Pux Xáxic

Pux xáxic (sometimes spelled pux xhaxic) is a traditional soup of the Zoque region of Chiapas (specifically the municipalities of Tuxtla Gutiérrez and surrounding highlands). The name comes from the Zoque language. The dish belongs to the pre-Hispanic tradition of seed-thickened sauces — ground squash seeds (pepitas) have been a thickener in Mesoamerican cooking for millennia. The dish is most associated with festive meals and family gatherings in the Chiapas highlands, where free-range chicken (pollo de rancho) is the traditional protein. The chipilín herb and achiote give the dish its distinctively Chiapanec flavor profile.

A bowl of pux xáxic presents a golden, slightly thick broth with pieces of tender chicken, the ground squash seeds giving it a nutty, earthy body. The first sip is rich and complex — the pepitas add depth; the chipilín adds a fresh, herbal-green note; the achiote gives a faint earthy color and flavor. Eaten with a spoon, with white rice and warm tortillas.

Pux xáxic's character depends on the pepita (squash seed) thickening. Squash seeds are toasted (developing nutty flavors via Maillard reactions) and ground to a fine paste; when stirred into the broth, their oils and starches emulsify, creating a silky, slightly thick consistency. The chicken simmers until tender (collagen → gelatin), contributing body to the broth. Chipilín (Crotalaria longirostrata) contributes its distinctive herbal aroma; achiote (annatto) adds earthy color and a subtle flavor. The combination is a complete expression of Chiapanec seed-based cooking, distinct from but related to the pipianes of central Mexico.