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Abstract

This article analyzes the historical, cultural, and nutritional value of ancestral seeds and nuts (oilseeds) within Mexican cuisine, in light of the current crisis of biocultural erosion and the food transition. Using a transdisciplinary methodological approach involving a documentary, historical, and critical review, the article traces the evolution of these ingredients from pre-Hispanic times, when pumpkin seeds, pixtle, and chia provided energy density and key fatty acids to their viceregal-era fusion with almonds, sesame seeds, and Castilian walnuts. It also examines how the replacement of these seeds with refined fats and ultra-processed products correlates with the rise in obesity and metabolic diseases in Mexico. To counteract this loss of knowledge and biodiversity, the study proposes contemporary strategies for revaluation that integrate gastronomy, nutrition, and food technology as an urgent response to preserve national identity and promote public health. Notable among these are the design of reformulated healthy snacks, the revival and reintroduction of oilseeds into everyday meals, as well as the promotion of food sovereignty in public policies and the creation of biocultural tourism routes.