Dish

Sikil pak

Pumpkin seed dip

Sikil pak is made by toasting pumpkin seeds until they are golden brown, then grinding them into a fine powder. The powder is then mixed with roasted tomatoes, garlic, onion, and cilantro. Some variations may include lime juice or other spices for added flavor. This dip is a good source of healthy fats, fiber, and vitamins. It is also low in carbs and can be a good option for people on a low-carb or keto diet. Sikil pak is a popular dip in Yucatan cuisine and is often served with tortilla chips, vegetables, or grilled meats.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Dip

Origins and history

Sikil pak has been a staple in Yucatan cuisine for centuries. It is believed to have originated with the Mayan civilization and was traditionally made by grinding pumpkin seeds on a metate, a traditional Mexican grinding stone. Today, sikil pak is enjoyed by people all over the world as a healthy and flavorful dip.

Dietary considerations

Gluten-free, dairy-free, vegan, vegetarian, keto-friendly

Variations

There are many variations of sikil pak, including versions with added spices or vegetables, or versions with different types of nuts or seeds. Some recipes may also include avocado or sour cream for added creaminess.

Presentation and garnishing

Sikil pak can be presented in a bowl or a molcajete, a traditional Mexican mortar and pestle. It can be garnished with additional cilantro or diced tomatoes. To prevent the dip from drying out, cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the dip.

Tips & Tricks

To make the dip creamier, add a dollop of sour cream or Greek yogurt. For a spicier version, add diced jalapenos or habaneros. To make the dip sweeter, add diced mango or pineapple.