Rick Bayless Sikil Pak: Pumpkin Seed Dip from Yucatán

RECIPE 👉 www.rickbayless.com/recipe/pu...
Though this dip has no chickpeas in it, the consistency reminds me of hummus. On occasion, I have even added a little tahini to the blender, though it’s not at all traditional in Yucatan, where the Mayan-named sikil pak is a preparation that’s been passed down for generations. In the peninsula’s markets, you buy the seeds already ground from tiny, native, white pumpkin seeds with shells so soft they’re left on. Those seeds give the sikil pak a distinctively coarser texture-and a little less richness-than this version. Some cooks make the sikil pak mixture half tomatoes. I like a greater emphasis on the richness of the seeds. Sikil pak is pretty easy to fall in love with. At Frontera, one of our most popular starters is the half-and-half: half guacamole, half sikil pak plus plenty of just-made chips.

[@redbeard36]

Made this for Thanksgiving on a whim after seeing this video. The dinner was at a friend's house and my wife brought it over while I was finishing the turkey. By the time I got there the dip was entirely gone. Everybody loved it.Great recipe!

[@kathym6603]

Nice!

[@calben007]

I made this last weekend for a brunch, thinking I’d save half for later. My guests devoured the entire thing. I’ll be making this a lot; thanks!

[@rickbayless]

Quite welcome. It's always a revelation to first-timers!

[@doctor_del]

You're a great chef and every recipe is very approachable. I also really like learning what region a dish comes from, very cool.

[@beverleydavies3045]

Thank You Chef Bayless. I had Sikil Pak for the first time a few weeks ago at Sueno, a wonderful Mexican restaurant in Dayton Ohio. It was truly marvelous and everyone at the table loved it. Had considered making it for Thanksgiving. Now I know I will definitely do so. Thank you again.

[@thomasj9371]

Awesome! I'm going to make this tomorrow!

[@2Chambersofcommerce]

Delicious! This was so easy to make.

[@nickmcgarvey6463]

That red Yucateco is amazing with seafood.

[@istrala]

This looks fantastic! I love simple recipes with showstopping flavors that happen to be vegan.

[@Tacho-o2g]

Great! Thank you.

[@pepitoquilter]

This. Was. Awesome. Amazing! I made it last night. I couldn't find the Yucateco hot sauce in my store, so I subbed with one habanero pepper, roasted along with the onion. I love spicy, but next time I'll use 1/2 an habanero so it's more approachable to non-spicy eating people. But it is definitely a delicious and easy recipe! This will definitely be in my rotation of dishes! Thank you Chef Bayless. As usual, this dish is another hit!

[@rickbayless]

Thank you for watching. Glad you liked it.

[@Silvery12]

Yes, yes I do want to try the Half and Half. Going to Frontera Cocina in Orlando next week. It’s one of my very favorite restaurants!

[@user-le2hy4li8v]

This man is a food god!

[@rochellemoreno4646]

Happy Thanksgiving Rick I hope you and your family have a wonderful day 🙏🍗

[@rickbayless]

Same to you!

[@calvindeiterich9913]

Thanks Chef for another great video. These are always informative and I seem to learn something from each. Off the topic a bit but I have been using your Brothy Bean recipe from your cookbook “Authentic Mexican” for years and it’s my go to for refried beans. Have you updated this recipe for the InstantPot? That would make a great KZbin video. Thank!

[@jamesjacks9169]

Senor Bayless, I'd love to see a technique for salsa picante negra de Habanero. Great videos as usual.

[@nite2332]

This is a lovely dip and I'm going to make it to serve at Thanksgiving. But the burner being on is driving me crazy

[@streetplaya3929]

Yum!!

[@kathyhester3066]

Chef Bayless, would it be possible to substitute roasted red peppers for the tomatoes? I have two relatives who are allergic to tomatoes. Thank you for your answer.

[@nerffej]

💯 would work. Adjust with some acid or sugar if you need it.

[@Snake-filledChimp]

El Yucateco is my jam! I absolutely love the "XXXtra hot" version that's a scary looking brown color. It is pretty hot, but the flavor of roasted habenero is huge. This dish looks like a good opportunity to use a bunch! 🔥🔥🔥🥵

[@buffalojones341]

One of my faves too! Btw, have you tried Marie Sharp’s habanero sauces from Beliz??? It eclipsed all of my favorite Yucateco salsas - so mouthwateringly good!

[@helcometowell9295]

@@buffalojones341 ah cool, never heard of it. thank you

[@helcometowell9295]

oh yes, the Mayan recipe "Salsa Picante Kutbil-ik de" its my fave, i always order it in 4 packs of 4 fl bottles

[@20yearsago88]

I use xxxtra yucateco on mango chunks with Tajin and lime juice, it's a DELICIOUS snack!!!!

[@bjones9942]

You aren't doing my diet any favors there Rick! Was that about 4 fresh roma tomatoes worth? I can roast them on my comal before using. Thanks!

[@rickbayless]

probably more like 3

[@egradillas1397]

I can't tell by the video, but are the seeds whole or husked?

[@JuhEffRee]

I'm going to assume they are husked as I think the final dish would be a touch "gritty" with whole? We get husked pumpkins seeds at the bakery i work at and they turn a similar color when toasted. They are a dark olive green color when raw.

[@TheLawCoyoteTLC]

How about an Italian touch with San Marzano tomatoes? They are the most flavorful

[@g.nicholson7568]

Legend has it the gas burner is still on.

[@Dr.Nagyonfaj]

Can one use roasted, salted pepitas for this recipe?

[@mo-whack6790]

Would it work with acorn squash seeds? I have 2 and Don't want to waste them. I could make egusi (west african soup) but I wanted to try something different

[@GlamorganManor]

I was just in a Maya home in the Yucatan and they said they use acorn squash seeds also!

[@gozzwizz]

I assume this uses just the meat of the pumpkin seed, or is it shell and all? Can't tell in the video, and the recipe doesn't specify...

[@JamesonWilde]

Just the meat

[@YvonneMendezRealtor]

*In the Mayan language "Sikil" means pumpkin seed and "Pak" means tomato.*

[@chaztech9824]

[@hughchefner]

Better than using a nonstick pan or using foil, use a cast iron or stainless steal pan. Aluminum is not good to cook w and its wasteful. If anything, just clean your pan after.

[@esmeeisen9919]

This is why you don’t ask a white person how to make this.

[@equalizer1553]

Of everyone making this dish who isn’t Mayan, I figured Rick would be making everything from scratch. Store bought pre-toasted seeds that aren’t even the right variety? What a let down! No wonder I stopped following this dude.