Papadzules are corn tortillas dipped in a green pumpkin-seed sauce (pepita molida), rolled around hard-boiled egg and finished with a fresh tomato-and-chiltomate sauce.

The dish dates to pre-Hispanic Maya cookery, where pumpkin seeds were the daily grease and protein source on the peninsula. The name in Mayan ('papak suul') means 'food for lords'. Spanish hard-boiled egg overlay made the modern version: corn tortillas dipped in a green pumpkin-seed sauce (pepita with epazote and chaya), wrapped around chopped hard-boiled egg, topped with a separate tomato-habanero salsa and crowned with the green pumpkin-seed oil. La Chaya Maya, La Tradición and Mercado Lucas de Gálvez puestos all run canonical recipes today; the dish is a popular Lenten plate in Mérida.

4 editor picks for Papadzules in Mérida, ranked by editorial score. All Mérida signature dishes · Papadzules across every city.

Learn to cook it, or eat it with a guide

Papadzules makes more sense with someone from Mérida explaining it. These are the classes and tours we have checked, with booking links.

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