Papadzules facts for kids

Papadzules

Papadzules

Papadzules is a traditional dish from the Yucatán Peninsula in Mexico. It looks a bit like enchiladas. This dish is made with corn tortillas. These tortillas are dipped in a special sauce made from pepita (pumpkin seeds). They are filled with chopped hard-boiled eggs. Finally, a cooked tomato-pepper sauce is poured over them.

What Does the Name Mean?

There are two main ideas about where the name "Papadzules" comes from.

One idea is that it means "food of the lords." Some stories say this dish was given to the Spanish visitors long ago.

Another idea comes from the Mayan words. "Papakʼ" means to smear or anoint something. "Sul" means to soak or drench. So, the name could mean "smeared and drenched."

A Look at History

Many people believe Papadzules are a very old dish. Some even think it was an early version of modern enchiladas. However, it's not clear if the dish was made exactly the same way in ancient times.

For example, ancient Mayans might not have made thin tortillas. They might have preferred thicker tortillas, cooked in ashes. Thicker tortillas would have been harder to fill.

Even so, the ancient Mayans had all the main ingredients. They grew corn, tomatoes, and chili peppers. Pumpkin seeds were also a very important part of their diet.

Ancient Mayans did not have chicken eggs. But they used eggs from other birds they raised. These included turkeys and muscovy ducks. They also ate eggs from wild birds. Sometimes, they even used iguana eggs in their cooking.

How Papadzules Are Made

Papadzules are made by filling tortillas with chopped hard-boiled eggs. First, the tortillas are dipped in a special pumpkin seed sauce.

To make this sauce, pumpkin seeds are toasted. Then they are ground into a powder. This powder is mixed with a little water. The mixture is squeezed to get out the oil. This oil is saved for later. The rest of the pumpkin seed paste is blended with a broth. Sometimes, a herb called epazote is added to the broth.

After the tortillas are dipped and filled, the dish is topped. A cooked tomato-chili sauce is poured over them. Traditionally, a very spicy habanero pepper is used in this sauce. Finally, the saved pumpkin seed oil is sprinkled on top as a garnish.

In the Yucatán, a special type of pumpkin seed is used. It is called xt’op in Mayan or pepita gruesa in Spanish. These seeds come from a pumpkin called xka’al.

Images for kids

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  Papadzules in Quintana Roo, Mexico

See also

In Spanish: Papadzul para niños