Buffet on Table: Week 3 — Condiments from Countries
Day 17: Mexico — Sikil Pak (Pumpkin Seed Mole Dip)
For the last day of the Condiment week, here’s a no-cook Pumpkin seed dip called Sikil Pak from Mexico. It is a specialty of Yucatan region and is rich, thick and very delicious.
Recipe is from ‘Vegan Eats World‘ cookbook by Terry Hope Romero. When I first read the name, it sounded like an Asian dish but it is a Yucatan dip that is apparently very popular in many Mexican restaurants in the U.S. I’ve never seen it in any of the ones that I went to, so it was totally new to me.
Sikil Pak is a thick, spreadable, pale green salsa. It can be thinned out with water to make a light crema for drizzling on tacos or enchiladas or can be served as is with tortilla chips and veggies.
I have seen quite a few variations for this dish. Some add roasted tomatoes, some add tomatillos and so on. This recipe is very basic with just pumpkin seeds and other flavorings. Feel free to add some tomatoes (roasted or not) for a different take on the dish.