Celebrating the Mexican culture, Don Julio Tequila invited guests to a vibrant fusion of food, music, and culture, where the spirit of Mexico met the rhythm and soul of Africa. Johannesburg was transformed into a dynamic afternoon and culinary pop-up experience in celebration of Día de los Muertos, dedicated to honouring our loved ones through food, music, and tequila.
Rooted in Mexican tradition, Día de los Muertos celebrates life through remembrance and a gathering of storytelling. In South Africa, where community is deeply woven into cultural identity, this celebration finds a natural home; from the ritual of pouring libations to the folktales around family tables, African traditions share the same heartbeat as this sacred Mexican observance: connection across generations, the beauty of remembrance, and the joy of legacy.
Commanding the decks for this electrifying celebration was none other than DBN GOGO, South Africa’s globally renowned DJ, producer, and cultural powerhouse. Known for her infectious energy, bold sound, and unrelenting commitment to championing African creativity, DBN GOGO embodied the spirit of Día de los Muertos: fearless, vibrant, and alive. Guests experienced a sonic journey that fused amapiano, deep house, and Latin-infused rhythms — a set that moved both body and soul as attendees danced in honour of those who came before us.
| DBN GOGO |
DBN Gogo said, “I’m thrilled to be part of the Dia de los Muertos celebration with Don Julio. It is such a powerful way to honour those who paved the way for us. Music has always been my language of connection, and this moment is about celebrating life, legacy, and the energy that continues to move through us.
The event also drew notable guests, including actress Linda Mtoba, former Isibaya star and popular actor Zola Nombona, Amapiano star Kelvin Momo, as well as influencer and musician Tino Chinyani. Central to the pop-up experience was Pan de Muertos, the traditional Mexican sweet bread served during Día de los Muertos, symbolizing the circle of life and the warmth of shared memory.
| Jared Malemed |
For this special celebration, the bread was reimagined by celebrated pastry chef Jared Malemed, founder of La Tarte Pâtisserie. Known for his artistry and innovation, Malemed transformed Johannesburg’s pastry scene with his French-inspired creations and meticulous craftsmanship. His Pan de Muertos, exclusive to this Don Julio pop-up, married Mexican tradition with South African flair, soft, aromatic, and deeply symbolic.
“Working with Pan de Muertos in this context is deeply meaningful,” said Malemed. “It’s about bridging worlds, French technique, South African ingredients, and a Mexican story of remembrance. I want people to taste both legacy and joy in every bite.”
| VugarMBeat & Tino Chinyani |
In true Don Julio style, Día de los Muertos at Mama Ka Shaka & Friends is a celebration of craftsmanship and culture. Expect bold, elevated tequila moments that blur the lines between tradition and innovation from bespoke cocktails inspired by Mexico’s vibrant flavours, to immersive food pairings that reimagine the art of Mexican dining through a South African lens.
“At Don Julio, we believe that celeuubration and heritage go hand in hand,” said Theo Zulu, Marketing Manager of Tequila & Rum South, West, and Central Africa at Diageo. “Día de los Muertos reminds us that the act of remembrance can be joyful; It’s about honouring where we come from while celebrating who we are today. In South Africa, where music, storytelling, and ancestral connection are the essence of our culture, this collaboration becomes a shared tribute to legacy, a meeting of two worlds that understand the power of community, creativity, and spirit.”
Recreate the Pan de Muertos at Home by Pastry Chef Jared MalemedFor those who’d like to bring the flavours of Día de los Muertos home, celebrated pastry chef Jared Malemed shares his exclusive recipe for Pan de Muertos a soft, sweet bread infused with citrus and floral notes, symbolising love, memory, and the beauty of connection.
Pan de Muertos Recipe
Ingredients:
2500g bread flour
750g sugar
625g cubed butter (2cm)
50g instant yeast
38g salt
625g whole milk
2.5g orange blossom water (zero alcohol)
750g eggs
Zest of 3.5 oranges
Method:
Add all liquids into a mixer.
Add the dry ingredients and mix gently on low speed for 3 minutes.
After 3 minutes, add the butter and continue mixing on low speed for another 5 minutes.
Keep mixing for an additional 5 minutes at the same speed.
Increase to medium speed and knead for about 12 minutes.
By this point, the dough should have developed a strong gluten structure — smooth, elastic, and easy to stretch without tearing.
Let the dough rest at room temperature.
Punch down the dough, then chill (either freeze for 1 hour or refrigerate for 2 hours).
Divide the dough into 80g portions for 100 individual pieces.
Shape each portion into a tight ball and leave them to proof/rise until puffy.
For the “Little Bones” (to top the Pan de Muerto, symbolising the bones of the deceased):
Each bone: 10g
Head piece: 4g
Using reserved dough, shape the “bones” and “heads.”
Place them on a tray at room temperature while the breads finish rising.
Once the breads are fully risen, place the bones and heads on top.
Finishing:
Let the breads cool completely.
Brush with melted butter and dust with sugar.