Autumn is my favorite time of year for celebrations centered around food. High on the list is the colorful and distinctly Mexican tradition of Día de los Muertos. In our house, the mantle is turned into an ofrenda with photos of departed family members, marigolds, and candles. On the night of November 1st, I prepare a feast to be enjoyed by the living and shared with the spirits of the dead. Over the years, I have made various dishes for this special occasion including tamales, pozole, sopa de albondigas, and enchiladas. These spiced beef enchiladas embrace the season with roasted pumpkin and...