Sikil Pak
Sikil Pak (sikil p'aak), a traditional Yucatecan Maya dip made with toasted pumpkin seeds, roasted tomatoes and a touch of serrano chile.
Dish story
Sikil Pak, also written sikil p'aak, is a traditional preparation from Mexico's Yucatán Peninsula with roots in Maya cuisine. It is made from toasted ground pumpkin seeds combined with tomato, creating a thick dip with a distinctive toasted flavor.
Its name comes from Yucatec Maya: sikil refers to pumpkin seeds and p'aak to tomato. The fuller form ja' sikil p'aak is also documented. Different Yucatecan versions may include habanero chile, cilantro, chives or other ingredients.
Cutzamala version
Our version stays true to the traditional recipe, combining toasted pumpkin seeds, roasted tomatoes and a touch of serrano chilli. The result is a smooth, slightly smoky sauce with remarkable depth of flavour.
Main ingredients
Pumpkin seeds have been part of Mesoamerican cuisine for thousands of years. Highly valued by both the Maya and the Mexica, they were eaten toasted, ground into sauces or incorporated into stews. Their rich, nutty flavour remains a cornerstone of many traditional Mexican recipes.
