I found this interesting seed pod at the local farmers market. My cook, Hugo, tell me that he eats them raw like a snack. They are something like raw pumpkin seeds. My research turned up a few cooked preparation using the seeds in sauces. Mind you, it takes a lot of shelling to net enough seeds to make a sauce.
Excerpts from Wikipedia:
This tree can live about 50 years and grows wild in warm between 800 and 1700 meters. It is originally from Mexico, is found mostly in southern states such as Guerrero, Morelos, Oaxaca and Chiapas, but has been introduced from Central America to northern South America. The name derives from the Nahuatl Huaxyacac Oaxaca, which means "in the nose or the tips of gourds."
Chef Michael
2. Use about one-third (or just enough) of the sauce to marinate the chicken chunks for about ½ to 1 hour
3. Heat oil in a pan sauté the tomato paste till dark red and aromatic, add the chicken pieces and sauté to brown the outsides, then add the sauce and broth and cover and cook for about 30 minutes over medium-low heat, checking to make sure there is enough liquid; cook the sauce to desired thickness
4. Stir in the brown sugar and adjust salt to taste
5. Garnish with cilantro and chopped spring onions
Serve with Chicken or Pork