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Articles by Rick Martinez
What Rick Martínez Can’t Cook Without
If you’re like us, you’ve probably wondered what everyday stuff famous people add to their carts — like mascara or a sleep mask. In this iteration of our “Celebrity Shopping” column, we’re asking food-obsessed folks what they can’t cook without. Here, Rick Martínez, recipe developer, author of the cookbooks Mi Cocina and Salsa Daddy, and writer of the newsletter Sazón, tells us about his favorite items. New! You can now save this product for later.
This Salsa Makes Summer Cooking Easy
Getting your Trinity Audio player ready... Few sensory pleasures are as satisfying as taking a bite out of something that has been topped with a good salsa macha. A spicy, peanutty, sour, sometimes-sweet sauce, salsa macha enhances anything it tops with its signature crunch, its slick oil base and its notes of smoke and earth.
Shrimp and Mango Aguachile Rice Bowls with Coconut Rice
Pat the shrimp dry with paper towels so they sear instead of steam. In a medium bowl, combine the shrimp, grated garlic, chile de árbol, coconut oil, and salt. Toss thoroughly so every shrimp is lightly coated. Cover and let chill for 30 minutes while you prepare the toppings and heat the pan.
Shrimp and Mango Aguachile Rice Bowls with Coconut Rice
Print "Grilled shrimp with mango, avocado, cucumber, lime, and spicy mango-serrano aguachile over warm coconut rice." Ingredients Rice Bowls 1 1/2 pounds large shrimp (24 oz/680 g), peeled and deveined 3 garlic cloves (0.35 oz/10 g), finely grated 1 teaspoon crushed chile de árbol or red pepper flakes (0.07 oz/2 g) 2 tablespoons virgin coconut oil (1 oz/28 g), plus more for cooking 1 teaspoon Diamond Crystal kosher salt (0.14 oz/4 g) 1 ripe Champagne mango (8 oz/227 g), peeled, seeded, and...
En México, el pan es el corazón de la vida cotidiana
En todo el país, el pan fresco no es un capricho: es la norma, parte de una cultura panadera centenaria. Mientras la luz de la mañana se extiende por el tórrido cielo tropical de Mazatlán, México, una pequeña multitud se reúne en el interior de la Panadería “Don Ramón”. Salen los estantes cargados de humeantes bolillos calientes, teleras y conchas. Se hacen filas. El aroma del pan recién horneado recorre las calles.
A Quick Weeknight Stew With Slow Weekend Vibes
Chicken and white bean stew. Ali Slagle puts chicken breast to work to give you those plush strands of white meat you'll find in the best examples of the form. Food styled by Spencer Richards. (Rachel Vanni/The New York Times) NYT We were snowed in over the weekend, like millions of others, and cooking anything quickly was very far from my mind.
What to Cook: A Quick Weeknight Stew With Slow Weekend Vibes
Getting your Trinity Audio player ready... We were snowed in over the weekend, like millions of others, and cooking anything quickly was very far from my mind. Instead, I loaded up my shopping list with the ingredients for chili made with dried beans, a long-burbling pork ragù, skillet chicken with harissa and dates, buttermilk waffles.
Salsa School: Hot Sauce - Part 1
What Makes a Great Hot Sauce Hot sauce might seem simple: just chiles and vinegar. But behind every bottle is a world of flavor, chemistry, and culture. From ancient chile pastes in Mesoamerica to the Tabasco bottles that defined the American South, hot sauce has evolved into one of the most diverse condiments on the planet.
Five Weeknight Dishes: Salpicón de Pescado, Chicken-Zucchini Meatballs, No-Chop White Bean Salad and More
By Emily Weinstein, The New York Times Company This is my favorite time of year to cook, hands down, which makes it the hardest time of year to pick recipes for this list. Corn, tomatoes, zucchini, peaches, eggplant, watermelon, grillables, beachables, dusky dinners on the deck, in the yard, on the roof — there is too much to consider here. Winter in much of the country is so bleak, culinarily, that you can struggle to think of what to cook besides stew.
