Papadzules

Diana Kennedy says it derives from a phrase meaning "food of the lords" because this dish was reportedly fed to the Spaniards.

First, there is a lack of comals in the archaeological record of the Yucatán, implying that the Mayans did not make the thin tortillas required for filling.

Papadzules are prepared by filling a tortilla dipped in a pumpkin seed sauce with chopped hard-boiled eggs.

However, prior to blending, the toasted, ground seeds have their oil extracted by mixing the powder with a small amount of water and squeezing the resulting paste by hand.

[13][14] In the Yucatán, a specific type of pumpkin seed, called xt’op (Mayan) or pepita gruesa (Spanish), is used for this dish.