Sunday, January 22, 2012

X'ikil Pak, a Mayan Dip

Served here with fresh made tortillas and boiled egg, simple and delicious.

Something very nice below from a class I taught a few weeks back. X'ikil Pak (See-keel Pack) is a nutty, sweet and bright "dip" composed of many of the usual suspects. This concoction does benefit from being stone ground in a molcatjete (Mexican mortar and pestle), but of course we are not all blessed with the patience or physique to perform such a task. So then, the blender will work well but do observe the technique described to get a good consistency.

X'ikil Pak

1 cup raw hulled pepita
2 egg tomato (around 200g)
1 clove of garlic
1/4 of a white onion (around 100g)
100ml water
chopped coriander
sea salt, to taste

  1. Toast the pepitas gently on a comal (or in a dry pan), moving frequently to ensure an even heat. They will be ready when they are lightly golden and somewhat puffed up (when raw they are quite flat, the sides will bulge). Remove from the pan and let cool.
  2. Toast the tomato, onion and garlic on a comal.
  3. Place the cooled pepitas in the blender (or molcajete) and process until quite fine, almost to a powder consistency. Add the water, salt, onion and garlic and blend again until smooth. Roughly chop the tomato and add along with the coriander. Pulse the blender a few times, leaving the tomato a little chunky. Serve with fresh tortillas.


  1. Looks delicious Travis. What have you got planned for your cooking classes?

    1. Hi Tania, I've got two Mexican classes coming up in the near months, one one Mexico city street food and the second is all about the molés of Oaxaca (with a few tamales thrown in to show what else you can do with the amazing mole negro. They are both listed here
      I have been invited to Newcastle and Melbourne but no dates confirmed yet. My little boy is keeping me in town. 4 months old this Saturday. Hope to see you at one of the classes.

  2. Do you ship those tortillas??? They look aMAZing!!I would LOVE to try them!

  3. Hi,

    Congrats on this recipe it is very well written, i'm also loving the fresh presentation of this yucatecan typical food.

    I run a cooking classes business myself in Merida, Yucatan. I'd love to see more mayan recipes. Keep the good work!

    Also I have this yucatecan recipes e-book on my website, hope you can check it out

  4. This looks fantastic. I am a huge fan of combining the simplest of ingredients to create amazing dishes. Onions, tomatoes, pepitas, garlic and cilantro. It doesn't get much simpler than that. I can't wait to try this one out.

  5. Definitely one of my all-time favorite Maya recipes! I agree that sometimes molcajete-made sikil p'ak is more of a commitment than I'm willing to make. Great post, love your blog.