HUACHINANGO EN PIPIAN VERDE

It is believed that the squash was first domesticated in Mesoamerica somewhere between 8,000 and 6,000 BC. Along with corn and various beans, these were the foundation of the local diet. The Maya ate every part of the squash, including the plant itself. What they loved most were the seeds. They used to toast them and add them to tamales. They would make spreads for tortillas - like the Yucatan’s  sikil p’aak. This sauce is most frequently served with chicken - and in fact the chicken is partly or sometimes completely cooked in the sauce. There are many recipes for pipian verde. Most have a combination of hulled pumpkin seeds, fresh coriander, green chillies, ground oregano or marjoram and stock. I also used epazote leaves and a few leaves of cos lettuce in this version. Here I have pan-fried red snapper (huachinango) and spooned the pipian on top. Having used pumpkin seeds in the sauce, it seemed natural to serve roasted pumpkin with this.

HUACHINANGO EN PIPIAN VERDE