Photo by Andria Lo, prop styling by Jillian Knox
“Squash and pumpkins are huge crops in El Salvador, and the seeds never go to waste—they get toasted and ground to create alguashte, a Salvadoran seasoning” says chef Anthony Salguero of Popoca in Oakland. “At the restaurant I stir it into a seafood stew that’s typically made with baby crabs, though here I’ve done it with clams. The alguashte adds a deep nuttiness and crunchy texture.”