Courtesy of Richard Ampudia of Lolo’s Surf Cantina

Chef Richard Ampudia, the “Godfather of Mexican Street Food” and Executive Chef at Miami’s new hotspot Lolo’s Surf Cantina, mixed things up at the South Beach Wine and Food Festival (SOBE-WFF) with his spicy Mayan Dip (Sikil Pak) made with toasted pumpkin seeds and served with fresh mango.

Below is the recipe Ampudia created so readers who couldn’t make it to the festival can also enjoy the dish.


• 2/3 cup pumpkin seeds

• 1/4 white onion, cut in large pieces

• 1 plum tomato, whole

• 3 medium tomatillos, whole

• 1 garlic clove, unpeeled

• 3 tablespoons olive oil

• 4 tablespoons orange juice

• 1/2 cup fresh squeezed lime juice

• 1/2 cup TABASCO® Original Red Sauce

• 2 tablespoons fresh cilantro

• Water

• Kosher salt

• Freshly ground pepper


Heat a cast iron pan over medium heat. Add pumpkin seeds and toast until they become aromatic, lightly browned and crunchy. Set aside to cool. Reserve a few seeds for garnish.

In a bowl, toss onions, tomato, tomatillos and garlic with 1 1/2 tablespoons of olive oil and salt to taste. Pour vegetable mixture into the same cast iron pan and cook for 10-12 minutes on high heat making sure to turn often until the onions, garlic and tomatillos are lightly charred on the outside and soft on the inside. A little burnt skin will add flavor. Remove from heat, peel garlic and place all roasted vegetables in a bowl and allow them to cool down.

Once vegetables have cooled, place all contents of bowl and add orange juice, lime juice, TABASCO® Sauce and cilantro in the food processor and process until consistency is medium-smooth, similar to a grainy hummus/dip.

For a smoother consistency, add cold water and process for a few more seconds. Taste the salt, pepper and chili levels and adjust to your personal preference. This dip is better if made a few hours before serving and kept cold.


Serve in a bowl and top with remaining olive oil, a few more drops of TABASCO® Sauce and extra pumpkin seeds.

Serve with tortilla chips, vegetable crudité, crispy pork rinds or fresh mango.

Makes 2 Servings.