Chicken in Pipián with Chayote

History & Origin

Pipián is one of the oldest dishes in Mexican gastronomy, with roots stretching back to pre-Hispanic Mesoamerican cuisine. Its name derives from the Nahuatl "pipian" or "pepian", and it is made from ground pumpkin seeds that form a thick, nutritious green sauce when combined with tomatillos, chillies and aromatic herbs. Pumpkin seeds were a fundamental ingredient in pre-Hispanic nutrition. Mesoamerican civilisations cultivated multiple squash varieties not only for their flesh but especially for their seeds, rich in protein, healthy fats and minerals. The Aztecs, Maya and Mixtec used ground seeds to thicken and enrich sauces, a technique that survives to this day in pipián. In the states of Guerrero, Morelos and Oaxaca, green or red pipián is a celebratory dish prepared for weddings, christenings and Day of the Dead. Each region has its variant: Guerrero uses more serrano chilli, Morelos adds water chillies, and Mexico City makes a milder version with poblano chilli. Chayote (Sechium edule), native to Mexico and Central America and domesticated by the Maya 3,000 years ago, is the natural accompaniment to pipián. Its soft, slightly sweet flesh perfectly absorbs the green pumpkin seed sauce, contrasting with the intense flavours of the stew. The combination of chicken, pipián and chayote represents one of the most nutritious and complete trios in Mexican cuisine.