Sikil Pak – Mayan Pumpkin Seed Dip

We have had an extravaganza of food inspired by our travels recently. I ate a boatload and a half of ceviche in Central America, so I made a really simple (and great!) ceviche inspired by those great meals. And in Mexico, we ate this Mayan dish called Sikil Pak (in Maya) after a strenuous day of floating down a natural canal through mangroves. The dip, almost like hummus in its consistency, is really simple – our guide told us it was made of just pumpkin seeds (pepitas en español), cilantro, tomatoes, onion, and water.

The canal I mentioned is in the Sian Ka’an Biosphere Reserve in the Yucatan, Mexico, a short drive from Tulum. We based ourselves in a nice hostel in Tulum town (as opposed to staying on the pricier beach road) and were able to explore Sian Ka’an, Mayan ruins, and the numerous cenotes from this central point. To gain entrance to Sian Ka’an, you must go with a guide. We booked a tour through our hostel for $75 per person, which, after the tour, seemed really, really expensive. Either way, it was my birthday, and we wanted to see some nature. We also learned that the best way to float down a canal is to put a life jacket on like a diaper.

Sian Ka'an Collage


Ever wonder why you see so much of Eric on this blog? It’s because I’m always behind the camera!

Anyway, I recreated this dip this morning with only a tiny bit of experimentation. I had thought that tomatoes would provide enough water to provide the right consistency, but in the end I needed to add additional liquid. Instead of water, I added a bit of lime juice and some vegetable stock I had in my freezer, though water will work in a pinch (and should be more traditional). Oh, and of course I added garlic. Nothing is made in my kitchen without garlic.

This dip is traditionally made using a molcajete, of course, but in my lazy modern kitchen, we used a food processor.

Sikil Pak

3 cups raw pumpkin seeds, or pepitas
3 large tomatoes
1/2 cup vegetable or chicken stock
juice of 1 lime
3 cloves garlic
1 onion
cilantro, to taste
salt

Put the pumpkin seeds and garlic in a food processor and grind until you have a fine, sand-like consistency. Add in the onion, 2 tomatoes, stock, and a bit of cilantro and salt and process until the mixture turns creamy. Taste and add more salt and/or cilantro if necessary.

Chop the last tomato into a dice and chop some extra cilantro finely. Mix the diced tomatoes and cilantro with the dip. Optionally, you could process everything together for a very smooth dip, but I liked the added texture and color of the chunks of tomato and cilantro.

Serve with chips or crackers.

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Comments

  1. Thank you! Just returned from Tulum and wanted a recipe for this divine dip.

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