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"Pepita" is the Spanish name for pumpkin seed, so it's no surprise that crunchy pepitas are sprinkled throughout Latin menus. But the texture and nutritive value of the seeds is attracting chefs who cook in many styles, and pepitas are showing up in everything from salads to seafood, vegetable dishes and desserts.

McCormick & Kuleto’s
San Francisco, CA
Bay Shrimp and Spinach Salad with endive, oranges, jicama and pepitas; $15.95

New York, NY
Salmón Asado: Pepita-crusted salmon, creamy corn picadillo, basil pesto; $22

Chilam Balam
Chicago, IL
Hibiscus Flan with Vanilla-Lime Swirl Ice Cream and Candied Pepitas; $7.50

Vee Vee
Boston, MA
Salad Of Cumin-Roasted Carrots, Croutons, Avocado, Pepitas, Sour Cream, Citrus Vinaigrette; $9

San Francisco, CA
Roasted Organic Heirloom Beets with grapefruit, queso fresco, spiced pepitas, tarragon, sciabica olive oil; $9.95

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