Pepitas are hulled pumpkin seeds: the flat, green, edible kernel left once the white outer shell is removed, as opposed to whole pumpkin seeds roasted in their shell. They've been eaten in Mexico and Central America since Aztec and Maya times, when pumpkin seeds were a staple protein source, and are still grown mainly in Mexico today. Toasted and salted, pepitas are a common garnish and ingredient in Mexican cooking, worked into salsas and dips, and they also show up widely in Southwestern and Tex-Mex dishes as a crunchy topping for tacos, salads, and grain bowls. Their flavor is nutty and slightly sweet, and toasting deepens it further.