Appetizer: Mexico – Yucatan Peninsula (Quintana Roo) – Sikil P'ak

Serving Size: 6

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 1 cup (130 g) raw pumpkin seeds (pepitas), toasted until golden
- 3 medium (about 14 oz / 400 g) ripe tomatoes
- 1–2 habanero chiles (adjust for heat), stemmed
- 1 small (about 2 oz / 60 g) white onion, halved and charred
- 1 garlic clove, charred
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) naranja agria (sour orange) juice or lime juice
- 1 tbsp (15 ml) olive oil
- 1 tsp (6 g) fine sea salt, or to taste
- 2–4 tbsp (30–60 ml) cold water, to loosen to desired texture
- Optional for serving: toasted whole pepitas, extra cilantro sprigs, thinly sliced habanero rings (no measurement)
- Optional for serving: tostadas, totopos, or sliced jicama and cucumber (no measurement)

Instructions

Short Description:
A creamy, savory Maya dip made by grinding roasted pumpkin seeds (pepitas) with charred tomatoes and habanero chile, finished with citrus and fresh herbs for a bright, spicy starter typical of the Yucatan.

Regional Notes:
This Yucatecan Sikil P'ak uses roasted pepitas and local habanero chiles for the distinctive nutty texture and fiery aroma found in Quintana Roo and the surrounding peninsula. Unlike other Mexican seed sauces, this version emphasizes toasted pumpkin seed paste and charred tomatoes rather than nuts or heavy chiles.

1. Preheat a comal or cast-iron skillet over medium-high heat (or broiler). Place the tomatoes, halved onion, garlic clove (unpeeled), and habanero chile on the hot surface. Char, turning occasionally, until the skins and edges are blackened and softened, about 8–12 minutes. Remove and let cool slightly.
2. Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat, stirring, until they smell nutty and begin to pop and deepen in color, about 5–7 minutes. Transfer to a plate to cool.
3. Peel the garlic and, if desired, peel or lightly skin the tomatoes (peeling is optional; charred skin may be included for smoky flavor). Remove the stem from the habanero and split it if you want more heat distributed.
4. In a molcajete or a food processor, grind about 3/4 cup (roughly 100 g) of the toasted pumpkin seeds to a crumbly paste. If using a food processor, pulse and scrape down the sides frequently to create a coarse paste.
5. Add the charred tomato pieces, charred onion, peeled garlic, and the habanero to the molcajete or processor. Continue to grind/pulse until the mixture is integrated but still slightly textured—aim for a thick, spreadable paste.
6. Stir or pulse in the remaining toasted pumpkin seeds to introduce some texture, then add the chopped cilantro, naranja agria or lime juice, olive oil, and salt. Mix well.
7. Add cold water 1 tablespoon (15 ml) at a time, stirring to loosen the dip to your preferred consistency (usually a thick, spoonable dip). Taste and adjust salt, citrus, or habanero heat as needed.
8. Transfer to a serving bowl. Garnish with a drizzle of olive oil, a few whole or roughly chopped toasted pepitas, and cilantro sprigs. Optionally top with thin habanero rings for presentation.
9. Serve at room temperature with tostadas, totopos, or fresh vegetable slices. Sikil P'ak keeps covered in the refrigerator for up to 3 days; bring to room temperature before serving.