Achiote paste
A Yucatecan recado rojo is a brick-red seasoning paste built on annatto seed, garlic and sour orange. This measured home version shows one route into a much wider family of market and household recados.
Sikil p’ak
Sikil pak · Mayan pumpkin seed dip · Pepita dip
Sikil p’ak is a Yucatecan dip of toasted, ground pumpkin seeds mixed with roasted tomato, habanero, onion and herbs, served with tortilla chips or warm tortillas. Its name is built from Maya words for pumpkin seed and tomato.
Overview
Sikil p’ak is a thick dip or sauce from the Yucatán Peninsula. Toasted, ground pumpkin seed is its base, mixed with roasted tomato, habanero, onion and herbs. The texture is coarse and the seed flavour is central.
The name joins the Maya words for pumpkin seed and tomato, which points to the dip's two core ingredients.
Sources for this section
History
Accounts link the dip to Maya culinary tradition on the Yucatán Peninsula. One blog places its origins in pre-Hispanic Maya ceremonial cooking, while another says it has been made for hundreds of years. The sources do not date it precisely.
A related Yucatecan dish, papadzules, uses toasted seed as its base as well.
Sources for this section
Preparation
Pumpkin seeds are toasted in a dry pan and ground fine. Tomatoes are roasted, then blended with onion and part of the habanero before the ground seed and salt are worked in.
Versions differ in chile and herb. Some use chinchilla seeds, which are nuttier and coarser. Cooks adjust heat and thickness with water.
Sources for this section
Use
Sikil p’ak is served as a dip with tortilla chips, warm tortillas, pita or cucumber slices.
Sources for this section
History
The sources give the name's origin as the Maya words for pumpkin seed and tomato. They tie the dip to the Yucatán Peninsula and to Maya culinary practice that predates Spanish arrival. One blog places its origins in pre-Hispanic Maya ceremonial cooking; another says the dip has been around for hundreds of years. The exact age is uncertain.
Ingredients
Pumpkin seedshulled or unhulled, toasted in a dry skillet and ground to a powder
237 mL1 cup as recorded
Tomatoesroasted at 400°F for 20 to 30 minutes; plum tomatoes also work
2
30 mL2 tbsp as recorded
Habanero pepperhalf blended first, the other half added to taste
1
1.6 mL0.33 tsp as recorded
Amount not stated
added by the dollop to loosen the pasteCilantro (optional)fresh, for garnish
Amount not stated
the usual herb in the sources; some versions use other herbsLime (optional)for garnish
Amount not stated
Cotija cheese (optional)cotija, for garnish
one author's choice
Method
- Roast the tomatoes at 400°F for 20 to 30 minutes.
- Toast the pumpkin seeds in a dry skillet over medium-low heat until they start to pop, then grind them to a powder.
- Blend the roasted tomatoes, onion and half the habanero with a dollop of water until smooth.
- Add the ground seeds and salt and pulse. Add water if the paste is too thick.
- Taste for heat and add the rest of the habanero if wanted, then adjust the salt.
- Garnish with cilantro, lime and cheese, and serve with tortilla chips, warm tortillas or cucumber.
Places
Yucatán
Traditional use · Region evidenceThe source ties the dip to the Yucatán and Maya culinary traditions. Regional herb and chile choices vary, and the sources do not give a single town.
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Sources
Mexican PleaseMethod · History
Sikil P’ak -- Mayan Pumpkinseed DipIngredients: one cup pumpkin seeds, two tomatoes, two tablespoons onion, one habanero, a third of a teaspoon of salt, water and garnishes; roast tomatoes at 400°F; toast seeds in a dry skillet until they pop; the name comes from the Mayan words for pumpkin seed and tomato; serve with chips, tortillas, pita or cucumber.
Cited in: Overview; History; Preparation; Use
Savor the SouthwestMethod · History
Sikil PakTraditional versions blend roasted tomatoes, toasted pepitas, chile and cilantro; some versions add garlic and onion.
Cited in: History; Preparation