The First Rule of Making Salsa? There Are No Rules.
I've made salsa my whole life. These tips changed everything. Johnny Miller for The New York Times. Food Stylist: Sue Li. Prop Stylist: Sarah Smart. Cooks tend to get set in their ways. If you grew up making your grandmother's pozole rojo with ancho, guajillo and cascabel chiles, that's how you're going to make it forever. Carrying on tradition is beautiful, if a little intense. And yet when it comes to salsas, a lot of cooks in Mexico experiment and invent in a mind-set of uninhibited creativity.
4 ways to make better soup fast
By Ali Slagle, The New York Times The steam, smells and stirs of a long-simmered soup can be therapeutic, sure, but so can a warm bowl of soup that’s on the table as soon as possible. Making soup doesn’t need to take hours to be soothing and fortifying, as these tips for classic soups, stews and other brothy numbers prove. Each smart trick delivers deep flavors in less than 40 minutes. You’ll still cozy up to something delicious and fill your house with good aromas.
The best way to eat Thanksgiving leftovers? Sauced and tucked into a tortilla. Original
By Rick A. Martínez, The New York Times There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of tradition or politeness. But when leftovers are being passed out at the end of the night, they’re nowhere to be found. The truth is, blandness is a gift.
The Best Way to Eat Thanksgiving Leftovers? Sauced and Tucked Into a Tortilla Original
There are many reluctant turkey eaters out there. Deeming it bland or boring or both, they might begrudgingly eat it out of tradition or politeness. But when leftovers are being passed out at the end of the night, they're nowhere to be found. The truth is, blandness is a gift.
This Side Salad Is Brimming With Flavor (& It Only Takes Minutes To Prepare)
October 31, 2024 We carefully vet all products and services featured on mindbodygreen using our commerce guidelines. Our selections are never influenced by the commissions earned from our links. When I started to write this headnote, my mouth began to water. West of Mexico City, in the city of Morelia, there is an area in el Centro, the historic district, near the cathedral where gaspacho (yes, it's spelled with an s) stands line the streets.
The Food52 Tomato-Thon Is On
If you're the kind of person who looks forward to slicing a Brandywine at the height of tomato season and eating it straight (maybe with a little salt, nothing more), then you are in heaven right now. We're right in that sweet spot, flush with fresh farmers market and home-grown tomatoes that are beyond juicy and sweet. So, to make the most of this tomato season, we're daring you to try as many unconventional and new-to-you tomato recipes as you can, during our month-long Tomato-thon.
The secret to eating healthy all week
By Melissa Clark, The New York Times It’s one of those long days, and your stomach growls as you scan your fridge. It seems overwhelming and a little stressful to cook, especially on the fly. So you order in. Again. My job as a columnist at New York Times Cooking is to help ease your way into regularly making stress-free dinners. The payoff is big, because cooking from scratch is always more economical and healthier than takeout — and it can be almost as easy.
The New York Times: The secret to eating healthy all week
It’s one of those long days, and your stomach growls as you scan your fridge. It seems overwhelming and a little stressful to cook, especially on the fly. So you order in. Again. My job as a columnist at New York Times Cooking is to help ease your way into regularly making stress-free dinners. The payoff is big, because cooking from scratch is always more economical and healthier than takeout — and it can be almost as easy.
More easy summer recipes for right now
More fun, less drudgery. That’s my goal for the summer — and specifically for my summer cooking. In my dreams, I’m whisking together a vinaigrette in a seaside cottage with a big breezy kitchen and a farm stand down the road (think Diane Keaton’s place in “Something’s Gotta Give”).
Easy summer recipes for right now Original
By Margaux Laskey, The New York Times More fun, less drudgery. That’s my goal for the summer — and specifically for my summer cooking. In my dreams, I’m whisking together a vinaigrette in a seaside cottage with a big breezy kitchen and a farm stand down the road (think Diane Keaton’s place in “Something’s Gotta Give”).
