DBN GOGO and Don Julio Unite Mexican and African Heritage for Día de los Muertos.

November 13, 2025 Kgodiso Mdaka

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 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.

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 Muertosin 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.”

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 celebration 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 Malemed

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 dry ingredients and mix gently on low speed for 3 minutes.
After 3 minutes, add the butter and continue mixing on low 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, until the dough is smooth, elastic, and easy to stretch.
Let the dough rest at room temperature, then chill (freeze for 1 hour or refrigerate for 2 hours).
Divide the dough into 80g portions (about 100 pieces). Shape each portion into a tight ball and let rise until puffy.
For the “Little Bones” that top the Pan de Muerto (symbolising the bones of the deceased):
- Each bone: 10g
- Head piece: 4g
- Shape and place on a tray while the breads finish rising.
Once risen, place the bones and heads on top.
Bake, then cool completely.
Brush with melted butter and dust generously with sugar.