Mexican food has found a place for itself in India. The familiar ingredients, spices, and even ways of preparing food has made it easier for Indians to relate and fall in love with this cuisine.
With the
craze of avocados also making its way to the country, dishes like loaded nachos, avocado toast and guacamole is being well recieved and is enjoyed with a lot of gusto. But there are a lot of Mexican dips and dishes that aren’t as popular. And one such dish is the Sikil Pak.
What is Sikil Pak?
Sikil Pak is a traditional Mayan pumpkin seed dip. Think of it as a type of salsa that hails from the Yucatán Peninsula in Mexico. The name translates to “pumpkin seed” (sikil) and “tomato” (p’aak) in the Mayan language. This is a rich, nutty, and slightly spicy alternative to guacamole and is commonly served as a party appetiser, with warm corn tortillas or crispy tortilla chips. It also works as an earthy, creamy spread for tacos or sandwiches and as a flavorful sauce for grilled meats and roasted vegetables.
This dish is made entirely with papitas or pumpkin seeds, which are high in iron, making them an excellent plant‑based source for boosting iron levels. A 1‑ounce serving provides around 2.3–4.2 mg of iron, and one cup delivers about 9.5 mg, which is a significant portion of the daily recommended intake. They are especially valuable for vegetarians, vegans, and anyone prone to iron deficiency.
This recipe was shared by food content creator Raquel (@raquels.pantry) on Instagram.
Sikil Pak Recipe
Ingredients:
* 1½ cups (200 g) pumpkin seeds
* 2 medium ripe tomatoes
* ½ small white onion
* 1 garlic clove*
* juice of 1 lime (originally orange juice)
* 1/2 habanero, seeds removed (optional)
* 3 tbsp extra-virgin olive oil
* ½ cup packed flat-leaf parsley (originally cilantro)
* ¾ tsp kosher salt
* 2–4 tbsp water, as needed
To Finish:
* grated lime zest
* extra parsley leaves
* flaky salt
Method:
1. Toast the pumpkin seeds in a large dry skillet over medium heat until fragrant and lightly golden, about 4–5 minutes. Transfer to a bowl.
2. In the same skillet, char the tomatoes, onion, and garlic until softened and blistered in spots, about 8–10 minutes.
3. Add the toasted pumpkin seeds, tomatoes, onion, garlic, lime juice, olive oil, parsley, and salt to a blender.
4. Blend until smooth and creamy. Add 2–4 tablespoons of water as needed until the dip becomes silky but still holds its shape.
5. Taste and adjust with additional lime juice or salt if needed.
6. Spoon onto a serving plate and use the back of a spoon to create swoops and swirls.
7. Finish with a drizzle of olive oil, plenty of lime zest, extra parsley, and a pinch of flaky salt.
