Is it a dip? A pate? Not sure, but three times I’ve found myself bringing spreads made of pumpkin seeds, onion, fresh coriander and pickled jalapeños to parties. Originally I read a version of Sikil Pak, a Mayan Yucateco dish, interpreted in an extravagantly chef-like way (orange zest, really?) on Tasting Table, and have sought since to backtrack to something more simple to learn about what it could be.
