76 PUNCHMAGAZINE.COM {food coloring} make it SIKIL PAK This rustic and reliable Mayan hummus will kick your meal off in style. 2 cups of pepitas (pumpkin seeds) 4 roma tomatoes 3 garlic cloves 1 chile habanero ½ juice of an orange 1 tsp salt ½ cup cilantro Toast pepitas. Toast tomatoes, onions, garlic and chile habanero until charred. Blend the pepita puree in a food processor or blender until smooth. Add cilantro, orange juice and salt. Serve with chips. Mexican Medley amadoburlingame.com daughters, Erika, trains the servers and assists in managing the kitchen, while her son Alfonso designed Amado’s stunning interior. Alfonso, founder of 5TEN STUDIO, leans into modern Mexican architecture with baroque and Mayan motifs, stunning tilework details, amber lights sourced from a glassblower in Berkeley and an eye-catching Aztec calendar disk along the back wall. Dining runs deep in the Dominguez family. Gloria’s daughter Adriana also runs a restaurant called Tal Palo with her husband in Los Altos. And Gloria is already passing traditions on to the next generation. That might include food-centric adventures with one granddaughter in Mexico City one month and a tamale-making class with her grandsons the next. “A child who cooks learns more than recipes,” she writes on Instagram. “They learn courage. They don’t fear fire or knives. They learn to take care of themselves. Adulthood begins there: knowing how to wash, how to cook, how to survive—with flavor.” For Gloria, cooking is as intrinsic as breathing. “When am I going to retire?” she asks. “Never!”
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