Less-is-more miso roasted salmon Original
By Emily Weinstein, The New York Times Eric Kim wrote a luminous essay about Japanese breakfast, with its constellation of small savory dishes (rice, miso soup, fish, pickles), and the daily practice of preparing it.
The ingredient your chocolate chip cookies are missing
By Rick A. Martínez, The New York Times Eleven years ago, La Rifa Chocolatería in Mexico City introduced a dizzyingly dark, dense chocolate and cream tamal to its menu. Run through with the sultry flavors of caramel, butterscotch and molasses, the dish would quickly become one of its most popular to date.
Welcome Warm Weather With Rick Martinez’s Watermelon Shrimp Ceviche
Coconut milk and lime juice make this dish a hit. I had this ceviche while lying on a secluded beach just outside Tulum. I had been driving for weeks and hadn’t taken a day off, so I decided to get an Airbnb for the weekend and gave myself one beach day. I rented a cabana, ate ceviches, and swam all afternoon. It was one of the best days of my life. The flavors of this ceviche were incredible, but what was most surprising was the burnt habanero chile oil drizzled on top.
Baked tilapia, simply seasoned with lemon and pepper, and more Original
By Emily Weinstein, The New York Times You need recipe basics the same way you need wardrobe basics: the pair of jeans or white shirt that you can easily throw on, items that mix and match with other things or stand alone. The baked fish below from Ali Slagle is just that: a streamlined dish that’s simple to make and goes with just about any seasoning or side. (The other four recipes are just downright delicious.) 1.
Essential Mexican recipes a link to heritage for cook Rick Martínez
When I was a teenager, my grandfather Agustín Flores Castruita would call me every Saturday morning to let me know exactly which church festivals he would be hitting up that day. These festivals, in East Austin, Texas, where he lived, were like circuit parties for the neighborhood’s older Mexicans and Mexican Americans. There were concerts, dancing, ice-cold beer, tacos and — his favorite — gorditas de chicharrón.
For the best tortillas (and gorditas and tetelas), you need fresh masa Original
By Rick A. Martínez, The New York Times A freshly ground masa tortilla, as it cooks on a comal, inflates as the steam inside pushes apart the sides and releases an intoxicating toasted corn aroma. It actually tastes like nutty, earthy corn, with a soft, chewy texture and almost custardy center.
For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa
Food|For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa https://www.nytimes.com/2023/07/07/dining/masa-best-tortillas-gorditas-tetela.html A freshly ground masa tortilla, as it cooks on a comal, inflates as the steam inside pushes apart the sides and releases an intoxicating toasted corn aroma. It actually tastes like nutty, earthy corn, with a soft, chewy texture and almost custardy center.
Our 11 Maximum Well-liked Recipes in June
Whilst Would possibly’s most sensible recipes had been all about playing the ones ultimate days of spring, June’s are decidedly extra summery. Burgers had been a big winner over the last month (no wonder—it used to be simply Burger Week), as had been different grill-ready mains, from steak to cabbage. It used to be a large month for our Citizens, too.
Five weeknight dishes: A clever dinner hack
One of the smartest approaches to feeding a group of opinionated people with different preferences — say, your family — is to make something that’s easy to construct or deconstruct as you like. (Tacos are the reigning champions in this arena.) Niçoise salad is also a great pick-and-choose meal; let everyone take what they want from the platter of canned tuna, green beans, boiled eggs, tomatoes, olives and so on.
A clever dinner hack Original
By Emily Weinstein, The New York Times One of the smartest approaches to feeding a group of opinionated people with different preferences — say, your family — is to make something that’s easy to construct or deconstruct as you like. (Tacos are the reigning champions in this arena.) Niçoise salad is also a great pick-and-choose meal; let everyone take what they want from the platter of canned tuna, green beans, boiled eggs, tomatoes, olives and so on.
