Tag Archives: sikil pak

Casual Restaurant Critic visits Las Yuyas

Every once in a while, my work, such as it is, requires me to visit restaurants that could be potentially incorporated into a tour offering. Such was the case today, with Las Yuyas, located in the Merida’s Jesus Carranza colonia.

Open since March of this year, they are cooking up traditional Yucatecan food with some original twists and presenting it in an attractive manner. My dear readers will agree that one of the most delicious and absolutely worst Yucatecan platillos to photograph is sikil pak, but the way chef Edwin prepares it here is a work of art. Very tasty too! Look:

Sikil Pak at Las Yuyas

All the dishes tried were excellent, from the queso relleno (my go-to dish when comparing Yucatecan restaurants) to lomitos de Valladolid to pipian de puerco. Also sampled were chayitas, taco de cochinita, relleno negro and escabeche, along with crema de brocoli and sopa de lima. Each was very well presented and perfectly seasoned. Tortillas were handmade and hot, and the tostadas for the sikil pak were fried just before being brought out to the table which made them extra hot and crispy. Nice touch.

Dessert was caballeros pobres, better than the usual goop served at so many restaurants, and papadzul ice cream. This is made by a local ice cream artist and this restaurant is the only place in town where you can have this flavor. Reason enough to come and sample the wares.

The room is comfortable, chairs are a bit on the hard side, walls are all glass and the A/C is cold. Service was very friendly with a bit of a delay on the removal of dirty dishes but overall very attentive. Owner Mario stopped by for a chat and explained a little about what he is trying to do.

Recommended; a restaurant that deserves a visit. Enjoy the (iPhone) photos!

Little masa ball appetizers

Crema de brocoli

Sopa de lima

Nido de Yuyas – a large sampler plate of several items

Pipian

Lomitos de Valladolid

Queso relleno

Caballero pobre (dessert)

Caballero pobre II

Papadzul ice cream. Yes, papadzul – amazing!

Casual Restaurant Critic at Zamna, in Izamal

The Casual Restaurant Critic had the opportunity to spend a Sunday afternoon near Izamal and so it was only logical that lunch should be had there. Instead of the usual and 99% excellent Kinich it was decided, with the Better Half’s acquiescence, that the newer Zamná, which has somehow appropriated the entire serving staff originally working at Kinich (how did THAT happen?) should be given a chance.

Located just near the edge of town, where the ‘paint your place yellow’ memorandum somehow failed to arrive, the Zamná restaurant is an attempt to recreate the same atmosphere as Kinich, with mixed results. There are artesanias for sale, there is a giant palapa roof, there is an hipil-clad Mayan lady making tortillas in a separate hut along with a young man grilling the poc chuc and the servers are all women, able to maneuver giant trays of food and drink to their guests.

But somehow, the atmosphere is lacking. There is something missing here and it is hard to pinpoint exactly what it is – maybe a lack of interaction with the friendly-enough staff, who are mostly efficient, but not particularly charming. The actual space is a long an unremarkable rectangle and the music is all trio but the overall feel is… meh. If you are going to copy or emulate the already very successful brand that is Kinich, you are going to have to try to make it better, not just the same or almost the same.

The food you ask?

The food is fine. Better Half had the pipian de conejo, served only on Sundays which was quite good and the Critic had the queso relleno, which his go-to dish to evaluate Yucatecan restaurants, due to its complexity and the facility with which one can get it wrong (like at the over-rated Hacienda Ochil, where the dish is quick to arrive at your table and has seemingly been microwaved) and here, the platillo tipico was very good, but not better than, Kinich. Or Teya, where it is excellent.

Sikil pak dip was excellent, as were the empanadas, crunchy on the outside and melty cheesy inside.

Here are some photos of the food and restaurant and in the Critic’s opinion, visitors to Izamal are well-served by sticking to Kinich.

