Saying it: Sikil p’aak is better than guacamole
Saying it: Sikil p’aak is better than guacamole
Sikil P'aak Grilled Ribs with Sungolds
Guacamole, you get all the attention.
Guacamole is universally loved, but hear me out as I make my case for sikil p’aak, the dip that doubles as a sauce and is worth more than guacamole’s casual convenience.
Mayan in origin, sikil p’aak is a true representation of some of the native ingredients to the Americas: tomato, chile, and squash. In fact, the full name of the dish, ha’-sikil-p’aak, means water (ha), pumpkin seeds, (sikil), and tomato (p’aak). It starts as a salsa made with tomato, habanero, cilantro, and chives to which finely ground pumpkin seeds are added, which emulsifies the salsa and thickens it. Its beloved texture is meant to be chunky and never completely smooth, a true texture in moles and sauces traditionally ground on a metate or molcajete.
For this recipe, I took sikil p’aak for a weeknight dinner adventure and a whirl in the food processor with lots of restraint to preserve its signature texture, but not without breaking tradition and adding just a tad of sherry vinegar in the name of brightness! I swear! I also included instructions for grinding it in a molcajete, because it really is the perfect recipe to bring out your molcajete from the depths of your cabinets.
Flanken ribs are also found in carnicerías as costillas, or in the butcher’s case as bone-in beef short ribs. They are an underrated cut, yet vital to the L.A. carne asada or Korean BBQ experience, and a cut that deserves to be part of your grilling repertoire. Flankens are cut thin across the ribs, which makes the fat char nicely around the edges. Plus, they cook in a snap. A quick salad of Sungolds with thinly sliced red onions and lime juice makes it all sing.
If feeding a crew of four, serve with a pile of quesadillas, which lend themselves to be stuffed with this juicy, toasty, Mayan glory.
This recipe’s playlist has some of my favorite Sones with Buena Vista Social Club, Bosanova, and reggae via Manu Chao.
xoxo
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