Salvadoran aguashte is a very popular and highly versatile ingredient in traditional Salvadoran cooking, as it adds a delicate natural nutty flavor to a variety of fresh, sweet, and savory dishes.
How to prepare it
It is made from pumpkin seeds of the ayote or pepian varieties, which are toasted, ground, and mixed with salt.
This seasoning is believed to have originated in pre-Hispanic culture, as the Maya historically used pumpkin seeds in their diet, rituals, and medicinal practices, with evidence of this tradition seen in ceramic representations found over time.
The typical way to make this seasoning is very simple; it can often be prepared at home or purchased at a grocery store.
Other uses
It is commonly used in powdered form on fresh fruits like green mangoes, jocotes, jicamas, watermelons, and oranges to give them a special and natural touch.
It is also used as a thickener for soups and sauces, and as a condiment in dishes with eggs, beans, chicken, fish, or seafood such as clams and mussels.
One of the most loved traditional dishes in El Salvador is the famous iguana in aguashte, a unique dish made with iguana meat cooked in a broth flavored with aguashte powder and served with sides like rice or tortillas. Additionally, aguashte is used in the preparation of the popular atol shuco, an ancient beverage made from corn.