The restaurant Zamna

The restaurant Zamna

Hammocks make up part of  the decoration

Hammocks make up part of the decoration

Empanadas w chaya corn stuffed w edam cheese

Empanadas w chaya corn stuffed w edam cheese

Sikil pak and chaya limonada

Sikil pak and chaya limonada

Pipian de conejo (rabbit) only on Sundays

Pipian de conejo (rabbit) only on Sundays

Critic's choice - queso relleno

Critic’s choice – queso relleno

Sikil Pak – a Traditional Mayan Dip – Recipe and Rant!

The other day I was showing some lovely people the bustling market in Uman, when it occurred to me that I would like to buy the ingredients for making sikil pak, the traditional Yucatecan pepita de calabaza dip that I adore on crispy corn tortilla chips, to attempt to recreate this at home. Asking a vendor or two for the correct ingredients and quantities I bought the ingredients for one batch:

  • one bag (about the volume of my two hands put together) of pepita molida aka toasted and ground squash seeds
  • three ripe local tomatoes (not the round ones, the oblong ones)
  • a bunch of fresh, pungent cilantro

Today, I made the dip and to me, it turned out absolutely scrumptious and since I didn’t have any corn chips lying around that weren’t soggy from all this humidity, I used Salma brand baked corn crackers, crispy and slightly toasty-burnt.

Here’s the methodology:

  • Turn on your heating element and stick a grill or iron pan on it. Set the tomatoes in the pan or on the grill and go check your Facebook timeline or something else that will allow the tomatoes enough time to properly toast, burn and smell up the kitchen.
  • Between liking photos and putting smiley face comments on your friends Facebook pages, turn the tomatoes this way and that, to get all the sides roasting and burning.
  • Once the juice is bubbling out of the tomatoes and the skin is blackened on 3/4 of each tomato, skin those suckers (I used tongs and it comes off really easily) and cut off the hard ends where the tomato was attached to the vine and toss them (the tomatoes!) in a bowl. The skins and ends go into the compost.
  • The cilantro, roots and black leaves removed, gets tossed into the bowl as well.
  • Use one of those hand blenders, stick it in the bowl and grind away (with the blender that is) until you have a puree consistency.
  • Pour in the pepita. All of it, go ahead. Now with a spatula, mix it all up until it becomes a thick, creamy, totally un-photogenic dip.
  • Add some salt to taste.
  • I also added a squirt of Habanero salsa that I had sitting around to give it some kick.

And voila – Sikil Pak! Now dip those Salma crackers in there and gobble away. Yum!

As I was eating I thought it would be interesting to see what the actual recipe is for Sikil Pak and a Google search in English brought back many results, and the following is my personal favorite weird version where something simple and delicious and easy to make is turned into a ridiculous gourmet event that in no way resembles the original.

The Tasting Table website (http://www.tastingtable.com/entry_detail/chefs_recipes/8783) is a ridiculously fun example of this. First of all the photo: the dip shown is green, and looks more like parsley-infused hummus than any Sikil Pak I have ever seen.

Second, the description states that chef Mike Isabella spent 8 years (EIGHT YEARS!) researching and that, combined with his love of margaritas, has resulted in his take on the “Aztec” dip. Aztec? Really? I guess that’s what 8 years of drinking margaritas will get you; Aztecs, Mayas, Incas, Totonacas, whatever. Hic.

The ingredients for this researched-for-eight-years take on the “Aztec” dip include shallots, garlic and jalapeño peppers, sauteed in canola oil. It gets worse as he whips in olive oil and infuses it with citrus zest. Because when you are a famous chef, you know at some point something is going to get infused.

Geez Louise – sounds like you need a Martha Stewart kitchen to whip this “Aztec” version up. Call it Mike’s Pumpkin Seed Dip; call it the Isabella Aztec Smoothie; hell, call it Frank, but for Chaac’s sake don’t call it Sikil Pak.

A Google search en español brought up this website, which is, in my never humble opinion, the real deal.

http://deliciasprehispanicas.blogspot.mx/2012/09/salsa-de-pepita-ha-sikil-pak.html

I have just finished eating my quick and easy version and I highly recommend it and thankfully, my rant has come to an end!

Happy cooking!