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Red Dzikilpak

Makes about 1 1/2 cups

Dzikilpak is a traditional Mayan dip served in homes throughout Yucatan.


  • Hulled Pumpkin Seeds 1 cup
  • Coriander Seed 1 tsp
  • Habañero Chile 1, de-seeded
  • Japapeño Chile 1, de-seeded
  • Roma Tomatoes 4
  • Red Bell Pepper 1
  • Cilantro Leaves a small handful, finely chopped
  • Soy Sauce 1 tsp
  • Fresh Ginger grated, 1 tsp
  • Salt to taste

Cook It

  1. Heat a comal or cast iron skillet.
  2. Toast the coriander seeds until fragrant then remove from the pan and set aside.
  3. Toast the pumpkin seeds until lightly browned and fragrant. Remove from the pan and set aside, reserving a few seeds for garnish.
  4. Toast the chiles, bell pepper and tomatoes and softened and the skin is blackened.
  5. Peel the tomatoes and the bell pepper.
  6. Place all the ingredients in a food processor and process until smooth.
  7. Garnish with the reserved pumpkin seeds and serve with toasted tortilla or tortilla chips.
Adapted from a recipe by Chef Jose Luis Hinostroza of Mi Amor boutique hotel in Tulum.