Description

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PAPADZUL PASTE 

 

For Papadzules, the paste is made from pumpkin seeds. They are first roasted to bring their aroma out, then ground. To obtain a good sauce, grind the seeds until the oil comes out on the surface. It may take a little while.

 

 

Yucatan dish called “Papatzul”, whose name some define as the food of the master or dish of the lord (from the Mayan potato, food, and Ts’ul, master or knight) since only the upper-class knights ate it. They are a mestizo dish, with clear Mayan influences.

 

The gastronomy of Yucatan is of Mayan heritage, and a characteristic of the typical food of the region is the use of the earth oven where different meats and poultry are cooked.

Another quality that distinguishes the typical food of Yucatan is the use of citrus fruits in its dishes which give a special taste to the marinades and the sauces used to season these dishes.

The “Papadzul” is a dish that consists of corn tortillas that are stuffed with boiled egg (like tacos) and bathed with a green sauce of pumpkin seeds and tomato sauce with habanero pepper. It is a traditional dish in the states of Yucatán, Campeche, and Quintana Roo.

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