SABORES : pepitoria

Pepitoria. Say it with me now, pe-pi-tor-i-a.

This little seed mix represents Guate. A bite of its history and its culinary magic, a representation of its agricultural diversity, the base that makes the Mayan stews creamy without cream, and the crunch that makes fruit all the more sweet. And in line with all the other Guatemalan culinary styles we rave about, its produce forward, simple, and healthy.

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So tasty and classic, pepitoria actually made it into The Ark of Taste, a beautiful book  published by Slow Food International, that “travels the world collecting small-scale quality productions that belong to the cultures, history, and traditions of the entire planet.”

"Pepitoria is the powder that results from roasting and grinding up the squash seeds (pepita in Spanish)… To make it, ayote pumpkins are harvested in August. The squashes are halved and the seeds scooped out, then spread out to dry…The dried seeds... are bought for grinding into a pepitoria used in cooking. It is used in a variety of dishes of Mayan origin." - The Ark of Taste

When we were dreaming about Convivio Café's menu before opening, there was no question pepitoria would be on there. In Guate, you might buy pepitoria at the market. But here in Colorado, we decided we had to make our own. Of course the Ayote squash seeds aren't readily available here, so we went with pumpkin seeds and the ever-present ajonjoli (sesame seed, sounds better in Spanish right?) with a few secret ingredients of our own that of course we can't share!

Pepitoria, at its simplest, is a mix of roasted seeds and spices traditional in Guatemala. Its filled with crunch, a little savory and a little nutty, and packed with protein and nutrients.

If you've ever had our pan con aguacate (avocado toast) or our fruta preparada (prepared fruit bowl) or our frijoles con pepitoria (bean dip)... you know what we're talking about. That crunchy, savory something on top that is sooooo good.

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But honestly, you can put it on anything. If you want to be like Vivi, toss it on your tostada. If you want to be like Kristin, put it in on the rim of your margarita. If you want to be original, try it in a Guanabana smoothie?

That seed and spice mix that brings crunch and depth to sliced mangos and oranges in a street vendor’s basket when you’re heading home from school. The magical seasoning that thickens the bowl of pepian stew with the perfect depth and texture. Like we said, a Guatemalan classic