Story: Sikil P’ak (Sikil = Pumpkin Seeds and P’ak = Tomato) is a puree that originates from the Yucatan Peninsula in Mexico. The recipe is ancient and simple to produce but the flavor is bold and complex. The process involves grinding roasted pumpkin seeds into a flour and using a molcajete to make a puree with charred onions and tomatoes, chili’s, cilantro, orange juice and sesame seeds.
Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time. The technique is popular because of easy-to-use sous vide precision cooking equipment called a circulator. The circulator heats water to a specific temperature that you choose which is determined by what you are cooking. Sous vide, which means “under vacuum” in French, refers to the process of sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.
Preparation: Sikil P’ak puree is spread over a crispy corn tortilla in a thin layer. The Octopus is slow cooked for hours in sous vide until is is tender with olive oil, garlic and herbs. When finished, the Octopus is then grilled, cut into bite sized pieces and coated in the Ancho puree. A salad is mixed together of Palmito, Tomate cherry, Cebolla morada, Pina, Naranja and Culantro Coyte. The salad is placed on top of the crispy tortilla holding the Sikil P’ak puree and then finished with the octopus pieces.