Weekly Recipe: Birria Estilo Aguascalientes By Chef Rick Martinez
If you want to bring the bold flavors of Mexico into your own kitchen, chef Rick Martinez is the man to help. The third-generation Mexican American has long emphasized the culinary traditions of his familial culture, and he does so by sharing recipes and techniques with at-home cooks just like you.
Paloma-Style Mimosa Recipe on Food52
Prep time 5 minutes Serves 5 Author Notes For those times when you can’t decide if you want a mimosa or a paloma at brunch, now you can have both! I love a fabulous brunch cocktail, and the combination of tequila, grapefruit, and habanero is just incredible. Add some bubbly Prosecco to make all of those sweet and spicy flavors dance on your palate.
Spicy Mango Margarita Recipe on Food52
Prep time 1 hour 35 minutes Cook time 5 minutes Serves 1 Author Notes One of my favorite flavor combinations is sweet and spicy. I often use fresh and dried chiles to flavor syrups for my cocktails to bring out the sweetness of the agave while amplifying the bite of the tequila. This spicy mango margarita celebrates all of the beautiful plants and fruits that grow in Mexico, like agave, pineapple, guajillo chiles, and limes.
Seared Panela Molletes Recipe on Food52
Prep time 10 minutes Cook time 25 minutes Serves 4 Author Notes An open-faced sandwich is one of my favorite Mexican breakfasts because it is hearty and filling. This version is meatless, but the meatiness of the refried beans and the seared queso panela add so much flavor, texture, and umami that even the most diehard meat eaters will not miss it.
Empanadas de Rajas Con Crema Recipe on Food52
Prep time 50 minutes Cook time 1 hour makes 10 empanadas Author Notes I love fresh, crispy corn empanadas. They are crunchy on the outside but still have a custardy corn center packed with lots of nutty Mexican corn flavor. You can fill the empanadas with almost anything—roasted meats, fish, or vegetables, rotisserie chicken and leftover salsas, or moles and guisos. They’re endlessly versatile.
S’mores Banana Cream Pie Recipe on Food52
Prep time 4 hours 20 minutes Cook time 35 minutes makes 1 (9-inch) round deep dish pie Author Notes If you love banana pudding and s’mores, you are going to LOVE this pie. I have added a touch of coconut to creamy rich banana pudding for warm tropical vibes, but have it set over a buttery graham cracker crust topped with melted dark chocolate and a toasted marshmallow meringue.
Rick Martínez’s Essential Mexican Recipes
The “Mi Cocina” author and a second-generation Mexican American shares the regional specialties he loves most. Send any friend a story As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share. Published Oct. 6, 2022Updated Oct. 11, 2022 “When I would go to Mexico, I used to apologetically tell the locals I was American. But they would say, ‘No, tu corazón es Mexicano.’ Your heart is Mexican.”Credit...Ren Fuller for The New York Times.
RECIPE: A handful of ingredients are what you need for this simple recipe
Made with just a handful of ingredients, our best pico de gallo recipe is fast and straightforward—just as it should be. Selecting the right tomatoes is key: Opt for the firmest heirlooms you can find, which balance flavour with the right texture and help avoid a watery salsa. (Outside of peak tomato season, consider a cooked salsa recipe made with broiled plum or Roma tomatoes instead.) Also known as salsa fresca, this condiment is best when made…well, fresh.
Roasted Tomato Galette Recipe on Food52
Prep time 2 hours 20 minutes Cook time 1 hour Serves 4 Author Notes “In the recipe, I’m calling for mixed tomatoes, and you can use whatever looks the best.” “[This galette] is really good just barely warm, but it’s also good room temperature.
Summery Fresh Tomato and Pistachio Pasta Recipe on Food52
Prep time 30 minutes Cook time 25 minutes Serves 4 Test Kitchen-Approved Ingredients 2 pounds very ripe roma tomatoes, cored and chopped Sea salt 3 medium garlic cloves 1-2 oil-cured anchovies 2 ounces toasted pistachios or blanched almonds (about 1/2 cup) 2 ounces grated Parmigiano-Reggiano, pecorino or a mixture, about 1 cup, plus more for serving 6 tablespoons extra-virgin olive oil, plus more for serving 1 pound spaghetti or linguine Basil leaves and cracked black pepper, for serving...
