Aztec Pumpkin-Seed Dip Recipe
Take on an Aztec classic
Mike Isabella is an inquisitive man. The last time we checked in with him, he was perfecting Italian-American cuisine at his first restaurant, Graffiato. Earlier this year, he switched continents, moving from Europe to the Americas with Bandolero. The restaurant is a product of more than eight years of research and a love for the margarita (his secret is finishing the classic drink with a mezcal float). Isabella's creamy, flavor-packed take on a traditional Aztec pumpkin-seed dip is delicious proof of his intensive research. Plus, the dip is darn good paired with chips and a sweet-smoky margarita.
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Recipe adapted from Mike Isabella, Bandolero, Washington, D.C.
Sikil Pak (Pumpkin-Seed Dip)
Recipe for Sikil Pak (Pumpkin-Seed Dip) from Bandolero
servings
1
cups
Ingredients
- 2 tablespoons canola oil
- 2 medium shallots, finely chopped
- 2 medium garlic cloves, finely chopped
- 1 medium jalapeño, finely chopped
- 1 cup roasted and salted pumpkin seeds (pepitas)
- ¼ cup loosely packed flat-leaf parsley leaves
- ¼ cup loosely packed cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- ¼ cup water
- 1 teaspoon orange zest
- Kosher salt
- Tortilla chips or pita chips, for serving
Directions
- In a large skillet set over medium heat, add the canola oil. Once the oil is hot, add the shallots, garlic and jalapeño and cook until soft and translucent, 4 to 5 minutes.
- Transfer the mixture to a food processor and add the pumpkin seeds, parsley, cilantro and lime juice. Turn the food processor on and gradually add the olive oil, then slowly add the water, processing for 1 minute after the water is added. Stop the food processor and transfer the dip to a serving bowl. Use a rubber spatula to stir in the orange zest, then season with salt. Serve at room temperature with tortilla chips.