Mole de pipián pumpkin-seed mole tradition (multi-state)

The provided sources do not list specific Los Angeles Mexican restaurants that serve pipián. However, they do illustrate how pipián reveals Mexican-origin foundational ingredients. Pipián verde (green pipián) is built from pre-Columbian ingredients: pumpkin seeds (pepitas) are the primary thickener, toasted and ground to form the sauce’s base ^[1][2]. Tomatillos, a Mesoamerican staple, provide the tart, bright flavor ^[1][2]. The sauce also incorporates native herbs like epazote and cilantro, and chiles (jalapeño or serrano) ^[1]. This combination of pumpkin seeds, tomatillos, and chiles, all domesticated in Mexico, demonstrates the deep indigenous roots of the cuisine, where a sauce is built from seeds and vegetables rather than dairy or wheat. The dish is often served with vegetables like chayote, green beans, and zucchini, further showcasing native produce ^[1][2].