Dip It 

Take on an Aztec classic 

| Recipes | Rebekah Peppler
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We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

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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.

Sikil Pak (Pumpkin-Seed Dip)

Yield: 1 cups


Cook Time: 5 minutes

  • 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

1. 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.

2. 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.

Go to Bandolero's Website
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Bandolero 3241 M St., NW Washington DC 20007 202-625-4488
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