Ricotta and Roasted Summer Squash Pasta Recipe on Food52
Prep time 15 minutes Serves 4 Test Kitchen-Approved Ingredients 3 pounds assorted summer squashes and zucchini, sliced 6 tablespoons extra-virgin olive oil, plus more for serving 1 medium white onion, chopped 4 garlic cloves, thinly sliced Kosher salt and freshly ground pepper 8 ounces ricotta, about 1 cup 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1-2 chile de árbol, chopped or ½...
Best Veggie Burgers with Miso and Gochujang
Author Notes “In this burger, everything is fresh, everything is all-natural. It’s all ingredients that you can get at your grocery store and [that] you’re going to feel really great about eating. Plus, we’ve got a couple extra things in here, like miso and gochujang. The miso is going to give us that really deep, caramel-y, umami flavor. That’s going to basically simulate the burger…being seared on an open fire, on a grill and being smashed.
Brown Butter Glazed Radishes Recipe
David Malosh for The New York Times. Food Stylist: Simon Andrews. Many people think of radishes as a raw salad topper, but cooked radishes are sweet and crisp-tender and make a quick and easy weeknight side. Brown butter adds a hint of nuttiness, and a touch of sugar caramelizes the radishes, while chopped fresh herbs and a squeeze of lemon lend brightness. Serve the glazed radishes warm or at room temperature.
How to Make Rick Martinez's Birthday Cake Recipe
Test Kitchen-Approved Watch This Recipe Rick's Birthday Cake Prep time 1 hour Cook time 40 minutes makes one 18x13-inch cake Ingredients For the Cake: Nonstick spray 1 1/2 cups Dutch-process cocoa powder, sifted, plus more for the pans 3 cups unbleached all-purpose flour, plus more for the pans 3 cups demerara or granulated sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 1/2 teaspoons kosher salt 4 large eggs plus 2 yolks, room temperature, beaten 1 1/2 cups low-fat...
Tajin grilled chicken, hot sauce shrimp and more fast and bright recipes Original
By Emily Weinstein, The New York Times I’ve thought a lot about my children this week, as I think just about every parent in America has. They are life itself, and my life specifically. There were moments when I didn’t have much of an appetite, and other times when I went out of my way to cook because it was nice to have a mind-clearing task.
Memorial Day weekend cookout: Holiday dishes to remember
These delicious dishes give you big savory, tangy flavors — and more time with family and friends. The salad and cake are perfect for making ahead and sitting out on the picnic table, and the chicken can be basted while you chat over the grill. For more Memorial Day weekend cookout recipes, go to nytcooking.com. — Genevieve Ko Pineapple Upside-Down Cake This Southern staple is the kind of cake that’s always on the table, ready to greet anyone who comes over.
Salsa Blanca Recipe-How to Make Salsa Blanca
Author Notes Serrano cream with lime and cilantro. —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Tacos Capeados Recipe
Author Notes Corn-fried fish tacos with papaya, tomatillo, and a spicy cream sauce. For crispy fried fish, I use a mixture for the batter that has a 50/50 mix of wheat flour to corn flour or masa harina because the corn adds extra flavor but also creates a crispier crust that actually will hold its crunch even when cooled to room temperature. Before I started eating tacos capeados here in Baja and México generally, I was guilty of over-spicing my batter.
Salsa de Aguacate Recipe on Food52
Author Notes Avocado cream with serranos and jalapeños —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Chiles Jalapeños en Escabeche Recipe on Food52
Author Notes Pickled jalapeños with carrots —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Curdito Recipe
Author Notes Lightly fermented cabbage with carrots, onion, and jalapeños —Rick Martinez Test Kitchen Notes Recipe reprinted with permission from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (Clarkson Potter, May 2022). This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to.
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