From queso to hot chocolate, Dia de los Muertos recipes to liven up the party!

3 tablespoons unsalted butter

½ medium onion, finely chopped

1 large poblano chile, chopped

3 jalapeños, finely chopped

2 garlic cloves, grated

2 medium tomatoes, chopped

Kosher salt

2 tablespoons all-purpose flour

1½ cups (or more) milk

½ pound Monterey Jack cheese, grated

½ pound young medium or sharp cheddar cheese, grated

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Serve hot dip with chips.

3 cups whole milk

3 tablespoons crushed cinnamon sticks (preferably Ceylon)

6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped

3 tablespoons demerara or granulated sugar

¾ teaspoon vanilla extract

Pinch of kosher salt

¼ teaspoon ground chile de árbol or cayenne pepper, plus more for serving

Lightly sweetened whipped cream (for serving)

Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.