Sikil Pak & Calabacitas a la Mexicana (Mayan Pumpkin Seed Dip & Zucchini Corn Skillet) – Authentic Mexico Recipe
Yucatecan Mayan pairing of tender zucchini-and-corn skillet with smoky roasted pepita salsa.
- Country of Origin
- 🇲🇽 Mexico (North America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Diced zucchini (calabacitas), Sweet corn and poblanos, Toasted pumpkin seed-tomato dip, Charred Roma tomatoes, Toasted pepitas
Ingredients for Sikil Pak & Calabacitas a la Mexicana (Mayan Pumpkin Seed Dip & Zucchini Corn Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) diced zucchini (calabacitas), prepped into bite-sized pieces
- 1.5 cups sweet corn and poblanos, washed and trimmed
- 1 cup toasted pumpkin seed-tomato dip
- 1 medium onion and 3 cloves garlic, finely minced with charred Roma tomatoes
- 1.5 tbsp traditional Mexico seasoning (toasted pepitas, cilantro, lime, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and charred Roma tomatoes for 2–3 minutes until softened and fragrant.
- Add diced zucchini (calabacitas) and sweet corn and poblanos along with toasted pepitas, cilantro, lime, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with toasted pumpkin seed-tomato dip and serve straight from the skillet.