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)Recipe adapted from Mike Isabella, Bandolero, Washington, D.C.
Yield: 1½ cups
Cook Time: 5 minutes