Pipián, a Pre-Hispanic Dish with a Rich History

The pipián sauce is one of the oldest and most delicious Mexican recipes that exist in our country. It is a dish enjoyed during lunchtime and family gatherings, but also during important celebrations such as Day of the Dead. The pipián, also known as pepián, is a traditional Mexican dish prepared with a thick sauce made from pumpkin seeds, spices, and other ingredients, usually accompanied by chicken, duck, pork, beef, and even rabbit. It is worth mentioning that there is not just one type of pipián; depending on the region, there are green pipián, red pipián, and white pipián. On the other hand, this sauce is so popular in our country that it is often sold in paste or powder form, making its preparation easier and more practical. An interesting fact about pipián sauce is that it was created by pre-Hispanic peoples who paired the sauce made from pumpkin seeds and chilies with fish or meat. According to experts, in ancient times, pipián was prepared with hen meat covered in a sauce of red chilies, tomatoes, and ground pumpkin seeds. In those years, pipián sauce was so important that it was one of the favorite dishes of Emperor Moctezuma, as recorded by Fray Bernardino de Sahagún in the “General History of the Things of New Spain,” who also noted that it was called totolin patzcalmollo. Years later, after colonization, nuns modified the recipe by adding spices, herbs, and chicken or pork meat.You can also read: 5 curious facts about chile en nogada that you don't knowGreen, white, and red pipiánThe traditional pipián can be prepared in different ways: green, white, and red. For example, in the State of Mexico, this mole is prepared with pumpkin seeds, parsley, lettuce, poblano chili, green chili, cilantro, and epazote. Meanwhile, in Mexico City, white pipián is made with pumpkin seeds, güero chili, and almonds. In Guerrero, pipián is made with pumpkin seeds, chicken, tomato, green chili, garlic, pepper, cumin, oregano, and clove. In Oaxaca, pipián is enjoyed during Lent and is cooked with pumpkin seeds, chilhuacle chili, ancho chili, guajillo chili, corn dough, and garlic. In Puebla, the most typical is green pipián, which requires toasted pumpkin seeds, onion, tomato, serrano chili, holy herb, cilantro, and epazote. In the case of red pipián, it is prepared with pumpkin seeds, pasilla chili, sesame, clove, pepper, tortilla, and tomato. You can also read: 5 benefits of eating pumpkin seeds as a snackIn Veracruz, the most popular pipián is green, usually served with pork or chicken and boiled potatoes. In the city of Xalapa, pipián mole has a touch of chipotle chili and izote flower. In the state of Yucatán, red pipián is eaten, requiring pumpkin seeds, achiote, corn dough, and dried chili. In Chihuahua, red pipián is also prepared using red chili. Other versions of pipián include ingredients like nopal, xoconostle, poblano chili, epazote, parsley, cilantro, tomatillo, green chili, lettuce, holy herb, chilacayote, peas, green beans, egg, potato, and dried shrimp. In addition to using this delicious sauce to cover chicken, duck, pork, beef, or fish, it is also used to prepare enchiladas. The best pipián recipesAt kiwilimón, we have pipián recipes for all tastes. Here’s how to make pipián from scratch!Fish Fillet with Green PipiánPork Leg in Red PipiánPork in Green PipiánDelicious Red Pipián with PorkTricolor Pipián EnchiladasRed Pipián EnchiladasPork in Pipián with SquashYou can also read: 10 elements that cannot be missing from your Day of the Dead altar