Pepita and Cilantro Pesto
Pepita and Cilantro Pesto recipe from Season Five of Pati’s Mexican Table
Pumpkin Seeds
Shrimp Rolls with Pepita and Cilantro Pesto
Shrimp Rolls with Pepita and Cilantro Pesto recipe from Season Five of Pati’s Mexican Table
Pepita Brittle
Pepita Brittle recipe from Season Five of Pati’s Mexican Table
Boston Lettuce Salad with Avocado Dressing
Spiced Up Pumpkin Seeds Print Recipe makes about 1 1/2 cups Pepitas Ingredients 1 1/2 cup hulled raw pumpkin seeds 1 tablespoon corn, safflower or vegetable oil 1 teaspoon chile piquin or ground Mexican chile, more or less to taste 1 1/2 teaspoon kosher or coarse sea salt more or less to taste 1 1/2…
Orange Blossom Rice
Arroz con Flor de Azahar y Pepitas
Santa Clara Cookies
You know what happens when you eat a Santa Clara Cookie? When you first bite into it, you go through a soft layer with grainy texture that tastes like a moist version of marzipan. But as your teeth sink in they hit the hard crust of a buttery cookie that breaks into the crunchiest of…
Pumpkin and Ancho Chile Mole
You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins. Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more…