Mexican Decorate
A country that finishes by ofrenda and feast. Alfeñique sugar skulls pressed for Día de los Muertos, pan de muerto crowned with bone and tear, concha shells scored in the chocolate cap, the cajeta pulled at the comal, marzipan figures shaped in Toluca, the tres leches glossed under the broiler, the cake covered in fondant for the quinceañera — a finishing table built on ritual, family, and the wooden press worked by hand.