By Donne Gonzales, NMAA Farm Trainer
If you’ve ever made Tasajos before, you know how delicious and nourishing they are!
We practice this tradition annually, right around pumpkin harvest season. It’s a full-day process of gathering wood, preparing the horno, washing the pumpkins, removing the seeds and guts, and sorting through the best seeds to save for next season. Seasoning everything with goodies of choice always feels special, and there’s nothing quite like tasting freshly cooked horno pumpkin!
Of course, there’s also the clean-up and it takes some time.
Tasajos aren’t just tasty snacks; they’re part of an old tradition. Our ancestors valued them for their ability to last a long time once dried. And the best part? You can rehydrate them whenever you need.. It really is a perfect blend of flavor, history, and practicality.
I hope that at least once in your lifetime, you get to taste a pumpkin tasajo! ❤️
CLICK HERE to view a short video on Tasajos.
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