Similar Recipes
Spiced Pumpkin Seeds (Pepitas)
Light and crispy with a warm, nutty flavor, these spiced pumpkin seeds are a delicious snack. Add a bowl of these to your cheese board for easy entertaining!
Roasted Pumpkin Seeds With Ginger and Orange Zest
Add fresh ginger and orange zest to roasted pumpkin seeds for a spicy, bright departure from the usual.
Roasted Pumpkin Seeds With Anchovy Bread Crumbs
Anchovy bread crumbs add umami intensity to these crisp roasted pumpkin seeds.
Roasted Pumpkin Seeds With Garlic and Parmesan
Garlic butter makes everything better, including roasted pumpkin seeds.
Sikil P'aak From 'Yucatán'
For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky purée of ground pumpkin seeds, tomato purée, chiles, herbs, and onion, this hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance.
Roasted Pumpkin Seeds With Chorizo and Smoked Paprika
These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.
Roasted Pumpkin Seeds With Curry and Mint
Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.
Roasted Pumpkin Seeds With Honey Mustard and Thyme
Honey mustard pumpkin seeds may sound out there, but it's as delicious a combination here as it is on wings.
Easy Roasted Pumpkin Seeds
These classic roasted pumpkin seeds get crisp texture and plenty of flavor from a light coating of oil and salt.
Mango Verde Con Alguashte (Salvadoran Green Mango With Pepita Seasoning)
Two key ingredients are all that's needed to tame the bracingly sour flavor of unripened green mango: fresh lime juice, and alguashte, a ground condiment made from roasted pumpkin seeds.
Salvadoran alguashte is a versatile two-ingredient condiment made from pumpkin seeds and salt. It adds a deeply earthy, nutty flavor to everything from fresh fruit and vegetables to savory dishes.
Serve With
Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Cabbage Slaw
Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.
Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen
These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.
Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
Bolivian Salteñas de Pollo (Golden Chicken, Potato, and Green Pea Pies)
These classic Bolivian empanadas are called salteñas. This version (Salteñas de Pollo) is filled with stewed chicken, potato, and green peas.
Patacones Con Hogao (Colombian-Style Fried Plantains with Tomato-Onion Sauce)
You can serve these as-is as a side dish (they commonly go with whole fried fish), or you can make a sauce for them.
Gallo Pinto (Costa Rican Beans and Rice)
Traditionally served with breakfast alongside fried or scrambled eggs, Gallo Pinto is a hearty and delicious side. It's easy to prepare, too!
Papadzules From 'Yucatán'
A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate.
Gallopinto (Nicaraguan Rice and Beans)
Recipes differ from household to household, but rice and beans are served at every single meal in Nicaragua. Known as gallopinto ("red rooster,") the name alludes to the color of the mixture of white rice and small red kidney beans.