This dish has been prepared for centuries and throughout the years it has been modified in contrast to what we know today.

For example, wild duck was used as the protein, now it’s substituted for chicken, turkey, among other meats.

Despite the variations and places that the pipian is prepared, in Puebla this dish has a special popularity, and you can find it in almost all the restaurants

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"Pipián" receives its name because of its main ingredient: the "pepitas" (pumpkin seeds).

Its popularity was reached after a plague invaded Puebla between the 18th and 19th centuries.

Photo: Agencia Enfoque

It has been said that, on account of the prayers dedicated to "San Sebastián Mártir", -secondary patron of the state - according to the Archdiocese - the plague disappeared and the diseases stopped.


Where does the pipián come in?

Owing to the gratitude that the residents had at that time, they decided every 20th of January they would celebrate "San Sebastián Mártir" and the food of the occasion would be the pipián verde.

This dish has pumpkin seed as its star ingredient, but if you wonder how the pipián verde is made... Here is a recipe to prepare 4 servings with poblano style.


  • 4 pieces of turkey
  • 100 grams of pork fat
  • 250 grams of pumpkin seed
  • 500 grams of green tomatoes (peeled)
  • 1 chayote
  • Salt
  • 250 milliliters of stock or poultry broth
  • ½ piece of onion
  • 2 cloves of garlic
  • 5 bay leaves
  • 1 liter of water


  • Boiled the turkey into water with garlic, onion, and bay leaf. Once it is cooked, save the turkey pieces and broth.
  •  Fried in the pork fat all the pumpkin seed, then grinded to make a paste.
  • Boil the tomatoes, and pound them.
  • In a casserole, fry the pounded tomatoes until it is seasoned. Incorporate the seed paste until everything is very well integrated.
  • When it is well seasoned, pour in the broth and let it boil for a few minutes, then add salt, the pieces of turkey, and some slices of chayote for it to turn green.


Recipe by Chef Jorge Ángel Maldonado Reséndiz, taken from the book: La Cocinera Poblana. Recipe No. 1373, p. 393.