and reported. If one of ours is found, Monarch Watch will contact us – and they/we will know that butterflies do migrate to Mexico from our area.

tag team
Tag team

Local butterfly gardeners know that a number of monarchs stay in Houston over the winter. We often don’t have killing freezes here, and the recent craze in butterfly gardening means that there is lots of Mexican Milkweed aka Butterfly Weed around.  This plant, Asclepias curassavica, is a perennial from Central America; unlike our native milkweeds, it does not die back in the winter months. Also, predatory wasps, which take many caterpillars during the summer, are mostly gone – so if it doesn’t get too cold, Houston is a good place for monarchs to spend the winter. However, these butterflies are taking the risk of dying should we have a strong cold snap as we did last year.

Here are two great websites with information about these amazing butterflies and about how to get involved monitoring their migration: Monarch Watch at www.monarchwatch.org and Journey North at www.learner.org/jnorth/.

Modern Maya, flying kites and Day of the Dead celebrations.

Volcan de Agua
Volcan de Agua (Photo by Dirk Van Tuerenhout)

In the Highlands of Guatemala, about 15 miles north of the city of Antigua, great things are about to happen on November 1st. Every year, on this day, there is a celebration known as the Feria del Barrilete Gigante, or the Giant Kite Festival. Sumpango and Santiago Sacatepéquez, the two towns located north of Antigua, are the focus of this festival.

Lake Atitlan, Guatemalan Highlands
Lake Atitlan, Guatemalan Highlands (Photo by Dirk Van Tuernhout)

The Highlands of Guatemala and neighboring Chiapas, Mexico, are exceptionally beautiful, full of history – some of it enchanting, and some extremely full of sorrow.

In preparation of the Day of the Dead, people in Latin America, and especially in Mexico and Central America, gather flowers, food, and candles. On the day itself, they bring all these items to the cemeteries to honor their loved ones. Food and prayer are the two most important components of this commemoration.

There are regional variations in the way in which these celebrations takes place. Among the living Maya in Yucatán, the Day of the Dead is known as hanal pixan “to feed the souls.” In the village of Pac Chen, Quintana Roo, the shaman starts off the proceedings by praying as he walks around an underground cooking oven, or pib. After the prayers, the food that has been cooking in the oven is moved to a small outdoor altar, decorated with brightly colored flowers.  The shaman further blesses the meal and then the food is served.

In neighboring Tabasco, the Chontal Maya go to church, pray the rosary, and burn candles and incense. At home, they prepare offerings for the dead. The men in the family place a bed of banana leaves on which they arrange food and other items in front of the permanent altar found in all homes. Chicken, tamales and turkey are offered to the ancestors, as they burn more candles and incense on the altar. Eventually, when the remembrance takes place in the cemetery, men play a central role in the ceremonies, as women are forbidden to attend.

In Guatemala, at the end of October, people set up altars with photos of the departed. Around these, they arrange an offering of water, flowers, votive candles and different kinds of food and drink: aguardiente (liquor made from sugar cane), bread, fruit and atole (a non-alcoholic drink made with water and corn flour). During the pre-dawn hours of November 1, members of the family place flowers in the doors of the house to welcome the departed souls. Then comes the rite of “dressing” the graves. The family goes to the cemetery and places flowers on the small hillocks, the last resting place of those who have gone before. They leave wreaths of wax-paper flowers at the head of the grave and then prepare the food which they will eat right there, in a symbolic breaking of bread with the dearly departed. The meal consists of fiambre, a type of Spanish stew made of meat or fish, vegetables, olives and capers; and canshul (based on regional vegetables) which the family eats by the grave.

Santiago Sacatepequez Kite Festival
Santiago Sacatepequez Kite Festival.

The regional specialty of Sumpango and Santiago Sacatepéquez is that they fly kites. A tradition going back more than a century, some of these span 40 feet and are contraptions made of lashed bamboo and vibrant tissue paper held together with gallons of glue. The smaller ones are made of corn stalks and twine.

Maya women elected queens for the Day of the Dead celebrations
Maya women, elected queens for the Day of the Dead celebrations.

It takes a whole village to build these kites. Men travel to the south coast of Guatemala to collect canes for spars; wire and rope hold the kites together. Groups of Sumpango residents collaborate to make each kite. The standard size 10-foot kite takes up to 15 people up to a month and a half to design, create, and assemble, depending on how complicated the design is.

The kites serve as a means to communicate with the deceased, while at the same time also operating as a filter – removing any bad vibes that might exist in the cemeteries.

Gathering around the tombs of loved ones
Inhabitants of Santiago Sacatepequez gathering around
the tombs of their loved ones.

These kites with their vibrant colors, dashing through the sky above the cemeteries add an extra dimension to the gathering of the families around the tombs of their loved ones. An eyewitness account described the experience as follows:

“As the morning wore on, a team of boys and men tested the wind. They grasped a long rope attached to an 8-foot kite and ran into the gusting breeze. Spectators created a narrow corridor as the kite runners raced to pull their creation aloft before they ran into a wall – literally. With a final tug, the brightly colored disk rose steadily, then swooped down close to the heads of the crowd before sailing up again. The fickle winds couldn’t always hold the swerving kites, and they would come plunging down and scatter the crowds. More teams pulled their kites into the air in the afternoon. Some were all-women teams in traditional dress. Others were made up of children or students. Ropes got tangled and shouts went up as a kite dive-bombed.”

One can get a good feel for the excitement that runs through the crowd when some of the giant kites catch the winds and stand upright, by watching – and listening to – the following video.

