This spicy, nutty Mayan dip relies on pumpkin seeds and charred tomatoes for depth of flavor. Jorge Gúzman, the man behind acclaimed restaurants Sueño and Petite León, makes it often in homage to his birthplace of the Yucatán where, he says, sikil pak is as commonplace as ranch is in the Midwest. We think grinding it in a molcajete is the best way to infuse this traditional dish with extra layors flavor and achieve its signature rustic, chunky texture.
Jorge Guzman
Move over, hummus. This traditional Mayan dip is an explosion of flavors that will transport your taste buds straight to the Yucatan Peninsula. It's a perfect fusion of smoky, spicy, and nutty goodness that's incredibly easy to make with your molcajete.
2 cups pepitas
4 tomatoes, roma
1 habanero
½ white onion
2 garlic cloves
1/8 bunch cilantro
1 large lime
Toast pepitas in a 400-degree oven until they start to crackle and turn brown (or use a comal if available).
Allow the toasted pepitas to cool completely.
On a comal over medium-high heat, char onion, tomatoes, habanero, and garlic with the skin still on.
Once the vegetables are charred, transfer garlic, onion, habanero, and salt to a molcajete and mash them into a puree.
Add the charred tomatoes and combine until you have a salsa roja.
Taste the salsa and adjust the salt to your preference. You should have approximately 1 ¾ of a cup of salsa.
Transfer the salsa to another bowl and clean the molcajete.
Once the molcajete is clean and dry, grind the toasted pumpkin seeds in two batches until they form a fine paste.
Add around 1 ¼ of cup of the salsa roja and mix with a spoon until fully incorporated. The thickness is up to your preference.
Stir in cilantro and lime juice, mixing well.
Taste the Sikil Pak once more for salt and adjust if necessary.
Serve with totopos and enjoy!
