Pepita Dressing (Aderezo de Pepitas / Salsa de Pepitas)
Pumpkin seeds (pepitas) are a cornerstone of Mexican cuisine since pre-Columbian times. Inspired by El Torito and Gabriela Cámara’s version at Cala restaurant (San Francisco).
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Pepitas (pumpkin seeds), toasted | 40 g |
| Fresh cilantro (stems and leaves) | 25 g |
| Cotija or queso fresco, crumbled | 20 g |
| Mayonnaise | 90 g |
| Fresh lime juice | 30 ml |
| Ground cumin | 3 g |
| Kosher salt | 3 g |
| Black pepper | 1 g |
| Water (for consistency) | 15–30 ml |
Method
- Toast pepitas in a dry skillet over medium-high heat, stirring, until they pop and turn golden, 3–4 min. Cool.
- Blend all ingredients until smooth and creamy. Adjust consistency with water.
Notes
Traditional Mexican version (no mayo): 60 ml vegetable oil + 1 roasted poblano (seeded) + 1 garlic clove + 30 ml red wine vinegar. Cámara’s version at Cala: equal parts EVOO and chardonnay vinegar — lighter, no mayo.
Pairs with: Romaine, bitter greens, fish tacos.
Sources: