There’s always something exotic or should I say romantic about chocolate cookies. They bring with them smiles and happiness no matter how small they are. The first bite is bliss, the second, heaven and by the third, you’re dancing with angels.
Social media is an amazing space. And Instagram has been one of my most favourite places to meet like-minded people. What I like most about it, is that the only connect that exists there is your likes, you care a damn about where the person hails from or what he or she does, if the people share your craziness you bond and hopefully are buddies for life.
One weekday morning last week I interacted with Jenny Montanez from San Francisco, California. She’s as much in love with food, if not more, as I am. A shot of a Mayan dish got us talking and she recommended I try the Pumpkin Seed dip, since it fit into my style of cooking. Called Sikil Pak, this dip is taking the food industry by storm and is being touted as the new guacamole! And why not, it’s easy to make and super nutritious, and more importantly the ingredients are not as difficult to find as a perfectly ripe avocado! And it takes 10 minutes to make, literally! It’s perfect dip for a last-minute addition to a party menu. Serve it with toast, flaky biscuits, crackers or even bacon strips! It’s yumm! As always I have added a few ingredients to cater to my party’s taste buds, keep the bacon out and you’re sticking with almost the original…:)
This orangy-version is a take on the recipe served at Bandalero in Washington, DC, owned by Top Chef finalist Mike Isabella.