In our exploration of the Mexican-Maya pantry this year, we've journeyed through the vibrant world of chiles, herbs, proteins, dairy, and fresh produce. This month we will take a look at the seeds and nuts that feature in diets here in the Yucatán Peninsula.

SEEDS

The use of seeds (semillas) in regional dishes can be traced back to the earliest Mesoamerican civilizations on the peninsula, and they continue to be the source of flavor in some of the most distinctive Maya dishes. They are also key ingredients in dishes eaten all across Mexico.

Pumpkin Seeds

Pumpkin seeds, known as pepitas or pepitas de calabaza are a cornerstone of Maya cooking. They are incredibly versatile and provide a rich distinctive flavor, which has resulted in their use as a key ingredient in multiple dishes.They are most commonly roasted and then ground down to a powder which is made into paste that can be used to make the filling of polcanes, the sauce for papadzules or the delicious salsa dip sikil p’ak. They are also used as an ingredient in pipian verde, a mole-like dish from central Mexico that is popular across the country.

As well as being used to cook other dishes, the seeds are often eaten as a tasty snack, usually hulled, roasted and salted, but also sometimes spiced, fried or prepared in a number of different ways.

Sesame Seeds

Sesame seeds, sésamos, semillas de sésamo, or anjojolí are used all across Mexico, primarily as one of the ingredients in the nation’s favorite family of dishes, mole. The rich, nutty flavor they give combines well with chiles, and they are easy to toast and grind down. They are also used whole as a garnish for mole poblano and many other dishes.

The seeds are often used for topping breads and other baked goods, and are even versatile enough to be used in some candies and desserts.

Chia Seeds

Chia seeds have been popular in Mexico as far back as the Aztec civilization, and apparently are the source of the name of the modern state of Chiapas. In modern times they are commonly used as a delicious but healthy addition to fruity drinks such as aguas frescas, and are also found in many baked goods. They are also used in chocolate desserts and in some savory dishes such as salads or modern health-conscious takes on chilaquiles.

Sunflower Seeds

Sunflower seeds, or semillas de girasol, are gaining popularity in the region for their health benefits and versatility. They are used in baking, added to salads, and eaten as a snack. The seeds are also sometimes ground into a paste and used as a spread or dip.

NUTS

Nuts in Mexico are generally referred to as nuez or nueces, however this term can also refer specifically to walnuts or pecans depending on the context, so it is well worth learning the different names for each nut to avoid confusion. This is further confused by the way different Spanish speaking countries often have their own names for each of the nuts. Nuts also tend to be included under the umbrella term frutos secos (dried fruits) in stores in Mexico.

Almonds

Almonds are one of the few nuts that has the same name across the Spanish speaking: almendras. While not native to the region, they have become a popular ingredient in modern Yucatecan cooking. They are used in both savory and sweet dishes, from the filling in rellenos to almond-based desserts like mazapanes. Ground almonds also add richness and depth to sauces and stews. It is also increasingly common to find almond milk, leche de almendra, available in supermarkets.

Peanuts

In Mexico peanuts are known as cacahuetes or cacahuates, which is from the Nahuatl language. In some other Spanish speaking countries they are known as maní.

Peanuts are a popular snack food, with the most popular varieties being spiced with chili and lime, although the sheer variety of flavored peanuts available can be a little overwhelming. They can also be used to make a rich peanut sauce with chiles de arbol.

Peanut butter is also widely available, and known as crema de cacahuate (or mantequilla de maní in some places). American brands are popular but expensive, with local brands available.

Walnuts

Walnuts, or nueces (sometimes nueces de castilla), are linked with festive dishes, both sweet and savory, in Mexico. While not as popular in the peninsula as in the center of the country, chiles en nogada, is one of the Mexican cuisines most recognisable meals, and features a smooth and rich walnut sauce, as well as often including additional walnuts in the ground meat mixture used to stuff the pepper. They are also popular as a snack food, with bowls of whole uncracked nuts often found on family tables at winter festive events, usually referred to as nueces navideñas.

Pecans

Pecans, or nueces de pecán, are native to the Americas and are used in a variety of sweet and savory dishes. They are commonly found in pies, pralines, and as toppings for salads and casseroles. Uncracked pecans are also eaten at festive events as snacks along with walnuts.

Cashew Nuts

Cashews bear the dubious distinction of having the most names in Spanish, with at least seven different terms commonly used in different countries and regions. In Mexico they are generally called nuez de la india (Indian nuts), however elsewhere you might hear castaña de caju/cashew, anarcado, merey, marañones or other names.

Though not cultivated in the region, and relatively expensive to buy, cashews are a popular snack or treat, usually roasted and salted. They are often included in local frutos secos mixtures.

Are you nuts about Mexican-Maya food? Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond, and check back for the rest of our series on the Mexican-Maya pantry.

If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and Spanish) immersion students stay with local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.

The Mexican-Maya Pantry: Part Six - Seeds and Nuts