Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Pascal Huasteco de Ajonjoli y Pepita
Created by Chef Lupita
Veracruz Huasteca's holiday seed sauce, toasted ajonjoli and pepita ground thick with chile ancho, chipotle seco, epazote, and lard, then spooned over chicken or turkey for the table.
Veracruz, in the Huasteca Alta, is where this version of pascal lives: Tantoyuca, Chicontepec, Tempoal, the northern Gulf country where Teenek and Nahua kitchens know what a seed sauce is before anyone tries to call it mole poblano. This is not chocolate sauce. Mole is not chocolate sauce either, but that is another argument for another pot.
Ingredients
dried chile ancho
Quantity
4
wiped clean, stemmed, and seeded
dried chile chipotle seco
Quantity
2
stemmed and seeded if you want less heat
raw white sesame seeds (ajonjoli)
Quantity
1 cup
| Ingredient | Quantity |
|---|---|
| dried chile anchowiped clean, stemmed, and seeded | 4 |
| dried chile chipotle secostemmed and seeded if you want less heat | 2 |
| raw white sesame seeds (ajonjoli) | 1 cup |
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer