Sikil Pak: A Traditional Mayan Dip With A Molcajete

Discover the Flavorful World of Sikil Pak: A Traditional Mayan Dip. Spicy, medium, or mild? It’s your call! I have for you some tips before you indulge in this everything sauce or dip. I smother it over my breakfast tacos, egg hash, rice bowls, and sometimes just dunk a salty tortilla chip right in the molcajete. Let’s dig in!

Traditional Ingredients

Delve into the rich culinary history of the Mayans with Sikil Pak: A Traditional Mayan Dip With A Molcajete, a mouthwatering dip that has stood the test of time. Made in a molcajete, this smoky and spicy dip is the perfect blend of ground salt, pepper, roasted tomatoes, garlic, and your choice of roasted Serrano pepper, habanero, or jalapeño. Ground pumpkin seeds and freshly chopped chives add texture and a pop of color, creating a harmonious blend of flavors that will transport your taste buds to ancient Mayan times.

Sikil Pak Ingredients:

• • Salt
•  
  • Whole peppercorns

• • Roasted tomatoes

• • Roasted garlic

• • Roasted Serrano pepper, habanero, or jalapeño

• • Ground pumpkin seeds
•  
  • Fresh chopped chives
•  
  • Lime juice

How To Use A Molcajete

This culinary tool dates back well beyond our time. I was in Cozumel with my mom at a cooking class where I used my first molcajete for guacamole and sikil pak. It was love at first bite! What made the food so rich in flavor was the seasoned volcanic bowl. Grinding salt and pepper is the best way to season this tool and a simple rinse and scrub brush is performed to clean it. Yes, even after you muddle garlic and tomatoes. A molcajete is heavy in weight, beautiful in aesthetics, and my new obsession. We first crush our salt and pepper. Optional, grind your pumpkin seeds during this process or if you like your dip with more texture you can add them at the end when you mix everything together. There is no wrong way to enjoy your dip!

Cook To Impress Without The Mess

Prepare to experience the authentic taste of Mayan cuisine with every bite. Elevate your gatherings and parties with this unique and flavorful Sikil Pak dip, guaranteed to impress your guests and leave them wanting more.

More Recipes

If you love this Sikil Pak: A Traditional Mayan Dip With A Molcajete recipe you will also enjoy my party food or weekend family favorites:

• Eggplant Curry
• Roasted Red Pepper And Cilantro Dressing
• Lemon Garlic Whipped Feta Dip

Sikil Pak: A Traditional Mayan Dip With A Molcajete

Fresh ingredients roasted and grinded seasoned with natural flavors and protein packed with pumpkin seeds.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 24 minutes mins

Course Snack

Cuisine Mexican

Servings 2 cups

Equipment

• Molcajete or food processor

Ingredients

  

• 1-2 garlic cloves
• 2 whole roma tomaotes quartered
• 1/4 jalapeno pepper, serrano pepper, or habanero pepper use more for spicy or less for mild
• 1/2 tablespoons salt
• 1/2 tablespoon whole peppercorns
• 1/3 cup toasted pumpkin seeds already prepackaged for you
• 2 tablespoons chives chopped
• 1` tablespoon lime juice

Instructions

 

• Preheat your oven to 425℉. In a foil packet, roast garlic, tomatoes, and pepper of choice. *Close packet up and leave a small hole for steam. Roast 25 minutes.
• In your molcajete or food processor, grind salt, pepper, and pumpkin seeds. Set aside.
• Slowly open your foil packets and allow the ingredients to rest for 5 minutes.
• Add ingredients plus juices to your bowl or processor. *Leave out the pepper for a less spicy version. The fluid sometimes is enough!
• Mix in chive and lime juice.
• Enjoy!
• Store leftovers in a airtight container. Good for 4 days in the refrigerator. I do not recommend freezing.

Notes

The longer it sits the better it gets. This dip/sauce is fantastic reheated the next day and a bit more spicy so maybe remove the pepper whole and save it for the next day. You can always add heat but you can't take out!h

Keyword breakfast, dip, lunch, meat, party food, quick dinner, rice, sauce, snack, summer food, tacos