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| Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Sarah and Aitana first tried Sikil Pak on a hot evening in the Yacatan and after one bite, they were utterly hooked. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy. |
Love this recipe? We have a host of incredible recipes from Sarah and Aitana as well as their brilliant cookbook A La Mesa.
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
