The first time I had sikil p’ak was in Progreso, Mexico. The small beachside town was a port-of-call on the cruise we were on, and we wandered down the beach and ended up at a tiny Mexican restaurant. We started talking to the owners, and before we knew it, the table was covered with samples of dishes they wanted us to try. My favorite was the sikil p’ak, which is a dip made from raw pumpkin seeds.
Sikil p’ak is a classic Mayan dish. It can be made chunkier or smooth and creamy. Regardless of the texture, the flavor is outstanding. As with any recipe, there are variations and different families all have their special ways of preparing it. For example, some use red tomatoes, some tomatillos. Some use habanero, some use jalapeno. The Mexican appetizer can be served with tortilla chips, bread, crackers, vegetables and plantain chips.
Cuisine: Mexican (Mayan / Yucatan) 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8

Here’s how to make it: 
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