SalsasMedium

Atapakua (Purepecha Pumpkin Seed Sauce)

Name: Atapakua (Purepecha Pumpkin Seed Sauce)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 150 g Semillas de Pumpkin (Pumpkin seeds); 4 Dried guajillo chillies; 2 Dried ancho chilli; 200 g Tomatillos; 80 g Dough de maiz; 0.5 White onion; 3 Garlic cloves; 1 bunch Fresh coriander; 30 ml Vegetable oil

55 min (25 prep + 30 cook) Medium 6 servings Michoacan

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 25 Mar 2026

Thick Purepecha sauce of pumpkin seeds and chillies, a culinary heritage of Michoacan.

About this recipe

Atapakua is a thick Purepecha sauce made from pumpkin seeds, dried chillies and herbs, served over vegetables, meats or tamales.

History & Origin

Atapakua is one of the most ancestral preparations of Purepecha cuisine and its name means thick sauce or mixture in the Purepecha language. This sauce-stew has pre-Hispanic origins dating back to the Tarascan empire, where it was a central element of both daily and ceremonial eating. The base of atapakua is toasted and ground pumpkin seeds (pepitas), combined with dried chillies, field herbs and corn masa to achieve its characteristic thick texture. There are dozens of atapakua variants across the Purepecha communities of the Michoacan plateau: with charales (tiny fish from Lake Patzcuaro), with wild mushrooms, with quelites, with pork or simply with seasonal vegetables. Each village has its own version and each cook her own secret. Purepecha cuisine, with atapakua as one of its pillars, was instrumental in the recognition of Mexican cuisine as a Heritage of Humanity by UNESCO.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

260

Calories

12g

Protein

18g

Carbohydrates

16g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the seeds of pumpkin in a comal (flat griddle) over medium heat revolviendolas constantemente until it inflen and doren slightly. Set aside.
2
Deseed and toast the guajillo chillies and ancho in the mismo comal (flat griddle). Soak them in hot water 15 minutes.
3
Cook the tomatillos in water hirviendo for 5 minutes until cambien of colour.
4
Licua the seeds of pumpkin tostadas with the chillies soaked, tomatillos, onion, garlic and a little water until you get a sauce thick and tersa.
5
Dissolve the dough of maiz in half a cup of cold water. Fold it in a the sauce licuada for darle mas cuerpo.
6
Heat the oil in a pot, pour the sauce and cook over medium heat for 15-20 minutes, revolviendola for that not pegue.
7
Anade the coriander and ajusta the sazon with salt. La atapakua should be thick como a atole salado. Serve on corundas, carnes or verduras.