Salvadoran alguashte is a very popular and versatile compound in traditional Salvadoran cuisine as it season with a delicate natural walnut flavor, a variety of fresh, sweet, and savory dishes.
How to prepare it
It is prepared based on the pumpkin seeds of the ayote or pepian varieties, which are toasted, ground, and mixed with salt.
This compound is believed to have its origins in pre-Hispanic culture, as since antiquity the Maya used pumpkin seeds in their food, rituals, and medicinal practices, of which there is historical evidence through the traces left in representations in ceramics found over time.
The way to make the typical condiment is very simple, often it can be prepared at home or purchased at a grocery store.
Other uses
It is generally used in powder form on fresh fruits such as green mangos, jocotes, jicamas, watermelons, oranges to give them a special and natural touch.
It is also used as a thickener for soups and sauces, and as a seasoning in dishes of eggs, beans, chicken, fish, or seafood such as punches and clams.
One of the typical dishes that Salvadorans love the most is the popular iguana in alguashte, a unique dish made with iguana meat that is cooked in a broth seasoned with alguashte powder and served with side dishes such as rice or tortillas. Likewise, alguashte is used in the preparation of the popular shuco atol, a pre-Hispanic drink made from corn.
