Badia Pumpkin Seeds (Pepitas), 2 oz

Hulled green pumpkin seeds — pepitas — the toasted, salted, ground, or whole workhorse of Mexican cooking. Flat, deep green, with a nutty chew that intensifies the moment heat hits them. Toast in a dry skillet until they pop and puff, then use whole or grind into a paste.

Common Uses

Ground into pipián verde and mole verde over chicken or pork. Toasted and folded into salsa macha or sprinkled over esquites, elote, and pozole. Stirred into Oaxacan green sauces with tomatillo, cilantro, and serrano. Outside the molcajete: tossed onto grain bowls, yogurt, roasted squash, and salads, or baked into granola and seeded breads.

Cuisine Context

Pepitas predate the chile in Mexican kitchens — the Aztecs ground them into early pipián sauces, and cooks across Puebla, Oaxaca, and Yucatán still rely on them as the thickening base for green moles and sikil p'aak, the Mayan pumpkin seed dip with charred tomato and habanero.

Pro Tip

Toast over medium-low, not high — pepitas burn fast once they start popping. Pull them the second they puff and turn one shade darker; they keep cooking off the heat.

Shipped from Doral, FL.