At the end of the day, kites that were torn by the winds are burned inside the cemetery. The surviving kites are exhibited in the local Catholic Church during a novena for the deceased. Then they are burned, and the ashes are buried in the cemetery, completing the annual ritual for the Day of the Dead in Santiago Sacatepéquez. With the outside world discovering this wonderful festival, and with up to 15,000 international visitors descending to these two cemeteries, some of the kites are now sold to these visitors. This leaves the local Maya both delighted (as this generates extra income) and puzzled as to why one would want to acquire them (as these kites act as filters to remove negative sentiments from the cemeteries) (J. Maxwell, personal communication, February 16, 2011).

I referred earlier to the tradition of kite flying going back more than a century. I am basing this primarily on the observation of the texts written on the kites as shown in the photographs above. This chronology is echoed in some sources. However, it should be noted that some sources peg the origins of the giant kites to the 1940s.

The hanal pixan ceremony mentioned earlier, while occurring on the days of the Day of the Dead celebrations in the Catholic liturgical calendar, has its roots in pre-Columbian ancestor veneration.

Redfield and Rojas (1934) studied the Maya village of Chan Kom including their beliefs in the afterworld, and their burial customs. They reported that the Maya believed in demons, okol pixan, who would waylay a person’s soul the moment it left the body on its way to paradise. To prevent this from happening, the Chan Kom Maya employed a maestro cantor to recite prayers, thus keeping these “soul thieves” at bay. Diego de Landa mentioned the existence – in the 16th century – of demons that swooped in to abduct the soul of the deceased. Scholars wonder if these 16th century demons might be the okol pixan of early 20th century Yucatán. The same Chan Kom Maya were also convinced that animals, rather than humans, were able to see human souls attempting to leave the body, moments before death. Thus, when dogs barked all night, they were convinced that a death was imminent. A soul returned to its home for up to seven days after death. During this period, a house should not be cleaned, as the deceased is thought to return to collect what is his or hers, especially its sins so that it can be judged in the afterworld.

Sometimes souls are stuck. When a person dies a violent death, either by accident or by murder, they are trapped in the place where the person died. This sometimes means that the souls are caught under a rock or in a tree until they are liberated (by someone moving a stone, for example). The sounds made by trees during windy weather are seen as signs of these trapped souls.

Customs observed during the early Colonial period by Diego de Landa reflected the customs in place during the final portion of the Late Postclassic period, just before the arrival of the Spaniards. de Landa described how among the upper echelons of the elite, the custom was to cremate the remains, rather than bury them. The ashes were then placed in great ceramic burial urns. As far as the “regular” elite were concerned, their ashes were placed in wooden statues, which were then kept and venerated. We see here in both cases clear attempts to keep the remains of the deceased in order to pray to them later.

We learn that among the upper crust, there was a firm belief and desire that the statues resemble the appearance of the deceased, especially the facial features. Moreover, these statues were brought out during ceremonies when people wanted to appease the souls of the deceased. People shared meals during such ceremonies and offered food to the statues (Tozzer, 1941:131).

The customs described above are recent examples of Maya people honoring the dead. What do we know about the pre-Columbian roots of these customs? As far as I know, there is no evidence of pre-Columbian Maya flying kites. In one instance, Tozzer (1941:131, n. 612-613) provides us with an answer dating back to pre-European times. Archaeologists found wooden statues and human skulls painted and modified to look lifelike at the site of Chichen Itza in northern Yucatán. It is tempting to see in the statues seen by Tozzer the most recent descendants of the pre-Columbian statues.

The ancient Maya also honored their dead by burying their dead underneath the floors of their dwellings. There is good evidence that after an interment the house and its contents was burned to the ground and a new house was then constructed on top of it. Such acts of destruction and reconstruction, acts of rebirth and renewal, correspond with the cyclical view of life and nature that the Maya held. Predictably, the tombs of the rich and powerful were separately built affairs, filled with valuable grave goods.

The burial customs of the ancient Maya elite inform us best about ancestor worship. Temples built on top of pyramids, some of which enveloped royal tombs, were decorated with art and text referring to the ancestors of the ruling dynasty. These temples were the place where ancestor rituals took place and, as such, they constituted a portal between the world of the living and the afterworld (Foster, 2002, p. 211).

Tikal Altar 5
Tikal Altar 5.

A unique carved Maya monument allows us a fleeting glance at ancestor worship among the Classic period Maya elite. Tikal Altar 5 shows Tikal Lord Jasaw Chan K’awiil I and an unknown lord from the site of Maasal. One can see a skull and long bones depicted between them. These remains are identified as those of Lady Tuun Kaywak. The hieroglyphic text refers to an act of consecration, in conjunction with the word “knife.” The monument is dated to AD 711, a period when Tikal and Calakmul were at war. It has been suggested that we are witnessing the removal of human remains, likely an ancestor of the ruler of Tikal, for reburial at Tikal, at a moment in time when the original burial site, Maasal was threatened by Calakmul. Rather than risk the tomb of his ancestor be desecrated, the ruler of Tikal exhumed the remains and brings them back to his capital. A cranium and long bones were recovered by archaeologists near this altar (Fitzsimmons, 2009, pp. 164-165). This is a touching example of the close ties between the living and the departed, as they were felt in pre-Columbian days.

The overview provided here shows that both modern and ancient Maya honored their departed loved ones. Though the sentiments may be the same, they chose different ways to express them.

Further reading:

Fitzsimmons, James L., 2009. Death and the Classic Maya Kings. University of Texas Press, Austin.

Foster, Lynn V., 2002. Handbook to Life in the Ancient Maya World. Oxford University Press, Oxford.

Redfield, Robert and Alfonso Villa Rojas, 1934. Chan Kom, a Maya Village. Carnegie Institution. Publication 448, Washington, DC.

Tozzer, Alfred, 1941. Landa’s Relacion de las Coas de Yucatan: a Translation. Peabody Museum of American Archaeology and Ethnology, Papers, 18, Harvard University.