Sikil Pako

recipe Detail


Chef Alex Stupak prepares this outstanding Yucatán-style dip by pureeing pumpkin seeds with roasted tomatoes, garlic, and chile. Typically served with tortilla chips, it also makes a nice vegan accompaniment for vegetables.


- 1 cup sikil pako

- 1/4 cup olive oil

- 1/4 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 teaspoon garlic powder

- 1/4 teaspoon cumin

- 1/4 teaspoon paprika

- 1/4 teaspoon onion powder

- 1/4 teaspoon dried oregano

- 1/4 teaspoon chili powder

- 1/4 cup water

- Optional toppings: diced tomatoes, diced red onion, crumbled feta cheese, chopped cilantro


1. Wash and drain the sikil pako leaves. Cut off any tough stems and chop the leaves into bite-sized pieces.

2. In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, cumin, paprika, onion powder, oregano, and chili powder. This will be the dressing for the salad.

3. Heat a large skillet over medium heat. Once hot, add the sikil pako leaves and cook for 3-5 minutes, stirring occasionally, until the leaves are wilted and tender.

4. Pour the dressing over the cooked sikil pako and stir to evenly coat the leaves. If the dressing is too thick, add 1/4 cup of water to thin it out.

5. Serve the salad warm or at room temperature. For added flavor and texture, top with diced tomatoes, diced red onion, crumbled feta cheese, and chopped cilantro.

Enjoy your delicious and healthy Sikil Pako Salad!

Add To Shopping List
Powered By